This is a recipe that was inspired by a recipe I saw online and decided to tweak slightly so it’s essentially a great Speed Soup on Slimming World. It doesn’t contain the normal potato which is quite often used as a thickener so it’s pretty low carb too!
The idea in this recipe is to used peeled courgettes and cauliflower to make a thick soup base that you can add all your favourite speed vegetables to.
It involved a little peeling and chopping so get your knives and chopping boards out to make this huge pan of soup which will help keep you full and on plan!
3 large courgettes peeked and roughly chopped
1 medium cauliflower broken up into bite size pieces
2 large onions chopped
3 sticks of celery chopped
2 carrots chopped
1 red pepper chopped
1 clove of garlic grated
1 tsp dried thyme
1 tsp onion salt
2 chicken stock pots
Place 1/4 of the cauliflower, 1/3 of the courgettes and the chopped pepper to one side
Spray a frying pan with spray oil and add half of the onion, the garlic, all of the carrot and all of the celery.
In a large soup pan add the remaining 3/4 of the cauliflower, the remaining half of the onion and 2/3 of the courgettes. Add 500ml boiling water, onion salt and the two chicken stock pots and bring to the boil, simmer for apx 20 mins until all vegetables are cooked. Blitz with a hand blender. This is your completed soup base.
Meanwhile heat the frying pan with the onion etc and sauté until glazed. Add the pepper, courgette and cauliflower and sauté for apx another 3 mins
Place the contents of this pan into another large soup pan and ladle the soup base into the vegetables until you have the desired ratio of soup base to vegetables. You do not have to use all the soup base mix. Add the thyme and bring to the boil, reduce heat and simmer until cooked. Season to taste
You can add frozen peas near the end of cooking, or some grated cheese when serving or even stir in a little milk from your milk allowance to make the soup extra creamy. Just use your imagination as your meal is essentially speed!