Recipe - Spinach, Chorizo & Chickpea Soup

'Yummy, yummy, yummy I've got love in my tummy...(singing and dancing like Monica in the Kitchen) Hehe, I've finally had time to crack on with some cooking this weekend, it may have been a squeeze but I've got in it! 

This week I made my soup for the week at work. I wanted something spicy and warming that would also fill me up at school, a quick peruse of the old cook books and I found Spinach, Chorizo and Chickpea Soup. A list was drawn up, the boy sent off to do the shopping and 2hrs later I was making this, the recipe is dead easy!

You will need:

-150g Chorizo Sausage

- 1 Onion

- Tinned Chickpeas (drained)

- 1.5l Chicken Stock

- 1tsp Tomato Puree

- 100g Spinach

- 1 clove Garlic

Recipe serves 4 - 255kcals, 15g fat, 15.8g carb, 12.7g protein 

1 - Slice up the Chorizo and onion, heat 2tsp olive oil and then cook off Chorizo and onion until the fat has rendered from the chorizo - drain off the fat.

2 - Add Chickpeas, chicken stock and Tomato puree, mix, bring to the boil and then simmer for 40mins.

3 - Take off heat, blend half the mixture and then stir back together. Add in Spinach and any other veg of choice, simmer for 5 - 10 mins

4 - Serve or store in containers for the rest of the week.

I store my soup in jam jars that I can just pop in the freezer and take out the night before work, it helps me weigh everything out and track it all. This is a yummy, warming soup that is so easy to make.

Let me know if you make this soup? How do you store your soups? xx

Weight Watchers - Butternut Squash Soup

Morning Lovelies, hope your well and looking forward to your week.


Today I'm making such a concious effort to improve what I eat for lunch at work as I seem to be living off crackers so I have been searching the Weight Watchers site to find some inspiration and this recipe caught my eye!

This was actually so easy to make!

You will need:

1 Medium Butternut Squash

1 Large Onion

2 Vegetable Stock Cubes

4 Small Carrots

Salt and Pepper

Plain Flour

Pre-heat the oven to 200oC or Gas Mark 7. 

Peel and dice the Butternut Squash into cubes of about 1cm. Put in a baking tray with the onion and carrots all chopped up

Bake in the oven for about 30mins or until the squash is tender

Make up 2litres of Veg stock in a sauce pan and then add the Butternut Squash and other bits. Bring the mixture to the boil and then turn the heat down and simmer for 15mins.

Let cool before you blitz it, you can either use a handheld processor or a food processor. This is the point you can add plain flour if you would like it a bit thicker, and then blitz to how you want it - I've done mine completely smooth but some people might want it a bit chunkier

And there you have it, a yummy soup that has a wonderful 0 points value on Weight Watchers!!!

I'm thinking this was so easy that I will be making some more! Have you got any recipes that you recommend?!

Thanks for reading xx 

• 
  
•