Smart Cooking For You and The Family
I got back to the house today five minutes before I had to collect the children from school and realised I had nothing for dinner/after school prepared. I did however have a fridge full of vegetables, so I prepped five vegetables for a soup, turned the hob onto medium heat and left it cook while I was out of the house for 40 minutes. I also threw three seasoned chicken breasts wrapped in tin foil (means you can leave them that bit longer and still have a moist chicken breast after 40 minutes) in the oven at 180. Came home blended what was in the pot and had three great healthy bowls of soup ready for two hungry children and myself with a side of chicken breast slices, toasted wholegrain pitta, sliced tomato and cucumber.
Keep your meals simple and avoiding adding to day to day stress!
A Low Calorie Winter Soup
- 1 leek washed and chopped into pieces
- 2 carrots scrubbed and chopped into pieces
- 1 potato, scrubbed and chopped into chunks
- 1 red pepper washed and chopped into chunks
- 1 courgette, washed and chopped
- 1 tablespoon of butter
- 1 stock gel (chicken)
- Enough water to cover vegetables
- A splash of milk (optional)
- Freshly ground pepper
- Any fresh herbs make a great addition (I didn’t have any today and still wonderful flavour)
Prepare vegetables. In a large pot sauté the vegetables for 3-5 minutes on a medium to low heat. Stirring regularly. Add water and stock gel and simmer for 20-25 minutes until vegetables have softened. Add splash of milk if desired and blend the soup a little but leave some of the vegetables with a bite. Season to your desired taste with freshly ground pepper and enjoy.