Warm Up with this Hearty Slim Down Soup Recipe

This time of year, soups are just awesome!

This soup recipe is packed full of nutrients to make you feel warm and full, and will definitely help to beat cravings as well.

image7-1For the past 9 months, I have been working on creating my very best program ever for slimming down and toning up fast.

In the program I have also put together a brand new recipe book with 99 delicious recipes.

Every recipe has the exact number of calories and nutrients to swap with any meal on any of my meal plans.

Here is the Skinny Pumpkin Soup Recipe.

Simple Skinny Pumpkin Soup

Serves 4

1 tablespoon olive oil
1 brown onion, coarsely chopped
2 teaspoons ground cumin
1kg raw weight butternut pumpkin, peeled, seeded, coarsely chopped
300g cauliflower – raw weight – coarsely chopped
(4 cups or 1 litre) Chicken or Vegetable Stock
1 garlic clove
160g of cooked shredded chicken

Vegan Swap: Replace chicken with 200g of tofu or 240g chickpeas


Step 1

Spice up the base:

Heat 1 tablespoon olive oil in a large saucepan over medium heat. Cook onion, stirring, for 5 minutes or until golden.

Add cumin and cook, stirring for 1 minute or until aromatic.

Step 2

Simmer the soup:

Add pumpkin and cauliflower and stir to coat. Add stock. Simmer for 20 minutes or until the pumpkin is soft.

Set aside to cool slightly.

To blend soup, use a stick blender, jug blender (do not put hot liquid into a blender – cool first or it will crack) or food processor.

Step 3

Divide soup into 4 bowls/portions and top each serve with 40g Cooked Shredded Chicken or (50g tofu or 60g Chickpeas for a Vegan version)

Salt and pepper to taste

Optional: dress and serve with fresh herbs, chilli flakes.


Freezer tip

Freeze flat in an airtight container for up to 3 months.

You can swap this meal for any meal on my meal plans.

This recipe is Gluten Free

PS Here are some more of the recipes from my new program…