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Easy Potato & Leek Soup

Easy Potato & Leek Soup

Serves 4

4 tbsp butter

2 cloves crushed garlic

2 leeks

4 potatoes (1/2kg)

8 cups chicken stock

¼ tsp salt

½ tsp pepper

450mls milk (or soymilk)

Method

  • 1. Clean & chop the leeks.
  • 2. Melt the butter in a pan and add the
  • 3. leeks and garlic. Fry them over a low heat until the leeks are soft, about 10mins, stir frequently.
  • 4. Peel the potatoes and chop them into cubes.
  • 5. Add all the remaining ingredients to the pan, except the milk.
  • 6. Bring the soup to a boil and then let simmer for 20minutes.
  • 7. Just before serving, pour the milk into the soup and stir well. Serve.

Roast Pumpkin & Potato Soup

Pumpkin Soup

Serves 4

Ingredients

1 butternut pumpkin (approx. 1 kg), seeds removed and cut into wedges
2 tablespoons olive oil
½ teaspoon dried chillies
1 teaspoon fennel seeds
500g Desiree potatoes
Sea salt and black pepper
3 sprigs of thyme, leaves only
1 tablespoon butter
1 brown onion, chopped
1 clove of garlic, skin on
1.5 litres of vegetable stock
¼ cup thickened cream (see tip)

 

Method

1. Preheat oven to 200°C. Place the pumpkin in a baking dish and drizzle with a little of the olive oil. Sprinkle with dried chillies, fennel seeds and salt and pepper. Cut the potato into wedges and also place on a baking tray, drizzle with olive oil and scatter with thyme leaves. Bake pumpkin and potato for 35-40 minutes or until golden and cooked through.

2. Heat a large heavy based saucepan, add the remaining olive oil and butter and fry the onions and garlic until soft. Add the pumpkin and potato and mash. Pour in the stock, bring to the boil and reduce the heat and simmer for 10- 12 minutes.

3. Blend until smooth with a hand held blender or food processor. Return to the pan and reheat if necessary. Stir through the cream and season to taste. Serve with cracked black pepper.

Elaine’s tip: This soup is chunky, delicious and low-fat unblended and without cream (just skip step number 3!).

Barley & Vegetable Soup

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Barley and Vegetable Soup

This nutritious, warming and slightly bitter soup is particularly helpful for promoting fluid and fat metabolism.

Elaine’s tip: If you’re short on time omit the barley, the soup can then simmer for 20 minutes only.

¼ cup barley

2 tablespoons oil

1 large onion, chopped

2 celery sticks, thinly sliced

3 carrots, thinly sliced

2 garlic cloves, crushed

1 turnip, chopped

1 cup green beans, cut into 2.5cm lengths

bouquet garni

6 cups water or vegetable stock

1 tablespoon shoyu/ soya sauce

salt and pepper

4 tomatoes, skinned and chopped

2 tablespoons chopped parsley

Method

Soak the barley in cold water to cover for 1 hour. Drain well and set aside.

Heat the oil in a pan, add the onion and fry until softened. Add the celery, carrots, garlic and turnip. Cover and cook gently for 10 minutes, shaking the pan occasionally.

Add the soaked barley, green beans, bouquet garni, water/stock, shoyu, and salt & pepper to taste. Cover and simmer for 45 minutes, until tender.

Add the tomatoes and parsley and cook for a further 10 minutes. Remove the bouquet garni and serve.

Coconut Chia Pudding

Coconut Chia Pudding

Gluten, sugar and dairy free Coconut Chia Pudding for breakfast yum!

So quick & easy to prepare and super healthy as chia seeds are amongst the most nutritious foods on the planet, loaded with fibre, protein, omega-3 fatty acids and antioxidants. @health.made.me prepared the pudding last night. 

Ingredients: 2 tbs Chia Seeds, 1/4 cup Unsweetened Almond Milk, 1/4 cup Water, 2 tbs Coconut Yogurt, 1-2 tsp @natvianaturalsweetener Stevia.

Mix together and leave in the fridge over night. Then top with whatever your heart desires! Coconut Yogurt, 1-2 tsp @natvianaturalsweetener Stevia. Mix together and leave in the fridge over night. Then top with whatever your heart desires!

 

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