Speed soup is one of the secret weapons of slimming world veterans. There is no huge secret to making it, it is simply a matter of adding a load of your favourite speed foods into a standard soup mix. Personally, I like a spicy kick and so my ingredients include a little ginger and chilli. This increases its healing properties and, in my daft little head convinces me that it helps the fat melt off!
- 3 cloves of garlic, crushed
- 1 large onion, sliced
- 1 tin of mixed beans
- Tin of chopped tomatoes
- 500mls vegetable stock
- 1/2 inch root ginger, sliced
- 1 tbsp Chilli flakes
- 1 large carrot
- 2 leeks, sliced
- 1/2 turnip, chopped
- Salt and pepper to taste
- Spray a large frying pan with frylight, and saute the onions, garlic, turnip, leeks and carrot for about 3-5 minutes on a medium heat until softenend.
- Add the tin of chopped tomatoes to the pan and lower the heat.
- Drain the mixed beans before adding to the pan. Allow 3 more minutes to simmer
- Transfer the contents of the frying pan to a saucepan, add the stock, ginger and chilli flakes. Bring to boil and then allow to simmer for 10 mins
- Add salt and pepper to taste, and serve!
- Blitzin a blender for a smoother soup
- This will keep for up to a week in the fridge, or a month in the freezer
- To turn this into a more substantial meal, why not add some pasta or potatoes to the final boil.
Ramen is something I was introduced to in New York and the zing is addictive, I have been experimenting with recipes since. Quite a simple, spicy dish with healthy ingredients, this will fulfill those savoury cravings and warm your cockles on a cold winters night.
- 1 egg
- 200g Ramen Noodles (I used Udon noodles for this recipe)
- 2 chicken fillets chopped, or
- Fresh ginger, sliced
- 1 tsp Chilli flakes
- 350ml chicken stock
- 75ml Soy Sauce
- 1 carrot, cut into thin sticks
- Chinese 5 spice
- Juice of 1/2 a fresh lime (optional)
- Pak Choi, sliced
- Cook noodles according to packaging (most ramen noodle styles take 10 mins or so. When they are ready to eat, drain and set aside.
- Boil an egg for about 7 mins for a soft (not runny) middle.
- Spray a frying pan or wok with frylight. Add chicken pieces and allow 5 minutes to brown
- In a saucepan, make up the stock and add soy sauce, garlic, ginger, 5 spice and chilli flakes. Add the carrots and chicken, bring to boil and then allow to simmer for 10 mins
- Add noodles to the mix for the last 2 mins, squeeze in the lime and top with the chopped spring onions and a half of a soft boiled egg, and serve
There are many tweaks for this dish. Some people use beef, veggies can leave out the meat and enjoy. Chopsticks optional! :)