Chef Theo Michaels and SmarterNaturally Launch Free Online Cooking Series

Chef Theo Michaels and SmarterNaturally Launch Free Online Cooking Series

In conjunction with SmarterNaturally, TV Chef Theo Michaels has launched a series of cooking videos creating delicious food for people who are looking to lower their blood sugar – a key risk factor for type-2 diabetes.

The Chef, who is well-known for his role on Channel 4’s Steph’s Packed Lunch, has teamed up with SmarterNaturally, an exciting UK company that has created a unique super-strain of broccoli with patented health-boosting properties.

SmarterNaturally has turned their super-strength broccoli (called ‘GRextra’) into a ‘SuperSoup’ designed to support people suffering from diabetes (as well as high cholesterol and other health conditions).

Theo, who is an award-winning author and former MasterChef contestant, has created free videos which show how to prepare a range of delicious, easy-to-make and diabetic-friendly meals using this super soup.

The collaboration aims to use both science and nutrition to help people with diabetes eat better and gain control of their blood sugar levels.

The recipes are free to watch on SmarterNaturally’s website and show how the special broccoli soup can be used to create different flavoursome dishes -all of which contain a week’s worth of glucoraphanin (the health-boosting molecule which makes SmarterNaturally Soup so special).

Theo preparing a dish in the kitchenMost people eat SmarterNaturally’s SuperSoup once a week by simply adding boiling water. But for those who prefer the culinary over convenience, Theo Michaels has given the soup a makeover to show just how easy it is to use as an ingredient in more exciting dishes instead.

The first three recipes in the series are Smoked Haddock with Cheddar Broccoli Sauce, Thai Green Curry and an Indonesian Laksa – all of which have been certified by nutritionists as diabetic friendly and can be made either vegetarian or vegan with just a few tweaks.

In the coming weeks and months, Theo is planning to add more delicious meals to the list – all inspired by and incorporating the SuperSoup.

Theo said, “After being introduced to Smarter Naturally soup and reading the research behind the health benefits, I was sold on how beneficial their soup is for maintaining a healthy metabolism and supporting your body.

I set about creating recipes that are full of flavour that complement the broccoli soup as well as being type 2 diabetes-friendly. I’m excited to be working with such a talented team at SmarterNaturally who are dedicated to increasing the quality of life of so many people!”

Laura Knight, CEO, SmarterNaturally added, “Our SuperSoup is a science-backed functional food designed to support people with high blood sugar, and it’s really convenient. Our long-term customers started to use the soup as an ingredient in all kinds of ways to keep things interesting.

That’s why we’re excited about our partnership with Theo; he’s using his creativity and skills in the kitchen to turn our SuperSoup into culinary delights that people can easily make and enjoy at home, safe in the knowledge that the recipe protects the bioactivity of the soup and analysed by a dietician as being suitable diabetics.

It’s an important step forward for us in our goal of supporting prediabetics and diabetics on their journey towards a healthier future.”


Smoked Haddock with Cheddar Broccoli Sauce
Serves 1

The Smoked Haddock with Cheddar Broccoli Sauce dish

Smoky haddock poached in milk with aromatics combined with Smarter Naturally soup to create a delicious cheddar sauce served with the gently poached haddock on a bed of fresh baby spinach leaves.


  • 1 x 40 g sachet Smarter Naturally Soup
  • 140g smoked haddock fillet
  • 250ml skimmed milk
  • Two cloves garlic, cracked
  • Two bay leaves
  • 30g cheddar cheese, grated
  • 25g baby spinach
  • Pinch chilli flakes
  • A few sprigs of fresh parsley chopped
  • 1 tsp olive oil

Pour the milk and water into a shallow frying pan along with the garlic, bay leaves and smoked haddock. Bring to a simmer for about 6-8 minutes until the fish is cooked through, then remove from the heat.

While the fish is cooking, mix together a sachet of Smarter Naturally soup with the grated cheddar cheese and reserve.

In your serving bowl, bundle the baby spinach leaves into the centre and once the fish is cooked, place on top of the spinach. Finally, strain the hot milk through a sieve into the bowl of Smarter Naturally soup and cheese and mix together until combined.

Pour the sauce around the edge of the fish in the bowl and garnish with a few sprigs of chopped fresh parsley, a pinch of chilli flakes and a drizzle of olive oil.

Thai Style Green Curry
Serves 1

The Thai Style Green Curry dish

This punchy, fragrant Thai-inspired curry is perfect for incorporating your SmarterNaturally soup; full of flavour, this one never fails to satisfy.


  • 1 x 40g sachet Smarter Naturally Soup
  • ½ zero-salt chicken stock cube
  • 250ml hot water
  • 1 tsp olive oil
  • 90g chicken breast, cubed
  • 200ml light coconut milk
  • 80g mange tout
  • ½ tbsp fish sauce
  • One lime


  • 10g coriander
  • ½ small onion, quartered
  • Two cloves garlic
  • 1 inch ginger, peeled
  • One green chilli
  • ½ stick lemongrass

Start with the curry paste; add all the paste ingredients to a food processor and pulse until you have a smooth paste (you may need to add a little water to help it mix).

Add a splash of olive oil to a frying pan and fry the curry paste for a couple of minutes, then drop in the diced chicken breast and, after another minute, pour in the coconut milk and leave to simmer for five minutes. If it gets too thick, you can top it up with a little extra coconut milk.

While the chicken is cooking, add the stock cube to a bowl and pour in 250ml of just boiled water and then pour in the soup sachet and mix to combine.

Once the chicken is cooked, add the mange tout and fish sauce and give it a squeeze of lime. Remove the pan from the heat and stir in the SmarterNaturally soup until fully combined. Taste: Add more of the fish sauce or lime juice as preferred. Pour into a bowl, garnish with any leftover coriander and drizzle of coconut milk.

Theo’s top tips:

  • Omit the chilli if you prefer mild heat
  • Try with fish instead of chicken

Indonesian Style Laksa
Serves 1

The healthy Indonesian Style Laksa dish in a white bowl

Theo says he can’t get enough of this one: a hearty yet vibrant Indonesian-style prawn laksa with NaturallySmarter soup that makes this not only delicious but healthy, too!


  • 1 x 40g sachet Smarter Naturally Soup
  • ½ zero-salt vegetable stock cube
  • 50g vermicelli rice noodles
  • 250ml hot water
  • 40g choi sum, stalk trimmed
  • 1 tsp olive oil
  • One clove of garlic, chopped
  • ½ small white onion, sliced
  • 1 inch ginger, grated
  • One red chilli, chopped
  • ½ stick lemongrass
  • 150g king prawns
  • 200ml light coconut milk
  • 50g bean sprouts
  • 1 tbsp tomato puree
  • 1 tbsp peanut butter
  • ½ tbsp curry powder
  • ½ tsp turmeric
  • One lime
  • 10g coriander for garnish

Start by hydrating the noodles in a large mixing bowl with enough hot water to cover them by a couple of inches, and leave to hydrate.

In a hot pan, add a splash of oil and then add the onion, garlic, ginger, lemongrass and chilli and cook for a couple of minutes (don’t let it burn) before stirring in the curry powder and turmeric and quickly followed by the coconut milk. Mix together and then stir in the tomato puree and peanut butter.

Add the choi sum to the pan and leave to simmer for five minutes until cooked through (you can add a splash of water if it starts to dry out/go too thick), then add the prawns and cook for another two minutes and remove from the heat.

In a separate bowl, mix together the vegetable stock cube with just boiled water and stir in the NaturallySmarter soup. Pour boiling water over the beansprouts to balance and remove from the hot water after a minute. Remove the frying pan from the heat and place the choi sum into a serving bowl along with the noodles (either drain in a colander or use tongs to lift out of the water).

Stir the soup into the Laksa, and once combined, pour over the noodles and choi sum; garnish with extra coriander, the beansprouts on the side, a squeeze of lime and any extra chilli you wish to use.

Theo’s top tips:

  • You can use frozen prawns instead of fresh; simply add just before the choi sum.
  • You can easily replace the prawns with Tofu or chicken if preferred.

These recipes have been analysed by a dietician, and full nutritional information is available on request.

Read more culinary news and features here.

Chef Theo Michaels and SmarterNaturally Launch Free Online Cooking Series 2

Natasha Godbold

Creative Director / Writer

Natasha is a co-founder of Luxurious Magazine® and has undertaken the role of Creative Director. She is a keen photographer and regularly accompanies Paul on hotel and restaurant reviews. Born in Moscow, Natasha like her husband Paul has experienced living in multiple countries around the world. She is bi-lingual and has degrees in English Language and English Literature. Natasha covers all aspect of the luxury industry in her work. Her hobbies include health and fitness, culture and learning about nature and animal welfare.

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