RAID INGREDIENTS RECIPES

Name: Fridge-raid soup
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4
Ingredients: 2 tbsp olive oil; 1 onion, finely chopped; 2 carrots, finely chopped; 2 sticks of celery, finely chopped; 4 garlic cloves, crushed; 1 thyme sprig; 1 tbsp tomato purée; 1 litre vegetable or chicken stock; 400g can chopped tomatoes; 2 x 400g cans cannelini beans, drained; a large handful of green veg (about 150g, use any seasonal veg you have – courgette, green beans, chard, spinach etc), roughly chopped; 1 large potato, peeled and cut into 2cm cubes; chopped parsley, crumbled feta, torn olives, chilli flakes (optional), extra virgin olive oil, crusty bread

FRIDGE-RAID SOUP RECIPE | BBC GOOD FOOD

Fridge-raid soup recipe | BBC Good Food image

Make this soup recipe your own using up any bits and bobs you have. Make a tomatoey soup with leftover veg, then finish it with flavourful toppings

Provided by Shivi Ramoutar

Categories Lunch, Starter, Supper

Total Time 55 minutes

Prep Time 15 minutes

Cook Time 40 minutes

Yield 4

Number Of Ingredients 13

Ingredients

2 tbsp olive oil
1 onion, finely chopped
2 carrots, finely chopped
2 sticks of celery, finely chopped
4 garlic cloves, crushed
1 thyme sprig
1 tbsp tomato purée
1 litre vegetable or chicken stock
400g can chopped tomatoes
2 x 400g cans cannelini beans, drained
a large handful of green veg (about 150g, use any seasonal veg you have – courgette, green beans, chard, spinach etc), roughly chopped
1 large potato, peeled and cut into 2cm cubes
chopped parsley, crumbled feta, torn olives, chilli flakes (optional), extra virgin olive oil, crusty bread

Steps:

Heat the oil in a large pan on a medium heat and cook the onion, carrot and celery until soft, about 10 mins, then add the garlic, thyme and tomato purée. Pour in the stock along with the tomatoes, reduce the heat to low and simmer for 10 mins.
Add the cannelini beans, the green veg and potato pieces, along with a generous pinch of seasoning. Cover and simmer for another 15-20 mins or so until the veg is tender and the soup has thickened. Top with some parsley, crumbled feta, olives, chilli flakes (for those who like spice) and a drizzle of extra virgin olive oil. Serve with crusty bread on the side for dunking.

Nutrition Facts : Calories 434 calories, FatContent 18 grams fat, SaturatedFatContent 8 grams saturated fat, CarbohydrateContent 41 grams carbohydrates, SugarContent 13 grams sugar, FiberContent 14 grams fiber, ProteinContent 21 grams protein, SodiumContent 2.1 milligram of sodium

RAID-THE-STORECUPBOARD SIDE RECIPE | BBC GOOD FOOD

Raid-the-storecupboard side recipe | BBC Good Food image

This healthy side dish, packed with artichokes and beans, works well with salmon or grilled pork

Provided by Good Food team

Categories Dinner, Side dish

Total Time 25 minutes

Prep Time 5 minutes

Cook Time 20 minutes

Yield

Number Of Ingredients 8

Ingredients

280g jar artichokes in oil
2 onions , finely sliced
3 garlic cloves , finely sliced
150ml passata
splash white wine (optional)
140g frozen pea
140g frozen broad bean
handful parsley , chopped

Steps:

Heat a large frying pan with 3 tbsp of the artichoke oil. Fry the onions and garlic until soft and golden, about 15 mins. Pour in the passata and wine (if using). Cook for around 5 mins until thickened.
Drain the artichokes and tip in with the peas and broad beans. Gently cook for 5 mins. Pop into a serving bowl, scatter with parsley and drizzle with a little extra artichoke oil, if you like.

Nutrition Facts : Calories 246 calories, FatContent 18 grams fat, SaturatedFatContent 2 grams saturated fat, CarbohydrateContent 16 grams carbohydrates, SugarContent 7 grams sugar, FiberContent 6 grams fiber, ProteinContent 7 grams protein, SodiumContent 1 milligram of sodium

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