I confess, lately it has been one cheat day after the other (yes, I am passed the ‘cheat-meal’ concept) and I have been eating not-really-junk-food but not as healthy as before either… It must be the fact that I am six weeks away from having to start and loose the baby weight and I honestly think that my brain just wants to be able to hold the fact that I’ve eaten all I desired against me from January onward and thus helping me either a) loose my mind or b) loose the baby-weight or both. Either way, yesterday I felt the urge to eat something green and because I am lazy af (read: I did not put any make-up on and thus I was not legally safe to get out of the house) I decided to use whatever we had left in the fridge to make something that will appeal to my very pregnant body and very rational brain.
I did manage to make a green dish, that turned out delicious and that could’ve been even healthier than it turned out had I not decided to use crispy bacon right at the end. Damn you D for buying the food of the Devil and leaving it at my reach! To be completely honest, I think that the salty goodness and the crispy texture of the bacon made this soup irresistible so I decided to forgive D for the error in judgement. If you too are one of those people that love a good sweet-salty combo as well as (kinda) taking care of your figure than this soup is an absolute must-try. I would like to go ahead and say right from the beginning that this is a no-brainer soup and I am not trying to prove to you that I can cook through this recipe, this is just another chapter of the ‘cravings’ series and honestly, a three year old could make this easy, fast and healthy soup.
What I found in the fridge and managed to use for this hot goodness:
- 600 g of fine frozen peas (the small fine ones are sweeter than the regular sized ones)
- about 50 g of leftover diced bacon (if I had more I would’ve used more)
- 1 tsp coconut butter (any oil will do but this one brought out the sweetness of the peas)
- 1 pot plain yoghurt
- 1 white onion
- 2 tsp vegetable cooking base (because I did not have any vegetable in the house)
The simplicity of making something delicious:
- First of all, take pics of what you are about to cook and send to your spouse to make him come home earlier from work (if that does not work, send him naughty pics).
- Heat the coconut butter in the pot you will use to make your soup and add the roughly chopped onion – do not try and finely chop the onion as everything will be blended anyway.
- Cook the onion until it is golden and tender and then add 4 cups of water and bring to boil.
- Add the vegetable base and the peas and let everything boil for about 6-7 minutes.
- Take the pot away from the stove and blend everything really well and then add the yoghurt.
- After another good blend, bring everything to boil for another 3-4 minutes and that’s it.
- All you have to do now is fry the bacon until it is crispy, put it on top of your soup bowl and enjoy!
This is quite a healthy dish with or without the bacon and I think it is perfect for those cold days when you just need something that will make you feel good about yourself because hey, it is green and therefore healthy but also will satisfy your not so good cravings thanks to the crispy bacon. As usual, I have provided both the portion nutritional info as well as for the whole thing thanks to MyNetDiary and the app too says that this is quite a healthy meal. D can vouch for the fact that it did taste amazing despite it being vegetable based and him being the ultimate meat-lover!