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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