COURGETTE, LEEK & GOAT’S CHEESE SOUP RECIPE | BBC GOOD FOOD
This super-healthy vegetarian soup is low in calories and full of flavour. It's packed with three of your 5-a-day, plus folate, fibre, vitamin C and iron
Provided by Sara Buenfeld
Categories Lunch
Total Time 25 minutes
Prep Time 8 minutes
Cook Time 17 minutes
Yield 4
Number Of Ingredients 9
Steps:
- Heat the oil in a large pan and fry the leeks for a few mins to soften. Add the courgettes, then cover the pan and cook for 5 mins more. Pour in the stock, cover and cook for about 7 mins.
- Add the spinach, then cover the pan and cook for 5 mins so that it wilts. Take off the heat and blitz until really smooth with a hand blender. Add the goat’s cheese and basil, then blitz again.
- If you're making this recipe as part of our two-person Summer Healthy Diet Plan, spoon half the soup into two bowls or large flasks, then cool and chill the remainder for another day. Reheat in a pan or microwave to serve. If serving in bowls, scatter with some extra basil leaves and the seeds, and eat with the rye bread.
Nutrition Facts : Calories 304 calories, FatContent 16 grams fat, SaturatedFatContent 5 grams saturated fat, CarbohydrateContent 20 grams carbohydrates, SugarContent 6 grams sugar, FiberContent 8 grams fiber, ProteinContent 16 grams protein, SodiumContent 1.1 milligram of sodium
CREAMY RISOTTO RECIPE | JAMIE OLIVER RISOTTO RECIPES
The risotto combo of pea, ham and cheese is an Italian classic – and super easy to whip up
Total Time 30 minutes
Yield 4
Number Of Ingredients 12
Steps:
- A classic Italian dish that's hard to beat.
- Heat the stock in a saucepan. In a separate pan, heat the butter, then add the onion, bacon and thyme and fry for about 8 minutes until the onion is soft but not coloured. Add the rice and turn up the heat so it almost fries.
- After a minute the rice will look slightly translucent. Add the wine and keep stirring.
- Now add a ladle of hot stock and a pinch of salt. Turn down the heat to a fairly high simmer. Keep adding ladlefuls of stock, stirring constantly and allowing each ladleful to be absorbed completely before adding the next.
- Chuck the peas into the stock when there are a couple of ladlefuls left, and add them with the stock. Stir until the rice is soft but still has a slight bite, then season with salt and pepper.
- Remove from the heat and stir in half the goat's cheese and the Parmesan. Sprinkle the remaining goat's cheese over the top and eat as soon as possible while it retains its lovely moist texture.
- Tip: Leave out the bacon and use vegetable stock if you want to make a vegetarian risotto.
Nutrition Facts : Calories 804 calories, FatContent 30.3 g fat, SaturatedFatContent 15.1 g saturated fat, ProteinContent 32.4 g protein, CarbohydrateContent 93.4 g carbohydrate, SugarContent 6.7 g sugar, SodiumContent 0 g salt, FiberContent 0 g fibre
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Calories 251 calories per serving
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- Toss chicken with salt and pepper. In a large skillet, heat oil over medium-high heat; saute chicken until no longer pink, 4-6 minutes. Remove from pan; keep warm., Add asparagus to skillet; cook and stir over medium-high heat 1 minute. Add garlic; cook and stir 30 seconds. Stir in tomatoes, milk and 2 tablespoons cheese; cook, covered, over medium heat until cheese begins to melt, 2-3 minutes. Stir in chicken. Serve with rice. If desired, top with additional cheese.
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