Tag: soup

Carrot, Ginger and Cumin Soup (Slow Cooker)

Serves 4

Setting Low

Time 5-7 hours

WW Pro Points 1

Ingredients

  •  1 TBSP olive oil
  • 500g carrots, peeled and chopped
  • 1 large onion, chopped
  • 1 tsp of lazy garlic (or two cloves)
  • ½ tsp ground cumin
  • 1 tsp of easy ginger
  • 1 litre of vegetable stock
  • Salt and pepper

Method:

  1. Heat the olive oil in a frying pan.  Sauté the carrots and onion for 3-4 minutes, add the garlic, cumin and ginger and cook for another minute.
  2. Add the vegetable stock, bring to a boil and transfer to the slow cooker.  Season with salt and pepper.  Cook on low for 5-7 hours or until the carrots are tender.
  3. Blend till smooth using a hand blender.
  4. Optional:  you can add a bit of cream at the end to make it smoother but you would need to add this to your daily WW points.

For more slow cooker inspiration click here.

Slow Cooker Chicken Noodle Soup

My husband always looks so disappointed when I tell him we’re having soup for dinner!  However, after his initial moan, he really liked it.  It’s a hearty meal, great for those cold and dark winter evenings.

Serves 4

Ingredients:

  • 4 skinless boneless chicken breasts
  • 1.5 litres of chicken stock
  • 1 onion, chopped
  • 2 stalks of celery, chopped
  • 1 carrot, chopped
  • 1 TBSP of dried parsley
  • ½ teaspoon dried basil
  • 1 bay leaf
  • Salt and pepper to taste
  • Tagliatelle

 

Method:

  1. Put the chicken, stock, onion, celery carrot, herbs in the slow cooker and cook on low for 6-8 hours.
  2. When the chicken is tender fish it out of the slow cooker and shred it using a couple of forks and put it back in the slow cooker to keep it warm while you make the pasta.
  3. I used Tagliatelle, however, you could probably substitute most types of pasta.  Cook enough, following the instruction on the pack, so that you can almost half fill your soup bowls.  Then ladle over the soup.  I served with crusty bread.

Enjoy.

Click here for more Slow Cooker Recipes.

Disclosure:  That is not a picture of my soup as I forgot to take one.

Rice with Cream of Mushroom Soup (Bachelor’s or Campbell’s)

When I was a kid my mum used to always cook mushroom soup rice.  However, she did it on the stove (cooker).  Don’t laugh but for the life of me I couldn’t find a recipe so I winged it and it was exactly what I remember.

Ingredients:

  • 330 ml of water
  • 1 tin (295g) of Cream of Mushroom Soup (Condensed)
  • ¼ tsp of paprika
  • ¼ tsp of pepper
  • 200 ml of long grain rice (I used Basmati)

Method:

  1. Preheat oven to 200 degrees (we have fan assisted)
  2. Mix the mushroom soup, water, paprika and pepper in a jug.  Mix well.
  3. Put the rice in an oven-proof dish.  Pour over the rice and stir.
  4. Cover with foil and cook for 40-45 minutes.

Voila!  Probably not the healthiest but makes rice a bit more interesting.

 

 

 

 

Slow Cooker Pork Chops in Mushroom Gravy

I normally don’t post my recipes until I’ve tried them but this one smells so good I’m confident it’s going to be delicious!  I’ll let you know otherwise.

Serves 3-4

Ingredients

  • 2 TBSP of Oil
  • 4 medium pork chops
  • Salt and Pepper
  • 1 tin of Baxter’s Cream of Mushroom Soup (295g)
  • ½ tin of Baxter’s French Onion Soup (415g)
  • 1 TBSP of butter
  • 200 grams of button mushrooms sliced

Directions

  1. Heat the oil in a frying pan, season the pork chops with salt and pepper and brown on both sides (approx 3 minutes per side).  Transfer to the slow cooker.
  2. Melt the butter in a sauce pan and sauté the mushrooms for a few minutes until they begin to soften.  They still have hours in the slow cooker so you don’t need to cook them fully.  Place on top of the chops in the slow cooker.
  3. Mix the Mushroom and French Onion soup in a jug.  Pour over the mushrooms and pork chops.  Cook on low for 6-8 hours.

I tend to serve mine with rice and green beans.

Enjoy!

You can find a full list of my slow cooker recipes here.

Chicken Myers Recipe

Prior to meeting my husband I lived with someone for 6 years and this recipe is pretty much all I walked away with, thanks to the lack of common law legislation in this country! ;-)

However, this is one of my favourite recipes.  Honestly, it tastes better than it looks.

You will need:

  • 1 small head of Broccoli – cut into bite size pieces.
  • 500 g boneless/skinless chicken breasts
  • 1 400 g can of Cream of Chicken Condensed Soup
  • 4 Tbsp Mayonnaise
  • 2 Tsp of curry powder (whatever strength you can cope with)
  • 25 g of cheddar cheese

Method

  1. Preheat the oven to 190 degrees C.
  2. Bring a pot of water to a boil and add the broccoli for about 5 minutes.  It should only be slightly tender.  Don’t overcook it as it still has an hour to go in the oven.
  3. In a small bowl, mix together the soup, mayo and curry powder.
  4. Place the broccoli and chicken in a casserole dish and pour over the mixture.  Make sure it’s evenly covered.  But don’t lose sleep over it.
  5. Top with Grated Cheese.
  6. Cook for about an hour, the top should be golden brown and chicken cooked through.

I serve it on a bed of rice.

Enjoy!