I figured I’ve been making soup for a while now so I’ll just go for it and see what happens. Normally I dig around and read a bunch of ideas before making a lower calorie version, but not today. Today was for cracking on and having a go.
I grabbed all my discounted vegetables and a few things that needed using like a bit of beetroot I had left over, and got chopping. I didn’t end up using it all, a few bits in my photo I didn’t use but I’ve now only got usable good things left in my fridge which is super pleasing.
And it went well!
- 430g Carrots
- 450g Casserole mix bag (containing leeks, red onion, new potatoes, carrots and turnip I think?)
- 416g Parsnips
- 90g Beetroot
- 80g Sugar snap peas
- Big handful of Dill
- 1 Clove of Garlic
- 1 liter Vegetable Stock
- 6 Squirts of olive oil spray
- Salt and pepper
I split the casserole bag and cooked off the onions and leeks with the garlic in my huge soup pan with the oil spray.
When soft, I added the stock, followed by the remaining ingredients. I gently boiled till the carrots and potatoes were just soft.
Then removed from the heat to cool a little, before viciously blending the soup to death with my stick blender.
At this point the beetroot does a marvellous thing and enhances the colour of the soup so it looks super orange! Love it.
This made me 8 portions at 101 calories each, and it tastes darn good. Yey!