We're having a SOUPer week!

Friday 29th October 2021
Feel that, that's Friday!  

We're having a great week in our huddle meetings, talking all things soup, there's more to it than you realise!  Nat last night mentioned she makes a soup with the peelings of the veg, here's the recipe she shared in our group, Potato Peel Soup | Love Food Hate Waste really good way of using everything and saving waste and money.  I've enjoyed soup every lunchtime this week, yesterday's was the best so far, they've got better as the weeks gone on and we've experimented with what we put in the soup maker.

I'm going to start having a mug of soup instead of a cup of coffee when I'm at the huddles because I just want something wet and warm and it's a great way to get my 5 a day.

I did indulge last night and ate the rest of the ice cream in the freezer - big mistake buying that!  I'll buy him a flavour I don't like in future, as soon as I put rum flavoured ice cream in the basket, I knew it was a huge mistake, I probably ate 750 calories worth!  OUCH!  Thankfully I'd not ate much all day, shreddies for breakfast, soup for lunch and grey peas and bacon bits for tea which were delicious and very, very filling.  I'm going to pot up the rest of them for quick meals when I can't be bothered, there's finally some space in the freezer for stuff. 

I need to replace the ice cream now, just looking at options; 

I wonder if the difference in taste between these two is noticeable as the one one the left is a third of the calories?  

I can't have stuff in the house that I like, so I've got to find a middle ground and thankfully I can resist strawberry I reckon, I've got it out my system now hopefully.  

Back to soup, here's a healthy recipe plus a link to lots more ideas on Tesco website Search | Tesco Real Food

Super lentil and vegetable soup

Serves 2, 275 calories each

1 onion

1 carrot

1 leek (or onion)

1 potato

2 celery sticks

1 tbsp olive oil

1 tbsp plain flour

1 tsp stock powder

500ml boiling water

50g red lentils

This warming vegetarian soup is packed full of goodness - perfect for keeping you warm on chilly evenings! Serve with crusty bread for hearty winter meal.

Top and tail the carrot, then peel, dice and wash it.

Also top and tail the leek, remove the outer layer, then peel, slice and wash it.

Peel and cube the potato. Wash the celery, before cutting it into pieces around 2cm in length.

Heat the oil in a saucepan and fry all the vegetables, except the potatoes, for 5 mins. Stir in the flour and cook for 2 mins.

Dissolve the stock powder in boiling water, before adding it to the saucepan and bringing it to the boil.

Add the potatoes and red lentils, before putting a lid on the saucepan and allowing all the ingredients to simmer for 30 mins.

Serve this hearty soup with crusty bread.

Tip: You can replace the leek and carrot with other vegetables.

That's my lot for this morning, I'm off to do housework stuff - boo!  Got my flu jab this morning too and a man coming to look at the washing machine this afternoon, all happening in my world!  I do have a wonderful, cosy night in to look forward to though, all about balance!

Mwah, luv ya 

Love me xx