Low Calorie Onion Soup

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I was checking my pantry for which vegetables I had to make a soup today especially as it’s very chilly here in the UK and everyone seems to have a cold and sore throat.  My husband being one of them, however he is very lucky! because I happened to find two bags of onions sitting there untouched.

All I could picture was a soothing hot onion soup with lingering notes of garlic dancing through the sweetness of the caramelized onions.  I looked up a few recipes and noticed that mostly all used a lot of butter and beef stock.  So I decided to create a vegetarian onion soup and low in calories!  Win, win for me…ultimate flavour and a healthier option!  It’s cooking on the stove right now and I can’t wait to tuck into a big bowl with a little mature cheddar and bread…
Oops less of the cheddar! Forgot…meant to be a low fat meal! 😉

Hope you enjoy my version of a classic soup…much love, D x

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INGREDIENTS

3 medium onions sliced
1 clove garlic minced
1 tbsp low fat butter spread
1 tbsp olive oil
Salt to taste
Sprinkling of sugar
1 litre vegetable stock

METHOD

Heat up the butter and oil in a deep saucepan, sauté the onions until soft on a low heat. Sprinkle with sugar and carry on cooking until caramelized, can take up to 15 minutes

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Add the garlic and cook through for a minute or two pour in the vegetable soup stock with salt to taste and simmer gently for 30 minutes

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Serve with some fresh baguette and cheese of your choice

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Quick Pizza For The Kids

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This margherita pizza can be cooked from scratch, faster than you can order one to collect! I found it especially handy for my 2 boys who love their typically “only cheese and tomato pizza”. I made this one this evening and we all devoured it with absolute delight.

I didn’t have time to take many pictures as it’s such a messy process with the dough but I found it very therapeutic. Especially kneading and pushing the dough into the tray to form the base. Hope you enjoy it. The olive oil also gives the base a scrumptious crunch. Have a beautiful day friends, much love D x

INGREDIENTS

DOUGH

200g plain flour
7g instant yeast
1 tsp sugar
¼ tsp salt
125 ml warm water
Olive oil for baking

TOPPING

100g tomato passata
Pinch of dried oregano
Salt to taste
Grated mozzarella or cheddar cheese

METHOD

Preheat the oven to 220°c, grease a large rectangular tray with the olive oil

In a bowl or food mixer, throw in the flour, sugar, salt and yeast together.  Mix well, slowly pour in the water.  Knead until smooth. 

Transfer into the greased tray and using your fingers press the dough into the corners, making a rectangular thin dough base

In a small saucepan heat up the tomato passata with the oregano and salt.  Cook on a low heat for 5 minutes to warm through

Spread the tomato sauce onto the pizza base, top off with cheese and place in the oven, bake for 15-20 minutes or until based is nice and crispy

Recipe from BBC Good Food