Slimming World Tomato Soup

Hi there,

Just popping on my blog very quickly to share a fab recipe for Tomato Soup which I made for lunch today.  I first heard about the recipe on our Slimming World Facebook Group Page so I searched it up and found it on Pinterest.  I would link back to the recipe here but the pinned link doesn't take you to the right place 😞

The recipe says it's just like Heinz cream of tomato soup - it isn't!  But if you don't think of it as being like Heinz and and enjoy it in it's own right it's actually quite tasty!  It is also really quick and simple to make and uses cheap store cupboard ingredients you'll probably already have.

Slimming World Tomato Soup

Serves 4

Zero Syns

Ingredients:
1 x tin baked beans
2 x tin chopped tomatoes
1 x tin carrots, drained
3 x pickled onions
1 vegetable (or chicken) stock cube
1/2 pint boiling water

Method:
Place all ingredients in a large pan, bring to the boil, cover and simmer for 15 mins.  Blend until smooth and add seasoning if liked.

It really is that simple!  I like to make a big batch of it and freeze individual portions for packed lunches to take to work.

Talking of work I'm off to bed as tomorrow is my first day back after new year - wish me luck!

Hugs,
Shona xx

Minestrone Soup

Hi there,

It's a dark, wet day here in the North of Scotland so perfect weather for a warming bowl of soup.  Today's recipe is for Minestrone Soup, it's one I've made for a number of years and originally came from a magazine although I can't remember which one, I've now even lost the piece of paper I had it written on!  It's also a brilliant recipe for Slimming World as it has lots of 'speed' veg and protein from the bacon and beans, and is very filling!

Minestrone Soup

Serves 6-8

Syn Free on Slimming World

Ingredients:
Low calorie spray oil
4 bacon medallions, chopped,
2 onions, chopped
1 x 450g pack ready diced carrot & swede mix
100g french/green beans cut into short lengths
250g brussels sprouts or savoy cabbage, shredded
2 medium potatoes, diced
2 cloves garlic, crushed
2 tsp dried basil
2 tbsp tomato puree
2 x 400g can chopped tomatoes
1.2 litres ham stock
50g spaghetti broken into short lengths
2 x 420g can baked beans in tomato sauce
salt, pepper and artificial sweetener to taste

Method:
Heat the spray oil in a large pan and add the bacon and onion.  Cook for around 5 mins until the onions are starting to soften and the bacon is beginning to brown.  Add the carrot & swede, french beans, brussels sprouts or cabbage, potatoes and garlic and cook for another 5 mins stilling frequently.  Add the basil, tomato puree, chopped tomatoes and stock.  Bring to the boil and simmer for 20 mins until the vegetables are tender.  Add the spaghetti and baked beans and continue to cook for another 10-15 mins until the pasta is cooked.  Season to taste with salt, pepper and a little artificial sweetener to take the sharpness off all the tomatoes.

This keeps in the fridge for a few days, and also freezes well, and is great for a lunchtime meal.  I've just had 2 bowls of it!!!

Hugs,
Shona xx

Spicy Bean Dip

Hello again,

Here's a quick wee dip recipe that I put together from leftovers from tonight's dinner. It really is super quick and perfect if you have the late night munchies with some raw veggie sticks and/or tortilla chips!

Spicy Bean Dip

Ingredients:
1 small or 1/2 large can of red kidney beans, rinsed and drained
1/2 yellow or red pepper, chopped
2 tbsp mayonnaise
2 tsp sweet chilli sauce (or more to taste)
1 small red chilli finely sliced (optional for garnish)

Method:
Blitz the beans and pepper together with a stick blender until smooth.  Stir in the mayonnaise and sweet chilli sauce.  Garnish with red chilli if using.

Pizza Baked Potatoes

Good Morning

I'm back today with I quick recipe I made for tea last night.  Again, it's from the BBC Good Food website - my biggest source of inspiration!  We served it with Chicken Kiev and salad and it made a nice change from a plain baked potato with butter.

Pizza Baked Potatoes

Serves 4

Ingredients

• 4 baking potatoes
• 1 tbsp olive oil
• ½ red onion, finely chopped
• 1 garlic clove, crushed
• 60g pack sliced pepperoni, torn
• 400g can chopped tomatoes
• ½ small pack basil leaves, shredded
• 100g grated mozzarella

Method

1. Heat oven to 200C/180C fan/gas 6. Scrub the potatoes and dry well, then prick several times with a fork. Bake directly on the oven shelf for 1-1½ hrs, until they feel soft. If you are short of time, prick each potato with a fork, wrap in a sheet of kitchen paper and microwave on High for 8-10 mins until soft inside.
2. While the potatoes cook, heat the oil in a small pan and sauté the onion for 5 mins to soften. Stir in the garlic and pepperoni, and cook for 1-2 mins, then add the chopped tomatoes. Bring to the boil, then simmer for 5 mins. Season and stir in half the basil. Spoon over the split potatoes and top each one with a good handful of cheese and the rest of the basil.**

Recipe from Good Food magazine, March 2014

**There were no further instructions for how long to cook the potatoes but I just put them back in the oven for around 10 mins until the cheese had melted.