Lately, I’ve been trying my best to crank out as many warm winter meals as I possibly can! Mostly because I have to eat everything I cook, and I’m not too keen on eating cold salad or whatever when the weather is miserable. To me, the best and fastest gratification comes with a warm bowl of soup! And if you know me at all (by now), you would know that EVERYTHING I cook is in the pursuit of moderation 🙂 May I introduce to you, my very own Low CAL Chili Biltong & Blue Cheese Soup!
Before you read any further, let me make you aware of a few things. First, this soup recipe is LOW CAL…so don’t expect moonshine and rainbows. HOWEVER, to me it kinda is moonshine and rainbows because I’m used to cooking this way without adding any indulgences like butter, oil and sugar. Yeah, yeah…I know these things make food taste all too darn good, but trust me when I say that they don’t make as much of a difference as you might think!
I prefer adding FLAVOURFUL ingredients, instead of those that add mostly fat (I’m not saying fat is bad either, but let me not get into that now because that topic deserves a whole post to itself). Think HERBS and SPICES! In the case of my lovely Chili Biltong & Blue Cheese soup…all it needs is the flavour from the biltong and a little blue cheese and BOOM!
The consistency of my Chili Biltong & Blue Cheese soup is not very thick. However, you are welcome to add thickeners such as flour, potatoes, cream, and cheese to your liking. Yep, no one ever said you’re not allowed to change the recipe to suit your taste! Go ahead and make it the way YOU like it 🙂 I just always enjoy encouraging healthy changes and healthy versions of whatever it is you like to cook. Perhaps, try my way first…and if you HATE it…change right back to the way you prefer 🙂
Another important point: After making your Chili Biltong & Blue Cheese soup, it might separate a little in storage. DON’T PANIC! It’s because of the fat in blue cheese and the high water content. Don’t stress – simply mix well before serving and it’ll be good as new!
Store the soup in the fridge for max 3 days, or FREEZE! This way you can easily defrost it whenever the Chili Biltong & Blue Cheese Soup craving strikes you 😉
Products I used…
And my LAST LAST note: The soup is quite rich (because of the blue cheese), so you will notice that a 1 cup serving at a time is more than enough 🙂
I hope you enjoy!
- Serves: 7 cups
- Serving size: 1 cup
- Calories: 172
- Fat: 7.1g
- Carbohydrates: 13.5g
- Sugar: 5.3g
- Sodium: 571mg
- Fiber: 1.4g
- Protein: 11.8g
- Cholesterol: 24.1mg
- 1 large onion, diced
- 3 cloves of garlic, minced
- spices: ½ tsp nutmeg, ½ tsp cumin, 1 tsp dried chili flakes, salt and pepper to taste
- ½ cup plain flour
- 1 packet Woolworths biltong powder (100g)
- 2 shots sherry (50ml)
- 1 cube chicken stock (makes 500ml)
- 2 cups full cream milk
- 1 cup water
- 50g blue cheese (half a block)
- Add onions and garlic to a large pot on medium heat, and cook until translucent.
- Stir constantly to avoid burning - also add a little water if necessary.
- Add the spices.
- Sprinkle or sieve the flour over the contents.
- Add the biltong, and salt and pepper to taste.
- Add the sherry and stir.
- Add the chicken stock, milk and water.
- Bring to the boil.
- Turn off the heat, and crumble in the blue cheese.
- Use a stick blender to blend the soup to a smooth consistency (or in batches in a blender).