This Easy Tomato Soup can be made using store cupboard ingredients and takes next to no time to cook. Low in sugar and high in veggie goodness, this soup is great for all the family.
Something I enjoy doing is creating quick and easy meals using up whatever I can find leftover in my fridge/freezer/store cupboard. This easy tomato soup is just that: a recipe made up almost on the spot, when I needed something tasty for lunch, but had not found the time to go shopping. Using a handful of ingredients which most of us would find in our kitchens, this homemade soup would make a delicious meal for all the family.
This easy and tasty Chicken Vegetable Noodle Soup is a take on the classic chicken noodle soup, except I have added carrot and courgette noodles instead of wheat ones.
As a parent to two boys who struggle to eat vegetables that are not hidden inside their food, I am always on the look out for new ways to get them to try vegetables at meal times. Since the recent trend for making spiralized vegetables has taken off, I have to admit that it has not occurred to me to make some and see if Burton and Jenson would actually try some. That was until I was sent a Kenwood (electric) Spiralizer to review.
I was quite excited about trying this out, because I have seen lots of interesting looking recipes using courgetti and other vegetable ‘noodles’, and they always look colourful and tasty. I have to admit that the spiralizer did take a few goes to get to grips with, in order to make perfectly shaped spirals of veg, but this did not take long, after all, practice makes perfect!
I wanted to showcase a recipe using some serialised veggies but it was hard finding one that had not been tried already, afterall I am a little late to the serialised vegetable recipe party! However, I had a light bulb moment eventually, when I had some leftover roast chicken in my fridge and I was feeling a little like I was coming down with a cold. Something that always perks me up is some homemade soup, and I thought I would make some chicken noodle soup, as it does not take long to make. Then, I thought that instead of using actual noodles as per the traditional way of making it, I would replace them with some spiralled carrots and courgette instead.
This soup is my version of a chicken noodle, so I have taken some short cuts, probably as this is how I prefer to cook, and I didn’t have any spring onions so I used a brown onion instead. BUT what I loved about this version, is that it took about 10 minutes to make from start to finish, and by using vegetable noodles it made it a soup that was more nutritious and healthy.
a delicious chicken soup with vegetable noodles that can be made very quickly.
Author: Jenny Paulin
Frylight (or a dash of oil)
1 carrot, spiralized
1 courgette, spiralized
1 onion, diced
4 mushrooms, thinly sliced
75g cooked chicken
1 tsp garlic puree
1 tbsp sweet chili sauce,
2 chicken stock pots
800ml boiling water
in a large, non stick pan heat the Frylight/oil and add the onions and cook over a medium heat for 5 minutes to soften them
add the garlic and stir
meanwhile, mix the stock pots and sweet chili sauce in the boiling water
add the stock to the onions , then add all of the remaining ingredients and mix well
simmer for about 2-3 minutes - you want the vegetables to still have a bite to them
I made a video showing how to make this recipe plus a quick demonstration of how the spiralizer works which you can see here
This soup was delicious and I loved how the veg still had a light bite to them, meaning they still contained their goodness and nutrition. Although the boys will not eat soup (yeah, I know, crazy pair!), they have been eating carrot spaghetti which they have been enjoying. Next I will get them to try some courgetti and some butternut squash noodles – but one step at a time with those two.
For more information about then Kenwood Spiralizer please visit their page
I was sent the Kenwood Spiralizer for the purpose of a review, and all comments made are honest and my own. The recipe is my own idea.
Although the weather this week has felt more summer like than spring, this does not mean that I intend to stop eating soup. Yes, warmer days do make me fancy salad more, but I can always fancy a bowl of tasty, homemade soup because it is filling, nutritious and cheap to make, and ideal for using up any vegetables lurking at the bottom of my fridge!
Brussel sprouts are exactly like the marmite of the vegetable world.
You either love ’em or hate ’em.
As a child and young adult I could not stand them. Every Christmas my Mum would sneakily cook them and serve them mixed with savoy cabbage, but with their unique flavour, I could always detect the sprouts on my plate! However, during my 30’s something changed and now I like brussel sprouts and I happily serve them Christmas Day with some smoked bacon and chestnuts and they are delicious!
As a Mum I understand the importance of ensuring that my children are fed healthy and nutritious meals, and by and large all the food they eat is homemade by me, the exception being fish fingers (but they contain fish which is good for them!). Even if my boys are reluctant to eat vegetables, I make sure that their meals contain them somehow even if I have to grate or blend them into my sauces, because I know that what you eat on the inside benefits you on the outside.
I cannot always afford organic everything, but I do try to buy some organic food items because I believe that the quality is better and contaminent free, and many nutritionists reccommend buying organic. However, what did not occur to me was that by washing my fruit and vegetables in tap water, I am in fact exposing food that my children eat, to contaminents such as lead, chlorine and pesticides. I honestly never considered this and was actually genuinely shocked! You see without a water filter, the scum you see flaoting on the top of your cup of tea or the chlorine you can sometimes smell when you put your tap on, can also affect the flavours and taste of the food you eat! For more information about the benefits of using filtered water in your cooking, please see here
I was recently asked to try filtered water in my cooking, and I thought what better way to taste the difference than to make a summer soup, a meal which is made from mostly water and using lots of fresh and in season vegetables I hoped that the benefits would enhance their flavours immensely. Therefore, I made a Summer Minestrone Soup – a light and delicate soup perfect for showcasing this seasons vegetables and filtered water.
1 cup of tiny pasta - pasta for soup or baby pasta or chopped up spaghetti would all work
2 pints of boiled filtered water
2 organic vegetable stock cubes
1 tsp garlic
2 tbsp olive oil
handful of fresh chopped basil or mint
Place the oil into a deep pan on a low heat and add the garlic and leeks and cook gently to allow the leeks to sweat. Add ½ tsp nutmeg and mix in
after 5 minutes, turn the heat up slightly and add the courgettes and continue to cook for another 5 minutes
Then add all the other vegetables, the pasta, the water and stock cube and bring to the boil
Then reduce the heat and sllow to simmer for about 10 minutes until the pasta and the veg are cooked, but be careful not to over cook the vegetables
About 2 minutes before the cooing is complete add your herbs and stir through
Add black pepper to season the soup
Serve with bread
Not only does this soup look so hearty, healthy and I think pretty, in a green vegetable kind of way, it tastes so good. It was quite delicate and lightly flavoured, perfect for a summers day, and made a change for me from the tomato based soups I tend to make.
However, don’t take my word for it why not cook with filtered water yourself? The advantages of filtered water over tap water speak for themselves.
I was sent a voucher for taking part in this challenge