Friday, January 13, 2017
Posted on 5:56 AM by Gwenn Turnmyre
I've been trying to avoid bread and at the very least not taking sandwiches into work for lunch, which at this time of year means soups instead. I am a pretty fussy eater (for those who hadn't figured that out yet!) and often skip over recipes because they have ingredients I don't like. But, I figured, when you are blending everything together in a soup, you don't really know you are eating it, right? Especially if it isn't an ingredient with a strong overpowering taste.
So I decided to make this rosemary and bean soup from an old WeightWatchers recipe book called Simply Autumn. I used butterbeans, though you can also use cannellini or borlotti beans. I added a little plain yogurt at the end to thicken the soup but if you don't do this, it would be vegan - great for anyone doing #veganuary.
According to the WeightWatchers recipe book this has 3 points per portion.
To make two portions, here's what I did:
Fry Light (low-fat cooking spray)
2 cloves garlic with the skins left on
400g tin butter beans or cannellini beans
1/2 an onion, peeled and chopped into wedges
1/2 a lemon, cut in half
1 small handful rosemary
1/2 tsp dried oregano
1 pint vegetable stock
2 tbsp. low fat plain yogurt (optional - no longer vegan if you use this)
Preheat oven to 200C. Spray a roasting tin with Fry Light or similar. Put the garlic, butter beans, onion, lemon, rosemary and oregano into the pan, spray with more Fry Light, toss together and roast in the oven for 20 mins.
Take out of the oven and use a fork or wooden spoon to crush the softened garlic and lemon. Remove the garlic skin and lemon peel and discard.
Scrape everything into a blender and add the stock. Liquidize to make a soup; stir in the yogurt if desired and serve.
I'm sending this to Jacqueline at Tinned Tomatoes for her veggie soup challenge No Croutons Required.