Recipe – Non-sexy but very smoooth green vege soup

Garlic - great for boosting the immunity and the flavour!

Green vege soup

Ingredients –
1 leek
1 large courgette
Large bag brussel sprouts (maybe 400g ish)
3 cloves garlic
1-2 Tbsp curry powder – depending on taste
Seasonings to taste – I used 1 tsp Thyme, black pepper and dried parsley
6 cups chicken stock (Approx. 6 tsps stock and 1.5 litres hot water)
3-4 Tbsp slivered/flaked almonds (the thinly sliced ones)
About 150g low fat natural yoghurt or Quark

Sauteeing the veges

Directions –
- Chop and sauteed the garlic and onion for a few minutes with some spray oil.

- Add veges. Sprinkle over the seasonings and stir fry for a few more minutes.

- Mix stock with hot water until there are no lumps then add to pan

- Simmer for about 10-15 mins

- Remove from heat, let it cool slightly, then blend with a stick blender until smooth

- In a small pan, dry fry the sliced almonds for 2-3 mins stirring constantly (they burn easily so keep an eye on them)

- Stir in yoghurt or Quark and serve topped with almonds. Delish!

The finished product

Recipe – Thai-style vege stir fry

Thai vegetable Stir-fry with almonds

Ingredients
Veges of your choice. I use -
1 small brocolli
1/2 small red cabbage
1 large courgette
3 flat large mushrooms
1 red onion
2 red capsicum
1/2 a small celery

Or – 1 large bag frozen veges

1 tsp crushed garlic
1 tsp crushed chilli
1 piece of ginger – approx. thumb size, finely chopped
2 tsp green curry paste
3 Tbsp balsamic vinegar
3 Tbsp soy sauce – pref. low salt
1 tsp fish sauce
1 tsp coconut essence (optional)
3 Tbsp lime juice
1 Tblsp Splenda or brown sugar

Directions

- Wash, dry and chop veges

- Heat a fry pan with spray oil, add onion, garlic, chilli, curry paste and balsamic vinegar

- Cook until hot, then add the rest of vegetables and stir for a few minutes

- Add soy sauce, fish sauce, coconut essense, lime juice, splenda and stir through veges

- Cook for a further 2-3 minutes

- In a separate pan, dry fry some slivered/flaked almonds for a few minutes until slightly brown

- Add almonds to the pan and serve immediately.

Add diced chicken breast or lean beef if you wish – stir fry until browned in a separate hot pan with a light spray of oil then add to veges. A very healthy dinner, or reheats well as lunch.