I needed soup. Usually, I want soup but today it was definitely a need. Yesterday was food heaven but food heaven in the naughtiest way possible. Let me begin. Breakfast was granola topped with a banana…so far so good, right? Then lunch was at a top restaurant in Lincoln. Yes, a full three courses with butter laden sauces and a dessert. What a dessert though! A moussey-cake chocolate thing with almond cream. Heaven! This is exactly the reason that I don’t diet as such: I couldn’t live without food like this as a treat.
Stuffed to the brim by 1:30pm, dinner seemed like a mere dot on the horizon. It soon rolled around though and just as soon as I had got over the decadent lunch, I was eating pasta. The pasta was delicious though, with roast chicken and a lettuce, pea and mushroom sauce, finished with a drizzle of truffle oil and sprinkle of Parmesan cheese. I also believe that the mushrooms were fried-off in some porcini and truffle butter that we had picked up at the market in Lincoln.
The problem that I find though, is after a couple of indulgent days, it is very hard to reset your buttons and get back into the healthy regime. It makes me more ravenous, more desperate for fat and sugar and more willing to shun salads and healthy things. This is where soup comes in. Soup seems to cure this for me. A bowl of warm, vegetable-filled goodness makes me forget the mousey-cake chocolate thingys of the world and shun the mushrooms fried in porcini truffle butter.
At the back end of this week, I made roasted butternut squash chunks for salads at work and found after one helping that I was a little bit fed up of them. The remaining chunks had lingered in the fridge on Friday and Saturday and came dangerously close to being bin-food when I got my soup craving. I have included the recipe below and it made two portions…one is going in the freezer for the next time I have an over-indulgence emergency.
1 medium onion, finely sliced
1 red chilli, finely chopped
1 garlic clove, finely chopped
1/2 roast butternut squash
1 medium sweet potato, peeled and chopped into chunks
500 ml chicken stock
a good grind of pepper
In a saucepan, heat some olive oil and gently fry the onions until they start getting soft and translucent. Add the garlic and chilli. Stir around for about 5 minutes. Add the butternut squash chunks, sweet potato chunks and stock. Simmer for around 20 minutes, or until the sweet potato is cooked. Grind over plenty of pepper and blend until smooth.