How busy is life getting!? With the school run, work commitments, exercise, homework, after school activities and sports, plus trying to fit in some sort of social life... It all seems to be going past in a blur. So the last thing I want to do sometimes when I get home after a busy day, is cook for hours in the kitchen. But I do want something nutritious and filling to nourish my body.
So I thought I'd let you in on one of my secret weapons for creating a gourmet meal in less that 10 minutes... It's Soup! Just by adding a few simple ingredients to your favourite soup flavour, you can turn a soup into a Meal, with plenty of added protein and fibre.
This time I've used an Organic Pumpkin and Ginger Soup by Pitango, which you can get from most supermarkets. I like it because it's full of natural ingredients, with no added preservatives. They've got heaps of different soup and risotto flavours to choose from.
When you read the ingredients label on a soup, you want to it to be full of natural ingredients you recognise!
The good thing about turning soup into a meal is that you can basically take pretty much anything out of the fridge and chuck it in your soup. Half eaten tins of chickpeas or other beans, leftover steamed or baked veggies, quinoa or rice. Get it in the pot!
But for the purposes of assuming you don't have anything ready, which is often the case as you stare blankly into the fridge or cupboard for inspiration... I've pulled together a couple of my favourite ingredients: Chickpeas, Zucchini and Coconut Milk.
So the first step is to get your ingredients ready to go.
For the zucchini, you can either chop it thinly or spiralise it, depending on the equipment you have at home. If you're trying to hide it from the kids, you can even grate it finely and it will almost disappear into the soup. It's a great way to add an extra vegetable and some fibre to your soup. I keep the skin on after giving it a clean, as lots of the good nutrients and fibre are contained in and just under the skin.
Next, grab a tin of chickpeas and empty them into a sieve or colander to drain out the liquid, and give them a rinse under some running water.
If you use the chickpea liquid, known as aquafaba, for other things, then obviously reserve that for another time.
I use salt reduced chickpeas, but most of the salt will be washed away when you rinse them, so it's up to you. I use about a cup of chickpeas to serve 2 people, but you can add more or less to suit yourself. Chickpeas are a good vegetarian source of protein and fibre, so they are a great way of adding bulk to a meal, which will help keep you fuller for longer.
Next you just add your soup, zucchini and chickpeas to a pot on the stove and slowly bring it to the boil, stirring frequently.
Depending on the ingredients you have used, you really only need to cook for 3-5 minutes. So cook until you are happy with the consistency of the veggies. And you're done!
Gee that was so easy, it's almost embarrassing!
If you're having some crusty bread with your soup as well, then use the cooking time to slice up or toast your bread.
Spoon your soup into some bowls, and drizzle with some coconut cream if desired.
If you've got extra time because that was so quick, and the kids are setting the table, then run a toothpick through some drops of coconut milk and make some hearts!
So now you know how to prepare a delicious and nutritious meal in the kitchen in under 10 minutes with just a few handy fridge or kitchen staples. Because no one has got time to slave away for hours - especially when they're Hangry - when there is many more exciting ways to be spending your time.
Are you a #LazyFoodie too?
Jo xx
Lazy Foodie Gourmet Pumpkin Soup
(Serves 2)
1 x 600g Pouch of Pitango Organic Pumpkin & Ginger Soup
1 cup of a 400g tin of chickpeas (rinsed and drained)
1 zucchini sliced finely, spiralised or grated
Coconut cream to drizzle
Add the soup, chickpeas and zucchini to a pot on the stove and slowly bring to the boil stirring frequently.
Cook for 3-5 minutes, or until the zucchini is cooked to your liking.
Spoon into bowls and drizzle with the coconut cream if desired.