WW TORTILLA SOUP RECIPES

Steps:

• Preheat the oven to 350°F. Coat an 8-X4-inch loaf pan with cooking spray.
• In a large nonstick skillet, heat the oil over medium-high heat. Add the onion, bell pepper and garlic; sauté for 3 minutes. Remove from heat; let cool.
• In a large bowl, combine the cooled onion mixture, cheese, breadcrumbs, Italian seasoning, ketchup, salt, pepper, and egg; toss to moisten the breadcrumbs. Add the turkey; stir just until blended.
• Pack the turkey mixture into the prepared pan; smooth into an even layer. Bake for 35 minutes.
• In a small bowl, combine the ketchup, sugar, and mustard; spread over the meatloaf and bake to an internal temperature of 165°F, 10 to 15 minutes more. Remove the meatloaf from the oven; let stand 10 minutes. Remove the meatloaf from that pan; slice it into 6 equal pieces.
• Serving size: 1 piece

Steps:

• In a large jug, make up 1.2 litres vegetable stock using the stock cube.

  Peel the butternut squash and sweet potato and cut into chunks. Deseed the peppers and roughly chop. Set aside.

  Heat the oil in a large pan and cook the onion and garlic for 10 minutes until soft. Stir in the butternut squash, sweet potato, peppers and sun-dried tomato puree. Cook for 10 minutes, until the veg begins to colour.

  Pour in the stock and bring to the boil. Cover with a lid and cook over a medium heat for 30 minutes, until the veg is soft.

  Pour the soup into a food processor (in batches) and blend until smooth. Divide between 4 bowls and garnish with a sprinkle of toasted seeds to serve.