As I focus on making small changes in order to cut out processed food and up my intake of nuts and seeds, today I started my day with my 2nd 35 minute session of Yoga with Adriene.
It is her most recent challenge and today, I subscribed to her channel and suppose I have committed to the challenge. Other Yogi’s I have been challenged by are Erin Motz (this is a great starting point) and Mandy Ingber’s occasional session.
I don’t often use the word Awesome – I can’t bear it usually and think it is overused. But yesterday while home alone at the end if my session, I found myself calling it awesome aloud in autopilot. Weird. I love how Gurus can offer free exercise online and you can have the choice to pay them for new online sessions through their own websites. One day I am sure I will when i can prioritise personal expenditures over a house that needs money spending on it.
I then had my usual dairy free porridge but this time stirred in a tablespoon of golden syrup and 5g of pumpkin & sunflower seeds.
Normally I just have it with sweetener and water and am in need for lunch by 12 like clockwork. However, this time I wasn’t hungry until 1:30pm, giving me some flexibility to create today’s soup.
Last night I raided my hardly-touched whole food box full of grains, lentils and many others. I would eat more of them but my fiance is not a fan – but with my soups during the day, I thought I should take advantage. I emptied the last remaining grains from my Morrisons Country Soup mix (120g to be exact) and soaked them overnight – you cannot skip this step, or you could use a 410g can of something similar. Whole foods are high in fibre and a great hunger suppressant.
After doing some research in to the types of soup combinations I like, I decided to go directly to the Morrison’s website and look for a recipe suggestion under their product listing and found one called Farmhouse Vegetable Soup but adjusted it to suit my tastes and the vegetables I had. As I now live near by the countryside, it felt very fitting in my new warm conservatory. This is a very simple, refreshing vegetarian recipe which could easily be vegan if you opt for the purple bouillon and was extremely filling. You could see this soup as a blank canvas and add any intense flavouring you prefer – chilli, basil, etc.
Note this is Syn Free on an Extra Easy Slimming World Plan
1 Clove of garlic crushed
120g Morrisons Country Soup Mix or Tesco Soup & Broth Mix (soak in water for 8-10 hours)
1 large onion finely diced 150g
2 celery sticks finely diced 140g
3 carrots finely diced (260)
1 medium potato peeled & finely diced (140g)
2 vegetable stock cub (vegetarian or vegan bouillon)
2-4 tbsp tomato puree
1 leek sliced (150g)
1 tsp dried mixed herbs (or other herb you prefer and add more if you want a stronger flavour).
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1. Soak the country soup mix the night before for a minimum of 8-10 hours. Drain and add to a deep pan with fresh boiling water. bring to boiling point and simmer for 50 minutes.
2. Spray a frying pan with frylight and add the onions, garlic, leek and season well. Sauté for 5 minutes until the onions are soft.
3. Add the potatoes, celery, carrots and herbs and cover, cooking for a further 10 minutes until all are softened.
4. If using the Morphy Richards Soup Maker, now combine all the ingredients together and set to chunky. If using a regular pan, put all of the ingredients in with the soup mix and simmer until all is tender and serve.
I hope you enjoy & my video version will be LIVE on my YouTube Channel on Friday.
If you also love healthy Slimming World friendly soups, you are also welcome to join my Facebook Group, I LOVE SW Soup for soup chat/recipe share and advice.