There is an icy nip in the air as we endure the last of our winter season. Even though we have been blessed with a few striking sunshiny days, in the shadows creeps a cold that gives you goose bumps from your head to your toes. As many of us, I tend to eat more frequently and more comfortably during the winter season. Cuddling under three faux fur blankets with a Butler’s pizza, a chai latte and a full season of Pretty Little Liars sounds like my kind of night – every night! It is not easy to prevent picking up the pounds when the rain comes pouring down. Suddenly salads and smoothies are not as salivating as they appear on Snapchat, but come summertime I regret not crafting a masterpiece under the layers and layers of fleezy clothing. Luckily I stumbled upon a soup recipe that is not only quick and easy to make, but also delicious, warming and absolutely guilt free! Every time I whip it up, I finish the whole pot, and as I sit there with my stuffed tummy I feel satisfied yet light.

Fat free! Carb free! Spicy! Zucchini noodle soup for winter:

INGREDIENTS:

• 3x cups water
• 1x Knorr Vegetable Stock Pot
• 2x stalks celery, chopped
• ½ red pepper, chopped
• 2x zucchinis, spiralised
• 1 tsp  Robertsons Spices Crushed Chillies (use less if you don’t like it spicy)
• 1/3 cup fresh parsley, snipped
• Extra parsley for garnish

INSTRUCTIONS

• In a pot, bring water (with stock pot) to a boil
• Add celery, red pepper, chilli flakes and parley, boil for 3 minutes
• Add zucchini noodles, boil for another 2 minutes
• Transfer to a bowl or serving dish and garnish with fresh parsley leaves

ENJOY!