Recipes

Cherry Tomato Soup

We had a massive glut of cherry tomatoes in the garden this year, so I thought I’d use them for a nice, light soup! You can actually use any tomatoes you like but cherry ones do lend a lovely sweetness.

I used almost all of ours – which was around 1.5kg but you can use fewer – just reduce the other ingredients to compensate. This makes at least 6-8 bowls and it’s ridiculously low calorie – under 100 cals per bowl!

You will need:

1.5kg Cherry Tomatoes

1 large onion

2 Carrots

2 Sticks of Celery

3 tbsp Tomato Purée

1 litre vegetable stock (2 stock cubes)

1 tsp oregano or mixed herbs (to taste)

1/2 tsp Celery Salt

Dash of Worcestershire sauce (or vegetarian alternative)

I/2 tsp sugar

Salt and Pepper

Chop the onion, carrot and celery into small pieces. Depending on the size of the tomatoes cut them into halves or quarters.

Add some oil or oil spray to a large saucepan and once hot add the onions, celery and carrots. Sauté them for around ten minutes until soft and slightly coloured.

Add the tomato purée and stir well

Add the tomatoes, together with the sugar and herbs and spices. Stir to mix everything, then put the lid on the pan and let the tomatoes cook on a low heat for around ten mins. Check occasionally and stir to prevent sticking.

Once the tomatoes have started to release their juices after around ten mins, add the stock and Worcestershire sauce if using. Turn up the heat as high as it will go and wait until everything is bubbling, then turn the heat down to low again and put the lid back on the pan. Cook gently for 25 minutes, stirring occasionally.

Depending how much liquid the tomatoes produced you may want to keep boiling a little longer to reduce it down – you can decide how thick you want your soup. (You can also add a little cornflour – mix a couple of tbsp in a bowl with cold water and then whisk that into the soup to thicken it).

You can leave it as it is if you want but I prefer to blend it. Wait for it to cool a little and then using a stick blender blend to the desired consistency. At this point you can also boil again to reduce it down if it’s still too thin for your taste.

You can freeze this for quick lunches or dinners. Serve as it is with a crusty loaf, or you can add a dollop of greek yoghurt for added creaminess!

Enjoy 🙂

Xx

Recipes

Spicy Lentil Soup

Soup is always a good option for a filling lunch or dinner and this one really packs a punch!
spicy-halloween-soup
You will need:
1/2 tsp each mustard & cumin seeds
1 large garlic clove, crushed
1 large onion, chopped
3 x celery stick, sliced
1 tsp each chilli powder & paprika
1/2 tsp turmeric & cayenne pepper
2 cups red lentils
2 litres of stock made with vegan stock powder
1 tin chopped tomatoes
2 tbsp tomato puree
Heat the oil on a med-high heat & add the seeds. When they start popping, add the onion, garlic & celery and reduce heat slightly.
Cook for 5-10 minutes until soft & then add all the spices and cook for a further 2-3 minutes. Add the lentils and mix well.
Add the stock, tinned tomatoes and puree and bring to the boil, then simmer for 20-30 minutes.
Blend before serving and add pepper & cayenne to taste.
Enjoy 🙂
xx
Recipes

Hearty Squash, pepper and lentil soup

It may be officially spring but it’s pretty cold out there still! When I first made this soup I made it using a glut of squashes from the garden. but today I’ve made it with butternut squash I had in the freezer! You can use any type of squash or sweet potato for this (or a mixture!).

This is a calorie bargain at only 150 – 175 cals per portion, and super filling. It’s perfect for batch cooking if you’re stuck inside at the moment too.

 

As I said, you can use squash, pumpkin or sweet potato (or a mix) and you can also be a bit free and loose with the quantities to be honest – as long as you keep an eye on the amount of liquid and add a bit more stock if needed.

I made a massive batch so I could have it for a few days and also freeze some, but you could easily halve this. This recipe serves around 12-14.

You will need:

Approx 1,200g – 1,500g squash

3 medium red peppers (or 2 large)

2 onions

500g red lentils

4 cloves garlic

600g chopped tomatoes (passata also works fine or use fresh tomatoes)

1 litre vegetable stock (but you may need to add a little more as it cooks)

2 tbsp tomato purée

4 tsp curry powder

1 tsp cayenne pepper

1/2 tsp paprika

1/2 tsp Chilli powder (or to taste)

Salt and pepper to taste

To serve – fresh spinach and a dollop of greek yoghurt

Peel and de-seed the squash and then chop into small pieces (or use pre-chopped fresh or frozen squash).

Chop the onion and peppers and crush the garlic. Heat up a little oil in a pan and add the onions and crushed garlic, and allow to lightly brown. Then add the pepper.

Add the squash, stir well and cook for 5 mins with the lid on (stirring occasionally). The squash will start to release some water and begin to soften a little.

Add the chopped tomatoes and stir well. Then add the lentils, vegetable stock, spices and tomato purée and stir.

Bring to the boil and then allow to simmer for a few minutes with the lid off. Then reduce the heat further and put the lid on and allow to cook for at least 20 mins making sure you stir regularly so the lentils don’t stick. If it looks like it needs it then add a little more stock.

Season to taste and cook until the squash is tender and the lentils are cooked through. Remove from heat and at this point. If you like your soup chunky you can serve it now.

Alternatively you can blend it to a smooth consistency.

To serve stir through some fresh spinach and add a dollop of greek yoghurt!

Enjoy! 🙂

Xx

Recipes

Courgette, leek and spinach soup

The clocks have gone back and it’s chilly out there today, so it’s definitely soup season!

This is a quick, easy, light soup for these cooler days. It is ridiculously low calorie – at around 100 cals a bowl (less if you leave the goats cheese out)! I made a massive batch as we had an over-grown courgette (basically a marrow) that I wanted to use up so it made over ten servings but the amounts below will make at least 5-6 portions.

You will need:

500g Courgettes

250g Leeks

400g Spinach

75g Soft Goat’s cheese (optional)

500ml strong vegetable stock

Mixed herbs, salt and pepper to taste

Slice the leeks thinly and pop in a large pan over a low heat and allow to soften.

Chop the courgettes thinly too and then add them to the pan and allow to cook through for around 5 mins with the lid on.

Add the stock and herbs and cook for a further 5-10 mins. If your vegetable stock isn’t very strong it’s worth adding an extra stock cube too.

Add the spinach and stir thoroughly, and then cook through for 3-5 mins.

Remove from the heat and allow to cool for 5 mins and then blend thoroughly.

Add salt and pepper to taste and then, if you’re using it, add the goat’s cheese and blend again to combine.

Serve immediately or you can keep it in the fridge or freezer for handy lunches or dinners in the week!

Enjoy 🙂

Xx

Recipes

Roasted butternut and apple soup

It’s getting to that time of year when we want to curl up on our sofas under a blanket and fill up on warming foods.

This soup will definitely hit the spot when you are feeling a bit autumnal. Roasting the butternut squash and the apples adds a lovely rich flavour and the sweetness of them both compliment each other brilliantly!

This soup is dressed with the seeds from the butternut so you don’t waste anything either!

You can substitute any sort of pumpkin for the squash too if you prefer.

This will serve 3 – 4 people.

You will need:

1 Butternut squash (approx 1.5kg in size before peeling etc)

2 Apples (Braeburn work best)

2 large white Onions

2 sticks of Celery

1/2 tbsp dried Thyme

1 tsp ground Cumin

1/4 tsp ground Allspice

1 litre Vegetable stock

500ml Water

Salt and Pepper to taste

For the topping:

Seeds from the Butternut squash

1 tsp Olive oil

1/2 tsp Cumin seeds

1/4 tsp ground Paprika

Preheat the oven to 200 C.

Cut the butternut in half and scoop out the seeds (keep the seeds for the topping). Peel and cut into chunks. Peel, core and chop the apples into wedges. Place on a baking tray and drizzle with olive oil and season. Place in the oven  and roast for 20 – 25 mins or until tender and golden.

Slice the onion and celery finely and pop in to a large pan with a little olive oil. Saute gently for about 10 minutes until soft. Add all the spices and saute for another minute. Add the butternut and apple and stir gently for a minute or 2. Then add the vegetable stock and water and bring to the boil. Allow to simmer for 20 minutes.

Let it cool for a while and then pop in a blender and blitz it (do this very carefully if still warm – it may be worth doing it in 2 batches).

Take the seeds that were removed from the squash and toss in the olive oil and topping spices. Spread on to some baking parchment and place in the oven at 200 C for 5 – 10 minutes until they are starting to turn brown.

Pop a serving of soup in a bowl, sprinkle with the seeds and enjoy with some toast.

(This post was originally published on pureformfitnesskitchen.com)