Gem_bear
Silver Member
This is a Gordon Ramsey recipe that I adapted slightly to make it slimming world friendly. You do need a blender but it's super easy!
It is gorgeous, free and super speed! Enjoy!
Ingredients
Tsp of cumin
Tsp of paprika
Tsp of ground ginger
Tsp of ground turmeric
Fry light or similar low cal cooking spray
1 good sized squash of your preference
1 onion
2 cloves of garlic ( I used a tsp of very lazy garlic)
Salt and pepper to season
600 ml of hot chicken stock
2 x 400g tins of butter beans, drained and rinsed
Parsley and coriander to serve
Optional: fat free natural yogurt
Peel and de seed your squash, then chop into approximately 5-10 cm cubes. Chop your onion and garlic.
Spray a deep pan with your cooking spray. Add the squash, onion, garlic and seasoning and stir over a med - high heat for 10-15 minutes. Once softened add your spices and cook for another minute or so.
Pour over the stock and simmer for 10 minutes. Then allow to cool slightly.
Blend into a smooth mixture and return to the pan. Bring to a simmer, add the butter beans, coriander and parsley and cook for another few minutes until the butter beans are hot.
Serve with a dribble of yogurt or enjoy on it's own!
It is gorgeous, free and super speed! Enjoy!
Ingredients
Tsp of cumin
Tsp of paprika
Tsp of ground ginger
Tsp of ground turmeric
Fry light or similar low cal cooking spray
1 good sized squash of your preference
1 onion
2 cloves of garlic ( I used a tsp of very lazy garlic)
Salt and pepper to season
600 ml of hot chicken stock
2 x 400g tins of butter beans, drained and rinsed
Parsley and coriander to serve
Optional: fat free natural yogurt
Peel and de seed your squash, then chop into approximately 5-10 cm cubes. Chop your onion and garlic.
Spray a deep pan with your cooking spray. Add the squash, onion, garlic and seasoning and stir over a med - high heat for 10-15 minutes. Once softened add your spices and cook for another minute or so.
Pour over the stock and simmer for 10 minutes. Then allow to cool slightly.
Blend into a smooth mixture and return to the pan. Bring to a simmer, add the butter beans, coriander and parsley and cook for another few minutes until the butter beans are hot.
Serve with a dribble of yogurt or enjoy on it's own!
