Butternut, Ginger and red Pepper Soup

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A tasty soup with a bit of a zing from the Ginger – mmm my ┬ákind of soup.

 

Ingredients

1 Butternut squash, peeled and diced

1 red onion

1 or 2 red peppers

Coarsely grated ginger

1/2 tsp chilli flakes

parsley to garnish

75g of wholemeal/seeded bread cut into small chunks

1/2 tsp mixed herbs

800ml any stock of choice

2tbsp vegetable oil

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Method

  • Place the onion and garlic (if using) into the pan with the oil and cook until softened.
  • Add the butternut Squash, red pepper, ginger and chilli flakes
  • Stir being careful that nothing gets burnt
  • Pour the stock over the mixture
  • Leave to simmer with a lid on until the butternut is soft
  • Put the chunks of bread onto a baking tray. Drizzle with some of the oil and all the mixed herbs and season with black pepper.
  • Transfer to a blender until smooth
  • Serve with croutons and garnish in the middle

This soup freezes well.

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Tasty Delights

This week I’ve felt the need to be a little more conscious of what I’m eating. I’ve doubled the amount of water that I usually drink in a day and no snacking at all once I’ve eaten my evening meal. I’ve also been more active in an evening. I used to walk a lot in the evenings but it seems to have lapsed and just confined to a weekend. Also 15 minutes before eating an evening meal I’d eat half a grapefruit. The enzymes are supposed to help to burn fat though has it many other benefits in a diet.

I decided to make a hearty Chicken Chorizo & Chickpea Casserole.

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Adapt quantities for your household

Ingredients

2 large potatoes (adaptable)

1 tbsp vegetable oil

8 slices chorizo (adaptable)

2 chicken fillets (adaptable)

1 leek or onion

can of chickpeas (drained)

can of chopped tomatoes

tomato puree

300 ml chicken stock or stock cube

2 tbsp red wine vinegar

1.5 tsp chillie flakes

Good handful of kale or spinach

Method

  • Bring the potatoes to the boil for 8 minutes and drain
  • Add the oil to a pan and cook the chicken pieces
  • Add the onion/leek and chorizo until onion/leek are softened
  • In a large pan/casserole dish put all the ingredients apart from the spinach/kale and bring to the boil.
  • Simmer for 30 minutes
  • Put in the spinach/kale for 5 minutes

Sprinkle the casserole with parsley, serve and enjoy!

As for my desert…

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Well it had to be a slice of homemade Coffee and Walnut cake!

Did I lose weight – yes and feel much better for it.