These vegetable soups are great to do at university as it is quick, easy and cheap to make. It too has no preservatives and packed with essential nutrients. It serves two generous portions and probably cost less that £1.50 to make.
2 Garlic bulbs
Alpro – Almond Milk – Unsweetened, 300 ml
Marigold – Swiss Vegetable Bouillon Powder,
2 Celery stalks
Place everything in a pot and cover with enough water so everything is emerged under. Bring to a boil then let simmer until the celeriac is completely tender. Then place everything in blender (can omit some of the liquids if you do not want it water and prefer it creamier). Once to desire consistency it is ready to eat.
Low in Saturated Fat and Cholesterol
High in Vitamin C, Vitamin K, Phosphorus, Potassium, Dietary Fiber, Vitamin B6, Magnesium and Manganese
The root is a very good source of some of the essential minerals such as phosphorus, iron, calcium, copper, and manganese. Phosphorus is required for cell metabolism, buffer system, bone and teeth. Copper helps restore immunity, prevents anemia, and required for bone metabolism.