Dare I say it felt like soup weather today? I would hate to jinx the hot weather we've had not that long ago and have also been embracing the rain, giving me a day off from watering my veggies. As long as I don't get caught in it of course.
On a slightly funny note, yesterday I completed my DIY sewing project after a week of starting which were my conservatory roof blinds. Although still not finished yet, it is already one of my favourite blogging spots while I enjoy my morning dose of coffee but in May, the sun had relegated me back in to the house while my tomato plants later moved in.
This is the DIY project video from my 2nd channel, Vikkie's Vintage which I filmed as I went along if you're curious:
[youtube https://www.youtube.com/watch?v=Gv7yrpbtAkY]
However, as today was the first full day with the blinds up, it saw showers, grey clouds and cold chills. My body struggled to keep its heat, feeling darkness under my eyes, so I headed for a batch of hearty vegetable soup just for me and a hot bath later to soothe. If tomorrow is the same, then I think it will definitely be time to put the heating on!
This is yet again an unplanned soup so sadly I can't confirm it will fit in the soup maker but if you do attempt in, then please comment below to help others.
Recipe - Serves 4
Ingredients
Olive low calorie oil spray
1.2 litres water
250ml pasatta
3 chicken stock cubes (or vegetable)
1 peppercorn stockpot (optional but I liked its merged peppery taste throughout)
A handful of dried soya mince
2 cups of shredded cabbage or 5 large outer leaves from allotment cabbages
Half a butternut squash, peeled, deseeded and roughly chopped into large chunks
2 celery sticks, sliced
1 onion, diced
2 garlic cloves, minced
Seasoning
Spray of Extra Virgin Olive Oil on top (I used Tesco)
Low fat grated cheese of your choice on top (a Slimming World allowance or will need counting)
Method
1. Saute the onion and minced garlic in a deep based pan with oil spray until the onions are translucent.
2. Add all the other ingredients except the soya mince, cheese and cabbage and simmer for 20-30 minutes until the butternut squash is tender.
3. Add the soya mince and shredded cabbage, pop the lid on and simmer for 5 minutes.
4. Serve and spritz with Tesco's Spanish Extra Virgin Olive Oil 2 Calorie oil spray and sprinkle with grated cheese.
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📖 Recipe
Cabbage and Butternut Squash Soup
Equipment
Ingredients
- Low calorie oil spray
- 1.2 litres water
- 250 ml passata
- 3 stock cubes chicken or vegetable
- 1 stockpot peppercorn or generous amount of pepper
- 50 g soy mince
- 2 cups cabbage shredded
- ½ butternut squash peeled, deseeded and roughly chopped in to large chunks
- 2 sticks celery sliced
- 1 onion diced
- 2 cloves garlic minced
- Seasoning
- 40 g low fat cheese
Instructions
- Saute the onion and minced garlic in a deep based pan with oil spray until the onions are translucent.
- Add all the other ingredients except the soya mince, cheese and cabbage and simmer for 20-30 minutes until the butternut squash is tender.
- Add the soya mince and shredded cabbage, pop the lid on and simmer for 5 minutes.
- Serve and spritz with Tesco's Spanish Extra Virgin Olive Oil 2 Calorie oil spray and sprinkle with grated cheese.
Disclaimer
*This is an unofficial page and has no affiliation or endorsement from Slimming World. Slimming World's website can be found at https://www.slimmingworld.co.uk/. Any syn values are personal estimates and not verified by Slimming World.
thatssojacob
Even though it's sweltering and humid here in Baltimore, this soup looks just delish. I don't know if I would ever make it myself, but I would try some if you made it for me 🙂