I made this for the first time, last night. It was amazing, straight up! Ha I’m so modest, but seriously you will want make this over and over again, I even finished my bowl before my husband. I was in “can’t talk must eat” mode – it was that good!
I have been using this recipe for ages! Only 2 ingredients, but it’s the perfect ratio for a delicious pumpkin soup! This makes 2 serves but can easily be doubled or trippled!
500 grams of pumpkin
500 mls chicken stock (salt reduced)
Peel and chop up pumpkin into bite size pieces.
At about 180 degrees bake pumpkin.
Bake for about 25 mins or until pumpkin is soft all the way through.
Add pumpkin and stock into bowl, use stick blender to mix until smooth.
That’s it! Easy as and delicious.
Enjoy with a dash or cream or sour cream!
This is the perfect recipe to add the random potato you haven’t used or the carrot in the bottom of the crisper! By roasting the pumpkin it gives the soup a lovely sweet flavour. Very versatile and leave out the cream for a healthy option.
So tonight I made this clean chicken and chickpea casserole. I don’t eat clean all the time BUT I do like everything about it. So to assist my husbands quest to get healthy I tried something new! (I know I’m amazing :-))
So you need
500g chicken breast or thigh
1 tablespoon mixed herbs
1 sprig rosemary
800g chopped tomatoes
1/2 cup chicken stock
1 lemon rind
2 small zucchini
4 cloves of garlic
1 tablespoons olive oil
In a large frypan add diced chicken and half the oil, stir until browned completely.
While chicken is cooking in another frypan, add the rest of the olive oil, garlic and herbs. Cook for 30 seconds, and add lemon rind. Cook for another minute.
Add the tomatoes to the herbs, turn down to half heat and allow to simmer.
Once the chicken is cooked add the tomato and herbs to that fry pan. Add stock and sliced zucchini and chickpeas.