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Chickpea and sweet potato soup

by anna on September 27, 2019 Comments Off on Chickpea and sweet potato soup

Adapted from: https://www.healthyfoodguide.com.au

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Chickpea, sweet potato and ginger soup
Vegetable soup
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Prep Time 15 minutes
Cook Time 30 minutes
Servings
people
Ingredients
Prep Time 15 minutes
Cook Time 30 minutes
Servings
people
Ingredients
Vegetable soup
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Rate this recipe!
Instructions
  1. Heat the oil in a large saucepan on medium-high heat. Cook onion and celery, stirring, for 5 minutes, or until soft. Add the ginger, garlic and chilli and cook, stirring, for about 1 minute.
  2. Add the sweet potato, pumpkin, chickpeas, stock and 2 cups of water, and bring to the boil. Reduce heat and simmer, uncovered, for 20 minutes, or until vegetables are very tender. Set aside to cool slightly.
  3. Blend soup in batches until smooth. Return to clean saucepan and heat over medium heat until hot. Season with cracked black pepper. Sprinkle with pepitas and coconut, and serve with a wedge of lime.
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annaChickpea and sweet potato soup

Red lentil, pumpkin and tomato soup

by anna on September 26, 2019 Comments Off on Red lentil, pumpkin and tomato soup

Recipe from www.healthyfoodguide.com.au

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Red lentil, pumpkin and tomato soup
Red lentil soup
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Red lentil soup
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Instructions
  1. Heat oil in a large saucepan over medium heat. Add onion and cook for 5 minutes, or until soft. Add garlic, carrot, pumpkin, lentils, stock, 2 cups water and tomatoes.
  2. Bring to the boil, reduce heat and simmer, covered, for 30 minutes or until pumpkin is very tender.
  3. Remove from heat and puree using a stick blender.
  4. Meanwhile, toast bread and top with sliced avocado. Sprinkle soup with parsley, dollop with yoghurt and serve with avocado toast.
Recipe Notes

Add more water if necessary to make the soup the perfect thickness for you.

The soup thickens a little if made in advance.

This meal can also be cooked for 6-10 hours in a slow-cooker.

Freezes well for one month.

Make it gluten free: Use gluten-free stock and serve with gluten-free bread.

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annaRed lentil, pumpkin and tomato soup

Vegetable lasagne

by anna on September 26, 2019 Comments Off on Vegetable lasagne

Recipe from Live Lighter

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Vegetable and beef lasagne
Vegetable lasagne
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Vegetable lasagne
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Instructions
  1. Preheat oven to 200°C (180°C fan forced).
  2. Microwave the pumpkin for 5 minutes, then cool.
  3. Place spinach into boiling water until wilted, drain well and squeeze out any excess liquid.
  4. In a large bowl combine ricotta, onion and parsley.
  5. Arrange 3 sheets of lasagne on the base of an ovenproof pan (approx. 33cm x 23cm). Top with 1/3 each of pumpkin, tomato sauce and spinach ricotta mixture. Repeat twice and top with remaining lasagne sheets.
  6. To make topping, break eggs into flour and mix until smooth. Slowly add milk to flour mixture while whisking, pour into a saucepan and bring to the boil, continue whisking until smooth and thickened. Add pepper and ground nutmeg, pour over top of lasagne and sprinkle with cheese.
  7. Bake for 30 minutes or until golden brown.
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