Tomato Soup (in the slow cooker)

Just a little reminder that if you haven’t gone and answered the 8 quick questions about my blog, it’s still up there waiting just for you- so far I’m thinking that I only have a couple of people who read my blog, and that’s making me a bit sad.

I honestly really appreciate you taking the time to answer the questions, plus you go in the draw to win a secret prize as well!

Ingredients:

1 kg ripe tomatos, cut in half

1 400g tin tomatoes in juice,

drained 2 tbsp tomato paste

1 litre liquid chicken stock

2 tbsp sweet chillli sauce

1 onion, chopped roughly

2 tsp minced galic

3 tsp sugar

1 tbsp olive oil

1 tsp salt

1/2 tsp dried oregano

How To:

1. Turn on slow cooker on high and preheat.

2. place onion and olive oil in a microwave safe dish and cook on high 2 minutes.

3. place all ingredients excluding tomato into slow cooker and stir to combine. add halved tomatoes and cover, cook on high for 2-3 hours or until tomatoes are soft.

4. Puree soup in a blender and season with freshly cracked salt and pepper. If desired garnish with a dollop of sour cream and parsley

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Tags: autum, Recipe, soup, tomato

Creamy Mushroom Soup

This recipe is a trusty weight watchers one, so you’ll notice, no cream or anything like that, but the skim milk powder does make it nice and creamy! This recipe serves 4.

By the way, this looks really bland, but it’s NOT! It’s really, really, yummy.

Really creamy and flavoursome!

Ingredients:

1 X 3 second spray Always Fresh Simply Canola Spray

1 medium onion, finely chopped

750 g mushroom, chopped

2 clove garlic, crushed

1 tbs (s) soy sauce

4 whole chicken stock cube, make 4 cups stock

240 g Potato, boiled, peeled and chopped

1 cup (s) skim milk powder

Process:

Coat a medium saucepan with cooking oil spray and gently cook the onion, covering with a lid if necessary, over a low-medium heat until soft. (It may help to add a little of the stock when softening the onion.)

Add the mushrooms and garlic and cook, tossing constantly, for 3-4 minutes or until soft. Add the soy sauce, stock and potatoes and bring to the boil. Reduce the heat and simmer for 20-25 minutes or until the potatoes are tender. Stir the skim milk powder through.

Using a stick blender or food processor, blend the soup until smooth. Season to taste with salt and black pepper and ladle into 4 warm bowls to serve.

Prep Time: 10 mins

Cook Time: 30 mins

If you’re on weight watchers, this recipe is from them, and it’s 1 point per serve.

Yumm!

Tags: mushroom, Recipe, soup

Menu Plan

Haven’t been very good with the menu plans- we’ve been out to dinner more times then I like to count in the last few weeks. Not that it hasn’t been nice… just not so good for the stomach.

So, here it is, this week in the Carbis household:

M: Creamy Mushroom Soup

T: Slow Cooked Tomato Soup

W: Pasta

Th: Chicken sald with chilli cream dressing

F: Risotto

S: Warm lentil, roast pumpkin and goats cheese salad

S: Ricotta & spinach chicken with polenta & tomatoes

I’ll be putting a few of the recipes up as well…

Tags: menu, Recipe, soup