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Post by Nanny Doreen on Nov 25, 2015 17:00:31 GMT
Yes that looks right now.
I had forgotten how nice the bns and red pepper soup is. Just finished the last of mine. Beautiful.
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Post by chocko1 on Nov 25, 2015 20:10:16 GMT
Glad you enjoyed it. Thanks for checking through my amendments. I'd hate to mislead people by putting the wrong Syn values! :S xx
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Post by chocko1 on Nov 25, 2015 20:29:32 GMT
SPICY SLOW-COOKED CARROT, GINGER AND LENTIL SOUP - Serves 4 (generously)
Syn Free
500g carrots, peeled and diced 1 large onion, chopped 100g dried red lentils 2 cubes frozen, crushed ginger OR 2 tsp. ground ginger OR 1-2 inches fresh ginger, grated - OR to taste 1 vegetable stock cube, dissolved in 2 pints boiling water Curry powder, to taste Black pepper
Put the onion and carrot into a slow cooker. Rinse the lentils, in a sieve, until the water runs clear. Add to the slow cooker. Add the curry powder and some black pepper. Stir ingredients together. Pour the boiling water and stock cube into the slow cooker, ensuring the liquid is at least an inch from the top of the pot. Add in the ginger and stir. Stir well, put the lid on and cook on Low for 4-6 hours. When fully cooked, blend the mixture until the desired consistency is reached. If you want a slightly creamier soup, stir through some milk from your allowance and reheat.
This soup can be kept in the fridge for 3 days or frozen for up to a month.
This recipe is based on one from simplybeingmum.com
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Post by chocko1 on Dec 1, 2015 18:51:18 GMT
MOROCCAN CHICKPEA SOUP
Syn Free
1 onion, finely chopped - I use frozen (softens much quicker) 2 tsp. cumin seeds 2 cloves of garlic, crushed 1 tsp. ground coriander Half tsp. hot chilli powder 3 tomatoes, chopped 800ml vegetable stock 400g can chickpeas, drained
Spray a large pan with Frylight and cook the onion for a few minutes. Add the cumin seeds and garlic and continue to cook for 4 minutes, stirring frequently, to prevent sticking. Add the chopped tomatoes and cook for 3 minutes. Add the coriander and chilli powder. Stir. Add the stock and chickpeas. Bring to the boil and simmer for 15 minutes. If you like, remove a couple of tablespoons of the chickpeas and reserve. Blend the soup until smooth. Return any removed chickpeas to the pan, along with the soup and reheat. Season to taste with salt.
This recipe is based on one from pennysrecipes.com
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Post by Nanny Doreen on Feb 27, 2016 11:07:41 GMT
BNS AND CARROT SOUP
800G Butternut Squash 400g carrots 1 onion 4 chicken oxo cubes 1 litre of boiling water. Lots of pepper for a slight heat. I still put a little salt in too.
No need to peel the bns ( more fibre and it does cook down)
Dice the bns and the carrots, cut up the onion.
Put oxo cubes in boiling water to dissolve.
Put it all in a large saucepan and cover, bring to the boil then simmer until everything is nice and soft.
When it has cooled blitz it with a hand blender. I find it less messy this way.
I put it in 6 small jam jars (the ones with the checked lid - size)
It keeps in the fridge for at least 4 days.
When you take it out of the jars it has thickened quite a lot so if you want it thinner just add some water before heating.
Could add other spices like cumin, curry powder, chilli powder.
I only add to a portion when heating it up.
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Post by chocko1 on Mar 2, 2016 18:37:31 GMT
BNS, CHILLI AND GINGER SOUP
Syn Free
1kg BNS - skin left on, deseeded and diced 1 clove of garlic, skin left on Sprinkle of ground nutmeg Quarter tsp. chilli flakes (or less, if you're a wimp, like me!) 25g fresh ginger, grated 1 large onion, finely chopped 600ml water 2 chicken stock cubes (or vegetable for a veggie recipe) 1 tsp. lemon juice Coriander leaves
Pre-heat the oven to 220C/Gas 7. Line a roasting tin with baking parchment and spray with Frylight. Put your diced BNS onto the tray, along with the clove of garlic. Spray with Frylight and cook for 35 minutes. Spray a deep pan with Frylight and sauté the onion and spices until the onion is soft. This is quicker with the lid on but don't forget to stir from time to time. Once the BNS is cooked, tip all the ingredients into the pan (squeezing the garlic from its skin first), along with a handful of chopped coriander (reserving some for the top). Bring everything to the boil, then carefully blend until smooth, either in a food processor, a soup maker or with a stick blender. Season to taste. Serve in warmed bowls with a sprinkling of coriander leaves for garnish.
This recipe is an adaptation from a book by Lorraine Pascale and it was adapted by Vikkie from tastefullyvikkie.com
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