OK, so I’ve done it again. I’ve signed up to Slimming World for the umpteenth time. Time will tell – once again – whether I manage to lose weight, and keep it off, but in the meantime, I’ve found my cooking mojo again and am enjoying creating some tasty SW meals.
Today is the second time I’ve made this soup. It’s really hearty and tasty, very filling, it’s vegetarian (dear daughter) and it’s completely syn-free – hooray!
I’ve used 100ml milk and it makes around 8 good-sized portions, so that’s 12.5ml milk per serving – around 1/3 of a syn for the milk, if you’re not using it as a HexA.
1 large butternut squash
2 garlic cloves – chopped finely
3 medium potatoes
2 vegetable stock cubes
100ml milk (you don’t need to include this – see syn value above)
200g macaroni (or more if you like!)
tin of sweetcorn (small or large)
Prepare all the vegetables into small cubes. Spray frylite in the base of a large pan and add the vegetables and chopped garlic.
Fry gently for a good 10 minutes until soft and starting to change colour.
Pour in boiling water till it just covers the vegetables. Crumble in the stock cubes. Cover and simmer on a low heat for around 15 minutes.
Whilst the vegetables are cooking, cook the macaroni in a separate pan and drain. Set it aside.
Remove the vegetables from the heat. Puree either with a stick blender or in a food processor.
Return the pan to the heat and add the cooked macaroni and sweetcorn. Simmer for around 10 minutes or so, until the macaroni and sweetcorn are heated through.
You could use your HexA and sprinkle a serving with some cheese.
Makes around 8 good servings.