As some of you may know, I am on my 2nd round of my own 7 Day Slimming World Soup Challenge.
Today is day 2 and I had eaten up all of my stockpile of home-made soups, so had to make another one. And because there are so many varieties to be created, I never make the same one until months apart.
Again I have yet another hectic week with and the possible arrival of builders any day, I have had to adapt a soup with very little adjustments with no trial and errors, so you could say you are my guinea-pig on this one.
In no way can I take credit for this one compared to the original from the bbcgoodfood website, originally in one of their 2007 magazines. I suppose you could say this recipe is a fine example about there being so many recipes that you can substitute for healthier alternatives. It was a pleasure to eat back in my non-SW days drizzling olive oil over (and maybe I will syn this on the odd occasion), but not during the challenge – I would much rather save up my syns for a significant treat!
The adjustments I made were that I added more potatoes to guarantee a thicker, creamier and more filling texture, reduced the water level and craved rosemary (optional) while preparing the potatoes.
So here it is – perfect for pan and measures to the maximum line of the Morphy Richards soup maker.
You will need:
1 onion diced
1 large carrot diced
1 celery stick diced
1 large garlic clove
1 tsp dried rosemary (optional)
600g of diced peeled potatoes
2 chicken stock cubes
8 rashers of bacon – fat trimmed.
A quarter of a savoy cabbage
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1. Firstly spray a lidded pan with the veg (except potatoes, cabbage & rosemary) and fey on low-medium heat without the lid until onions are soft.
2. Add the potatoes, cabbage and rosemary, spray again with Frylight & season then stir and put the lid on and cook on low heat for 10 mins, stirring occasionly.
3. Now pour all of the ingredients in to the soup maker and set to smooth (or continue to simmer until everything is tender in a normal deep based pan and then blend).
4. While the soup is cooking, grill the bacon until crispy.
5. Dish out the soups and serves with crumpled crispy bacon bits.
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