Even though I'm super busy, I'm kinda, sorta finding a bit time to blog. :D
I'm sure you're just excited as I am! :P hahah
Since I decided I want to help my readers make healthy, and cheap food choices (including myself), I came up with this super yummy soup recipe! Well, actually it was one of my teachers recipe that I modified it adding more stuff or substituting ingredients. :) So it turned out waaay yummier!
If you don't like soup (just like Auston) then give this recipe a try! It will change your mind. It has plenty of different veggies (different colors and textures which is super important in preparing meals), meat (skip it if you're vegetarian), low in fat and calories, and best part: it's super cheap, can last you for the whole week, freezes well and doesn't take long to make!!
Pumpkin veggies and meat soup
Ingredients:
- 1 can (14oz) pure pumpkin puree (substitute pumpkin for tomatoes if you don't like it)
- 1 can (14oz) chicken broth
- 1/4 cup small shell pasta (I use whole wheat because it's healthier)
- 1/2 lbs ground chicken, turkey, or beef (as well as some oregano, basil, parsley and salt sprinkled on it when the meat is cooking)** I double this recipe when I make it, and both Auston & I have enough of it for the rest of the week.
- 1/4 cup finely chopped spinach
- half zucchini cubed
- 2-3 large carrots pealed and chopped
- 2-3 celery sticks finely chopped
- half a small onion chopped
- 2 garlic cloves chopped
- 1/2 tsp olive oil
- 2Tbsp dried parsley
- 1/2 tsp dried basil
- 1/2 tsp dried oregano
- 3 Tbsp fresh Parmesan or whatever cheese you have. Feta and goat won't work ;) (optional)
Directions:
- Heat oil in a pot over medium heat. Add the chopped onion and garlic and cook until the onion is soft. Make sure to stir often so they don't burn or stick.
- Add chicken brother, pumpkin, parsley, basil, and oregano. Bring to boil, reduce heat and simmer for 10 mins covered.
- Meanwhile that's simmering for 10 mins you prepare the meat. In a saucepan add the meat, no need to use oil as it has enough fat to not stick to the pan. While it's cooking sprinkle some salt, and additional parsley, basil and oregano as desired. Cook it all through.
- We used beef as that's what we had to prepare first as it was in the fridge for longer.
5. Check for your veggies and pasta to see if they're tender. If not add 2-3 more minutes and check again.
When it's ready scoop it out in a bowl, and sprinkle some salt, pepper, as well as the pre measured cheese if you so desire.
Also, this freezes really well. After you see if you like it, make it a double recipe and freeze it in servings.
I decided I wanted my serving to be 2 cups and that came out to 178 calories for my serving. Very yummy, healthy, and filling. If you don't care about the calories, and just want to eat something healthy and yummy don't measure the calories haha. I only did that to see how low/high my serving for this recipe was.
I made this recipe, this past Sunday and we had yummy toasted sour dough bread with butter on the side.
As a dessert we had this freaking amazing frozen yogurt that Auston bought last weekend. Very healthy and suuuuper amazing!
So there you go, a healthy, yummy, and pretty cheap recipe.
Let me know if you try it out and what you think! :) Or how'd you make it better!
xxx Disola
Instagram: albanianicandy
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