Carrot and ginger stem soup

This soup has become a family favourite.  I first started making it when I did the Drop Zone Diet by nutritionist and biochemist Jeannette Jackson. It never fails to make me happy when I’m preparing it, there is something so uplifting about peeling, chopping, smelling all those fresh vegetables as they go in the pot.  What’s more, my kids absolutely love this, so it’s great to hear them ask for seconds!

IMG_6589 Carrot and ginger stem soup

Jeannette’s philosophy is all about getting back in touch with cooking good, natural food.  I met Jeannette at a time in my life (over two and a half years ago) when I was relying too much on convenient, processed and high sugar foods.  I was suffering from terrible energy dips and a figure to match!  Jeannette’s programme promises that you will lose 14lb in 14 days. Now the prospect of that I found quite scary as I didn’t think of myself as a ‘dieter’ and I didn’t think I was overweight (I was).  What I loved about Jeannette’s programme were the menu’s – all foods I loved including fresh fish, courgettes, avocados, smoothies.

Carrot and ginger stem soupIt was a little stretch for me to try some of the recipes but here I am, still making some of the delicious recipes from the Drop Zone Diet. PS – I did lose 14lb in 14 days and I’ve kept it off ever since and I enjoy good food everyday.  Thanks to Jeannette for giving me the confidence to put myself first and get back in touch with cooking great food.  Recipe reproduced with kind permission by Jeannette, the author of the Drop Zone Diet x.


INGREDIENTS (serves 6)

  • 1 large onion, peeled and chopped.
  • 100g leek, washed, trimmed and chopped
  • 20g celery, washed, trimmed and chopped
  • 350g carrots, washed, trimmed and chopped (not peeled)
  • 3 garlic cloves, unpeeled
  • 50g easy cook brown rice
  • 1.2l water
  • 2 vegetable stock cubes
  • 20g grated fresh ginger stem, peeled first
  • Salt and pepper to taste


Prepare the ingredients and add all of them, except the ginger and seasoning, into a large pan. Add the water and stock cubes too, bring to the boil and simmer for 40 minutes or until the brown rice has gone soft. You may need to add a little more water.  Now add the grated ginger and seasoning and simmer for a further 10 minutes.  Allow the soup to cool before placing in a blender.  I have used both a jug and my new Breville Blend Active, both work well and better than a food processor although this will do a good enough job.

Carrot and ginger stem soupOn a final note, an excerpt from Jeannette’s book about this soup and the importance of the ingredients “The brightly coloured, nutritious soup is surprisingly filling and contains a host of digestion-enhancing ingredients, plus a range of crucial B-vitamins from the brown rice, which are essential for transforming carbohydrates into glucose to give you energy.”

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