Posts Tagged 'healthy'

Carrot and Tomato Soup (Very Quick to Make)

Final Big bowl of carrot and tomato soup. I haven’t posted over the past few months as I’ve basically been working on to many projects at once plus trying to get a little healthier and working on losing the last little bit of weight I need to, to get into the “healthy” weight range. Although I’m feeling much fitter and healthier than I have in about 18months to 2 years, I do want to get back into that healthy weight range, I’m no Arnie after all :).

I found I needed a quick filling meal that didn’t take me an hour to make but still tasted okay. I present to you all the super quick tomato and carrot soup. Basically if you have a blender, teaspoon, bowl  and microwave you should be able to knock this soup together very quickly and for about $2.50 a serve. It is potentially a little high in salt so if you’ve got high blood pressure check the salt content of the canned stuff before making up a big batch.


1 Can of Garlic and Herb diced tomatoes (400g ish)

1 Can of baby carrots (400g ish)

1 heaped teaspon of minced garlic

1 heaped teaspoon of minced ginger

1 heaped teaspoon of red curry paste

1 teaspoon of vegetable stock

1 teaspoon of cummin seed (ground)

1 teaspoon of coriander (ground)

1. Open the Tomatoes and tip them into your blender, then pour the baby carrots on top (liquid and all)
2. Next up throw in the garlic, ginger, curry paste, veg stock, ground cummin and ground coriander.

3. Blend for about 1 min until the whole mixture looks smooth and pour into a microwave safe container, I swirl about 1/2 cup of water around the blender to get the last few bits of soup and pour that in on top.

4. Microwave on high for about 8 mins (my microwave is only 750 watt so if you have big microwave either cut the temp back a little or the time)

5. The above makes just under a liter of soup so either one really big bowl or two normal sized ones, the whole tub should work out to about 800kj (190cal) and 2 grams of fat. Top with a little pepper if you like 🙂

Final Big bowl of carrot and tomato soup.

The soups not perfect but it makes a quick easy and tasty meal. I’ve got a few more super quick easy meals which I’ll post up in the near future.

Pumpkin and Sweet Potato Soup

Not many updates over the last month, Annette has been very unwell pretty much restricted to a bed only and in a fair amount of pain, so I’ve been focused on looking after her and going to work. I have had time to refine my pumpkin and sweet potato soup recipe  which I’ll use a fair bit over winter. It’s a very healthy soup with very little fat content and should be okay for vegetarians as well.

Ingredients (makes about 3-4 litres)

2 Butternut Pumpkins

2-4 Sweet Potatoes (500g)

4 Onions (400-450g)

8-10 Carrots (700g peeled)

2 Fresh Chillies

2-3 Garlic Cloves

4 Tablespoons Carraway Seed

4 tablespoons Cumin Seed

8 Teaspoons Vegetable Stock

6-8 Cups of water

2.5 Cups of Skim Milk

  1. Preheat Oven to 200C.
  2. Cut the top and bottoms of the Pumpkin then cut them in half lengthwise and remove the seeds. Lightly grease a baking tray and place the pumpkin halves on the tray skin side up. Place into Oven and bake for 45-60 mins.
  3. While the pumpkin is roasting peel the onions, carrot and sweet potato and roughly cut them into chunks.
  4. Cut the chills up a little finer
  5. Place 6 cups of water in a large stock/soup pot
  6. Add the Garlic, Carraway, Cumin, Chilli and Veg stock to the water
  7. Place the cut Onion, Carrot and Sweet Potato into the water and bring to the boil.
  8. Boil for 45 to 60 mins top up with water as required to keep the volume about the same and stir to ensure it dosen’t burn.
  9. Once pumpkin is roasted (skin will be brown in places). Remove from the oven and leave to cool for a short time (15-20mins) then remove the skin from the pumpkin it should peel away reasonably easily (throw the skin away).
  10. Once the Vege’s  are cooked add the pumpkin to the pot and squash/mix it in with the Vege’s, you may need to lower the heat a little to prevent the mix from burning.
  11. After 5-10mins add 2 cups of milk to the pot and mix through, leave to simmer for a further 10mins.
  12. Run the whole mix through a blender or food processor, you should end up with a smooth consistency and the seeds will break up but wont dissolve completely.
  13. Use 1/2 a cup of milk to clean the blender/food processor and add this to the pot.
  14. Leave to simmer for 15mins stirring to ensure it dosen’t burn.
  15. Serve into bowls and top with fresh cracked pepper and/or a dolp of low fat cream or plain yoghurt in the  middle of the bowl.

The above soup can be frozen but it will seperate a little when thawed but as you heat it back up stir to combine it back together. The above makes a fairly mild soup with only a hint of spice for a spicer soup add more chilli’s. If you make it I hope you enjoy it :).

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Please Attribute to Sirrob01 with a link back to my blog

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