Hiya, so Im on another fast day on the 5:2 diet today and its going ok so far. I had a small breakfast of only a peach and a handful of blueberries so by lunch time i was really hungry. Decided to make my lunch an omelette with zucchini, red onion, a slice of bacon, chopped and garlic to fill myself up. It was quite nice and not unlike my normal lunch choice really. It comes to 223 calories, according to an app i have on my phone and breakfast was 56 cals so I’m up to 379 already. Looks like this will be my dinner since its only 125 cals! Perfect.
35MINS PREP AND COOK
MAKES 4 SERVINGS – CALORIES BASED ON ONE SERVING
2 TBSP OLIVE OIL
1 LGE ONION, CHOPPED FINELY
1 LARGE GARLIC CLOVE, PEELED AND SLICED
1 MEDIUM CARROT, PEELED AND CHOPPED
3 CUPS OF CHICKEN BROTH
2 CANS OF 800g TINNED PLUM TOMATOES
4 LARGE TOMATOES
2 TBSP FRESH BASIL, SLICED AND SOME LEAVES TO GARNISH
100g/HALF A MEDIUM ZUCCHINI, SLICED
1 TSP GARLIC POWDER
HEAT 1 1/2 TBSP OLIVE OIL IN A LARGE PAN OVER MEDIUM HEAT. ADD ONIONS AND GARLIC AND FRY UNTIL SOFT.
IN A POT, ADD THE BROTH AND CARROTS AND COOK FOR 10MINS, THEN ADD THE CANNED AND FRESH TOMATOES AND STIR. TRANSFER THE ONIONS AND GARLIC FROM THE FRYING PAN INTO THE POT NOW.
LET IT BOIL, THEN REDUCE THE HEAT AND COVER; LET IT COOK FOR 10-15MINS UNTIL THE CARROTS ARE TENDER. ADD THE CHOPPED BASIL AND REMOVE FROM THE HEAT
HEAT THE REST OF THE OIL IN THE FRYING PAN AND FRY THE ZUCCHINI UNTIL GOLDEN BROWN
SEASON THEM WITH GARLIC POWDER AND SALT AND SET ASIDE
TRANSFER THE SOUP TO A BLENDER OR FOOD PROCESSOR AND BLEND UNTIL SMOOTH
SEASON WITH SALT AND PEPPER AND MIX WELL
POUR INTO BOWLS AND GARNISH WITH FRIED ZUCCHINI AND BASIL
It looks great and tastes delish so enjoy and it’ll keep in the fridge for a few days if you cover it with foil or cling film or in an airtight container. You may want to make the fried zucchini on the day though as it doesn’t taste good unless its fresh. Bon Appétit!
I have loads more recipes like this one for fast days coming up so stay tuned xxx