UK chef Jane McClenaghan, whose father lives with Parkinson’s, shares her take on a carrot and ginger soup – brimming with vegetables, protein and fibre for people with the condition
Why is this hearty soup such a good option for people with Parkinson’s?
UK-based chef Jane McClenaghan, whose father was diagnosed with the condition in 2016, says: “Lentils are a good source of protein to help support healthy muscle function, while herbs and spices provide antioxidant-rich polyphenols (compounds found in plants) to support the balance of bacteria in your gut microbiome.”
The vegetable-packed dish also provides “a decent source of fibre for digestive health”, she adds.
Warm up this winter with Jane’s easy six-step recipe for carrot and ginger soup.
Ingredients
1 dessert spoon olive oil
1 large onion, chopped
6 medium carrots, chopped
100g red lentils
1 litre vegetable or chicken stock
2 in root ginger, peeled and grated (about 1 tsp)
Juice and zest of 1⁄2 orange
Method
- Heat the oil in a heavy based pan.
- Add the onion and cook until translucent.
- Add the carrots, lentils and stock.
- Simmer for 15 minutes, until the lentils are cooked. Remove from the heat.
- Grate in the root ginger and add the orange juice and zest.
- Blitz in your blender until smooth.
