If I asked you to think of a good post-workout meal, a 5 ingredient soup would probably be the last thing on your list, right?
Considering I have taken the plunge, quite literally, and signed up for a 1km ocean swim training with the wonderful people at CanToo who will be teaching me to swim basically from scratch over the next 12 weeks, I needed every bit of nutritional support to help my most earnest efforts not to drown. CanToo is a swim and run training program that raises much needed funds for Cure Cancer Foundation sponsored research in Australia. Since its inception in 2005, CanToo participants have raised nearly $8 million for various research programmes – how good is that?
To give you an idea of how poor my swimming was, and still is, at the first pool training session I announced to Mr Chipconnoisseur that I would happily sign up for a marathon than swim this 1k! But I persisted and with his support on the weekend I managed to swim, float and everything in between to one of the buoys out at Bondi and back. How good is that?!
Since CanToo’s official colour is orange, it is only fitting that I dedicate this bright orange post-workout soup to everyone at CanToo! Full of beta-karoten goodness from the carrot and post-workout recovery protein and nutrients such as calcium, iron, magnesium from the quinoa, it is a light and delicious solace from ocean swimming – something I still consider a bit of a challenge but I hope that one day I will find it just as pleasurable as I’ve found the soup.
Carrot and ginger soup with quinoa | for CanToo
A tasty 5 ingredient soup that has all the benefits of cooked carrots and quinoa – heat up of you wish but the soup is also very refreshing served cold in summer.
For the soup:
- 4 carrots (500g)
- 3 cups vegetable stock
- 1 tsp ginger
- 1/2 cup quinoa
- Chopped parsley to serve
To make the soup: peel carrots and chop into cubes. Place in a large saucepan, add stock and ginger and cook for 15 minutes or until the carrot is tender. In the meantime prepare quinoa.
To cook quinoa: place grains into a large sieve and rinse thoroughly under cold running water for about 30 seconds. Place in a saucepan, cover with cold water and cook for 15 minutes, stirring occasionally with a wooden spoon. Once the grains become translucent, drain and set aside.
To serve: process carrot soup with a stick blender until smooth, heat up of you wish but the soup is also very refreshing served cold in summer. Divide soup between bowls, add quinoa and sprinkle with some chopped parsley.