This is the best way to use up all the leftover veggies in your fridge and at the same time, fill it back up with a week’s worth of healthy meal prep!
It’s an easy way to hit your protein goal, stay full with wholesome ingredients, and realise that cutting might not be as hard as you think.
For an extra boost of flavour, sprinkle some cheese on top before reheating – it’ll instantly turn your boring lunch into something you actually look forward to.
Witch soup for cutting (7 days of meal prep)
Difficulty: mediumServings
7
servingsPrep time
30
minutesCooking time
40
minutesCalories
414
kcalProtein
33
gCarbs
57
gFat
6
gIngredients
Mutti Polpa Finely Chopped Tomatoes
800 gram (2 cans)Salt
15 gramPotato Spud Lite 25% Less Carbs
1500 gramCarrots
1200 gramCelery
1100 gramOnions
350 gramBeef rump
550 gramFrozen prawn
500 gramOlive oil
15 gramWater
1000 mlDasida (beef flavour)
20 gram2-3 Bay leaves
Directions
- Preparation
- Chop the potato, carrot, celery, and onion.
- Cut the beef rump into bite-sized pieces.
- Defrost the prawns and chop them as well.
- Cooking
- Heat a pot over high heat and add olive oil, minced garlic, beef rump, and a pinch of salt. Stir well until the beef turns golden brown.
- Add the onion, carrot, and potato. Stir and cook for about 5 minutes.
- Add two cans of polpa (crushed tomato) and mix well.
- Add the chopped celery, mix again, and pour in water to cover the ingredients.
- Add prawn and cook for a few minutes.
- Add a spoon of Dasida (Korean beef stock powder) and a few bay leaves. Cover with a lid and cook for 20–30 minutes until the vegetables become soft.
- Remove any scum from the surface, then divide the soup into 7 servings.
- (Optional) Before eating, add cheese and dried parsley for extra flavour.
Recipe Video
Notes
- Optional : parmesan cheese, dried parsley
- You can replace Dasida(Korean beef stock powder) with any stock!