1、Supergreen soup with yogurt & pine nuts

A simple low-fat soup that's a fresh new way to use a bag of mixed leaves - it's rich in vitamin C, fibre, folate and calcium too

Supergreen soup with yogurt & pine nuts recipe

Ingredients

Method

Add the onion and a pinch of salt, then cook slowly, stirring occasionally, for 10 mins until softened but not coloured. Add the garlic and cook for 1 min more.
  • Tip in the potato followed by the veg stock. Simmer for 10-12 mins until the potato is soft enough that a cutlery knife will slide in easily. Add the bag of salad and let it wilt for 1 min, then blitz the soup in a blender until it’s completely smooth.
  • Serve with a dollop of yogurt, some toasted pine nuts and a drizzle of chilli oil, if you like.

  • https://www.truecookbook.com/recipe/supergreen-soup-with-yogurt-pine-nuts-10080/

    2、Spinach with raisins & pine nuts

    This iron-rich green is a healthy choice as a side dish- serve with fruity raisins and olive oil, and a little contrasting balsamic vinegar
    Spinach with raisins & pine nuts recipe

    Ingredients

    Method

    1. Heat the oil in a large pan, add the pine nuts and fry until golden. Add the raisins and fry briefly, then add the spinach leaves and turn in the pan over a fairly high heat until the leaves are just wilted. Sprinkle in the balsamic and seasoning, warm through and serve straight away.

    3、Chicken with saffron, raisins & pine nuts

    This full-flavoured Spanish dish is great for the family or entertaining friends midweek
    Chicken with saffron, raisins & pine nuts recipe

    Ingredients

    Method

    1. Heat a large frying pan on a high heat and season the chicken. Add the olive oil to the pan, then the chicken. Brown for about 5 mins on each side, remove onto a plate, then set aside.
    2. Lower the heat to medium. In the remaining fat, fry the onions for 3 mins, then add the garlic and saffron. Cook for 3-4 mins more. Add the Sherry, then simmer for 3-5 mins until syrupy.
    3. Put the chicken leg pieces back into the pan, tip in the stock, thyme and raisins, cover, then gently cook on a low heat for 20 mins. Add the breast meat and any juices left on the plate, simmer for 10 mins more until cooked through and the sauce in the pan has reduced.
    4. While the chicken is cooking, heat oven to 200C/180C fan/gas 6. Scatter the pine nuts over a baking sheet, then roast for 10 mins until golden and toasted. Once the chicken has cooked through, season to taste, scatter with pine nuts and parsley, then serve with rice.

    4、Onion soup with cheese & herb toasts

    The secret behind this soup is to cook the onions long and slow for a deep colour and rich flavour
    Onion soup with cheese & herb toasts recipe

    Ingredients

    Method

    1. Heat the butter and oil in a large pan and gently cook the onion and garlic until very soft and golden. Increase heat slightly and cook until brown – about 20-40 mins in total.
    2. Stir in the flour for 2 mins, then stir in the beer and bring to a simmer for a few mins. Add the stock, bring back to a simmer, then season with salt and pepper and Worcestershire sauce. Keep warm.
    3. Heat the grill and toast the bread on both sides. Meanwhile, mix the grated cheese with the herbs. Sprinkle a little on each slice and grill to melt. Ladle soup into bowls and float toasts on top.

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