So, after promising you a couple of healthy recipes, I then buggered off and promptly forgot all about them. Sorry.
Anyhoo, here I am, back live and a week into my alcohol free month. It’s going well. It’s going really well. I feel fab – and after the amazing facial, my skin’s feeling fab too. I’m drinking much more water (Katy told me that your body often mistakes thirst for hunger) and one of the biggest changes for me has been lunch. I’ve switched from a sandwich and a packet of crisps, to a bowl of soup, and it’s made an amazing difference.
Why switch to soup?
Well, firstly, if you make it yourself, you know exactly what’s in it. You can pack it full of veggies (great for that half a butternut squash left in the fridge, or a half packet of green beans that got forgotten) and it’s really low fat. If you’ve got leftover chicken or beef in the fridge, you can add that in too. Do what I do and make a great big vat of the stuff and store it in the fridge so it’s easy to grab and stops that lunchtime dithering thing that can see you reaching for a lump of cheese and a box of crackers (or is that just me?). And remember, lentils are your friend.
Lentils are, and I don’t use this word lightly, a real superfood. They’re full of fibre and loads of other fab stuff like iron and B vitamins and are great for providing that protein kick you need at lunchtime to see you through the day. They also have the advantage of being a great thickener, so if you’re trying to eat healthily they’re an excellent addition to soups and stews. They absorb flavours really well and have a mild, almost nutty taste themselves.
A good rule of thumb when making soup is to make sure you have lots of different colours going in there. Different coloured veg generally provide different vitamins and minerals, so bung in some carrots or butternut squash, then choose something green (freeze a bag of spinach so you can grab a handful) and maybe, say, a red onion too. Here’s a quick recipe, but once you get the hang of it, you’ll be making a different variety every time and you’ll never get bored.
Vary your seasoning
Think past salt and pepper. Sweeter vegetables like parsnips and carrots go really well with a bit of earthy spice… tomatoes go well with chilli… have an experiment.
Lentil and vegetable soup
There are no hard and fast rules here.. add what you like and leave out what you don’t.
1 tablespoon rapeseed oil
1 onion, peeled and chopped
Variety of veg, peeled and chopped (three or four double handfuls should do it). I used:
3 large carrots
1 large parsnip
1/2 butternut squash
1/2 bag watercress and rocket salad
Thick slice of savoy cabbage, chopped
2 litres chicken stock (or veg stock – cube is fine)
About 150 – 200g red lentils
So heat up the oil in a very large saucepan. Add in the onion and fry until translucent. If you’re adding spice, add it now – stir it around with the onions and oil until you can really smell it (I know that sounds weird, but it works). Now, add in all your prepared veg, then pour over the stock. Add in the lentils (use less if you prefer your soup thinner). Simmer for about 20 minutes or until tender, then blitz with a stick blender.