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It’s the perfect winter warmer in this miserable weather.

Cork chef Trisha Lewis has begun sharing the tasty recipes that have helped her lose more than 89lbs since April – and we’re hungrily screen-shotting every one of them to try at home.

 

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As head chef at Jacob’s on the Mall, Trisha is responsible for the menu at one of Cork’s best restaurants so you can be guaranteed her skinny soups are better than the usual low-calorie fare.

Her epic weight loss journey has seen her completely overhaul her diet, swapping fast food and fizzy drinks for meal prep, water and green tea, without sacrificing on flavour.

Happily, she’s been sharing the secrets behind her healthy cooking on her Instagram feed Trisha’s Transformation so we can cook her mouthwatering nutritious dishes at home.

 

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Now Trisha (30) relies on hearty turkey casseroles, salmon, brown rice and porridge oats to fuel her workouts out Dennehy’s Health & Fitness in Douglas.

The latest recipe is for a delicious looking sweet potato, chilli, coconut and thyme soup.

“Vegan and vegetarian friendly, it’s yum and not high in calories at all.” says Trisha.

“Homemade is best! This took one hour and it’s done for a few days!”

Here are the directions:

  • Boil sweet potato, carrot, onions, garlic, leeks, thyme, chilies and celery for 40 minutes.
  • Add one tin of coconut milk, one tin of chopped tomatoes and three vegetable stock cubes.
  • Blitz and enjoy.

 

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