It’s no surprise I love soup, you will find quite a few different recipes here on Slimming Eats.
It’s always a great meal for making up a batch off, you can tub up and then add some to your fridge or freezer and just heating up when needed.
Soups can be combination of anything really, but the best are usually vegetables and then some type of grain or protein or even both. As it makes it much more high satiety and you don’t miss that buttered white bread that most of us become accustomed to dipping in our soup. Definately a habit to nip in the bud, although nothing is ever really of bound of Slimming World, if you really want that bread and butter, you can have it, it just might take up you days worth of syns (or more sometimes).
The combination of the sweetness of the sweet potato and the spicy chilli in this soup is delicious made more bulky with the addition of some rice. It feels like a complete meal.
It is also gluten and dairy free and vegetarian friendly. Although some protein such as some shredded cooked chicken would be a great variation to add to this.
This is one I like to have a least one tub of made up and in my freezer.
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Extra Easy - syn free per serving
Green - syn free per serving
WW Smart Points - 5
- 1 onion, finely chopped
- 2 cloves of garlic, crushed
- 2 sticks of celery, finely chopped
- 1 large carrot, finely chopped
- 1 leek, finely sliced
- 300g (10.5oz) of sweet potato or butternut squash, chopped
- 1 red chili’s,deseeded and finely chopped
- 2 tablespoons of tomato paste
- 2 teaspoons of paprika
- salt and black pepper
- 1.5 litres (6.25 cups) of vegetable stock
- ½ cup (120ml) of long grain rice
- spray oil
- freshy chopped Italian parsley or coriander
- Spray a large saucepan over a medium high heat with some spray oil
- Add the onion, garlic, celery, carrot,and leek and cook until softened.
- Add the tomato paste, paprika, chilli and sweet potato and stir to evenly coat.
- Add the stock, bring to a boil and then reduce heat.
- Cover and simmer for 45 mins.
- Roughly blend with a hand blender, still keeping some chunks.
- Season with some salt and pepper as needed.
- Add the rice, bring to a boil and then reduce heat again, cover and simmer until rice is cooked.
- Top with freshly chopped Italian parsley or coriander
- Serve and enjoy!!!
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This was great, had no fresh chilli so used a pinch of chilli flakes and a 1/4 teaspoon of chilli powder.
How long would you keep this in the fridge for?
Hi Sophie – It should keep for up to 4 days 🙂
I’m currently cooking this as I type, it smells AMAZING! I can’t wait to eat it.
How long will it last in a deep freezer? and also, what are your suggestions for reheating? Temperature and what not.
Thankyou
Hi Rebecca, it’s a really delicious soup. Soup will generally keep about 3-4 months in the freezer. To reheat, I remove the tub from the freezer a day before I want it and allow it to defrost fully in the fridge. You can then either reheat in a saucepan or add to a bowl and cover with a lid and heat. Make sure it is hot throughout before serving. Hope that helps 🙂
Love your recipes! When I freeze food I is good ziplock bags. When I defrost soup the liquid seeps out. Is this happening to anyone else? I think I am going to change to freezer containers.
I’ve recently switched to using glass lock containers for freezing as they are much more sturdy and can be placed in the oven.