bilsat
Really likes to cook
I tried it for one week by substituting soup for one meal and lost 4Lbs!
Here are some of the recipes.................
Pete’s Superior Tomato Soup
Ingredients
400g of Chopped Tomatoes
1 Knorr Vegetable Stock Pot
1 Teaspoon Tomato Puree
1 Small Onion, chopped
1 small carrot, chopped
1 piece of celery, chopped
1 tsp “very lazy” garlic
1 tsp “Worcester sauce”
Method
Cut up the onion and put into a saucepan after spraying with Fry Light and cook until transparent. Cut up the carrot & Celery into small pieces and add to the pan, add the vegetable stock and garlic mix for 2 mins, stirring all the time.
Add the tomatoes and cook for a few minutes and add 300mL of water also a few drops of Worcester sauce.
Bring to a boil then reduce heat and simmer for 20 mins then remove from the heat and using a liquidiser reduce to liquid. Add Seasoning to taste. Return to the heat for a further 10 mins.
You can also allow it to cool and reheated later, as this gives a better fuller flavour.
Pete’s Leek and Potato Soup
Serves 4
Ingredients
900ml Knorr Chicken Stock (made from 1 Knorr Chicken Stock Pot dissolved in 900ml boiling water)
1 small onion, peeled and finely chopped
2 large leeks, finely chopped
1 small potato, peeled and finely chopped
*150ml half-fat crème fraiche
1-2 tbsp. very finely chopped chives
½ Tsp mixed herbs
Method
Using a large saucepan, sprayed with Fry Light, add the onion, leek and potato and cook over a high heat for 10 minutes, stirring constantly so that the vegetables sweat (that is cook without colouring.)
Make up the stock with hot water. Add the stock to the sweated vegetables and bring to the boil. Cover and cook over a medium heat for 12 minutes.
*If you like crème fraiche then add in the half-fat crème fraiche and heat through gently without bringing to the boil.
Using a hand blender blitz until smooth.
Pete’s Mushroom Soup
Serves 2
Ingredients
Hot vegetable stock
6 large mushrooms, chopped finely
1 onion, chopped finely
1 garlic clove, chopped finely
1 tsp mixed herbs
Method
Spray a saucepan with Fry light and add the onion and garlic and “sweat” for 5 mins.
Add mushrooms and cook for a few minutes then add the hot stock, herbs, and bring to the boil then reduce the heat and simmer for 15 mins.
Remove from the heat and liquidise with a hand blender, add seasoning to taste, simmer for a further 15 mins.
I know that this soup looks unappealing but it was made with
Dark brown mushrooms as they were all I had in the fridge!
The taste more than makes up for it….
Here are some of the recipes.................
Pete’s Superior Tomato Soup
Ingredients
400g of Chopped Tomatoes
1 Knorr Vegetable Stock Pot
1 Teaspoon Tomato Puree
1 Small Onion, chopped
1 small carrot, chopped
1 piece of celery, chopped
1 tsp “very lazy” garlic
1 tsp “Worcester sauce”
Method
Cut up the onion and put into a saucepan after spraying with Fry Light and cook until transparent. Cut up the carrot & Celery into small pieces and add to the pan, add the vegetable stock and garlic mix for 2 mins, stirring all the time.
Add the tomatoes and cook for a few minutes and add 300mL of water also a few drops of Worcester sauce.
Bring to a boil then reduce heat and simmer for 20 mins then remove from the heat and using a liquidiser reduce to liquid. Add Seasoning to taste. Return to the heat for a further 10 mins.
You can also allow it to cool and reheated later, as this gives a better fuller flavour.
Pete’s Leek and Potato Soup
Serves 4
Ingredients
900ml Knorr Chicken Stock (made from 1 Knorr Chicken Stock Pot dissolved in 900ml boiling water)
1 small onion, peeled and finely chopped
2 large leeks, finely chopped
1 small potato, peeled and finely chopped
*150ml half-fat crème fraiche
1-2 tbsp. very finely chopped chives
½ Tsp mixed herbs
Method
Using a large saucepan, sprayed with Fry Light, add the onion, leek and potato and cook over a high heat for 10 minutes, stirring constantly so that the vegetables sweat (that is cook without colouring.)
Make up the stock with hot water. Add the stock to the sweated vegetables and bring to the boil. Cover and cook over a medium heat for 12 minutes.
*If you like crème fraiche then add in the half-fat crème fraiche and heat through gently without bringing to the boil.
Using a hand blender blitz until smooth.
Pete’s Mushroom Soup
Serves 2
Ingredients
Hot vegetable stock
6 large mushrooms, chopped finely
1 onion, chopped finely
1 garlic clove, chopped finely
1 tsp mixed herbs
Method
Spray a saucepan with Fry light and add the onion and garlic and “sweat” for 5 mins.
Add mushrooms and cook for a few minutes then add the hot stock, herbs, and bring to the boil then reduce the heat and simmer for 15 mins.
Remove from the heat and liquidise with a hand blender, add seasoning to taste, simmer for a further 15 mins.
I know that this soup looks unappealing but it was made with
Dark brown mushrooms as they were all I had in the fridge!
The taste more than makes up for it….
) but personally never really noticed going more frequently just going every couple of days instead of never lol. Hugs Crystal xx
