Getting all souped up...

23^rd October 2011

is not the cards you are dealt but what you do with them that counts.

Well I had all sorts of plans for yesterday and ended up sitting watching tv, whilst catching up on some work stuff at the same time using the pc. I enjoyed it though.

I’ve decided I’m gonna get all souped up next week because I’ve been reading that soup can help you slim. How? Because soup is full of nutrients. There’s a theory that overeating may be caused by your body not getting enough nutrients. It then sends signals that it needs more vitamins and minerals and so you continue to eat – usually the wrong type of food.

The thinking is that the more nutrient-rich food you eat, the less hungry you’ll feel. Soup can be an excellent way for you to get lots of vitamins and minerals and therefore curb your appetite.

It also makes you feel satisfied, scientific research shows that people feel fuller for longer if they have soup rather than solid food and water at mealtimes. This is because the stomach digests soup more slowly due to its texture. If your stomach is full, you won’t feel hungry and be tempted to snack or overeat.

So time to make some home-made soup (loads of recipes on WW esource) I think, the best kinds contains vegetables and protein such as fish, chicken, beans or lentils. You don’t need to add starchy carbs, such as rich or pasta because the protein will make the soup more filling. It’s always good to make in bulk and freeze; you can defrost a tub, pop it in a flask in the morning and take to work for a super quick lunch.

If you haven’t got time to make it, then of course buy some, just be careful of which you buy, obviously check the ProPoints value, but also check the salt content, per 100g you’re aiming for a maximum of 0.6g or sodium 0.2g.

As it’s almost Halloween and there are pumpkins everywhere why not try this recipe;

Tuscan Pumpkin-Bean Soup

ProPoints® Value: 4, Servings: 6
Preparation Time: 12 min, Cooking Time: 26 min
Level of Difficulty: Easy

This soup has a delicious and complex taste, that's perfect for Halloween. It will perk up sleepy cold-weather taste buds!

Ingredients

	5 spray(s) Cooking Spray, Calorie Controlled, or enough to coat pot
	1 medium Onion, All Types, coarsely chopped
	375 g Pumpkin, cut into chunks
	850 ml Chicken Stock, Fresh
	400 g Beans, Cannellini, Cooked or Canned, drained and rinsed
	1/4 teaspoons Oregano, dried (as purchased)
	1/8 teaspoons Salt, or to taste
	1/8 teaspoons Pepper, Black (Whole, Cracked or Ground) (ground)
	6 tablespoons Cheese, Parmesan, grated

Coat a large soup pot with cooking spray and set over medium-low heat. Add onion, cover and cook until tender, stirring occasionally, about 6 minutes.

Stir in pumpkin, stock, beans and oregano; simmer 15-20 minutes.

In a blender, process soup in batches until smooth. Return soup to pot and reheat; season with salt and pepper.

To serve, ladle soup into bowls and top each with 1 tablespoon of grated cheese.

Or if you want a zero ProPoint option why not give this a go;

Curried Butternut Squash Soup

ProPoints® Value: 0
Servings: 6
Preparation Time: 15 min
Cooking Time: 60 min
Level of Difficulty: Easy

This velvety soup is simple enough for a weekday meal, but sophisticated enough for a special occasion.

1 portion(s) Butternut Squash, peeled, de-seeded and diced into 1 inch cubes (large)

2 medium Onion, All Types, quartered

2 cube(s) Stock Cube, Vegetable, vegetable, make up to 2 pints with hot water

1 1/2 teaspoons Curry Powder

1 pinch Salt, to taste

1/4 teaspoons Pepper, Black (Whole, Cracked or Ground) (ground)

2 medium Spring Onions, thinly sliced, to garnish

Preheat oven to Gas Mark 7/220°C/425°F. Place squash and onion in a large roasting pan or baking dish. Bake, uncovered, for 45 minutes, until squash is tender. Don't worry if some of the pieces get a bit browned - this will add to the roasted flavour of the soup.

Remove from oven. Tip into saucepan and add stock. Bring up to the boil, reduce heat and simmer for 15 minutes. Let cool about 15 minutes - do not pour hot soup directly into food processor, or you risk it exploding. Purée in batches in blender or food processor.

Toast curry powder in a small frying pan over low heat until fragrant, about 2 minutes - be careful not to burn it. Stir into puréed soup. Season to taste and divide between six bowls. Garnish with spring onions and serve.

I’m in for a busy day, 5km run this morning with my mate followed by lunch then we’re taking her kids to see Mr Stink at the Grand Theatre – yay, lots of fun.

Enjoy your day too. xx