The Hangover Soup
Posted On January 25, 2017 By Kathryn
This does for a hangover what chicken soup does for the common cold, taking the more nutritious elements of a fry-up breakfast, and presenting them in a healthier, rehydrating soup. Salty notes come from the addition of Marmite and Worcestershire sauce, while Tabasco sauce introduces some spice to cleanse from the inside out. A bowl of this wholesome hangover soup is 146 calories per portion.
Taken from my book Skinny Soups 80 flavour packed recipes of less than 300 calories
Photo Credit Laura Edwards
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Serves 4 (146 calories per portion)
400g cherry tomatoes
1 tablespoon Tabasco sauce, plus extra to serve
salt and pepper
1 small onion, halved and thinly sliced
1 garlic clove, finely chopped
3 tablespoons Worcestershire sauce
250g portobello mushrooms, roughly chopped
750ml beef stock (or use vegetable stock to make vegetarian)
400g canned haricot beans, drained and rinsed (240g drained weight)
1 teaspoon Marmite
salt and pepper to taste
small bunch of parsley, roughly chopped
- Preheat the oven to 240°C/gas mark 9. Place half of the cherry tomatoes in a small roasting dish with the Tabasco sauce, a pinch of salt and a generous grinding of pepper. Roast for 15 minutes.
- Sauté the onion and garlic on a low heat in 1 tablespoon of Worcestershire sauce and 2 tablespoons water, stirring regularly to prevent them catching and burning. Add more water if necessary. After about 10 minutes, when nicely browned and caramelised, add the mushrooms and remaining tomatoes and cook for a further 3–4 minutes. Add the stock and haricot beans, bring to the boil and cook for 15–20 minutes.
- Season with the remaining Worcestershire sauce, Marmite, and pepper if needed. Serve topped with the Tabasco- roasted tomatoes, some chopped parsley and Tabasco sauce on the side for an added kick!