The weather has turned decidedly autumnal hasn't it? I don't mind as I love Autumn, but I'm having to try really hard to resist the temptation to turn the heating on. *MUST NOT TURN IT ON BEFORE HALLOWEEN*
The problem is I work from home a few days a week so by lunchtime my feet have usually turned to ice blocks and my fingers have turned purple (maybe I need to type faster?). I always try and go on a long power walk on my lunch break to get the circulation going again and to clear my head - it helps a lot but I also crave warm and filling meals at this time of year to keep me going until dinner time, which seems to be getting later and later thanks to the kids after school activities. On Mondays the eldest two have swimming lessons, On Tuesdays my daughter has gymnastics after school, all three then go to the village youth club and my eldest daughter also has brownies. Wednesdays is football training for my son (and hubby has recently come out of retirement!). Thursdays is a double whammy of netball for eldest daughter and nursery day for youngest. Fridays it's tennis, Saturday football matches and Sundays...well Sundays are now filled with hockey training and matches. Phew. No wonder my head feels like it's about to explode trying to remember where everyone is and what time they need picking up - it's like a military operation. On top of this manic schedule I work 30 hours a week, so it feels like I'm on a little hamster wheel until the holidays come around. I shouldn't complain - I love being busy, but sometimes I crave a quiet calm evening where we can all sit down and eat dinner without it being a rush.
I know I tell you to try all of my recipes, but you really do need to try this!
CREAMY VEGGIE TORTELLINI SOUP
Creamy Veggie Tortellini Soup
A creamy vegetable tortellini soup made with spinach and ricotta tortellini, fresh spinach leaves, peas and carrots in a creamy cheesy soup.
- 1 Onion, chopped
- 1 Garlic Clove, chopped
- 2 Carrots, chopped
- 1 TBSP Italian Seasoning
- 3 TSBP Plain Flour
- 600ml Vegetable Stock
- 300g Spinach and Ricotta Tortellini
- 100g Fresh Spinach
- 50g Frozen Peas
- 200ml Double Cream
- 50g Parmesan, grated
- Pinch of Nutmeg
Step 1: In a large pan gently fry the onion, garlic, carrots and Italian Seasoning in a little butter for about 5 minutes.Step 2: Stir in the plain flour then add the stock. Bring to the boil to thicken then turn down the heat.Step 3: Add the tortellini, spinach and peas to the soup and cook for a couple of minutes before adding the cream, parmesan and nutmeg.
Yield 4 bowls
Pin the Veggie Tortellini Soup for later...
KEEP IN TOUCH
I'm entering this recipe into the Pasta Please blogging challenge hosted by Jac and Chris and also Honest Mums Brilliant Blog Posts Linky