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Chunky Chilli Bean Soup January 30, 2012

Filed under: Soups and Stews,Weight Watchers Recipes — delishuss @ 9:54 pm
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I had planned to go through the majority of the recipes in a soup cookbook that I bought but it didn’t really happen. Best made plans and all that. I was making a lot of veg soup and was a bit bored with it, so I came across this recipe in the Weight Watchers complete kitchen book.  It’s not your typical tomato soup recipe as well, sometimes I find tomato soup a bit tangy but this one isn’t. I’ll definately try this one again. The other bonus is that it’s very filling, always a good thing.

 

16 propoints value per recipet

Serves 6

 

Ingredients

1 onion, chopped

1.2 litres vegetable stock

3 celery sticks, diced

1 red pepper, de-seeded and diced

1 yellow pepper, de-seeded and diced

2 teaspoons ground cumin

a pinch dried chilli flakes

2 tablespoons tomato puree

400g can chopped tomatoes

410g can kidney beans in water, drained and rinsed

198g can sweetcorn, drained

Juice of 1/2 a lime

3 tablespoons chopped fresh coriander

 

Method

1. place the onion in a large lidded saucepan with 100ml of the stock. Cover and cook for 3 minutes then add the celery and peppers. Cover again and cook for a further 5 minutes.

2. Add the cumin, chilli flakes and tomato puree and cook for 1 minute, stirring, to bring out the flavour, before adding the chopped tomatoes and the rest of the stock. Bring back to the boil and simmer for 10 minutes.

3. Add the kidney beans and sweetcorn to the soup and simmer for 5 minutes. Mix in the lime juice and serve the soup scattered with the coriander.

 

Note: I’m not a big fan of celery so I left that out and used courgette instead. Also, I used a fresh chilli instead of the flakes. I threw in some chopped garlic as well.

 

Courgette, Carrot and Tomato Frittata October 23, 2011

Filed under: Healthy Eating — delishuss @ 9:34 pm
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I got this recipe from the ‘Frame by Frame- Quick and Easy’ cookbook. I’m not quite sure about it but I said that I would post it anyway. I think it’s maybe just the rawness of the veg with the egg that might be putting me off. If you like the look of it, give it a try and let me know how you get on.

 

Serves 2-4

Ingredients

1 tbp olive oil

1 onion, cut into small wedges

1-2 garlic cloves, crushed

2 eggs

2 egg whites

1 courgette, trimmed and grated

2 carrots, peeled and grated

2 tomatoes, chopped

pepper

1 tbsp shredded fresh basil, to garnish

 

Method

1. Heat the oil in a large non-stick frying pan, add the onion and garlic and saute for 5 minutes, stirring frequently.

2. Beat together the eggs and egg whites in a bowl, the pour into the pan.

3. Using the spatula, pull the egg mixture from the sides of the pan into the centre, allowing the uncooked egg to run underneath.

4. When the base has set lightly, add the courgettes, carrots and tomatoes. Season to taste with pepper and continue to cook over a low heat until the eggs are cooked to your liking.

5. Sprinkle with the shredded basil, cut the frittata into quarters and serve.

 

Tomato & Basil Soup- Weight Watchers Special October 16, 2010

This is supposed to be ½ point per serving but if you used the one cal spray and had no fromage frais its points free.

Ingredients

2 jars of passata (expensive but worth it for handiness)

2 leeks

1 large onion

Handful of basil (I used the paste and it was fine)

Garlic (I used the paste but probably 2 cloves would do)

Olive Oil/1 Cal spray

2 vegetable stock cubes

2 litres of boiling water approximately

2 teaspoons of sweetener

Method

  1. Chop up leeks and onions.
  2. Fry off in the Olive oil for about 3 minutes
  3. Meanwhile dissolve your stock cubes in the boiling water
  4. Add in the garlic and basil and fry for another minute
  5. Add approximately 3 tablespoons of the stock to the pan and cover for another 2 minutes.
  6. Add in the rest of the stock, the passata, bring to the boil and simmer for 5 minutes. Add in the sweetener and take off the heat. Blend with a food processor to your desired texture.

 

To serve: top with some fromage frais and a sprinkle of basil.

As Gordon Ramsey would say: “DONE”

 

Italian Style Tomato Soup September 13, 2010

Filed under: Soups and Stews,Starters,Vegetarian — delishuss @ 10:28 pm
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This is very simple to make. It’s pretty healthy as well. You would probably get about 6 servings out of this.

Ingredients

1x400g can chopped tomatoes

1 jar passata

1 large onion, chopped

1x 400g butter beans

2x leeks, chopped

2x cloves, garlic crushed

300ml stock

handful of chopped basil

Salt and black pepper

Method

1. Fry off the onions and leeks in a lidded saucepan for 2-3 minutes at high heat. Reduce the heat, cover and saute for 3 more minutes. Add in the garlic and stir, fry for another 1 minutes.

2. Add in the tomatoes, passata and stock and bring to the boil. Reduce heat and simmer for 20 minutes.

3. Add the butter beans and basil and stir. Cook for a further 5 minutes.

4. Season to taste and serve.

This would be great served with the Traditional Soda Bread With Sundried Tomato & Parmesan.