I have been eating terribly since before Christmas and just can’t seem to shake the bad habits. I was doing so well before then and keep trying but it doesn’t last long before I am back to eating rubbish again. I have started a body transformation thing which is hard work but it has really kicked my butt and I am really trying with my diet and trying to find ways to make it enjoyable so I stick to it.
I decided to do a big shop at LIDL and stay away from the bigger stores with more to tempt me and went and got loads of veg and chicken and things that I knew were good for me. I was pretty happy with the things I got and decided I would get in to making my own soups. I am a terrible cook, like really terrible and I hate it, but I need to be able to do stuff like this if I am to stay on the right track.
I decided for my first proper time making a clean soup from scratch to completely make it up. Now I wasn’t expecting it to be great but wanted to have a play around and see what I could come up with. It was actually super tasty, really interesting and I was really happy. It was something I actually enjoyed eating for my lunch and didn’t just feel like I was eating a plate of veg. I am going to share the recipe with you however you may want to adjust things to your taste and I may not have the ingredients perfect but it tasted amazing to me. If you are not a fan of Coconut or Thai curry then you probably wouldn’t enjoy this but I am and it was beyond my expectations of what I believed I could make.
2-3 large red peppers
2 cans of coconut milk
2-3 carrots chopped
1/4 large onion diced (in to teeny bits)
1 clove of garlic finely chopped
Cayenne chilli pepper powder (or similar)
1/2 cup water (you can add more if the soup is too thick)
- Cut Red peppers in half and remove all seeds. Then place them faced down on a baking tray and brush with oil. Cook them at 200 C (in a fan oven, adjust temperature for other ovens) for 40min – 1 hour (or until done)
- Remove skin from peppers, I found it easier once they had cooled a bit and just used my fingers to peel it off like peeling off a face mask (it was quite satisfying).
- Put all of the ingredients in a pan and put on a low heat and cover. Cook for aroud 20 minutes and keep stirring occasionally (I forgot to do that and had it over flowing and had set the heat a bit too high!)
- With a hand blender, blend it all together to make it a smooth soup consistency, you can leave some chunks in there if you prefer.
- Taste the soup to see if it needs more chilli or paprika added and add salt and pepper. It will need a bit of salt and pepper as it is quite sweet without it.
This soup will probably make about 3/4 portions and is great as it can be frozen so you can keep it for a later date if you don’t eat it all within a few days. It is just a bit different to the usual veg soups I have had and almost tastes like it is something a bit naughty with it tasting so creamy.
I am pretty proud of myself making something like this without any injuries to myself or anyone else… I am going to make a nice broccoli one next using coconut milk again so will keep you posted on that and hopefully it will be another masterpiece!