So, I mentioned that I’ve been on a bit of a diet. One of the healthy meals I’ve been having is soup.
Yeah, I know. Soup. Doesn’t particularly sound overly inspiring and to be honest I was trying to put off making it all week. But then, I felt the urge to just cook. It was like being taken over by a real, true housewife. It scared me.
Anyway, the outcome was surprisingly tasty! So much so I shared it with the endo sisters weight loss group I’m in and my friend who’s following a very strict diet and achieving fabulous results. I’m not really one to go in for a faddy diet and normally don’t approve of them – but my friends proving that if it’s followed properly, it really can work. I haven’t got anywhere near her will power but am going to doggedly stick to my cereal and healthy meal diet for at least two weeks. I will have a flat stomach for the Muse concert in June so I look like a svelte but angry teddy bear…
There I go again, digressing… I’ll shut up now and post the recipes!
Spinach and Broccoli Soup
I will admit, I was a little concerned about this one. I’ve never really been a huge fan of Broccoli… Or cooked spinach for that matter…
Half a tea-spoon light olive oil – or fry light
Half a white onion – roughly chopped
Two cloves of garlic – roughly chopped
Handful of mushrooms – roughly chopped
Three carrots – roughly chopped
One courgette – roughly chopped
A big handful of fresh washed spinach – roughly chopped
One big floret of broccoli – stems discarded – roughly chopped
(I did the chopping in the food processor)
Salt, Black Pepper and Worcester Sauce to taste.
Chicken stock pot/cube to taste.
Sweat the onions in the olive oil (or fry light) until translucent. Add the rest of the vegetables and steam for a few minutes. Add boiling water until veggies are covered and leave to simmer for around half an hour or so.
When the veggies are soft whizz with a hand blender until desired consistency. I went for fairly smooth with some texture. This also thickens up the soup.
Add the chicken stock pot/cube if using for added flavour and season to taste. Add a splash of worcester sauce if desired.
Serve with grilled and then shredded turkey breast in the soup. Much tastier than I thought it would be and again, incredibly filling.
Mediterranean Soup
I was much more optimistic about this soup…
A small half tea-spoon of light olive oil
Half a white onion, roughly chopped,
Half a yellow pepper – seeds removed and roughly chopped
Three carrots – skin still on and roughly chopped
one courgette – skin still on and roughly chopped
a small handful of mushrooms – roughly chopped
a small handful of baby plum tomatoes – roughly chopped
a clove of garlic – roughly chopped
(I cheated with the chopping by throwing everything into the food processor)
A tin of chopped tomatoes
Water
Salt, pepper and worcester sauce to taste
Beef stock pot or cube to taste
Sprig of Rosemary to garnish
Sweat the onions in a large pan until translucent. Add the rest of the vegetables to the pan and sweat for a couple of minutes until softened. Add the tin of tomatoes and stir well together. Add water until all of the veg is covered (I did this using the empty can of tomatoes. Utilised the rest of the flavour in there). Leave to boil.
Just before the soup boils – with a hand blender whizz until it’s the consistency you want it. I whizzed until it was fairly smooth with just a little texture. Then added a beef stock pot, salt and pepper to season and a splash of worcester sauce. It tasted fresh and summery with a slight hint of sweetness.
Both soups pleasantly surprised me – and both soups left me full up. Both the vats I made using these recipes and measurements made enough for 3 servings each. I tupperweared two bowls each of them and put them into my deep freeze.
And on that slightly Nigella-esque note, I’m off to have some of the mediterranean delight!

