SweetPotatoSoup+CauliflowerMash

Sweet Potato Soup

1kg Sweet Potatoes (SPs)

2 Large Onions

2 Veg Stock Cubes

2 Large Ginger Roots

1 Tube Garlic Paste

1 Tube Tomato Puree

Cumin Powder

 

Roughly chop SPs and distribute evenly-ish between 2 medium/large saucepans.

Roughly chop onions and place one in each pan.

Grate Ginger Roots and again place one in each pan.

Stock cubes – 1 in each pan.

Tube garlic/tom puree – ½ in each pan.

Cumin – VERY generous sprinkle in each pan.

 

Boil kettle and top up both pans with hot water, to cover level of ingredients-ish.

Bring to boil and simmer for 10mins. Turn off heat and leave with lid on for further 15-20mins.

Blend with a hand blender in the pans – be careful it’ll still be quite hot eh!

 

An idiots guide to portioning soup:
I set out the required portion number of Tupperware pots. At the mo I’m shooting for 125g of SP per portion to give 30g-ish carbs so that’s 8 portions/Tupperware containers.

I then place an open freezer bag in each container. It’s then easy to place container on scales and dish out and to go back and add more – with the container supporting the bag/fluid.

I guestimate 250g of mixture to start and then depending on how much is left just wing it to dish last bits out or add in 25g-50g increments to each portion until all divided up.

Let cool a little before freezing or refrigerating.

The mixture can be quite thick as my pans aren’t huge -not so much liquid- so I just add more water to each portion at the time as I heat up.

I don’t add protein portion at this time, then I can change it up, normally chicken but sometimes white fish.

 

Cauliflower Mash

1 LARGE/EXTRA Large Cauliflower

200g Low Fat (Lactose Free) Cheddar

Extra Low Fat Mayo

French’s Mustard

 

Cut off the leaves of the cauliflower chop and place in a small pan – this are totally edible, full of extra fibre, but need abit more cooking then the florets.

Cut up the florets into a large pan.

Cut up too the main stem and place in pan with leaves – it too needs abit more cooking.

Boil kettle and top up both pans with hot water, to cover level of ingredients-ish.

Bring to boil and simmer for 10mins.

For the leaves/stem – turn off heat and leave with lid on for further 15-20mins.

For the florets drain immediately.

Place a clean tea towl in a large bowl and tip the florets into this to help dry out well, we don’t want soggy mash! Cover also with a clean tea towel, this also will help with cruciferous smells in the kitchen!

After the allotted time drain & add the leaves/stem to this bowl also.

Slide/jiggle the tea towel out from under cauliflower.

Tip in the grated cheese, add a couple of generous dollops of the mayo and a generous squirt of the French’s mustard or anything other seasoning you prefer.

Blend with a hand blender in the pan and potion out.

I get 8 150-200g portions with 25g cheese in each portion.

 

Happy Nomming!

🙂 xx

 

 

 

 

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