Bad Mum

Magazine

21 November 2017

Feature: Slimming World Recipes

So now it’s actually freezing, I only want warming hearty food! I whipped up this syn free and full of speed soup.



It is PERFECT for freezing and keeping for when you can’t be bothered to cook something.

I portion mine up, freeze and have for work lunches! Hope you like it!!

Roasted Veg, Tomato and Basil Soup

INGREDIENTS:

Red, Green, Yellow Peppers
2 Large Courgettes
2 Large Red Onions
3 Packets of Plum Tomatoes (approx. 18)
4 cloves of Garlic
1 Packet of Fresh Basil
2 Tins of Chopped Tomatoes
2 Tbsp of Tomato Puree
2 Tsp Dried Oregano
1 Tsp Dried Mixed Herbs
1 Tsp Dried Garlic
1 Tsp Dried Onion
Few Dashes of Worcestershire Sauce
Salt and Pepper (to taste)
Few sprays of Fry Light (whichever you have/ prefer)



METHOD:

Preheat the oven to 180 degrees.

Roughly chop the peppers, courgette and onions.

Spray with Fry Light and sprinkle with salt and pepper.

Pop into the oven and bake until golden and becoming soft.

Once that is done, chop the tomatoes and add into the pan.

Then crush the garlic with the back of a knife and pop that in too.

Tear up half of the basil and add that in. Put back in the oven to back until the tomatoes are soft.

Check on it and stir as necessary. 

Approx around 20 - 30 mins.

Add in all the herbs etc, the tinned tomatoes, tomato puree and the rest of the fresh basil.

Turn the oven down to 140 (or  equivalent) and let the mix cook down.

Taste to see if the seasoning is correct.

Once you’re happy with the taste, take out of the oven.

Put into the food processor and blend until smooth. Or leave chunkier if you prefer.





For more recipes or to spy on my weight loss, my SW instagram is @bex.does.sw and my personal one is @_furno.


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