There’s nothing better than a warming soup for dinner (or lunch!) in winter – in fact, we start to drool over the idea as soon as we reach autumn – but if you’re trying to avoid the winter kilos then you need to make your soups chunky.
Part of what makes us feel full after a meal is the process the body goes through to break foods down and digest them, so unless you intend on having litres upon litres upon litres of soup for dinner (which we strongly recommend you don’t!), make sure to add a little chunk to your soups – rather leave a little chunk in your soups by avoiding blender.
Ingredients:
- 30g butter
- 4 shallots, ends trimmed, thinly sliced
- 4 short-cut bacon rashers, halved lengthways, cut into strips
- 3 zucchinis, cut into 1cm pieces
- 1 can of corn kernels, drained
- 500ml chicken or vegetable stock
- crusty bread to serve (optional)
Method:
- Melt the butter in a saucepan over medium heat. Add the shallots and bacon and cook, stirring occasionally, for 5 minutes or until shallots are golden. Add the zucchini and cook for 1 minute.
- Stir in the corn kernels and stock. Cover and bring to the boil. Reduce the heat to medium-low and simmer, partially covered, for 10 minutes or until the zucchini is soft.
- Ladle soup among serving bowls. Serve with crusty bread.
Serves 6. Enjoy!