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Carrot and Coriander Soup

Carrot and Coriander Soup

This is a delicious warming soup which is easy to make and reheat.
It makes a light lunch or enjoy it as a comforting snack when you get in from work, rather than heading for the biscuit tin!
If you use a vegetable stock then it is suitable for sharing with your veggie friends. Actually, I like to use Marigold Swiss Vegetable Bouillon for any recipe that requires stock.
I use the following quantities for about four servings, but they are all approximate and rather depend on what is in the vegetable rack.

Ingredients

2 onions
6 carrots, washed and chopped
1 potato, washed and chopped
1 heaped teaspoon ground coriander
Fresh coriander, finely chopped, but reserve 4 sprigs for garnish
1-litre vegetable stock

Method

Chop and fry the onions. Fry in a splash of olive oil and a knob of butter (if available) making sure they don’t burn.
Add ground coriander and stir for a couple of minutes.
Add carrots and potato and stir briefly.
Add stock, bring to the boil and cook for 20 mins until all the vegetables are soft.
Add the chopped fresh coriander for a couple of minutes.
Blend everything together, reheat if necessary.

To serve

Pour into bowls, add a swirl of cream if desired,
Add a sprig of coriander for decoration.

Delicious with hunks of fresh baguette!

Spinach and Cottage Cheese Cannelloni

This recipe will last for a couple of mealtimes. You can pack it up to take to work, or enjoy it at home in the evening. You can make your own passata if you feel like it, but I find the Tesco Garlic & Herb Passata does the job just fine. This recipe is based on Slimming World’s Baked Cannelloni recipe.

Ingredients:

  • 8 Cannelloni Tubes
  • 225g Spinach, washed and trimmed
  • 1 Egg Yolk
  • 225g Natural Cottage Cheese (fat-free)
  • 450ml Passata
  • Sprinkling of Vegetarian Parmesan Style Cheese
  • Salt & Pepper
  • Basil leaves (or dried basil)

Method:

  • If the spinach isn’t washed and trimmed.. wash it and trim it

weighing spinach

  • Place the spinach in a pan with a couple of table spoons of water for 3-5 minutes, then drain thoroughly
  • When the spinach is in the sieve, press down on it to squeeze all the excess water out, then chop it up

spinach sieve

  • Put the egg yolk in a large bowl, then stir in the cheese and chopped spinach

cannelloni ingredients

  • Stuff the cannelloni tubes with the mixture, then lay in a tray
  • Pour the passata over the cannelloni then sprinkle some parmesan on top
  • Cook in the oven on 200°C/180°C Fan/Gas Mark 6 for about 25 minutes – you can check if it’s done by sticking a fork in.

Top Tips:

If you’re short on time, buy pre-washed, pre-trimmed spinach! If not, you’ll have to spend about ten minutes just sorting through it all.

In order to get the filling into the tubes, you can scoop it up on a knife and shovel it in that way.

It may seem like there is too much Passata, but the more the better. If there isn’t enough then the dish will dry out and burn in the oven, so just keep pouring it on so it is bathing in it.

If you’ve got a surplus of filling, just stir it in to the sauce. It doesn’t look as nice, but waste not want not!

Half way through cooking, you can stir the pasata about to make sure that there is still enough covering the cannelloni.

If you really don’t like cottage cheese, you could use a light cream cheese instead 🙂

Serve with a salad or a garlic bread, and enjoy.

Chinese Chips

It really is no secret that I love chips, especially the chips from the local Chinese takeaway. I set upon a mission to make my own healthier version, and here it is. Enjoy!

Ingredients:

  • Frozen oven chips
  • Pepper cut up into chunks
  • Onion chopped finely
  • Courgettes/ broccoli/ any other veg that you like
  • Coconut oil
  • Spices

Method:

  • Place the frozen chips and veg into a large mixing bowl
  • Scoop some coconut oil into a cup and microwave until melted
  • Pour the coconut oil and spices over the chips & veg, and stir so all is coated.
  • Cook according to the instructions on the chip packet (usually on 220°C for about 20 mins).

If you preheat the tray in the oven before pouring the chips & veg on then there is more chance of a really crispy finish.