This soup takes less than 10 mins to prepare and cooks within 25mins. I know there is a temptation to make soup when the vegetables are looking a little past it but try not to. You want to get the optimum nutrition from them so use them while they are as fresh as possible.
This soup is easy, warming, filling,wholesome and tasty. No secret tips here - its just soup. Make it, enjoy it, be full, dont snack in the afternoon and get skinny along the way. Simple!!!!
As the people at Nike say -"Just Do It". Stop buying over priced soups in nice fancy packaging. They have hidden calories and are usually high in salt. Spend your money on nice fresh local or organic veggies, knock up this soup and enjoy for lunch.
This soup has no celery. Almost every soup recipe has celery - I dont really like celery so I leave it out. Also if you are making soup I like to have a higher ratio of carrot as it gives a nice hint of sweetness to the soup. Don't include brocolli in a vegetable soup - it gives an undesirable bitter taste.
This recipe includes half a potato - if you would like an even skinnier version leave out the potato and just include the lentils which are high in fibre and so filling.
few spritz's spray oil
2 large carrots
1 baby leek
4 tbsp red lentils
4 tbsp chicken stock concentrate / 1 chicken stock cube
2 tsp weight watcher cream
- Prepare the vegetables. Peel the carrots and potatoes. Peel and dice the onion. Wash the leek and finely slice using about 3/4 of the leek.
- Spritz a large saucepan with spray oil and put on a high heat. Add in the onion, potato, leek and carrots. Turn the heat down to a medium heat and allow the vegetables to sweat off for about 5mins.
- Stir in the lentils and pour in the stock. Turn back up to a high heat and bring it to the boil. Then turn down and simmer for 25mins.
- Puree down the soup -season with a little salt & pepper.
- Pour into a bowl and serve with a little dollop of weight watcher cream & chives.
- Enjoy with a slice of McCambridges wholewheat bread.