You may remember me saying in one of my previous post about my NY resolution is to save money and be healthier.
Well there is no better way to do both than to take your own lunch to work. I dread to think how much I've spent in Boots buying pre-made sandwiches and don't even ask me about the gunk in them.
So with some spare time over the weekend, I decided to cook up a big batch of skinny soup, filled with yellow split peas, sweet potato and celery- and a big kick of chilli to ramp up your metabolism.
I adore heavy, thick, hearty soups but not the calories that cream provides. So you'll be glad to know this skinny version comes in under 260 calories!
Plus I know many people are taking part in #Veganuary so I thought I'd do a vegan soup to help you guys stay healthy, happy and satisfied at work.
To make 8 bowls, you will need:
- 500g Yellow Split Peas
- 5 Stalks of Celery
- 1 Medium Sweet Potato
- 1 large Onion
- 4 Cups of Vegetable stock
- 4 Crushed Cloves of Garlic
- 3 Table Spoon of Chilli flakes
- Salt to season to taste
Start by preparing your vegetables. Chop your celery, onion and cube the sweet potato in to roughly 1x1 cm pieces.
Add the stock, celery, onion, peas and garlic to a large cooking pan and bring to the boil. Once boiled, reduce to a slow simmer for 2 hours. Keep an eye on it as if it starts to boil dry, add more stock.
Once the vegetables have softened and the soup has become thicker, add the potato and chilli flakes and simmer for a further 30 minutes, again just keeping an eye out for boiling dry.
Your soup should be a heavy, thick consistency now. Once satisfied, season to taste and allow to cool before dividing between Tupperware to take to work.
Reheat in the office microwave for a couple of minutes for instant guilt free lunch. Plus that trip you didn't take to the shops means you didn't buy that mascara that you know you didn't need... yet somehow I still seemed to end up with it after work today. Well, free lunch = new mascara- simple maths really.