Third time lucky! Blooming daft dog wants to sit on my knee while I'm trying to type on the iPad lol.
Oops, my fault Sarah, I should've said I adapted the recipe to make it SW friendly. So now we have TWO carrot and coriander soups from you lol!
Fry light
1 medium onion, finely chopped
1 garlic clove, crushed
500g roughly chopped carrots
1 litre veg stock
Pinch of freshly grated nutmeg
1 tablespoon chopped fresh coriander
Spray a saucepan with fry light, add the onions and garlic, then cover and cook gently for 10 mins without browning.
Add the carrots, stock and nutmeg, then cover and bring to the boil. Simmer gently for 10-15 mins until the veg is tender. You might need to remove the lid and reduce the stock a little.
Blend until smooth. Add the coriander and season to taste.
The recipe actually says to add cream at this point too. I think it's lovely as it is, but I imagine you could add some fat free yoghurt instead. Might try that at lunch time.
The muffins are really easy to make too Penny.
You really need a silicone muffin/cupcake tin. Just line it with thin lean ham, carefully crack a whole egg into each one, and then share out a hexA's worth of half fat grated cheese on the top. Pop in the oven (fan 180) for between 15-20 mins until the egg is cooked. So quick and easy to do! And of course if you don't want to use the cheese you don't have to