Chilled Summer Soup

It says summer, but this might make a good lunch for a stuffy overheated office in winter. Another Waitrose card, serves 6, 224 cals per.

  • 1 tsp butter
  • 2 cloves garlic, chopped
  • 1 onion, diced
  • 2 sprigs fresh rosemary
  • 250 gms courgettes, sliced
  • 250 gms peas
  • 750 mls hot stock, chicken or veggie
  • 20 gm pack fresh mint
  • 500g tub greek yoghourt

Melt the butter and add garlic, onion and rosemary. Cook until onion is translucent, about 5 minutes, stir in courgettes. Cook for 5 more minutes, until courgette is starting to soften but not colour.

Add peas, and stock. Boil and simmer for 10 minutes until courgette is tender. Cool, and discard rosemary.

Blend soup with mint and yoghourt. Season to taste and chill.

(They suggest Fudges Mature Cheddar and Black Pepper flatbreads to serve, but if you needed something else almost any crispbread or toasted pitta bread would be fine. You could cut the calories with a low-fat yoghourt, but I suspect the richness of the yoghourt is crucial to the taste and texture of the soup.)

Read and post comments | Send to a friend

Advertisements

Moroccan Salad

Back to the recipe library backlog … A Waitrose card for a salad, good at any time of year. Serves 4 at 412 cals per.

  • 500 gms carrots, cut into 2cm lengths
  • 1 tsp cumin seeds
  • 2 tbsps white wine vinegar (unless you're using pickled or marinated beetroot, in which case miss it out)
  • 3 tbsps olive oil
  • 2 oranges
  • 250 gms cooked beetroot, cut in chunks
  • 2 x 100 gm packs goat's cheese, in chunks
  • 20 gm pack flat leaf parsley, roughly chopped

Cook the carrot until tender. Toast the cumin seed, and mix with the vinegar, olive oil, and seasoning (salt and pepper, presumably). Coat the hot carrots in this mix and leave to cool to room temperature.

Peel the oranges and cut into chunks. Fold everything together and serve.

(I'd be tempted to marinate the cheese in with the carrots, and not add salt until I was sure it needed it – goat's cheese can be well salty. That's a lot of calories to say there's no bread with it, but the carrots and beetroot should keep it quite filling.)

 

 

Read and post comments | Send to a friend

Pimms Winter Carrots

Before I forget. Last night we had Christmas Eve again, and I bought some little salmon en croute parcels (which were actually fairly boring). They had ginger and spinach in them, and I'd decided on quite plain veg, with steamed new potatoes, frozen peas, and a dish of carrots. I'd bought the carrots already cut in batons, with the intention of poaching them in fruit juice and a bit of butter. In went the ends of the nice juices in the fridge – ruby breakfast, orange, and clementine. A sprinkling of salt, and a knob of butter. Looking at the salmon and thinking it would be quite dry, I wanted to keep the carrots wet with a lot of juice to make a sauce. And I thought I'd pep it up a bit as well. On the way to the spice cupboard I passed the drinks bar still laid out from New Year, and sat right at the front was a bottle of Pimms No 3, the winter brandy-based one with orange and spices. A few good slugs of that, some at the beginning and a bit more at the end to freshen the sauce. Brilliant.

Read and post comments | Send to a friend