Italian-style bacon soup
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Serves
Ready in about minutes g unsmoked back bacon rashers,
visible fat removed, finely chopped
large onion, finely chopped
large carrot, peeled and finely chopped
celery sticks, chopped
ml hot vegetable stock
red pepper, deseeded and cut into
small chunks
tsp dried oregano
x g cans chopped tomatoes
with garlic
For the pesto:
tbsp fat-free natural fromage frais
level tbsp grated fresh Parmesan
garlic clove, crushed
small pack fresh basil, finely chopped Mix all the pesto ingredients
together and season to taste.
Cover and chill until needed.
To make the soup, put the
bacon and onion in a large, lidded,
non-stick saucepan. Cook over
a medium heat for - minutes,
until the onion starts to soften.
Stir the carrot and celery into the
bacon mixture and pour over half
the stock. Bring to the boil, cover
and simmer for minutes.
Add the red pepper, oregano,
tomatoes and remaining stock, and
season to taste. Bring to the boil
and simmer for minutes, until
the soup is thick and the veg are
tender. Serve the soup topped with
a quarter of the pesto per person.Syns per serving: ½Spinach, sage &
potato soup
SUPER SIMPLE
Serves
V
Ready in about minutes
Low-calorie cooking spray
red onions, finely chopped
garlic cloves, crushed
g fresh sage leaves
g large potatoes, peeled and diced
. litres hot vegetable stock
g baby spinach, plus extra to serve Spray a large, non-stick saucepan
with low-calorie cooking spray and
place over a medium-low heat. Add
the onions and cook for - minutes.
Stir in the garlic, sage and tbsp
water and cook for - minutes, or
until the water has evaporated.
Add the potatoes and stock. Bring
to the boil, cover and simmer for
minutes, or until the potatoes
are tender. Stir in the spinach and
cook for minutes, or until wilted.
Purée with a stick blender, or whizz
in batches in a food processor, and
season to taste.
Serve topped with the extra
spinach leaves and a little freshly
ground black pepper.Syns per serving: FREESLIMMING WORLD cook the book
RECIPES: LORNA BRASH & SUNIL VIJAYAKAR. FOOD STYLING: SUNIL VIJAYAKAR PROP STYLING: MORAG FARQUHARbook extract_jg_v3.indd 73 12/10/2017 14:10