Tag Archives: Soup

Slow-cooked split pea and ham soup

My husband’s favorite soup I make is split pea and ham soup. A funny thing happened  last week – my hairdresser and a close friend all started to rave about how they love split pea and ham soup. Next thing I know, I am making a batch of split pea and ham soup, and decided to try it in a slow-cooker. I got rave reviews and the other great thing it cost me $4 and it serves at least 8 people!!

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Ingredients

  • 1 bag of split peas (dried green peas ~450 g)
  • 2 Ham hocks (bacon hocks)
  • 1 onion (diced)
  • ~1-2 litres of water

Place all ingredients in the slow-cooker. Cook on low for 6 hours. The meat should be falling of the bone, take out the meat and bones. Pull the meat off the bones, shred and put back in the soup and stir. Throw the bones away. Place into containers and either store in the fridge and or the freezer.

When you reheat the soup, you may need to add water, also season with salt and pepper to your taste preference.

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Meal Plan – Week 2

So, the first week on the plan was a little tough, especially Monday-Wednesday. I craved everything; sugar, cheese, meat and fresh bread. I managed to stay with the plan most of the time, and was happy when I found suitable options that I could eat at my favorite Friday lunch place.

I plan to pre-make some meals this week, especially for breakfast as I find it hard to make the time for it. I prefer to get the extra time in bed :-). Tonight, I am making a vegetable chill in the slow-cooker to have on hand for lunch or dinner, when I change my mind. For lunch, which I normally pick up at work, there were great options in our new cafe. It has a new global section that has a vegan/vegetarian option, it varies from stir fries to indian to mexican; there is also a great salad bar.

I plan on making dessert tonight – found several recipes for date balls which sound great. I am picking things out from several recipes and combining it into something I hope I like 😉

Here’s this weeks menu:

Day Breakfast Dinner
Saturday Vegetarian Omlete Lentil and Kale Soup
Sunday Oatmeal with grated apple + sultanas Steamed Fish and Vegetable Pockets + Quinoa
Monday Oatmeal with Banana+Unsalted Peanut Butter Stir Fry + Brown Rice
Tuesday Fruit Salad with Flax seed Curried Pumpkin Soup
Wednesday Fruit Salad with Flax seed Pizza (using FlatOut Bread instead of Whole Wheat Pita)
Thursday Oatmeal with grated apple + sultanas Vegetable Omlete
Friday Fruit Salad with Flax seed Bean Burgers + Salad

Meal plan week 1

Today is the first day of my life style challenge, and to help keep on track here’s my first week’s meal plan. We use the meal plan as a guide, we will mix up the meals depending on what we feel like but typically these are the meals for the week. This is a short week as I will typically post every Saturday.

Day Breakfast Dinner
Monday Fruit Salad with Flax seed Ratatouille Casserole + Brown Rice Pasta
Tuesday Oatmeal with grated apple + sultanas Lentil and Kale Soup
Wednesday Fruit Salad with Flax seed Vegetable Paella + Quinoa
Thursday Oatmeal with grated apple + sultanas Curried Pumpkin Soup
Friday Fruit Salad with Flax seed Falafel and Greek Salad + humus

Meals may also include fruits or unsalted Pistachios.

Budget constraints were $70; in total we spent $60 and only a portion of that contributes to my meals.  Additional groceries are being purchased for the rest of the family. In future, I can provide a shopping list if anyone is interested.

Pumpkin Soup

One of my son’s favorite book series is the “Pumpkin Soup”, “Delicious” and “A Pipkin of Pepper” by Helen Cooper. (images taken from google images – amazon.com)

  

These beautiful books and the time of year inspired us to make a couple of pumpkin soups. I usually make a base (pumpkin puree) that we can store by freezing it, and then we make soup from that base. This time I made the base in the slow cooker so I didn’t have to check on it all the time and it worked out great. The two soups we made were a Pumpkin Cream Soup and a Curried Pumpkin Soup.

Ingredients for Pumpkin puree (cooked in the slow cooker)

1/2 large pumpkin (chopped in ~2 inch pieces)
2 Granny Smith apples (grated ~1 cup)
1 cup carrot (grated)
1 onion (grated)
1 32 oz box of low-sodium vegetable stock

  

Add all the ingredients to the slow cooker and cook on low for 8 hours. Use a hand blender to blend the softened vegetables (be careful of hot splashes). Use immediately or place into freezer suitable containers.

  

Pumpkin Cream Soup (Kid-friendly recipe)

Ingredients 

3 cups Pumpkin Puree (from the slow cooker)
1 cup of heavy cream
salt and pepper to taste

Add all ingredients to a sauce pan, heat. I use a whisk to stir in the pumpkin puree and the cream. Serve immediately, with a  dollop of sour cream and pinch of nutmeg.

Curried Pumpkin Soup (adult version of pumpkin soup)

Ingredients

3 cups of pumpkin puree (from above)
1/2 can of coconut milk (I use a light coconut milk)
2 tsp red curry paste
1 tsp cumin
1 tsp coriander
1 inch fresh ginger (finely grated)

Add all the ingredients into a sauce pan, stir using a whisk and heat through. Serve immediately. You can add a dollop of plain greek yoghurt, topped with fresh chopped coriander.