Easy-PEAsy SOUP-er Green Soup
Yep. I went there.
Basically, this soup is sinch to make, tastes really good and is full of really great ingredients. Have a go. Tastes like mushy peas!
Ingredients:
Instructions:
I did say it was simple!
Basically, this soup is sinch to make, tastes really good and is full of really great ingredients. Have a go. Tastes like mushy peas!
Ingredients:
- 2 Leeks
- 2 cloves of Garlic
- Bag of frozen peas
- Half bag of spinach
- Stock cube and bouquet garni
Instructions:
- Chop and sautée leeks in a pot.
- Add some chopped garlic.
- Once softened, add one litre of stock (I used vegetable)and add the bouquet garni (Don't forget to remove before blending!)
- Then, add frozen peas to the pot, and stir.
- Bring to the boil , add spinach, cover with a lid, reduce heat and allow to simmer for two minutes.
- Blend well and serve with some homemade brown bread.
I did say it was simple!
Roast Tomato Soup
I made this delicious, warming Roast Tomato soup earlier today (recipe is from Davina McCall's book - which I modified slightly to suit myself!)
Ingredients:
Instructions:
Serve with fresh basil leaves, or some mozzarella balls :)
Ingredients:
- 1kg ripe tomatoes
- 1 head of garlic
- Olive Oil
- Mixed dried herbs
- 1 large onion
- 1 celery stick
- 1 carrot
- 600ml veg stock
- Salt and black pepper
Instructions:
- Preheat oven to 180/200*C
- Slice tomatoes in half, and place cut-side up, on a roasting tin.
- Drizzle with olive oil, and add salt, pepper and all the peeled garlic cloves.
- Place in the oven for 40-50 minutes until they have softened and begun to brown.
- Sautée onion, celery and carrot (all diced) in a soup pot for about 10 minutes until softened.
- Add the stock and simmer for 5 minutes.
- Remove tomatoes and garlic from the oven (You can remove skins from tomatoes if you wish - but I didn't bother!)
- Blend the tomatoes, garlic and any juices from the tray.
- Add the blended tomato mix into the soup pan with the stock and vegetables.
- Blend all the soup mixture (and pass through a sieve, if required)
Serve with fresh basil leaves, or some mozzarella balls :)
Roast Vegetable Soup
It's officially Winter when the soup recipes start coming!!! I love soups - I batch cook them, so make about 6-8 portions and have them for lunches and also stock up the freezer! This roast veg soup has been the nicest soup I've made in a long, long time, and I thought I'd share the recipe, seeing as it's so simple :)
Ingredients:
Note: I added cumin and it really added a lovely flavour! I would also have added Butternut Squash to this recipe, had I remembered it was in the press!!! Any root vegetables could be used for this recipe by the way :)
Instructions
Perfect soup for a Winter evening :) Stay tuned for lots more soup recipes :)
Ingredients:
- 2 parsnips
- 2 small sweet potatoes (or one large one)
- 2 carrots
- 1 onion
- 1 bulb of garlic
- 1 tsp of Lazy Chef Chilli
- Oil
- Chicken/Vegetable stock
- Herbs and seasonings
Note: I added cumin and it really added a lovely flavour! I would also have added Butternut Squash to this recipe, had I remembered it was in the press!!! Any root vegetables could be used for this recipe by the way :)
Instructions
- Roughly chop the vegetables (parsnips, carrots, sweet potatoes, onion and garlic) - leaving skins on the carrots and parsnips, if you like. Place in a roasting tin and drizzle with oil. Add some Lazy Chef Chilli and any other herbs or seasoning at this point too. Ensure all veg is coated with oil and flavourings.
- Roast in a pre-heated oven at around 180*C until all vegetables soften and brown - mine took about 45 minutes/1 hour.
- Transfer roast vegetables into a saucepan and cover with stock. (I used about a litre and a half of stock for mine, but ended up adding more water as I went on to keep the soup smooth when blending!)
- Bring to the boil and then allow to simmer for 15 minutes, or until all veg is fully softened.
- Blend with a blender until you achieve the desired consistency.
- Serve with some roast chicken (as pictured) or with some homemade brown bread
Perfect soup for a Winter evening :) Stay tuned for lots more soup recipes :)
Beef Chilli
Sorry for the delay, but here's the recipe I use for my Beef Chilli :) and it's mostly stuff you'll have in your presses/fridge anyway! I usually batch cook up loads of this -like 1.5kg of beef!! It freezes perfectly, and is sometimes nicer from the freezer as the flavours have so much time to infuse :)
Instructions
Cauliflower rice is really easy to make, and so much better that grain rice. I use real butter rather than coconut oil, but whichever you prefer :) Careful when blitzing the cauliflower - if you do too much together and on too fast a speed, it will turn to purée.
- Lightly fry chillies, garlic and sliced onion.
- Add beef mince and stir well until browned.
- Add carrots, if you like, at this stage and allow to soften slightly.
- Add tinned tomatoes, tomato purée, passata, stock and seasonings - YOU MAY NOT NEED ALL THE PASSATA AND STOCK - Judge for yourself how 'saucy' you like it!
- Add kidney beans, if you like.
- Allow to simmer on a reduced heat for 20-30 minutes.
- Serve with boiled brown rice or cauliflower rice, or over steamed/baked potatoes.
Cauliflower rice is really easy to make, and so much better that grain rice. I use real butter rather than coconut oil, but whichever you prefer :) Careful when blitzing the cauliflower - if you do too much together and on too fast a speed, it will turn to purée.
Creamy Cajun Chicken
Here's another of Mark's recipes - I think he should get his own section at this stage!!! It's a spicy, creamy, tomato sauce full of meat. And it is just to die for!
Ingredients:
Instructions:
Enjoy :)
Ingredients:
- Olive oil/FryLite
- 2 bacon medallions (chopped)
- 1 onion (thinly sliced)
- 3 chicken breasts (diced)
- 1 pepper (We use half red and half yellow - chopped)
- 3 cloves garlic (minced)
- 4 teaspoons Cajun seasoning (We use the sachet of seasoning from Aldi - it's with the Fajita packs!)
- 1/2 teaspoon freshly ground pepper
- 1 tin crushed tomatoes
- half a tub of sour cream
Instructions:
- Fry onion, chicken, bacon and chorizo until chicken is browned.
- Add chopped peppers, crushed garlic and cajun seasoning, allowing the peppers to soften.
- Add ground pepper and the tin of tomatoes, cover and allow to simmer on a low heat.
- Remove from the heat and carefully (slowly!) add the sour cream, stirring continuously.
- Serve with pasta, courgetti, in a wrap or with garden potatoes.
Enjoy :)
Chicken Chorizo Pasta
This is a real 'makey-uppy' recipe. Mark arrived home from work one day after a spot of Googling (!) and decided he would whip up something similar to what he had found online, but used ingredients we had in the press - How genius!!
Ingredients:
Instructions:
Ingredients:
- Chorizo
- Chicken breasts
- Peppers (we like red and yellow)
- Passata/Chopped tomatoes
- Herbs and spices
Instructions:
- First, in a pan, fry the chopped chorizo. Chorizo is naturally fatty, so does not require oil on the pan, hence why we cook it first!
- Next, add the chopped chicken breasts to the pan and allow to cook for 6-8 minutes, or until all meat looks cooked.
- Add chopped peppers and as much passata or chopped tomatoes as you'd like.
- Season to taste - we add pepper, basil, oregano, chilli powder and a couple of chilli flakes.
- We serve it with some pasta, but it would be lovely with some garden potatoes
His and Her's Shepherd's Pie
Ingredients:
Instructions
- FryLite/Olive Oil
- 1 onion (chopped)
- 1 clove of garlic (finely chopped)
- 3 carrots (diced)
- frozen peas (approx 200g?)
- 600g beef mince (or lamb mince, or even turkey mince!)
- 1 stock cube (try get the low-salt variety) made up to one pint
- 2 tbsp tomato purée
- shake of mixed herbs
- splash of Worchester sauce
- 3 medium white potatoes
- 3 medium sweet potatoes (or six, if not doing half and half!)
Instructions
- First, heat FryLite/oil in a saucepan, before you sautée onions, garlic and carrots until they soften.
- Add mince and allow to cook for about 8 mins, until brown.
- Once all meat is browned,strain off any excess water or oil (TIP: You can do this with a strainer and pour boiling water over to get rid of excess oil droplets)
- While this is cooking, peel your potatoes, really for steaming/boiling
- Make up your stock mixture, and to the jug, add herbs, tomao purée and Worchester sauce.
- Mix thoroughly and allow tomato purée to dissolve.
- Preheat the oven to 180*C
- Add stock mixture and frozen peas to the meat and veg and continue to cook for 10 mins on a low heat
- Once potatoes are ready/soft, mash fully to ensure there are no lumps White potatoes - add a splash of milk and a shake of white pepper Sweet potatoes - add a drop of boiling water, some paprika, black pepper and a shake of chilli powder, if you like some heat!
- Spoon the pie mixture into a casserole dish, ensuring there is room for potato on top (Remove excess sauce/stock mixture if you like)
- Pipe/spoon/dollop the mash potato on top - there is no way for a simple cook like me to make this look fancy!!!
- And finish in the oven for about 20 mins
- Serve with some green veg on the side - I like asparagus and brocolli :)
'Slimming World' Chicken Curry
Ingredients
Instructions:
The video below can be used as a guide:
- Fry-lite
- 3 garlic cloves (peeled and crushed)
- 2 onions (peeled and chopped finely)
- Chopped peppers (I use red and yellow - personal choice!)
- 4 chicken breasts (chopped)
- 100g mushrooms (chopped)
- 400g tin of chopped tomatoes
- 225ml chicken stock
- 2 heaped teaspoons of curry spice (mild, medium or hot!)
- Fat free natural yogurt
- Fresh coriander (to serve)
Instructions:
- Spray pan with Fry-lite, and add onions, mushrooms, and peppers
- Stir in garlic, curry powder and stir-fry on a high heat for 2-3 minutes
- Add children and seal, then add stock and tin tomatoes and bring to the boil
- Cover, reduce heat and allow to simmer over a low heat for 40-45 minutes, ensuring chicken is fully cooked.
- Remove from heat, adjust seasoning, if needed and serve garnished with coriander on a bed of rice
- If you prefer a creamier curry, add a swirl of fat-free natural yogurt
The video below can be used as a guide: