Soup Gets a Spring Overhaul

So spring has sprung here – well that’s how I feel just because the rain has stopped. So time to freshen up the winter soups with a bit of zing and freshness of things to come.

I like to bulk up my soups as they don’t fill me up for long contrary to most people.  This week I rooted through the fridge and found some ginger and chilli and the most delicious couscous from Aldi (see bottom of page – this is 1 ½ syns for the pack – I only used ½ pack in each bowl):


So here it is:

Spring Spiced Soup with Cous Cous – just under 1 syn if using ½ pack cous cous)

  • 1 onion, chopped
  • 2 garlic cloves, chopped
  • 2 carrots, chopped
  • 2 sticks celery, chopped
  • 1 red chilli, chopped
  • 2 tsp grated ginger
  • 1 tsp smoked paprika
  • 2 tsp ground cumin
  • 1 can chopped tomoatoes
  • 1 chicken stock cube
  • 1 can red kidney beans
  • Lemon and Coriander cous cous
  • Fry off onion, carrots, garlic, celery in fry light for couple of minutes.
  • Add chilli and grated ginger, smoked paprika, cumin and fry until combined.
  • Add in chicken stock cube, tomatoes and about 2 cans of water and stir, cook over low heat for about 15 minutes or until vegetables are tender.
  • Season and blitz to consistency you like then add back to the pan and add kidney beans and heat until ready.  You can add more water and seasoning if required.
  • Prepare cous cous – I just throw it in bowl with 170ml water, cover with cling film for 3 mins and hey presto, done.
  • Put soup in bowl, stir through cous cous and top with a little coriander or even lemon zest if you fancy (but this cous cous is quite lemony).




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