This soup is low in fat but big on flavour and packed full of veggies!
I have been on and off diets most of my adult life and all my best weight watching attempts have been at Weight Watchers. In fact this is an old Weight Watchers Recipe but it’s still one of my oldest and favouritest (yes, that’s totally a word,) soup recipes. The fact that it’s quick, easy and healthy too is just a bonus!
It was only a year after I got to my goal weight that I got my second thyroid cancer diagnosis. Once I said goodbye to my thyroid it was so hard to battle the bulge and eventually I fell off the Weight Watchers wagon and rediscovered my love of cake. Sigh!
I was such a keen bean at Weight Watchers that I even visited a class in Philadelphia in the States. Sitting in on the class was like being on the set of Oprah and the members were very enthusiastic! But the best part was the weigh in. I like to think of myself as a scale conservative, I just remove my shoes before stepping on and getting the bad news but the Philly women were almost stripping off, removing all their jewellery, outer layers and some were even pulling off their bras! It was quite a sight to behold, let me tell you!
Anyhoo, you don’t have to be watching your weight or taking off your bra (although don’t let me stop you!) to enjoy this soup. You don’t need to make this in the Thermomix either, but if you want to, I’ve converted it to the Thermomix here.
However you make this soup, it’s souper easy and souper delicious. It really is a souper bowl!
Have you got a favourite soup recipe? Got any weight watching tips?
1 tablespoon vegetable oil or a few bursts of spray oil
1 onion, chopped
2 carrots, peeled and sliced
1 teaspoon ground ginger
1/4 teaspoon chilli flakes
1.2 litres (2 pints) vegetable stock
1 tablespoon tomato puree
Sea salt and cracked black pepper
- Heat the oil in a large saucepan and gently cook the onions for 5 minutes.
- Add the other vegetables, with the spices, and toss together. Cook for 5 more minutes.
- Pour in the stock and the tomato paste and bring to the boil. Cover and simmer for 20 minutes , or until the vegetables are soft.
- Whizz the soup in a food processor or with a stick blender.
- Season and reheat.