Donnie46
Slow but sure....
PUMPKIN (or BNS) & GINGER SOUP
Serves 2
Ingredients:
Spraylight Oil
1 small onion, diced finely
125g pumpkin or butternut squash, peeled and cut into chunks
1 tbsps runny honey - 2½ syns
7½g freshly grated root ginger
Pinch each of nutmeg and chilli (if liked)
225ml vegetable stock
250ml Skimmed milk - HEXA
Fresh coriander to garnish
Black pepper
Instructions:
1 Spray Frylight Oil in a heavy-based saucepan add onion and pumpkin or squash. Fry over medium heat till veg softens, but do not brown.
2 Add the honey, spices and stock, and bring to the boil. Simmer for 15–20 minutes until soft.
3 Stir in the skim milk and place in a food processor. Blend until smooth.
4 Reheat and serve garnished with the herbs and coarsely ground black pepper.
This is suitable for all plans with the following added to your dairy....
2½ syns for the Honey.
HEXA for the skim milk.
Enjoy
Serves 2
Ingredients:
Spraylight Oil
1 small onion, diced finely
125g pumpkin or butternut squash, peeled and cut into chunks
1 tbsps runny honey - 2½ syns
7½g freshly grated root ginger
Pinch each of nutmeg and chilli (if liked)
225ml vegetable stock
250ml Skimmed milk - HEXA
Fresh coriander to garnish
Black pepper
Instructions:
1 Spray Frylight Oil in a heavy-based saucepan add onion and pumpkin or squash. Fry over medium heat till veg softens, but do not brown.
2 Add the honey, spices and stock, and bring to the boil. Simmer for 15–20 minutes until soft.
3 Stir in the skim milk and place in a food processor. Blend until smooth.
4 Reheat and serve garnished with the herbs and coarsely ground black pepper.
This is suitable for all plans with the following added to your dairy....
2½ syns for the Honey.
HEXA for the skim milk.
Enjoy
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