Wednesday, February 17, 2016

Turkey Chilli Soup!

While my lunches have been a little varied over the past 6 weeks, the base components have been a choice of a couple of different things. Quinoa or Bulgar Wheat with Roast Veg or Raw Veg, Chicken, tuna or prawn and some hot sauce. I fancied something warm and hearty so I decided to get some soup going. 

I know a lot of people are happy with 0 smartpoint vegetable soup and nothing else for lunch, but I really like a substantial meal at lunch time. I tend to use between 5 and 8 smartpoints for my lunch so I wanted a soup that I could eat and feel like it was a full meal. I'm also loving Turkey Mince lately, the packs you can get in Dunnes, Aldi and Tesco work out at 4 smartpoints for the full 400g pack and it goes a long way so a great one to use in a soup like this. 

If you want to save some smartpoints you can leave out the Bulgar Wheat and it knocks off 2 smartpoints per serving, but I'd suggest cutting back the volume of water added as the Bulgar Wheat soaks up a lot of the water. All in it works out at 5 Smartpoints per portion and I topped it with a dollop of 0% fat greek yoghurt and some fresh coriander for an extra Smartpoint. Its easily the best soup I've ever made and I'm pretty sure I'll be having this every few weeks.

Serves: 6
Smartpoints per serving: 5sp
Free on No Count
400g Turkey Mince
150g Bulgar Wheat
1 can Kidney Beans, drained and rinsed
1 can Chopped Tomatoes
1 tbsp Tomato Puree
1 tbsp Olive Oil
3 Carrots, diced
4 sticks of Celery, diced
2 Green Peppers, diced
1 Red Onion, diced
4 cloves of Garlic, crushed
1/2 tsp Ground Cumin
1/2 tsp Ground Cinnamon
1/2 tbsp Smoked Paprika
1.5 tbsp Chilli Powder (I used hot, but adjust for taste)
1/2 tbsp cocoa powder
Splash of Tobasco 
Splash of Worcestershire Sauce
1 Knorr Chicken Stock Pot
1.5 litre hot water
Salt & Black Pepper

Heat the oil in the bottom of a large lidded pot and add the onions and carrots. Fry, stirring regularly for 2-3 minutes and then add the celery & peppers. Cook for a further 2-3 minutes before adding the garlic. Cover and leave to sweat for about 4 minutes until all the veg is soft. 

Add the turkey mince and fry for 4-5 minutes breaking the mince up with the back of your spoon. Mix through all the spices and cook stirring constantly for 3-4 minutes. Mix in the chopped tomatoes, tomato puree, kidney beans, tobasco, worcestershire, stock pot and water and bring to a simmer. Cover and simmer for 5-10 minutes. Add the bulgar wheat and continue to cook without a lid for a further 5-10 minutes, until the bulgar wheat is cooked. 

Season to taste and serve! This should freeze well and will keep in the fridge for around 5/6 days. (I made my batch on Sunday and will be eating the last portion on Friday.)

1 comment:

  1. I just made this soup and it was absolutely gorgeous, thanks!