I would say, that I am kind of addicted to soup. I love to eat a bowl just for lunch or as a starter for dinner. At any time of the year, you would be surprised how many combinations there are for cold soups, perfect and refreshing for a hot summer day.
There are so many vegetables you could combine and the taste of fresh products is always amazing.
As soups are kind of filling, they're always making a zero ProPoints alternative if you want to spend your points on something else.
Today, I have a recipe with butternut squash, leek, carrots and red and yellow peppers:
This will make a large batch of soup, would say, at least 8-10 large bowls of soup, you could just let it cool down and pour them into individual containers to put them in the freezer.
You will need:
2 peppers, I used one in red and yellow, each
5-6 carrots
1 butternut squash
1 leek
2 small or 1 large onion
2 cloves of garlic
1 vegetable stock cube
about 1,5 litres of water (+additional 500-750ml to add after/while blending)
salt & pepper, pinch of chiliflakes
no-calorie cooking spray
1. Peel the carrots, deseed and peel the squash. Cut all the vegetables in large junks.
Half the onions and chop them in rings and the garlic in fine dices.
2. Turn on the heat of your hob, mist a large pan with the cookingspray and saute the onion and garlic until light brown. Then put in the vegetables and the 1,5 litres of water cover with a lit and bring to a boil.
3. Let the soup cook for about 20 minutes on high heat, till the veg is soft. Turn of the heat and use a hand blender or a conventional blender to create a smoth consistency. If you like it junky just blend about half of the soup.
4. Use the aditional water, if necessary, if you like your soup more runny.
5. Serve in large bowls as a starter for your dinner or as part of your lunch with a sandwich, made with calorie controlled bread, low fat, wafer thin chicken, a sclice of half fat cheddar, leaves of lettuce & slices of cucumber
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