Soup-erb!

 

 

This has been a tough old week and tricky start to 2017. I came down, as did countless others, with that awful head cold/hacking cough bug that has been doing the rounds and boy is it a hard one to shift!

 

My tastebuds have been compromised, I have zero energy and to be honest little interest in food. Reminds me somewhat of my early post-op days when on fluids and nothing really appealed and hit the spot and yet I knew I had a need for some nourishment in order to feel better. So I revisited some of those recipe solutions back from those days again this week and do feel as if I am finally on the mend.

 

What helped me then and is helping me now is a soup that soothes and nourishes but also makes me feel like eating/drinking it. Bland doesn’t do it – it didn’t then and doesn’t now – I need something with a bit of kick, warmth and flavour. My Thai Chicken Soup from ‘Return to Slender’ Bariatric Cookery Book was a Godsend some 7 years ago and this newcomer is rivalling for that top spot now.

 

It’s a soothing, spicy cupful made from winter staples like onions, leeks, swede/rutabaga and carrots but jollied-up up with curried spices. I like to serve topped with a spoonful of thick Greek yogurt (extra protein) and a small spoonful of mango chutney.

 

You can purée the soup smooth or leave it a little chunky – your choice, but do make plenty – it freezes beautifully …

 

SOUP-ERB CURRIED ROOTS SOUP

Ingredients

METRIC/US

a little oil or low-fat cooking spray

1 onion, peeled and chopped

2 leeks, sliced

450 g/1 lb swede/rutabaga, peeled and chopped

450 g/1 lb carrots, peeled and chopped

salt and freshly ground black pepper

2 cloves garlic, crushed

1-2 tsp curry powder (strength and variety of choice)

1.2 litres/5 cups vegetable stock/bouillon

squeeze of lemon juice,

thick Greek yogurt, mango chutney and mint leaves to serve and garnish (optional)

 

Method

1.  Heat the oil or generously spritz a large non-stick pan with low-fat cooking spray then heat. Add the onion, leeks, swede/rutabaga, carrots and a generously seasoning of salt and pepper. Gently fry for about 30 minutes, stirring occasionally, add a little water or spritzing a little more with spray if required during this time. The vegetables should soften but not colour deeply.
2.  Add the garlic and curry powder and cook for 1-2 minutes.
3.  Stir in the stock/bouillon, bring to the boil, lower the heat and simmer for 15 minutes.
4.  Purée in a blender (in batches) or using a stick blender until smooth.
5.  Return to the pan, add a squeeze of lemon juice, check and adjust the seasoning if necessary. Serve warm in cups (we use our Portion, Cook and Serve Measuring Cups for perfect portion control), mugs or a bowl topped with a spoonful of yogurt, dollop of mango chutney and mint leaves if liked.

 

SERVES 4 (generously)

WLS PORTION: ½-1

V suitable for Vegetarians

 

CALORIES PER PORTION: 125 (without toppings)

PROTEIN: 4.5g

CARBOHYDRATE: 22.3g

FAT: 2.5g

Image courtesy of you.co.uk