June 17, 2020
Zucchini, asparagus and mint soup
Packed with vegetables, this soup is good for both your health and your tastebuds.
INGREDIENTS
- 340g (about 2 bunches) asparagus, trimmed
- 2 1/4 tbs extra virgin olive oil, plus extra to drizzle
- 1 bunch spring onions, thinly sliced
- 2 garlic cloves, thinly sliced
- 1kg green zucchini, roughly chopped
- 2L (8 cups) vegetable stock
- 4 zucchini flowers, stalks thinly sliced, flowers reserved
- 1/2 bunch mint, leaves picked
- Juice of 1/2 a lemon
- 1/3 cup (80g) of coconut milk, sour cream or raw milk
- Thinly sliced long red chilli and bread, to serve
METHOD
- Cut the tips off the asparagus and set aside until needed. Roughly chop the stalks.
- Heat 2 tbs oil in a large saucepan with a lid over medium heat. Add spring onion and garlic, and gently fry, stirring occasionally, for 5-10 minutes until soft.
- Add asparagus stalk, zucchini, and stock and increase heat to high. Bring to the boil, then reduce to a simmer and cook, covered, for 20 minutes or until very tender.
- Remove from the heat and carefully blitz with a stick blender until smooth. Season, then return pan to low heat. Stir in the asparagus tips and tear in zucchini flowers, then increase heat to high and bring to the boil. Reduce heat to medium and simmer for 2 minutes or until tips have softened.
- Heat the remaining 1 tsp olive oil in a small frypan over high heat. Add the sliced zucchini flower stalks and cook, stirring occasionally, for 5 minutes or until slightly tender and golden. Remove from heat and stir through the mint leaves and lemon juice.
- Divide the soup among serving bowls. Top with a dollop of coconut cream, fried zucchini stalk mixture, and chilli. Drizzle with olive oil and serve with bread.
NOTES
Serves: 4
Prep time: 15mins
Cook Time: 40mins
Ingredients: 11
Difficulty: Easy
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Turkey & Potato Breakfast Casserole 6 serving | 1 hora Ingredients 1 tbsp Extra Virgin Olive Oil (divided) 1 1/2 lbs Extra Lean Ground Turkey 1/4 tsp Sea Salt (divided) 2 Russet Potato (peeled, shredded, squeezed and drained of excess liquid) 1 1/2 cups Unsweetened Almond Milk 4 Egg 1/4 tsp Oregano 6 ozs Cheddar Cheese (shredded) Method Preheat the oven to 400oF (205oC). Use half the oil to grease a baking dish. Heat the remaining oil in a pan over medium-high heat. Add the turkey to the pan, breaking it up as it cooks. Drain any excess liquid, season with half of the salt, and transfer to the baking dish. Sprinkle the shredded potato evenly over the cooked turkey. In a bowl, whisk together the almond milk, eggs, oregano, and the remaining salt. Pour the mixture over all the ingredients in the baking dish. Sprinkle the cheese over top and bake for 40 to 45 minutes, or until golden brown and cooked through. Let it cool slightly before cutting into squares. Enjoy! Notes Leftovers: Refrigerate in an airtight container for up to three days. Serving Size: A 9- by 13-inch baking dish was used to make six servings. Dairy-Free: Use vegan cheese instead of cheddar cheese. Nut-Free: Use rice, coconut, or oat milk instead of almond milk. More Flavor: Add garlic when cooking the turkey. Additional Toppings: Serve with mixed greens or grilled vegetables. Nutrition Facts Amount per serving 349 calories 40gs protein 10gs carb 17gs fat
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