Breakfast in the plane was an apple danish, some OJ and coffee. We touched down around 08:00 and I was home (and dead beat) by 10:30.
Lunch was, er, "eclectic" - I had a bag of Sainsbury's Bistro salad, a tin of Heinz beans and a pack of Quorn wafer thin "Ham" slices. I am partial to the Bistro salad because it has shredded raw beet root in it - very nice.
Spent most of the afternoon snoozing on the sofa and half watching missed episodes of East Enders before making a pot of Butternut Confetti Soup for dinner
Butternut Confetti Soup
200g celery, chopped finely
1 butternut squash, peeled, deseeded and cut into chunks (mine weighed 410g)
1 white onion, chopped
1 teaspoons olive oil
2-3 chillis, to taste
1 teaspoon ground cumin
500ml vegetable stock
1 small red onion, chopped fine
1 spicy Marmara style green pepper, chopped fine
1/2 red pepper, chopped fine
200g spring onions, finely sliced
Add the oil to a soup pot and add the white onions, cumin, chillies & half the celery. Sweat over low heat until the onions are translucent.
Add the squash and vegetable stock, then cover and simmer until squash is tender, about 20 minutes.
Process in a blender until smooth. Add the finely chopped red onion, peppers and the rest of the celery. Simmer over low heat for another 5-10 minutes, until the second lot of veggies are just barely cooked.
Stir in the spring onions, correct the seasoning and serve.
Makes 1 HUGE serving!
Nutrition Data per serving
Calories (kcal) 388.8
Carbohydrate (g) 61.4
Protein (g) 12.1
Fat (g) 12.0
Fibre (g) 16.0
Lunch was, er, "eclectic" - I had a bag of Sainsbury's Bistro salad, a tin of Heinz beans and a pack of Quorn wafer thin "Ham" slices. I am partial to the Bistro salad because it has shredded raw beet root in it - very nice.
Spent most of the afternoon snoozing on the sofa and half watching missed episodes of East Enders before making a pot of Butternut Confetti Soup for dinner
Butternut Confetti Soup
200g celery, chopped finely
1 butternut squash, peeled, deseeded and cut into chunks (mine weighed 410g)
1 white onion, chopped
1 teaspoons olive oil
2-3 chillis, to taste
1 teaspoon ground cumin
500ml vegetable stock
1 small red onion, chopped fine
1 spicy Marmara style green pepper, chopped fine
1/2 red pepper, chopped fine
200g spring onions, finely sliced
Add the oil to a soup pot and add the white onions, cumin, chillies & half the celery. Sweat over low heat until the onions are translucent.
Add the squash and vegetable stock, then cover and simmer until squash is tender, about 20 minutes.
Process in a blender until smooth. Add the finely chopped red onion, peppers and the rest of the celery. Simmer over low heat for another 5-10 minutes, until the second lot of veggies are just barely cooked.
Stir in the spring onions, correct the seasoning and serve.
Makes 1 HUGE serving!
Nutrition Data per serving
Calories (kcal) 388.8
Carbohydrate (g) 61.4
Protein (g) 12.1
Fat (g) 12.0
Fibre (g) 16.0
Normal service will be resumed tomorrow...
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