Yeah yeah, everyone is detoxing in January, drying it out without alcohol and generally wanting to change their diet for good. I don’t. I don’t like the idea of a ‘healthy January’. It sucks. Because as soon as February comes around, masses of yummy-food-and-alcohol-deprived Londoners go out eating like pigs and binge-drinking in pubs. Nope, not for me.
So, instead of going all crazy healthy in January, I try and integrate healthy dishes in my weekly diet all year round. Yup. It’s all about balance mates, if you eat your veg, you can eat your deep-fried mars bars too (ok, maybe not those!). One clever trick to have a healthy dish at hand is by making yummy soups. In winter, I tend to make exciting soups each week and freeze them in batches – all I have to do is defrost a portion and I have a yummy, healthy, warming lunch. Genius, right? (Not really, but close to it!)
This recipe is adapted from a very healthy book “Hemsley Hemsley”. It’s a tad too healthy for my world, but it sure has some really inspiring ‘guilt-free’ recipes in it. As you might have guessed, the idea to add crème fraiche and Backerbsen to this soup is entirely my own doing (they’re the two fatty elements in this recipe). Also, I’ve added a dash of my beloved Thai fish sauce* to round it all off.
*You can buy my favourite Thai fish sauce, from Megachef, in the ingredients section of my Amazon shop.