Just been inspired to the taste of Italian, mainly by watching Gino D’Acampo on television. So I grabbed my chopping board and finely chopped the veg and set my Soup Kettle to chunky setting.

I found a lot of tomatoes in my veg box so I grabbed a trio of tomatoes, Black, Yellow and Red, to use them up. This soup is one that I have let the ingredient’s do their thing. The taste, texture and flavour of the vegetables comes through and is the real thing. It could almost be called a “naked soup!”

Serves: 4

Approximate Calories: 550 (137 calories per serving – add about 150 calories if you have the cheese and bread) 

Ingredients

• 1 tablespoon of rapeseed oil (other types of oil will do)
• 1 onion, finely chopped
• 1 celery stick, finely chopped
• 3 medium carrots, finely chopped
• 10-12 small tomatoes, finely chopped (5-6 large tomatoes)
• 1 tablespoon of orzo (tiny pasta)
• 3 tablespoons, barley mix (barley 60%, green split peas 20%, yellow split lentils 20%)
• 30 to 40 grams of extra fine beans chopped into short lengths
• 2 knorr beef stock pots (Chicken or Vegetable stockpots will do as well)
• Add hot water to (level 2 in the soupmaker the higher) or 1.2 litres in the pan

Method:

• Put all of the ingredients into the soup maker and set to chunky.
• Alternatively put all of the ingredients into the pan and bring to the boil, then simmer for 25 minute’s or so then blend when done until chunky.
• For a thinner soup add more water for a thicker soup add less water.
• Optional – Parmesan cheese and crusty bread as desired (cheddar can be used)

After two weeks out through injury, thigh strain, I returned to the game tonight. I was a bit nervous about aggravating the injury again, however I decided to soldier on.

Jane made sure that I was now equipped with a base layer of top and leggings under my kit to keep my muscles warm, some gloves and resolved to get me some compression shorts.

Also I have learned how important it is to get warmed up before the game to avoid injury.

As its still rainy and cold outside I am straying into cosy time territory with a winter warmer style of soup. At about 250 calories a serving it is still filling as well as a great way to warm you up against the winter chill outside.

I love this soup, it looks just like what it is black beans. With some crusty sliced bread (77 calories for an average slice) or a crusty roll (160 calories per roll) its gorgeous

Serves: 4

Approximate Calories: 950 to 1010 (237 to 252 calories per serving – 1010 is with the dollop of sour cream)

Ingredients

• 1 tablespoon of rapeseed oil (other types of oil will do)
• 2 bay leaves
• 1 garlic clove (or a squeeze from a tube)
• 1 teaspoon of ground cumin
• 1 teaspoon of oregano
• 1 can of black beans (I like the Old El Paso black beans)
• 1 can of kidney beans
• 1 onion (any size, if you are like me make it large)
• 2 large carrots
• 1 stick of celery
• salt and pepper to taste
• 3 tablespoons of red wine (this is optional)
• 2 knorr beef stock pots or equivalents (use vegetable stick if you prefer)
• Add hot water to (level 2 in the soupmaker the higher) or 1.2 litres in the pan

Method:

• Put all ingredients in the soup maker and set to chunky or smooth.
• Alternatively put all of the ingredients into the pan and bring to the boil, then simmer for 20 minute’s or so then blend when done until chunky or smooth.
• For a thinner soup add more water for a thicker soup add less water.
• Optional – Sour Cream with some coriander on top when serving.

Today I am mainly feeling exotic spices and vegetables. I am going to use the remnants of my Able and Cole veg box today to provide me with a wonderful Soup. I am off, in my head anyway, to some far southern climes with this one. So using ras-al-hanout (literally “top of the shop” the best spices) we will be transported with a his and hers approach to our soup…..

Serves: 4

Approximate Calories: 694 to 705 (173 to 176 calories per serving – 705 is with the dollop of yogurt)

Ingredients

• 1 tablespoon of rapeseed oil (other types of oil will do)
• 2 tablespoon of ras-al-hanout (my  “internet” substitute  is equal parts paprika, coriander, ginger and an optional pinch of saffron or just use the ground coriander)
• 2 garlic cloves (or a squeeze from a tube)
• 1 onion, quartered (any size, if you are like me make it large)
• 2 large carrots, chunked
• 2 parsnips, chunked
• 1 butternut squash, chunked
• 1 potato, chunked
• salt and pepper to taste
• 2 knorr vegetable stock pots
• Add hot water to (level 2 in the soupmaker the higher) or 1.2 litres in the pan

Method:

• Put the onion, carrot, parsnip, garlic and potato into a roasting tin and sprinkle with the oil, ras-al-hanout, and the salt and pepper.
• Then roast for about half an hour at 180C.
• Now put all of the ingredients into the soup maker and set to smooth.
• Alternatively put all of the ingredients into the pan and bring to the boil, then simmer for 20 minute’s or so then blend when done until chunky or smooth.
• For a thinner soup add more water for a thicker soup add less water.
• Optional – yogurt and/or mint if you fancy it as a topping