Soup for All Seasons

For the Basic Red Minestrone (8-10 servings)


YOU WILL NEED:


A large stock pot

2 white onions

1/2 teaspoon low fat spread

1 red onion

2 cloves garlic

4 sticks celery

4 carrots

2 medium beetroot

1 tin Cherry tomatoes

3 tablespoons low salt soy sauce

2 low salt stock cubes

White and black pepper

Fresh herbs

Bay leaf


***


Dice the onion.

 Fry gently with the garlic in 1/2 a measured teaspoon of low fat spread and some Frylight Sunflower oil, until starting to soften.

Dice the remaining raw vegetables and add to the pan. Fry for a couple of minutes to take on the onion flavours.

Add the soy sauce, stock, fresh herbs, pepper, tinned tomatoes and fill the pan with water.

Pop in a bay leaf and bring the soup to the boil then turn down to a simmer. Allow to bubble for around an hour to cook the vegetables and allow the flavours to infuse.

Serve simply and beautifully with a sprig of fresh basil.


***


For the Red Velvet Soup

(Hot or Chilled Version)


When you've had enough of the minestrone or just fancy a change, blitz the soup with a hand blender in the pan.

You can serve this hot.


*


For the chilled version, add the juice of a lime or lemon and some freshly crushed garlic. Chop some fresh mint into the soup.

To serve, use 1 measured teaspoon of 0% fat Greek yoghurt (0pp) and dot it into tiny blobs on the surface of the soup to compliment the citrus and garlic flavours.

 

***


If you want to add some variety, drop some cooked prawns into it. (Don't forget to calculate the propoints/calories).

If it's a really hot day, pop some ice cubes into the soup-it makes it really refreshing. If you have time, try making ice cubes containing lemon and fresh herbs to put in the soup for a decorative and flavoursome sparkle.

Serve with a slice of fresh lime.


***


Comments