The cold weather is starting to set in here in Somerset, apparently this week is going to be a veritable ice age across much of the UK. Cold weather of course means comfort food is needed but I’m making an attempt to be healthy so mac and cheese is off the menu! I’m also trying not to eat too much bread, it is my diet nemesis. Why do all the things that are bad for you taste incredible?Luckily, today’s lunch is so warming and filling that I wasn’t left craving bread or cheesy pasta. Heinz Cream of Tomato Soup is one of my favourite cold weather lunches but “cream” hardly connotes healthy so this is my attempt to curb that craving and it absolutely works.
Cauliflower is the key to this soups creamy consistency. I’ve also started adding it to berry smoothies where is gives body without extra sugar or fat. It’s a great way to get your five a day.
The lentils also mean that this is filling and since lentils have plenty of protein, it’s a complete meal. There’s no need for my nemesis the dreaded (but oh so good) bread.
“Creamy” Tomato and Lentil Soup
Serves 4 - 2 Weight Watchers points a portion
1 tsp oil
1 onion (roughly chopped)
1 large carrot (roughly chopped)
1/2 cauliflower (roughly chopped)
2 garlic cloves (roughly chopped)
2 400g tins of plum tomatoes
1/2 tsp dried oregano
1/2 tsp dried thyme
1 large / 2 Small bay leaves
100g red split lentils
1.5 pints veg stock
Salt and pepper
Fry the onion for 5 minutes and then add in all the other veg and garlic.
Follow with the tomato purée and stir through. Allow it to cook for 5 minutes so that the purée starts to caramelise, but make sure you stir occasionally so it doesn’t burn.
Stir though the herbs, lentils, tinned tomatoes and stock.
Cover and bubble away for 25 minutes. I used a pressure cooked and set it to 12 minutes.
When the lentils are cooked through, season generously, remove the bay leaves and whizz up with a stick blender. You may need to add a little more water to loosen the soup to your preferred consistency.
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