I've really been getting into cooking lately. I'm finding myself constantly flicking through my growing collection of recipe books, and forever collecting the free supermarket magazines offering recipes ideas. I love cooking, and actually have started to enjoy making my lunches for the week of work ahead which used to be a real chore. Every Sunday, I set aside an hour to prepare my week of lunches and for the last few months, I've been really enjoying experimenting with different soups and stews.
Last week, I created this chunky, warming chilli soup. It's not expensive to make, didn't take long to do at all and is also high in protein! I think it's the perfect soup to enjoy when it's freezing outside - the first bowl I had was when it was snowing! The recipe makes enough for four people, or four lunches. If you fancy trying it yourself, you'll need:
One tsp Chilli Infused Olive Oil
One Red Onion, sliced
Two Chillies, sliced
One Garlic Clove
300g chopped Turkey (I used breast because that's what we had in)
Two Tins (800g) of Chopped Tomatoes
One Tin of Mixed Beans
Three small, baked Sweet Potatoes (roughly 350g)
One tsp Ground Paprika
One tsp Ground Cumin
Half tsp Ground Cinnamon
3/4 Pint of Chicken Stock
I started by preheating my oven to 180 and placing my sweet potatoes onto a tray. If I was intending on eating the skin of these potatoes, I'd add a spritz of olive oil to crsip the skin, but seeing as I'll be peeling these later, I skipped the oil and just placed them in the oven. I then heated my chilli oil in a big pan before adding my chopped onions, chopped chillis and mincing my garlic. I chose to leave my chilli seeds in because I love the heat, but if heat isn't your thing then you should scrape them out before adding them.
Once the onions have softened, add your turkey to the pan and brown that off before putting in your chopped tomatoes and mixed beans. Add your spices and a quick grind of pepper before topping up the soup with your stock and leaving to simmer until the turkey has cooked through.
Don't forget about your sweet jacket potatoes - take them from the oven after around thirty five minutes. You should be able to make a small slice in the skin so you can peel the skin away easily. Chop into chunks and add to your soup! I left my soup simmering for a total of around forty five minutes before pouring into a storage box and putting in the fridge for my work lunches!
What's your favourite easy lunch meal? Share your recipes below!