My Tomato Soup

Ready in 20 minutes and totally delicious to boot – with a tin of baked beans to make it a bit more filling (use butter beans or any tinned beans If you want to avoid the sugar in baked beans!)

My Tomato Soup

(Finely chop all the veg for quick cooking(
1 large onion
2 sticks of celery
2 cloves garlic
2 small carrots (grate these)
200g passatta plus 6 fresh tomatoes (skinned If you feel like it) or 300g passatta
200g baked beans
Salt and pepper
Handful fresh basil or 2tsp dried
2 chicken or veg stock cubes
2 pints water

– sauté all the veg except the tomatoes until softened
– add seasoning, basil, tomatoes, stock cubes and water and bring to the boil
– reduce heat, add the beans and simmer for 10-15 mins
– blend

Serve

Enjoy

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Chicken Casserole Soup

You know when you need something comforting for lunch…this hits the spot

I made this “Soup” yesterday, it was delicious. And leftovers heated up today even nicer: and it came about from a gathering of of last bits of vegetables in the fridge and leftover roast chicken!

Of course, you can just leave everything in bigger pieces and add a few potatoes and have a proper stew!

Chicken Casserole Soup

ingredients

(All ingredients are finely diced)
2 medium carrots
1 clove garlic (minced)
1 courgette
1 red or yellow pepper
2 onions
1 tin sweetcorn (small tin)
2 litres chicken stock
350g diced roast chicken
Salt and pepper to taste
1.5 tsp dried thyme

method

– sauté all the vegetables (use your preference, oil or low calorie spray) for 10 minutes
– add the thyme and stock
– simmer for 10 minutes then add the chopped chicken and sweetcorn
– simmer for another 15 minutes
– using a stick blender, blend about half of the soup

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Leek & Aspargus Soup

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One of my favourite, but very bold treats is a Knorr Asparagus CupaSoup!!

I decided to use up some fresh vegetable in my fridge and make a pot of soup and see if I could recreate the taste!

It isn’t quite cream of asparagus with croutons, but it’s fresh and tasty and a warming mug to stave off the snack cravings!

You will need:
1 large leek, trimmed and sliced
2 packs of asparagus spears
1 clove garlic
1 medium potato peeled and chopped
1 courgette chopped
2 chicken or veg stock cubes
2 litres approximately of water (boiling)

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– sauté all the veg together for a few mins then add half of the water, stock cubes and season with salt and pepper, I like to just cover the veg at this point and add more water as needed following blending
– bring to the boil and reduce heat, simmer for 20 mins or until veg is soft
– blend, add more water until it is at your preferred consistency, check for seasoning and pour a big mug 🙂

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Spicy Butternut Squash Soup

Soup, made with lots of healthy veggies can’t be beaten for a filling snack and I love a big bowl of soup for lunch, often I add fresh spinach and wafer thin turkey to the bowl of soup to make it even more nutritious and filling.
I also like to pour a mug of soup if I’m feeling peckish throughout the day and fruit just isn’t going to cut it!

I love watching cooking programmes on the Food Network and Good Food Channel and I got the idea for this soup from a show called “Healthy Appetite” with Ellie Krieger on the Food Network. She only used sautéed onions and the squash, but I wanted to up the vegetable intake and flavour so I came up with this yesterday and I can’t wait to have a big bowl of it today for lunch, is Delish, warming and the yoghurt and coriander at the end just lift it to another level!
(If you don’t want it overly spicy, leave out the chilli)

Spicy Butternut Squash Soup

ingredients
1 large butternut squash (about 2lbs weight) peeled, deseeded and chopped
2 small or one large red onion, chopped
3 sticks of celery, trimmed and chopped
1 yellow pepper, deseeded and sliced
2 cloves garlic, sliced
1 red chilli, deseeded and finely chopped (omit or reduce amount depending on your own taste!!)
1 heaped tablespoon garam masala
1.5 litres chicken stock (or veg stock if you prefer)

To serve: fat free natural yoghurt (1 tablespoon per serving) and some freshly chopped coriander

– sauté all the veg in a large pan, starting with the onions and add each additional vegetable after a few mins, stirring well. I used a tablespoon of coconut oil but you can use any oil, or low cal spray you like
– add the garam masala and stir well
– add the stock, bring to the boil the. Reduce and simmer for 20 mins or until a the veg is softened
– blend using a stick blender or in a liquidiser
– pour into bowls then drizzle with a tablespoon natural yoghurt and top with the coriander (it’s also lovely without this last step!)

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