I’ve been reorganising our home this week and I finally found my Slimming World Little Book of Soups which I hadn’t seen for almost a year since moving house, so naturally, I took inspiration from it. If you want to buy the book, then please don’t buy it anywhere BUT in your SW meetings because you will get it much cheaper (about half of Amazon’s price) as private sellers like to try and take advantage of people wanting healthier recipes which I find this incredibly cheeky.
It’s a great little book and so far, I’ve made a handful out of it and so far have never been disappointed. My only bugbear is that not all fit in to the soup maker but have adapted a couple but generally if I know other ingredients will work better for my taste buds, I will adjust it for the better and this week’s recipe is an example of it.
I must also point out at this stage, I do not work nor am an official Slimming World… person (or sponsored by them for that matter), however, I am a target member, so for absolute accurate syn information confidence, always ask your consultant, or join the group for advice and help. I found the biggest difficulty was walking into a meeting for the first time to sign up and the rest was history.
I also got to try my latest ingredient, Frylight’s Garlic Infuse range which I have struggled to find but I do know some Tesco’s sell it. I also got their Chilli oil alongside it and have sample both on sweet potato chips. I cannot wait to do a review on this and create some more recipes, like garlic bread, potato cakes, burgers, that sort of thing where a plainer ingredient would benefit from the extra flavour.
As the weather has picked up, I found this the perfect soup to hydrate as I worked up a sweat in my conservatory and was exactly what I needed!
And as always, yes, this fits perfectly in a Soup Maker but if you don’t have one, a regular pan is just fine; if you’re busy like me however, or can be forgetful, then my machine allows me to carry on with other errands safely while it cooks.
Garlic Infuse Frylight
2 chicken breasts, diced (mine weighed 230g)
1 onion, diced
1 garlic clove, minced
1 yellow pepper, diced
1 large celery stick, sliced
400g tin of chopped tomatoes
160g chopped runner beans or green beans
A good pinch of fresh rosemary
2 chicken stockpots or chicken stock cubes
450-500ml water to reach max line
Spray a pan with frylight and gently fry the chicken until cooked.
Add the peppers, celery, onion, garlic and seasoning then continue to saute until the onions are tender.
Once all cooked, transfer to the soup maker (or leave in a deep based pan if not using) and add the tomatoes, runner beans (or green beans), rosemary, stockpots and water.
Set to chunky if using the soup maker, or simmer for 20-25 minutes in a pan until everything is tender.
It’s now ready to serve!
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