With summer not feeling too summery anymore, we decided to create a recipe to match the weather and warm everyone up a little. Soup! Below is our own delicious recipe filled with goodness and packing a little punch to kick start the metabolism on a cold summers day.
As always, this recipe is simple, cheap, tasty and versatile to match anyones macronutrient needs, enjoy!
Time Duration: Preparation 20 mins, Cooking 30 mins.
Nutritional Information: per serving (taken from myfitnesspal)
Calories 360.5kcal
Fat 7.25g (of which saturates/trans, 2g/0g)
Carbohydrate 34.5g (of which fibre/sugar, 10.85g/10.9g)
Protein 17.95g
The macronutrient split for this meal is 58/30/12, yet this can be altered to anyones macro targets with additions and removals of certain things.
Monetary Costs: (taken from mysupermarket)
Cost of products: Sweet Potato £0.28, Carrot £0.08, Parsnip £0.22, Onion £0.15, Chicken Breast £2.19, Cumin £0.49, Chilli Powder £0.49, Root Ginger £0.27, Garlic £0.25, Semi-Skimmed Milk £0.79. Total £5.00.
The estimated cost of this recipe: £2.09, £1.05 per serving. In other words, you will have chicken breast, milk, cumin, chilli powder, root ginger and garlic to spare.
*The costs here are calculated as a close as possible value, taking the cheapest price from a comparison of various supermarkets.
Ingredients and Kitchen Utensils:
- 150g / 1 medium sweet potato
- 150g / 1 large carrot
- 150g / 1/2 large parsnip
- 150g / 1 medium onion
- 200g / 1 chicken breast
- 2 tsp extra virgin olive oil
- 5g root ginger (optional)
- 1 garlic clove / 1 tsp garlic powder
- 1 tbsp cumin
- 1 tbsp chilli powder
- 200ml semi-skimmed milk
- 500ml water
A chopping board, knife, large pan, hand/standing blender and measuring jug.
The Method: (makes 2 large servings)
- Chop all of the vegetables up, grate the ginger and measure out the spices with a tablespoon.
- Save the peel from the vegetables and add half to 500ml of boiling water
- Pour in 1tsp of the oil into a pan and heat to a medium/high heat.
- Add in the onion, garlic and ginger and fry until golden for 5 minutes.
- Add in the remaining veg and leave for another 5 minutes. In the last two minutes sprinkle in half of the cumin and garlic and mix within the veg.
- Drain the boiling water through a sieve to separate it from the peel and add the water to the pan.
- Turn the pan up to high to ensure the water is boiling and leave for 25 minutes.
- Dice the chicken breast into small pieces and rub on the remaining cumin and chilli powder spices.
- Pour the other teaspoon of olive oil into another pan and turn up to high.
- Add the chicken and fry off until a golden brown colour is seen and the chicken is cooked through.
- After the 25 minutes, add the whole soup mix into a blender or jug to hand blend and pulse with the milk until a smooth consistency is seen.
- Add an extra splash of water if needed, personal preference decides the thickness!
- Pour the soup back into the original pan and bring back to the boil.
- Add the chicken and season the soup with some salt and pepper and give it a good stir.
- Ladle out half of the soup into a bowl.
- You could add some natural yoghurt to the bowl to give it an extra creaminess and cool down the spicy kick!
Recommendations:
Batch produce this soup and freeze in individual containers to defrost for another cold and wet day! With a high carbohydrate content consisting of predominantly low GI carbs, this could be used as a post workout meal. The soup also fits a good bodybuilding macro aim of 50/30/20 pretty well so is a great meal alternative to steak and rice!
Give this healthy comfort soup a try, be adventurous and try your own spice blend and let us know how it goes! As always, lots of this can be adapted to fit your macro goals, add more meat for more protein, use less milk for less fat etc etc.
Thanks for reading, we hope you give this a go and enjoyed the recipe!
Eat well, train well, live well.
#studentnuts