I make a lot of rusty coloured soups. Carrots/butternut squash/tomato or pepper they look gorgeous but samey. So imma switching it up for a green recipe/ Specifically one with broccoli, pea and basil. It’s bustling because it takes no time at all to create. Mainly because you don’t want to over-cook the broccoli! Enjoy.
Put in your trolley
(Would properly feed a dozen hungry mouths.)
Low cal cooking spray
2 large onions, roughly chopped
2 garlic cloves, diced
3 celery sticks, roughly chopped
A large pinch of dried oregano
80 g fresh basil (chopped the stalks and leave the leaves)
1,5 kg broccoli
1,5 l vegetable stock
500 g frozen peas
juice of 1/2 lemon
a sprinkling of Parmesan
One Slice of Campbells Bacon for garnish
Heat up the low cal cooking spray and cook the onion on a low heat for around 10 minutes. Stir every often so they don’t brown so much. After the 10, add the garlic, celery and oregano and basil stalks (only) and stir well.
After 6-10 minutes (ish) add the broccoli, vegetable broth and salt and pepper to taste. Keep stirring.
Let it cook for 15 minutes and taste. You don’t want over cooked broccoli! At this point fry the bacon slice (chopped up till crispy) Remove from the heat and add the frozen peas, lemon and basil leaves. Blend until you have the consistency you desire. (Add more stock if you want it thinner.) And serve! Oh and sprinkle the bacon!
Numbers (If you’re bothered.)
This comes in at almost spot on 300cals. If you add on a delicious crust of bread and some tzatziki you’re up to 400 cals. Perfect for a lunch at your desk or as a lighter dinner.
I recommend reading COLORLESS TSUKURU TAZAKI By Haruki Murakami. I’ve read 1Q84 and thought it was really wonderful but not, well perfect. T recently read this and adored it so I’m looking forward to it too. T suggested that this would work quite well with this recipe. Lavely.
Ever have one of those days where toast won’t cut it? Me too. Instead I made a Vibrant Vegetable Biriyani Brunch.
This recipe is for the days where I’m only craving leftover takeaway but it’s not possible. Oh, and I’m trying to be a little healthier. This recipe is made with all cupboard ingredients so you should be able to whip this together. Plus, if you’re missing the nuts/raisins it won’t taste quite as good but it’s still delicious. I have also eaten this cold for lunch (minus the egg) with cold chicken and it weasels delicious if you’re looking for a speedy lunch option!
Put In Your Trolley
250g basmati rice
400g special mixed frozen vegetables (cauliflower/carrot.)
A generous sprinkling of of raisins
1 vegetable stock cube
2 tbsp korma curry paste (or any you have lingering in the cupboard.)
a generous handful of roasted salted cashew nuts
1 egg (Free Range OBVS.)
Low Cal Cooking Spray
Boil a kettle full of water. Find a large microwaveable bowl and pile in the rice, frozen vegetables and the raisins.
Pour in 600ml/1 Pint of water into said bowl and crumble in one stock cube. Spoon in the curry paste and stir till all combined. Cover the bow with cling film but leave a small gap on one side. (This is to allow the steam out.) Cook on full power for 12 minutes. If your microwave is less than 850 watts leave on for another two minutes.
Remove from the microwave and stand, still covered for 5 minutes to allow the cooking to complete.
Whilst the rice continues to cook, fry an egg sunny side up with the low cal cooking spray. Whilst this is frying also fry the onion. Fluff up the rice, stir through the onion, scatter with cashews and top with the egg.
Numbers if you’re bothered
This comes to 305 calories, and then egg is 70(ish) so you’re looking at around 375 per portion which is perfect for a breakfast that will sustain you through till lunchtime.
I recommend reading The Fault in Our Stars. For some reason I think this recipe and that (fantastic) book is perfect combo.