Earlier in the week, I uploaded my Slimming World Meals of the Week video and already it’s been a huge success. Hopefully I can do a few more videos like this but do have a backlog of video ideas to create now it’s leading up to Christmas. This doesn’t mean I’ll be off plan to forever maintain my target weight; oh no. Be assured I love sharing my healthy creations and quite possibly, it is this blog that also keeps me motivated.
However, one of the meals that I was asked about was my fish noodle soup. To be honest, it was random but I always make this type of soup once a week and have the whole lot to keep me full so I don’t indulge in the naughty stuff.
But what I love about this pot of soup is that it’s all mine and I’ve been able to use my home grown courgettes (sadly my tomatoes aren’t ready yet). Also, I work from home so when I feel hungry, I can keep nipping back and forth in the kitchen for a bowl full until I’m all full up. Of course, you are more than fine to offer your soup out to others, but since my fiancé hates it, the more for me! There’s no guilt involved, I stay hydrated and I can go without snacks until tea. This type of recipe is perfect for someone like me who doesn’t like small measly meals and doesn’t always have lot of time.
1 large chopped onion
1 garlic clove, finely chopped
1 tin chopped tomatoes
1 tbsp dried mix herbs
1 chicken stockpot
600ml cold water
1 frozen basa fish fillet (mine are from Aldi)
1 very large courgette, roughly chopped
Cayenne pepper (good sprinkling)
1 nest of egg noodles
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- Chuck everything in to a large pan (except the noodles), put on the lid and simmer for 20-25 minutes.
- Now place in the noodles and replace the lid and simmer for approx 3-5 minutes until the noodles are cooked.
- Serve & enjoy!
What is your go to “fill me up” syn free dish?
Tastefully Vikkie x