Aldi sell these soup mix packs for €1.49. I decided to roast my veg in the oven to make the soup as I feel you get a more in-depth flavour from the vegetables from roasting them. I peeled and chopped all the veggies into equal sized pieces and sprayed a baking tray with spray oil, seasoned the veg with salt and pepper and sprinkled over fresh thyme leaves. I added two cloves of garlic with the skin left on. I roasted these in a preheated oven at 200 Celsius for 30 minutes.
I transferred into a saucepan with 1 1/2 pints of boiling water and a chicken stock cube. I squeezed the soft roasted garlic out of the skins into the pot. I continued to cook for about 15 minutes to allow the flavours to develop. I blitzed with a hand blender adjusted the seasoning to taste and added a small bit more water as it was slightly thick. And Voilà! A beautiful autumnal roasted vegetable soup easy peasy! Free on all plans & guaranteed to keep you full. I hope you’re having a lovely Thursday x
There’s a distinct chill in the air the last couple of weeks that signals the end of Summer. We’re definitely not enjoying a balmy Indian Summer this year & that’s for sure. It’s time to dig out the coats, boots & woolly tights & it’s most certainly soup weather. You can expect an abundance of soup, stew & general winter warming recipes coming your way. Soup is a slimmers best friend, it’s so handy for lunches, filling, satisfying, tasty, warm & a meal in itself, consisting of vegetables & stock for the most part it’s extremely healthy & low fat too. Well I don’t need to sell the benefits of soup to you because if you’re on plan you’ll already know! This one is lovely & creamy from the cauliflower with the sweetness of carrot to lift it to the next level. It makes about 5 or even 6 servings & you can freeze it to boot. 0 propoints on all plans. Here’s the skinny:
1 Large Onion Diced
5 Carrots Peeled & Diced
1 Head of Cauliflower
1 Garlic Clove
1 Tsp Thyme (Dried or Fresh)
1 & 1/2 Pints of Vegetable Stock
Salt & Black Pepper
Heat a large saucepan over a medium heat & spray with oil. Add the diced onion & fry for 4 to 5 minutes. Add the Carrots & continue to fry until softening approximately 8 to 10 minutes. Chop the cauliflower into florets & add to the pan with the stock & the whole clove of garlic. Season with the thyme, salt & pepper. Put a lid on the pot & continue to cook for around 30 minutes until everything is soft. Blitz well until smooth with a hand blender. Serve hot garnished with half fat creme fraiche & chopped chives if desired & enjoy!
Continuing on from my last post the low carb week continues… this is just fabulously tasty & so flavoursome! 2, yes there’s 2! Beautifully Spiced Turkey Burgers & Toasted Sesame Flavoured Carrot Fries for just 6 propoints per serving (Just 1 propoint on filling & healthy) serves 2.
For the Sesame Carrot Fries:
6 Carrots peeled & cut into fries
1 Tsp Sesame Oil
For the Thai Spiced Turkey Patties:
400g Turkey Mince
2 Spring Onions finely chopped
A Small Handful of Fresh Coriander
1/2 Tsp Grated Ginger
1/2 Red Chilli finely diced
1 Tsp Reduced Sodium Soy Sauce
A Small Dash Fish Sauce
Juice of 1/2 a Lime
1 Garlic Clove Crushed
For the Mango Mayonnaise:
1 Tbsp Mango Chutney
1 Tbsp Lighter than Light Mayonnaise
Baby Gem Lettuce
Peel & chop the carrots into chip shapes & place in a bowl with the sesame oil. Shake them around to evenly coat them in the oil & place them into a preheated oven at 220c for 35 to 45 minutes until cooked through. Meanwhile add all the patty ingredients to a large bowl & mix gently bit well being careful not to compact the meat too much to keep the patties light and not dense. Shape into 4 equal sized burger/patty shapes & fry in a preheated griddle pan sprayed with oil over a medium heat for 6 to 8 minutes each side or until completely cooked through. For the Mango Chutney Mayonnaise simply mix the Mayo & chutney well together in a small bowl. Arrande some baby gem lettuce leaves in a circle on your plate & add slices of cucumber & carrot shaved with a vegetable peeler. Lay the thai patties on top & spoon over a tablespoon of the mayonnaise. Serve with the hot sesame carrot fries & Enjoy!
I’m feeling a bit under the weather today & there’s some law or rule that must be written somewhere that you have to have soup if you’re not feeling the Mae West. Roasting the vegetables first gives this a wonderful depth of flavour plus it’s quicker & handier to bung them in the oven rather than faffing about sautéing them so win win! Aldi have Carrot & Parsnip trays on offer this week for something ridiculous like 49c so that’s what I used 2 of them.
5/6 Carrots cut into large chunks (cut too small they’ll burn)
2 Parsnips also cut into large dice (about an inch)
1 White Onion peeled & quartered
1 Clove of Garlic with Skin left on
1 Veg Stock Cube
1 Tsp Dried Parsley
1/2 Tsp Dried Marjoram (you can leave it out if you don’t have any knocking around)
A Few Sprigs Fresh Thyme leaves removed from stem
Salt & Fresh Black Pepper
Place All the Vegetables & the Garlic Clove (skin on) on a baking tray covered with tinfoil. Spread them out well if they’re too bunched up they won’t roast as well. Spray with sprayoil & whack them into a preheated oven at 200c for about 45 minutes. Remove from the oven & place in a large pot. Find the garlic clove & squish it out of the skin (it’ll be really soft) into the pot. Add 1 litre boiling water, the stock cube, herbs & season well with salt & black pepper. Cook for a further 15 minutes or so to allow the flavours to marry & blend until smooth with a hand blender or food processor. Et Voilà! Your instantly feel better tummy warming soup! Delicious! Parsnips are one of the few veg that aren’t free so this will cost you 1pp per serving. Soup is good for about 3 days if chilled in the fridge (make sure it’s fully cold before refrigerating) I prefer soup fresh it’s nicer but so handy to freeze it too, I don’t take up valuable freezer space with tupperware tubs, if freezing it I simply pop it into small ziploc foodbags & freeze, much handier & no washing up tubs either!
Lightly fry onion in sprayoil for 5 mins add carrot & fry for few more minutes. Add ground coriander & cumin stir through. Add stock & season well with salt & black pepper. Simmer for about 30 minutes until carrots are soft. Blitz with a handblender add fresh torn coriander leaves & stir through & serve. (point low fat creme fraiche or yoghurt if used as a garnish to top)