Model and mum-of-two Rachael Finch has revealed her favourite soup recipe for the cooler months, and how she maintains her incredibly toned body all year round.
The 32-year-old former Miss Universe contestantshares children Violet and Dominic with her husband Mike Miziner, busying herself with self-made brand, BODY by Finch when she's not in front of the camera.
While every day varies on Rachael's plate, the Sydney mother tries to eat according to the seasons and her mood with soups and root vegetables in winter and salads and smoothie bowls in summer.
'Feeling like something warming at night? Try this roasted tomato soup with white beans from the BODY By Finch app,' Rachael recently posted on Instagram.
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Model and mum-of-two Rachael Finch (pictured) has revealed her favourite soup recipe for the cooler months, and how she maintains her incredibly toned body all year round
'Feeling like something warming at night? Try this roasted tomato soup with white beans from the BODY By Finch app,' Rachael recently posted on Instagram (her soup pictured)
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She said it's great if you're busy or juggling parenting with work, because you can simply make it ahead of time and freeze it to be taken with you on the go (pictured cooking)
The soup is also nourishing thanks to the inclusion of cannelloni beans (pictured), and Rachael likes to accompany the dish with some crusty bread
She said it's great if you're busy or juggling parenting with work, because you can simply make it ahead of time and freeze it to be taken with you on the go.
To make the soup, the mum said you'll need to get your hands on some tomatoes, garlic, thyme, extra Virgin olive oil, vegetable stock, shallots, tomato paste, cannelloni beans and Parmesan and crusty bread for serving.
Rachael also likes to put one teaspoon of her own Kissed EarthMagic 8 Vitality and Immunity powder in the mix, for 'extra immune health' as the weather cools down.
How to make Rachael Finch's favourite winter soup
Serves one
INGREDIENTS
Rachael shared the simple recipe (pictured) on her Instagram page
500g Roma tomatoes
1 clove garlic, finely chopped
1 sprig thyme, reserving a little to serve
1 tsp Kissed Earth Magic8 powder (for extra immune health)
Salt and pepper to taste
2 tsp extra Virgin olive oil
1 brown shallot, chopped
1/2 tbsp tomato paste
2 cups vegetable stock
500g cannelloni beans (1.5 tins)
50g Parmesan, shaved, for serving (optional)
2 slices bread of choice, for serving
METHOD
1. Preheat oven to 200 degrees Celsius and line a baking tray with baking paper.
2. Place tomatoes and garlic on baking tray, scatter over thyme and season with salt and pepper. Bake for 20-25 minutes or until very soft, set aside.
3. Meanwhile, heat oil in a saucepan over medium-high heat. Saute shallots for a few minutes, until softened. Add tomato paste and sauté for another two minutes.
4. Add tomatoes, stock, Magic 8, and 3/4 of white beans and simmer for 10 minutes.
5. Blend soup with a stick blender or food processor. Place soup back into pot, stir through remaining beans and heat through.
6. Top bowls of soup with Parmesan and reserved thyme leaves and serve with bread.
Source: Rachael Finch
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While every day varies on her plate, the Sydney mother (pictured) tries to eat according to the seasons with soups and root vegetables in winter and salads and smoothie bowls in summer
The entire recipe takes less than an hour to make, and will require a food processor or stick blender as well as access to an oven.
Thousands who saw Rachael's favourite winter warming meal were impressed and said they will be trying to make it this weekend for the week ahead.
'Yum, this looks delicious - thanks for sharing,' one commenter posted.
'This is one of my favourite recipes you've ever posted,' another added.
For breakfast, Rachael (pictured) has a smoothie with avocado, almond milk, frozen banana, spinach, a scoop of Kissed Earth Replenish Protein in vanilla or chocolate and nut butter
She likes to make healthier versions of her favourite foods, like this nacho bowl (pictured) made with plenty of vegetables
What are Rachael's favourite snacks?
1. Brown rice cakes with avocado and fresh tomato slices with sea salt.
2. Smoothies - anything mixed with my Kissed Earth Chocolate or vanilla Replenish Protein.
3. Homemade hummus which is just chick peas, olive oil, lemon juice, salt and pepper on seeded crackers.
4. Homemade chocolate moulds - I make them with cacao powder, maple syrup, coconut oil and nuts. I love to enjoy them with a peppermint tea.
5. Banana Muffins - I bake them in oven and they are favourite for Violet to take to school. It's as simple as bananas, rice flour eggs, salt, bi-carb soda and nut butter.
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Last year, Rachael shared a typical day on her plate with FEMAIL.
For breakfast, she has a smoothie with avocado, almond milk, frozen banana, spinach, a scoop of Kissed Earth Replenish Protein in vanilla or chocolate and nut butter.
'I also can't go without my collagen coffee. It's a black coffee with a scoop of collagen powder, medicinal mushrooms and maca powder blended,' Rachael told FEMAIL.
For lunch, she puts together a 'macro bowl', which includes eggs, grilled broccoli, kale, brown rice, tomato slices and some avocado on the side.
Dinner is a family favourite of grilled dish and steamed vegetables with roasted baby chat potatoes, with an aim to balance the protein, carbohydrates and fats in her meals.
'We want to fill our bodies with the things it needs and I aim to communicate with Violet in a way she can understand and relate, and that will resonate,' she said of teaching her children the art of healthy living.
'So I may talk about the good foods that keep our hair healthy and beautiful, the energy we need to play with our friends, the importance of sleep and fuel to keep us strong for sports, minimising injuries (so you can still play) and feeling good on the inside.'
