As a birthday treat, yesterday I rewarded my body by starting the 30 Day Shred challenge by Jillian Michaels once again. I know I can do it; it’s only 30 minutes of my day and after indulging on many naughty foods during Christmas with a kitchen-in-progress, the jeans have started to feel a bit too tight for my liing, unless it’s the washing machine’s fault… yeah, right! So I thought it was about time to draw a line in it and get back on track.
I felt much achievement after committing and doing this morning, then once it struck lunchtime, I decided to opt for a light and quick beef stir fry soup, using whatever healthy food I had in left my fridge, knowing full well my fiance was treating me to an indian meal later. The added bonus for any exercise is that I start to become more mindful about what I put in my mouth, not forgetting how hard I worked to get a sweat on; and then comes the natural high. The only thing that gets in the way on a daily basis is me telling myself, “I don’t have the time” or “if I skip it today, I can get the washing done”. But not this time.
Getting back to the soup, as with all of my recipes, I put myself in your shoes and ask whether what I am doing is an easy and simple enough approach for a busy soul; after all, healthy eating should be part of every day life, not for special occasions where you need to buy one off ingredients. A bag of stir fry is usually pretty cheap and thought this was perfectly accessible and even better if you’ve one and prefer this new soup recipe I am offering as an alternative. I cooked mine in my Morphy Richards Soup Maker which is a bonus if you own one too, but if not, don’t worry, it still works with a regular pan. If you’re toying with the idea of getting one, then you’ll want to read my 24 Reasons Why post.
Recipe – Serves 4
800g of stir fry vegetables (use whatever combination you like – I used a bag with beansprout, broccoli, mushrooms, mini sweetcorn, red onion, sugarsnap peas, mushrooms, carrots etc
2 garlic cloves, minced
3cm fresh ginger, peeled & grated
3 beef oxo cubes
A pinch of dried chilli flakes
Stir in once cooked:
A dash Reduced salt soy sauce
Chopped fresh herbs or from a lazy tube similar to these (I added a dash of Covent Garden’s Thai Souper Booster at the end per serving)
- Spray a large frying pan with frylight and saute the vegetables, garlic and ginger for 10 minutes on a medium to low heat.
- Transfer them to your soup maker including the rest of the ingredients and set to chunky or simmer for 20-25 minutes in a large pan.
- Stir in a dash of soy sauce and your choice of chopped fresh herbs per serving.
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