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Fill your boots…Soups!

Autumn is definitely here and today has been the first day I’ve actually had the heating on for longer than an hour. Whilst I was walking this morning with Mikey, I thought I should get organised and prepare some soups for the week ahead. I’ve made two different soups; creamy celery and potato soup and minestrone.

Here’s the recipe for creamy celery and potato soup as the other recipe can be found on the WW website.

Serves 4 and is 3 Propoints per serving

Ingredients:
25g butter
5 celery sticks, chopped
100g potatoes, peeled and chopped
1 leek, trimmed & sliced
700ml vegetable stock
1 bay leaf
300ml semi-skimmed milk

1. Melt the butter in a saucepan, once melted add vegetables and cook for 5 minutes
2. Pour vegetable stock into saucepan and add the bay leaf
3. Bring to the boil and simmer for 20-25 minutes
4. Remove bay leaf
5. Leave soup to cool for 20 minutes or until cool enough to blend
6. With a serated spoon, lift out the vegetables and place into a food blender
7. Add some of the liquid into the blender
8. Blitz into a smooth texture
9. Return blitzed veg to the rest of the liquid in the saucepan
10. Add the milk and heat thoroughly.

Ta-da!

I’ve got soup for my lunch next week and a few spare that I’m going to put in the freezer for emergency dinners.
Bring on the Autumn weather, i’m ready! {sig}

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