Posts Tagged With: roast

Daily detox soup – leftover roast vegetable soup

We had a lovely roast chicken lunch with potatoes, broccoli, parsnips, carrots and red onion (which was in the baking tray soaking up all chicken juice). We had made too many vegetables and couldn’t eat them all so bunged them in a pan with some chicken stock and whizzed it up with a handheld blender when hot. Wow – this was an unexpected success. The roasted red onion really came through and it was probably one of the best soups so far!

An update on the weight loss. I can now take off two pairs of jeans without undoing the buttons and zip, and a suit which I had to breathe right in so I could do up the top button, is dangerously dangling on the precipice of my hips.

It feels great to fit into those jeans without the muffin top and the deep breathe to do up the button. My goal of wearing my white slim-fit shirt without it looking like the buttons will pop out is looking better everyday!!

Suggest a soup recipe for me to try @jelly_wobbler or in the comments below.

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Daily detox soup – roasted garlic and aubergine (eggplant) soup

The thing I find about diet regimes and loosing weight (not just me but friends and family) is that are short-termism. One generally binge-diets, goes back to their usual ways and then goes back on another fad diet. My Daily Detox is no exception. I know I can’t sustain it but I’m trying to change my lifestyle and habits just a little bit. In the long run I do hope to change some habits – for example cutting down on my sugar intake, drinking more water but also having a large lunch and a smaller dinner (it has always been the opposite). It makes sense: I can burn off the larger lunch but a large dinner sits on my middle during a relatively inactive sleep.

So my trial on losing a bit of weight and being healthier is not about cutting out things completely. Absence makes the heart grow fonder. Years ago I cut out chocolate, cake and biscuit completely for one month, and on the first day “off” I gobbled a whole box of Fingers in one go. What was the point in that?! By cutting out the things you like is no fun – you only live once – so I am having a few treats. I summarise that in the last three weeks I have probably eaten about 20-25% of what I usually eat sugar-wise. That is to be celebrated – more cake please!! Pizza, croissant, cake: as long as I am conscious, sensible and responsible it’s ok to have these things in moderation. Dieting is not about abstinence, it is about making better choices.

Today’s soup is quite ambitious by my standards. I was looking for a different vegetable to use when I was browsing the supermarket shelf and saw an aubergine. Intrigued, I did a quick search for soups with aubergine in and came across this recipe. It seemed pretty simple, just an age to make. Perfect for a lazy Saturday!

Once the garlic and aubergine had been roasted, the recipe said to peel them both. The skin came off like a dream! Really easy!

Roasted garlic and aubergine (eggplant)

Roasted garlic and aubergine (eggplant)

Then it was the usual onions and stock, with some tomato purée and, 40 minutes later a great smelling soup. We don’t have half-and-half in the UK so some whole milk did the trick to add a bit if cream. And it was delicious! The garlic was so subtle it was perfect. Definitely trying this one again!

Roasted garlic and eggplant soup

Roasted garlic and aubergine soup

If you have a soup I can try, tweet me @jelly_wobbler.

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Daily detox soup – chicken from carcass

Hmmm. A lovely roast chicken on a Sunday afternoon with loads of veg, roast potatoes, stuffing and Yorkshire pudding. I’m not very good with carving chicken and I make a bit of a hatchet job with it. The carcass always goes in the bin. I’ve never done anything with it, mainly because I don’t know how or what. I know that you can use it to use stock or soup so I had a go at making chicken soup.

Searching online looking at the recipes, it seems incredibly easy. What surprised me was the length of time it takes to cook. You cover the chicken carcass with cold water (which meant a LOT of water) and simmer it for an hour. Then you add in the chopped vegetables (any will do – I used carrots and parsnips) and then simmer another hour! Then you throw in some parsley and job done.

I thought the simmering process would reduce the water and thicken it up a bit but it didn’t. The end result looked very thin and watery, with quite a bit of fat/oil peppering the top. You can see the yellow far around the sides in the photo below.

Unlike the other soups I’ve tried (which have been blended), whilst it felt too watery, there was some substance in there, something to chewy on, which made it feel more filling. There was so much though it’ll last quite a few days!

If you have any suggestions on a soup I can make, tweet me at @jelly_wobbler

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