I'm all about the noodle soups this week. I've been craving the extra bulk in light soups but I'm sure the thicker soups will make an appearance when it starts to get frosty.
So yesterday I made a carnivorous unofficial Slimming World version of Lorraine Pascale's immune-boosting super soup from her latest book, Eating Well Made Easy, but for the soup maker.
And since I had half a lemon and plenty of ginger, I used the base of this soup for a fish version. The only drawback (but I absolutely love it) was that I only ever have chicken stock in the house.
Some of you may find this a tad confusing maybe, but it really tones down the fish if you find it generally pungent. But how many people actually have fish stock in?
I doubt there's many and I'd like to think most of my ingredients are easily accessible to you so you don't have to go out of your way to buy anything special. To me, healthy meals should be an everyday part of life, not sporadic and easy. What Lorraine said.
Here it is!
Recipe - Serves 4
Ingredients
Frylight
2 frozen fish fillets (mine are the cheap Tesco ones)
1 onion diced
3cm fresh ginger, peeled & grated
3 garlic cloves, minced
1 red chilli, deseeded & sliced
200g cauliflower florets, broken in to bite size pieces
1 portion of medium egg noodles (87g dried weight)
100g sweetcorn
1ltr water
2 chicken stockpots
Seasoning
Half the juice of a lemon
1 tablespoon (& 1 teaspoon to stir in at the end) light soy sauce
1 tablespoon parsley
Method
- Grill the fish for 10 minutes, turning half way.
- Saute the onions in a large frying pan with frylight for 5-10 minutes until tender
- Add the chilli, garlic and ginger and saute for another 3 minutes.
- Transfer to the soup maker or a large saucepan and the rest of the ingredients except the final teaspoon of soy sauce, parsley and lemon juice.
- Break up the fish, add that to your pan too and simmer for 20-25 minutes .
- Once cooked, stir in the soy, parsley and lemon and serve.
Enjoy my lovelies and don't forget you're more than welcome to subscribe to my YouTube Channel and/or join my I LOVE SW Soup Facebook support group where we talk soup all year round (or at least I do!)
📖 Recipe
Fish Soup in Soup Maker with Noodles
Equipment
Ingredients
- Frylight
- 2 fillets fish frozen, skin removed
- 1 onion diced
- 3 cm ginger peeled & grated
- 3 cloves garlic minced
- 1 red chilli deseeded & sliced
- 200 g cauliflower florets, broken in to bite size pieces
- 87 g egg noodles medium, dried nest
- 100 g sweetcorn
- 1 litre water
- 2 stock pors chicken
- Seasoning
- ½ lemon juice
- 1.5 tablespoon light soy sauce
- parsley
Instructions
- Grill the fish for 10 minutes, turning half way.
- Saute the onions in a large frying pan with frylight for 5-10 minutes until tender.
- Add the chilli, garlic and ginger and saute for another 3 minutes.
- Transfer to the soup maker or a large saucepan and the rest of the ingredients except ½ tablespoon of the soy sauce, parsley and lemon juice.
- Break up the fish, add that to your pan too and simmer for 20-25 minutes.
- Once cooked, stir in the soy, parsley and lemon and serve.
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.
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