Tuesday, 8 November 2011

What's for dinner?

Today I am going to show you how to make a gorgeous, healthy soup that everyone will love.

If you're a follower of Weight Watchers, you will be pleased to know that this soup is oly worth 3 and half points (in the old book, not the new ProPoints system).

Chicken, vegetable and tortellini soup is full of fresh vegies and chicken, takes little to prepare and is perfect for storing for left-over lunch options for work.

What you will need:

2 teaspoons of olive oil
1 medium brown onion, finely chopped
2 celery sticks, finely chopped
1 small carrot, finely chopped
2 garlic cloves, crushed (I just used garlic powder for this)
1L (4 cups) chicken stock
375g of ricotta and spinach tortellini
1 large cooked lean breast chicken fillet, finely shredded (i did mine in small chopped bits)
1 bunch of english spinach, trimmed, washed and leaves shredded.

Firstly, heat the oil in a large saucepan over medium heat.
Add the onion, celery and carrot and cook, stirring for 3 to 5 monutes or until the onion is softened. Add the garlic and cook, stirring, for 1 minute.

Add the stock and 1 cup of water and bring to the boil. Reduce the heat, cover and simmer for 5 minutes.

Add the tortellini and simmer, uncovered for 5 to 6 minutes or until the tortellini float to the surface and are just tender. Add the chicken and spinach and cook for 1 minute or until the spinach is wilted. Season with salt and/or freshly ground pepper.


Don't forget - add in as many veggies as you wish! I added fresh corn from the cob into mine. There are plenty of other options such as broccoli and peas! Get creative and see how healthy your soup can get!

Serve with a wholegrain roll for something extra.
It's such a cheap lunch option. The ingrediants cost me under $20, and it will serve the family for lunches for a few days.

What's your favorite type of soup to make?

1 comment:

  1. I'm lazy, I just rip into some instant miso soup :) But it's yummy & good for you, thankfully!