Speed soup is one of the secret weapons of slimming world veterans. There is no huge secret to making it, it is simply a matter of adding a load of your favourite speed foods into a standard soup mix. Personally, I like a spicy kick and so my ingredients include a little ginger and chilli. This increases its healing properties and, in my daft little head convinces me that it helps the fat melt off!

2 Servings

Prep Time: 10
Cook Time: 25 Min
Ready In: 35 Min

Ingredients

Frylight
3 cloves of garlic, crushed
1 large onion, sliced
1 tin of mixed beans
Tin of chopped tomatoes
500mls vegetable stock
1/2 inch root ginger, sliced
1 tbsp Chilli flakes
1 large carrot
2 leeks, sliced
1/2 turnip, chopped
Salt and pepper to taste

Directions

Spray a large frying pan with frylight, and saute the onions, garlic, turnip, leeks and carrot for about 3-5 minutes on a medium heat until softenend.
Add the tin of chopped tomatoes to the pan and lower the heat.
Drain the mixed beans before adding to the pan. Allow 3 more minutes to simmer
Transfer the contents of the frying pan to a saucepan, add the stock, ginger and chilli flakes. Bring to boil and then allow to simmer for 10 mins
Add salt and pepper to taste, and serve!

Bonus tips:

Blitzin a blender for a smoother soup
This will keep for up to a week in the fridge, or a month in the freezer
To turn this into a more substantial meal, why not add some pasta or potatoes to the final boil.

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Speed Soup (with a spicy twist)

Ingredients

Directions