Goodbye January – you have been terrible! Hello Christmas Dinner Soup.
One of my favourite parts of Christmas is the calorie laden Christmas Roast Dinner. It’s something I long for the year through because a roast dinner just tastes better on Christmas day… that and during the rest of the year – this year in particular – I’m usually healthy eating.
New Years Day this year brought for me another year to ‘start again’. And by that I mean getting back to my target weight. I’m determined (and have little better to do) so went down to my local Slimming World weigh in on new years day to discover that I’d gained just short of 3 stones (that’s 42 pounds!!!) during my pregnancy and in the weeks after.
Suddenly I wanted to eat my feelings in Christmas Dinner… It’s a good job I’d had my creamline veg box delivery. At Christmas time I took a huge delivery of all kinds of goodies that you may have spotted on instagram if you follow me.
Christmas Dinner Soup
This recipe can be made slimming world syn free and all of the ingredients can be bought from Creamline Dairies with the exception of the tinned lentils (I buy tinned because I’m devoid of patience). The beauty of creamline for me is that you can order as late as 7 pm the night before and it’s on your door step first thing in the morning… for no extra charge (but your order must be over £5 – but I’m charged for not spending over that in my corner shop).
All of the Christmas dinner flavours are there in this recipe, with the absence of turkey. You could add turkey if you wish, or use poultry stock – but I just felt it didn’t need it. Also, this makes a great veggie soup if the bacon is removed.
Ingredients: To serve 4
Fry light – any variety
2 small onions – diced
1 red onion – diced
2 carrots – chopped
A handful of Sprouts – chopped
1 parsnip – chopped
1 sweet potato – peeled and chopped
A handful of baby maris piper potato – chopped in half
1 courgette – roughly chopped
1 tin of lentils
6 rashers of bacon – chop 4 to add to the soup and keep two back to garnish
Fresh sage – finely chopped
2 bay leaves
2 veg stock cubes
Water – just enough to cover the bring to boil
After you’ve chopped and diced all of the veg and 4 rashers of the bacon (rind off if you’re following slimming world or syn 1.5 per slice), spritz a good stock pot with fry light and heat on the hob. Fry the bacon for about 1 minute and then add all of the onions, carrots, parsnips and the herbs.
Give everything a good toss in the bacon oil and fry light before adding the rest of the vegetables. (I added some extra left over peppers at this stage too).
Give everything a good stir. Add the drained lentils and crumble in the stock cubes. Stir again to get all of the flavours combined.
Cover the ingredients with just enough water to cover. Simmer for 10 – 15 minutes with the lid on (depending on how crunchy you like your veggie soup).
Whilst the soup is simmering, grab the remaining bacon and dry fry in a frying pan until crispy (again removing the fat from the bacon to be syn free).
After 15 minutes, remove the soup from the heat and check the soup is at desired consistency and either stir and serve, or (like me) grab your hand blender and blitz.
Dollop lashings into deep bowls and dress with crispy bacon cut into strips. Best served with buttered oven bottoms.
And there we have it – Christmas Dinner in a bowl!
Hope you like it.
Thanks for reading: Christmas Dinner Soup – Lentil and Bacon
For your chance to win your very own Creamline Veg Box…
**Disclaimer – although creamline gifted a box of goodies for me to review, I am a paying creamline customer**