low carb

All posts tagged low carb

Leek and bean soup

by anna on September 27, 2019 Comments Off on Leek and bean soup

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

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Leek and bean soup
Vegetable soup
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Vegetable soup
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Instructions
  1. Spray a large saucepan with oil and cook leek over medium heat for 4 minutes, until softened. Spray pan with a little more oil, add garlic and cook for 1 minute. Add tomatoes and 4 cups water. Bring to the boil, reduce heat and simmer, uncovered, for 10 minutes.
  2. Add beans and silverbeet to pan and cook for 5 minutes, or until silverbeet wilts. Top soup with sour cream and serve with cheesy bread.
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annaLeek and bean soup

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
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Prep Time 15 minutes
Cook Time 30 minutes
Servings
people
Ingredients
Vegetable soup
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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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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

Baked salmon with steamed vegetables

by anna on September 26, 2019 Comments Off on Baked salmon with steamed vegetables
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Baked salmon with steamed vegetables
Baked Salmon
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Course Lunch, Main Dish
Prep Time 10 minutes
Cook Time 20 minutes
Servings
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Ingredients
Course Lunch, Main Dish
Prep Time 10 minutes
Cook Time 20