This week is going along nicely. I've eaten healthily, lots of good walks leaving me the required "slightly out of breath" and I think I maybe may have lost a teeny bit of weight. The scales in my bedroom long ago ceased to be a reliable indicator though, so it's a case of fingers crossed!
Yesterday I dug out one of the recipe books I used loads way back at the beginning - I think my mojo is lurking within the well used pages of that book. Along with various food stains. That is the mark of a good recipe book though. A pristine recipe book is clearly not doing it's job!
I have decided to give you the recipe for the divine soup I ate yesterday. In the end it was nearly all I ate, it was so filling!
Sweetcorn and Coriander Soup
1 medium onion, chopped
1 clove of garlic, chopped
handful of fresh coriander or 2-3tsp dried coriander (I like a good handful of fresh, adjust to your own taste though!)
Large can of sweetcorn (I like the creamed variety best in this recipe)
3/4 pint of stock made with chicken Bovril or Vecon
Salt and freshly ground black pepper
Fresh coriander to garnish
1] Spray a non stick saucepan with Fry Light and gently cook the onion and garlic for 5 mins until soft. Stir in the coriander and sweetcorn and continue cooking for 2-3 mins. Add the stock and simmer for 10 mins.
2] Transfer the soup into a blender (in small batches is safest!) and puree. Return to the pan and simmer for a few more minutes.
3]Season, serve and garnish.
How quick is that! The recipe in the book actually has pasta added but I tried that and thought it ruined a very nice dish. I like coriander a lot, but you can make it as mild or as strong a flavour as you like. For those of us on SW, it's free on green.
Working In My PJs – Heidi Fiedler
2 weeks ago