Simple Sweet Potato & Spinach Soup

Say that 5 times fast - bet you can’t do it without getting tongue tied or spitting everywhere LOL.

This is another quick and easy recipe that I like to make and then freeze for when I need it.

All you need is

• 1 large sweet potato (peeled & chopped into cubes)
• 2 big fresh spinach leaves (about 1oogms)
• 4 chicken stock cubes (I use OXO); and
• about 1.5 litres water (or however much you want - it depends on how thick you want the soup). I usually put enough in to just cover it all.

Chop it all up, throw it all in a large pot and let it simmer for an hour. Once it is all tender, get your stick blender out and give it a whirl and wah-la - IT’S ALL DONE

How easy is that - of course, if you want salt or pepper you can put that in too - I usually only put a bit of cracked pepper on after I serve it up.

All you need to do then is enjoy it.

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Chilli Tuna Pasta has a good jingle to it doesn’t it LOL.

Thought I’d share one of my homemade recipes that I make up in batches and freeze for when I need them. This is one of my absolute favourite dishes that I have no later than lunch (probably twice a week). It has no fat and is packed with protein and carbs! - It’s delicious
It’s really simple to make too. All you need is:

• 2 tins diced tomatoes
• 1-2 teaspoons chopped chilli depending on how hot you want it (I use the masterfoods chilli paste in the jar)
• 1 tablespoon minced garlic
• 1 425gm tin/can tuna (in springwater), drained
• 250gm pasta
• Pepper, salt & herbs to taste (I don’t use salt but put a bit of cracked pepper in and some basil - about 1/2 teaspoon of each)

AND - don’t forget the spinach LOL!

While the pasta is cooking, slowly bring the tomatoes, garlic, chilli and herbs to the boil and then turn down to a simmer. Keep the sauce on simmer for about 10 minutes. Drain the tuna and stir through the sauce (that’s the sauce done LOL). Once the pasta is cooked, drain and mix in with the sauce. Will make 4 serves.

How easy is that!! Let me know if you ever make a batch and what you think of it