Thursday, 12 April 2012


Things are almost back to normal at mine.  The last few weeks I have susbsisted on ridiculously unhealthy food and my waistline is testament to the fact. After reading Run fat bitch run, I would genuinely like to make a start with at least some walking (I don't want to totally shock my body) but time is still the enemy at the moment.  You may be thinking if I have the time to sit and post, then I have the time to walk but I have two pre teens at home just now plotting world domination.

So my plan of attack starts with a huge pot of soup which will keep me going, satisfy both my sweet and savoury tastebuds and most importantly provide me with slow release energy throughout the day.  This one is also a great freezer staple.  Once cool I usually pour mug sized portions into freezer bags and store them flat.  This makes reheating much quicker too as opposed to storing in tubs.



  • 2 tsp medium curry powder
  • 3 tbsp olive oil
  • 2 onions , grated
  • 1 eating apple , peeled, cored and grated
  • 3 garlic cloves , crushed
  • 20g pack coriander , stalks chopped
  • thumb-size piece fresh root ginger , grated
  • 800g sweet potatoes
  • 1.2l vegetable stock
  • 100g red lentils
  • juice 1 lime


    Put the curry powder into a large saucepan, then toast over a medium heat for 2 mins. Add the olive oil, stirring as the spice sizzles in the pan. Tip in the onions, apple, garlic, coriander stalks and ginger, season, then gently cook for 5 mins, stirring every so often.

    Meanwhile, peel, then grate the sweet potatoes. Tip into the pan with the stock, lentils and seasoning, then simmer, covered, for 20 mins. Blend until smooth using a stick blender. Stir in the lime juice, check the seasoning and serve, topped with roughly-chopped coriander leaves.

    Trust me, once you've tasted this soup, you'll make it over and over

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