Re: OFF slimming club---open to everyone.
Not a lot of actual spices, really, aside from salt & black pepper. And not much salt, either, because the ham flavors it with enough sodium. I'll add a small amount of garlic powder and also toss in a couple of bay leaves and that's about it. I pretty much let the ham hock and the vegetables flavor the soup.Re: OFF slimming club---open to everyone.
Not a problemRe: OFF slimming club---open to everyone.
I made roasted butternut and red pepper soup yesterday, they were sat going manky in the fridge. Roasted them with a good shake of smoked paprika and a light dusting of hot chilli, then into the pot with stock, then blendedRe: OFF slimming club---open to everyone.
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