WINTER VEGETABLE & LENTIL SOUP RECIPE - BBC GOOD FOOD
When it's cold outside, treat yourself to a healthy homemade vegetable soup, packed with immunity-supporting vitamin C and four of your 5-a-day
Provided by Sara Buenfeld
Categories Dinner, Supper
Total Time 40 minutes
Prep Time 10 minutes
Cook Time 30 minutes
Yield 2
Number Of Ingredients 9
Steps:
- Tip all the ingredients into a large pan. Pour over 1½ litres boiling water, then stir well.
- Cover and leave to simmer for 30 mins until the vegetables and lentils are tender.
- Ladle into bowls and eat straightaway, or if you like a really thick texture, blitz a third of the soup with a hand blender or in a food processor.
Nutrition Facts : Calories 264 calories, FatContent 3 grams fat, SaturatedFatContent 1 grams saturated fat, CarbohydrateContent 37 grams carbohydrates, SugarContent 11 grams sugar, FiberContent 13 grams fiber, ProteinContent 16 grams protein, SodiumContent 0.4 milligram of sodium
JUICE RECIPES - BBC GOOD FOOD
Start your day with a freshly blended juice or smoothie. Our refreshing drinks recipes are packed with fruit and veg, delivering a feelgood vitamin boost.
Provided by Good Food team
Number Of Ingredients 1
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ROAST CHICKEN AND VEGETABLE SOUP RECIPE | SAINSBURY'S RECI…
From recipes.sainsburys.co.uk
Total Time 25 minutes
Cuisine European
Calories 302 calories per serving
Heat the oil in a large pan over a medium heat, add the onion and cook for 5 minutes until softened. Add the leftover carrots, parsnips and potatoes and cook for a further 5 minutes, adding the garlic and most of the thyme for the final minute.
Add the chicken stock and the chicken and cook, covered, for 5-10 minutes, until the chicken is piping hot. Stir in the lemon juice. Using a slotted spoon, remove about half the vegetables and chicken to a bowl and set aside.
Using a stick blender, whizz the soup in the pan until smooth (or blend in a food processor), then return the reserved chicken and vegetables to the pan and heat through. Serve in bowls with a dollop of crème fraîche and the remaining thyme scattered on top, with pieces of baguette on the side.
ALLOTMENT COTTAGE PIE | JAMIE OLIVER VEGETARIAN RECIPES
From jamieoliver.com
Total Time 2 hours
Cuisine https://schema.org/VegetarianDiet, https://schema.org/GlutenFreeDiet
Calories 466 calories per serving
- In a blender, cover the porcini with 600ml of boiling water.
- Trim, wash and slice the leeks 2cm thick, then scrub the carrots, swede and celeriac and chop to roughly the same size.
- Drizzle 2 tablespoons of oil into a large casserole pan on a medium heat, strip in the rosemary, fry for 1 minute to crisp up, then remove to a plate with a slotted spoon.
- Add the cumin seeds and prepped veg to the flavoured oil, season with sea salt and black pepper, and cook for 30 minutes, stirring regularly.
- Meanwhile, peel and roughly chop the potatoes, cook in a pan of boiling salted water for 15 minutes, or until tender, then drain well. Mash with the butter and milk, and season to taste.
- Preheat the oven to 190ºC/375ºF/gas 5.
- Quarter the onion, add to the porcini in the blender along with the Marmite and tomato purée and whiz until smooth.
- Pour into the veg pan and cook for 20 minutes, or until dark and caramelised, stirring regularly and scraping up any sticky bits from the bottom of the pan.
- Tip the lentils (juices and all) into the veg pan, bring to the boil, then season to taste.
- Spoon over the mash, place on a tray, bake for 30 minutes, or until lightly golden and bubbling at the edges, then sprinkle over the crispy rosemary. Serve with simple steamed seasonal greens – it’s a winner!
LENTIL COTTAGE PIE RECIPE | JAMIE OLIVER LENTIL RECIPES
Cuisine https://schema.org/GlutenFreeDiet, https://schema.org/VegetarianDiet
Calories 0 calories per serving
- Preheat the oven to 180ºC/350ºF/gas 4. Trim, wash and finely slice the leek. Peel and dice the carrot, onion and celery.
- Heat a splash of oil in a medium pan on a medium heat, add the leek, carrot, onion and celery. Pop the lid on and cook for 5 to 10 minutes, or until softened. Add the lentils, stock and peas, then bring to the boil, stirring regularly. Once boiling, reduce to a simmer and cook for 10 to 15 minutes, or until the lentils are cooked through.
- For baby, remove a small amount to a blender (use a hand-held stick blender, if you prefer), or a bowl, then either blend to a purée, pulse, mash and/or finely chop depending on the stage your little one is at (for more information on stages of complementary feeding, click here).
- For adults, season to taste with sea salt and black pepper, then add the tomato purée. Scrub the sweet potato clean, then coarsely grate it into a bowl, toss with a little oil and a good few gratings of Parmesan.
- Transfer the filling to a 15cm x 20cm ovenproof dish and sprinkle with the sweet potato. Bake for 15 to 20 minutes, or until the potato topping is golden and cooked through and the filling is piping hot.
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