Healthy Food Recipes

22:33:00



Hi chappes,

As it's lent i thought i would share my top healthy recipes got a 3 course meal. 

Moroccan roasted vegetable soup


Ingredients
1 red onion, cut into 8 wedges
300g carrot, cut into 2cm chunks
300g parsnip, cut into 2cm chunks
300g peeled butternut squash, cut into 2cm chunks
1 small potato, cut into 2cm chunks
2 garlic clove
1 tbsp ras el hanout
1½ tbsp olive oil
1.3l hot vegetable stock


Method

  1. Heat oven to 200C/180C fan/gas 6. Tip all the vegetables and the garlic into a roasting tin. Sprinkle over the ras el hanout and some seasoning, drizzle over the oil and give everything a good stir. Roast for 30-35 mins, turning the vegetables over halfway, until they’re tender and starting to caramelise a little.
  2. Transfer the roasted veg to a large saucepan, pour over the hot stock and simmer for 5 mins. Purée the soup in a food processor, or in the pan with a hand blender, until smooth, then ladle into a flask for work. If eating at home, serve with a dollop of yogurt, a scattering of mint and a grinding of black pepper.



Courgetti spaghetti with tomato and butter bean pesto

Ingredients

400g tin butter beans, drained
2 fat garlic cloves
10 sun-dried tomatoes
75g/2½oz fresh basil, reserve a few leaves to garnish
4 tbsp lemon juice
pinch chilli flakes
salt and freshly ground black pepper

For the courgetti spaghetti
courgettes, trimmed
2 large ripe avocados, skin and seeds removed, chopped
red chilli, chopped, for garnish
2 tbsp extra virgin olive oil

Method
  1. For the pesto, blend all of the ingredients and 9 tablespoons water to a rough paste in a food processor. Add extra water to loosen the mixture if necessary. Season with salt and pepper. Set aside.
  2. For the courgetti spaghetti, peel spaghetti-like strands from the courgettes using a julienne peeler, collecting them in a large mixing bowl. 
  3. Scrape the pesto on top of the courgette strands and carefully stir until the courgette is evenly coated. 
  4. To serve, pile the courgetti spaghetti and pesto onto serving plates and top with the chopped avocado, reserved basil leaves, chopped chilli and a drizzle of extra virgin olive oil.


You Might Also Like

0 comments