Simple vegetable soup with risoni
Ok, maybe the title is not entirely fair towards this soup as it was actually quite tasty and freshly made.
Yesterday was for me Daring Bakers day, so I made the monthly recipe (which you will be able to read all about on the 27th!) and of course there was some tasting and snacking involved… I did actually bring the final result to my parents, so I think I should get credit points for being so strong as it was actually quite tasty. But ok, I had more then my fair share of sugar intake yesterday. Plus my lunch yesterday was also maybe a tiny bit too much. I had made a lovely sandwich with smoked salmon and cream cheese, but the salmon was too delicious and I ate the entire package (100 gr). Diet wise not all very good choices (taste wise yes!!)
I actually already lost 1,5 kilo, so yeah!! Quite happy about that, but I didn’t want the daring bakers spoiling my waistline to be, so I figured today would be a lean day. I started the day with two toast with ham, yoghurt and strawberries. I had a spinning class at 9.30 am so needed a bit of food in my stomach to be able to withstand the exercise! But then for the lunch I wanted something light, so I thought that vegetable soup would be perfect and just about 10 minutes work.
It’s really just stock, vegetables and risoni in it, plus ofcourse a toasted sandwich. But ooo, there are so many more things I had wanted to do with this soup. Make some lovely crostini to go along with the soup (garlic, spinach, some cheddar on top…mmmm) or croutons to go in the soup or… or… but no, I had to be strong!
I have bought three new bikini’s (didn’t plan on making that three but they arrived and I like all three of them, so… have to keep them now!) so I have to make sure that I do look good in them a month from now… 🙂
So now I have to go back to my tax administration…. Bleh… 🙁 Work to do!
Simple vegetable soup
- 1 litre vegetable stock
- 500 gr vegetables of your choice
- handful of risoni pasta
- First heat the stock until it is boiling.
- in the meantime chop the vegetables till they are a good size to eat and not too big if they are sturdy vegetables such as carrots or parsnips.
- Add the vegetables to the stock and boil until they are almost done. If there is not enough liquid add some more stock
- Add the risoni and cook for the time as stated on the package
The nutritional values above are calculated per portion. The details are based on standard nutritional tables and do not constitute a professional nutritional advice.