Soup, glorious Soup!

13^th October 2018

Life is like a cup of tea - to be filled to the brim and enjoyed with friends.

Well yesterday was quiet in my world, obviously the voice thing or lack thereof guaranteed the volume but I had a quiet day to try and recover.  The estate was also a sombre place when I walked the dog because we’d all woke up to find out there’d been a murder on the estate and three men arrested on suspicion of murder.  I realised how close to home it was when I went to drive out of my street and I couldn’t turn right, the road was blocked.  I found out later that the man murdered actually lived in my street, I’ve watched him go to work most mornings, 3 kids left without their daddy!   More proof that life is precious and can be taken from you in the blink of an eye.

Today’s coaching card is very apt, “What would you like people to say about your at the end of your life?  How would you like to be remembered?

I’d like to be remembered with a smile, as someone who made people laugh and feel good about themselves, but if I’m honest, I don’t care if I’m remembered or not I don’t think, I won’t be here, if I’m not remembered, then no one has to be sad for the loss of me.  Grief is so difficult to handle so if I can spare people that, great, it will be my last good deed.

Anyway, today I just want to be able to be heard for a couple of hours, then get back to doing my crochet project, might be able to finish it this weekend as I recover from my lurgy.  I enjoying watching the Black Panther yesterday, I do love a superhero film, pure escapism for a couple of hours.

I also enjoyed Lemon and Dill salmon with rice and veggies, oh the best dinner I’ve had all week, really was tasty.

Anyway I’ve found a couple more soup recipes this morning,

Zero Leek & Celeriac Soup

Serves 4

1 x Celeriac  

3 x Leeks, Sliced

1 x Vegetable Stock Cube

White Pepper

Fresh Chives, Snipped

Cut off the outside of the celeriac and dice.

Slice the leeks and add all the ingredients, along with 1 litre of boiling water to a pan.

Bring to the boil, simmer for 30 minutes, let cool for 10 minutes, blitz and serve with chopped chives on top.

  
Carrot and Leek Soup

Serves 4

1SP per serving  

500g Carrots, chopped

500g Leeks, chopped

150g Potatoes, cubed

1 Oxo Vegetable Stock Cube 1 tsp Curry Powder (0)

Salt and Pepper  

Add carrots and leeks to a large pan and sweat them off.

Add the potatoes and curry powder and sweat this off too for a few more minutes.

Add about 1200-1400ml of boiling water with a veg oxo cube and salt and pepper.

Simmer for about 30 mins til veg soft then blitz with hand blender for a thick smooth soup.

Zero Spicy Tomato and Red Pepper Soup

Serves 4

Frylight

1 Onion, diced  

2 Red Peppers, diced  

2 Cloves Garlic, crushed  

600g Tomatoes, quartered

1 tin of Chopped Tomatoes

1 OXO Vegetable Stock Cube  

Fresh Basil

Salt & Pepper  

1 tsp Crushed Chillies  

Heat the olive oil/frylight in a large saucepan.

Add the chopped onion, chopped peppers, and crushed garlic and cook for about 5 minutes.

Add the fresh tomatoes and cook for another 3-4 minutes.

Add the tinned tomatoes and 1 litre of stock.

Season with salt and pepper.

Bring to the boil, reduce the heat and simmer for 30 minutes.

Remove from the heat and allow to cool a little.

Blend in a food processor or with a hand-held blender. Strain through a coarse sieve (if desired).

Add the crushed chillies and reheat.

Serve and garnish with basil.

This would also make a lovely tomato sauce to serve with Pork or Chicken too.

Zero Golden Vegetable Soup

Large Butternut Squash, cubed  

4 Carrots, sliced

1 Onion, Diced

2 Clove Garlic

1 Oxo Vegetable Cube

Chives, snipped

Spray frylight in large saucepan and fry the onion and garlic for 10 minutes until softened, stirring occasionally.

Add butternut squash and carrots. Pour over 1 litre boiled water and crumble the stock cube on top and bring to the boil.

Simmer for 20 minutes until tender.

Remove from heat and let cool for 10 minutes.

Blend with a stick blender until smooth. Reheat and season with black pepper.

Serve with snipped chives.

Lentil & Bacon Soup

1SP per serving, Serves 4

Spray light

2 onions, finely chopped

140g Bacon Medallions, diced

6 Carrots, grated

1 tsp Ground Cumin

1/2 tsp Turmeric

1 tsp Crushed Chillies

2 Garlic Cloves, finely chopped

1 Vegetable Stock Cube

250g Red Lentils, rinsed

Heat the oil in a large saucepan. Add the bacon, onion and carrots.

Cook on a low heat for 10 minutes.

Add the cumin, turmeric, crushed chillies and garlic and cook for a further 1-2 minutes.

Add 1.3 litres of boiling water, crumble stock cube and add the lentils and bring to a simmer and cook for 50 minutes, occasionally stirring to ensure the lentils aren’t sticking.

Butternut Squash, Red Pepper and Soft Cheese Soup

Serves 4-6

0sp per serving without cheese/1sp per serving with cheese  

Fry light

1 Large Onion, diced

1 Butternut Squash, peeled (some don’t peel it but I prefer it peeled), deseeded and cubed

2 Red Peppers, diced

1 Vegetable Stock Pot made up with 1 litre of hot water

Salt and Pepper

100g Extra Light Philadelphia

Handful of Chives, chopped

Spray a large saucepan with fry light

Add the onion and cook for about 3 minutes until soft

Add the butternut squash, red pepper and vegetable stock and heat until simmering.

Partially cover and cook gently for about 25 minutes until the vegetables are tender.

Let cool and then blend. If you are using Extra Light Philadelphia then add it now. Return saucepan to heat and add 1/2 the chopped chives and season to taste.

Serve with the rest of the chives to garnish

Creamy Celery Soup

Serves 3

1SP per serving

1 bunch of celery, chopped (at least 6 large sticks)

1 large onion, diced

1 Vegetable Stock Pot/cube (made up with 1000ml hot water)

50g ELF Philadelphia

Frylight

Spray a large pan with frylight and fry the celery and onion until softened.

Season with salt and pepper.

Add the stock, bring to the boil, cover and reduce heat to a simmer for 30 minutes

Turn heat off and allow to cool before blending.

Add the Philadelphia and stir over a low heat until melted.

Serve.

Right that’s me done, off to get ready for my ‘workshop’ and enjoy the morning with my members, here’s to a very, great weekend BeYOUtiful.  Spend it being remembered whilst you’re alive because once you’re not it won’t really matter…