Once again I meal prepped on last Sunday, what’s new. 😅 This time I made 4 (+1 which got eaten by my fiancé) meals for this week. I’ve had the habit of making lunches for the most part of the week and then on Fridays I’ve grabbed a big salad from a salad bar. This weekend I wanted to try another soup recipe with pork, eggplant and saffron.
For my opinion soups are inexpensive, easy and fast to make and also super delicious and filling. I have few other soup recipes in my sleeve that I’m excited to try and share with you.
Ground Beef Soup
This is a delicious, easy and healthy soup option for your lunches. This has spices, good fat and vegetables to keep you full.
- 1500 ml Water
- 1 dl Jasmine Rice
- 2 tbsp Vegetable Oil
- 1 Eggplant
- 2 Onions
- 2 Paprikas
- 1 tbsp Curry
- 1 tbsp Basil
- 1/2 tsp Saffron
- 1 tsp Salt
- 1 tsp Fresly Ground Pepper
- 400 g Ground Pork 10% fat
- 200 g Cream Cheese with herbs
- 60 g Corn
Pour the water and rice to a pan and let it simmer for 10 minutes. Start to chop the eggplant, onions and paprikas.
Add the oil to a frying pan and heat it up to a medium heat. Add the vegetables to the frying pan, season it and cook them for about 5 minutes. After that pour the vegetables to the pan with the water and rice.
Then cook the ground pork in a frying pan and season with salt and freshly ground pepper. Add the meat to the pan with the other ingredients. Simmer for 10 minutes.
Lastly add the corn and the cream cheese and mix well until the cream cheese has melted. Simmer for 5 minutes. (Mash the softened vegetables at the end to give the soup a more thicker consistency.)
For the lunches at work I’m going to enjoy my soup as it is. One portion of this soup is about 490 grams, which is quite a big portion. The macros are also quite decent, although I need to say that the fat content is a bit high. (And as a side note; I drained the fat from the ground pork after cooking it to reduce the total fat content.) The total calories for 1 portion is 318 kcal, 15,7 grams of carbohydrates, 16,6 grams of protein and 21,1 grams of fat.
As a bonus recipe, I need to share a super quick snack for you. If you haven’t tried Protein Fluff then you are missing a lot! So here it goes, what you’ll need is 18 g of whey protein (I had Fast Hera80 protein – Cookies & Cream), 70 g of frozen blueberries and 50 ml of milk of your choice. Add the ingredients to a bowl, mush the blueberries a bit and then whisk the mixture for about 5 minutes. This creates an airy and light paste or fluff. A word of warning ⚠️, this might be too good and this needs to be eaten right away! For me this was a bit too sweet, but you can fix that with reducing the amount of whey protein you use.
Bon Appétit! 👩🏼🍳