Firstly I made a vegetable stock from the peelings, skins and off cuts from all the vegetables. (Butternut squash skins, carrot skins, a stick of celery, offcuts of leek, apple skins, onions and herbs and 1 litre of water.) I brought this stock to the boil with some salt and pepper and then simmered on a low heat. I used this same stock for each of my soups.
Tomato, Celery & Apple Soup 0pp
Taking my lead from the WW Fabulous & Filling cookbook, I made this recipe a zero pro point soup.
- Chop 2 sticks of celery and use some low fat cooking spray to fry them with some finely diced shallots. Add 1 apple (I used a granny smith apple) and fry until soft.
- Stir in a tin of chopped tomatoes and simmer
- Add a few spoonfuls of the stock at a time and then transfer to a blender or food processor
- Once blended, return to the pot and check consistency, season to taste
Butternut Squash & Carrot Soup - 0pp
- Sweat off some onions and add softened butternut squash & carrot (I steamed them in the microwave... )
- Saute these in the pot for 5 minutes and add some parsely
- Stir in some of the stock and blitz in the blender/processor
- Check the consistancy add more stock if needed, season to taste
Roasted Tomato & Pepper Soup 0pp
- Roast half a red, green and yellow pepper in the oven @ 180 for 20 mins with about 8 cherry tomatoes & lots of black pepper
- Once roasted add to a pot and saute with some onions
- Add some of stock, and let simmer for 5 mins.
- Blitz in the blender/processor
- Add more stock if required
- Season to taste
Leek & Sweet Potato Soup - 1pp
- Steam some sweet potato in the microwave (I used 100g for this recipe)
- While this is steaming, saute the 1 large leek with shallots or onions
- When the sweet potato is steamed, add to the leeks and break the sweet potato up and saute off for 5 mins
- blend to a paste in blender/processor
- Return to the pot and add stock until you get the consistency you like
- Season to taste
Hope you find these as tasty as I do... :D
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