As promised, I am kicking of the New Year with my first new recipe. This is has been slightly tweaked from one of my new cookbooks. As you may have noticed from some of my previous posts, I love a good soup! I just find it so much easier to make a big pot up and then have enough to last me the rest of the week so I don’t have to worry about making lunch for work the next day, my evenings can be spent relaxing.
I do normally prefer a chunkier soup, but I have to admit sometimes there is nothing better than a smooth, creamy soup. As I started to read through the first few pages this recipe just called out to me, so I knew it had to be the first one I made. Now it isn’t the recipe given for January 1st (I know, rebel), but it is still a wintery dish.
The only thing I have really changed is I have swapped out normal potatoes for sweet potatoes as I prefer them, but you can go for normal if you’re not a big sweet potato fan.
900g Butternut Squash, halved with the skin still on and seeds removed
350g Sweet Potato, cubed
1.2 Litres of Vegetable Stock (Gluten Free if necessary)
100ml Single Cream
- Preheat the oven to 160oc, place the two halves of the butter squash on a lined roasting tin and put half of the butter on and around the squash. Place in the oven to roast for an hour until it’s soft and tender.
- After about 45 minutes of the squash being in the oven, take large saucepan and melt the remaining butter. Once the butter is melted add the sweet potato and the stock.
- Bring to the boil then allow to simmer for around 15 minutes or until the sweet potato is soft.
- Take the squash out of the oven and allow it to cool slightly before scooping out the flesh and add to the saucepan with the rest of the soup.
- Now you need to blend the soup until smooth. If you have a handheld blender you can do this in the plan, if like me you have a food processer then you can move the soup into the processer and blitz until smooth. As I had to do this in portions I had another saucepan on hand to pour the smooth soup into.
- Once all the soup is smooth, added the cream and ensure the soup is still hot before serving, depending on how long it has taken you to blend it may have gone a bit cold so may need a gradual reheat before serving.
8.4g Fat ( 5.3g are Saturated Fats)
It’s actually beginning to feel like winter and that Christmas is nearly here. It’s getting cold, the cars are starting to freeze over and I don’t feel ridiculous going out with my coat, scarf and gloves on. It sounds daft to be so excited for the cold, but it really helps with getting into the Christmas spirit! You can’t buy decorations when it’s mild outside, it just feels wrong!
In the spirit of it getting colder, I’ve decided I need to change it up from my current daily lunch of the Split Pea and Sausage Soup and try something a little different. I stumbled upon this from ‘Julia’s Album’, so I thought I’d give it a go, as I used slightly less chicken I’ve tweaked the serving sizes from Julia’s recommendations.
2 Large Garlic Cloves
1 Large Carrot
1 Green Pepper
1 Can of Red Kidney Beans
Handful Cherry Tomatoes
1 Litre Chicken Stock (Gluten Free if necessary)
½ tsp Paprika
1 tsp Basil
1 tsp Mixed Italian Herbs
Oil for Frying
- In a large saucepan, heat half of the oil on a medium heat, add the onion and fry for 1 minute. Add the pepper to the onion and fry for an additional couple of minutes until the onion before a bit soft. Remove from the saucepan and set to one side.
- Add the remaining oil to the saucepan, add the paprika and half of the basil and mixed Italian herbs. Add the chicken to the pan and coat in the oil/herb mixture on a medium/high heat. Ensure the chicken is browned on every side but it doesn’t need to be cooked through at this point.
- Add the garlic, kidney beans, tomatoes, carrot, onions and peppers. Then add the remaining seasoning and stir into the mixture so it’s evenly distributed.
- Add the water and stock, bringing the soup to the boil then leave to simmer for 15-20 (this will cook the chicken through)
- Around 5 minutes before you want to serve add the spinach and put the lid back on, I find adding it later stops it becoming too soggy.
- Once the chicken is cooked, it’s ready to serve 🙂
4.4g fat (0.7g are saturated fats)
As winter is now upon us I currently love experimenting with different soups. I just think there’s something really comforting about settling down either at home or at work to a nice bowl of soup.
I am someone who loves a chunky soup, I just find it more satisfying to have something to eat rather than just slurp it down.
I have recently got slightly obsessed with this split pea and sausage recipe. It sounds simple but I think it’s so effective.
6 sausages (I like lean turkey sausages from musclefood)
2 sticks celery
1.5 litre chicken stock
200g uncooked split peas (ensure you soak them for at least 10 hours before cooking)
2 bay leaf
Dash of pepper
- Chop the onion, celery and leeks into chunks, in a large saucepan over a medium heat cook the vegetables or until the onion starts to brown.
- Add the soaked, rinsed and drained split peas. Mix into the vegetables and cook for a couple of minutes.
- Add the bay leaf and stock, bring it to the boil then leave it to simmer with a lid on for around 1 hour or until the split peas are soft.
- Whilst the soup is cooking, grill the sausages to allow the fat to leave the sausages. Once cooked and chop into pieces and add to the soup whilst still on the hob.
- Once cooked, removed the bay leafs and serve.
Fat: 7.2g (2.2g saturated)