Healthy eating

Broccoli, Courgette and Cheddar Soup

Broccoli Courgette CheddarBroccoli, Courgette and Cheddar Soup

An easy soup which is healthy and yum! Feel free to leave out the cheddar for dairy free and a super healthy version!

2 x Heads Broccoli
1 large Courgette
1 Potato
1 Large Onion
1.2 Litre Chicken Stock
150g Grated Mature Cheddar (or more if you love it!!)
Olive Oil

Put the oil into the pot and heat, add the onion.

Soften the onion on a gentle heat for around 10 mins.

Add the potato and stock.

Bring to the boil and then turn down and simmer for around 10 mins.

Add the broccoli and courgette. Cook for around 5 mins until broccoli and courgette are just tender but still a vibrant green. Any longer it starts losing its colour!

Add the cheddar and whizz until nice and smooth.

Serve with a nice piece of lovely crusty bread……simple and delish!

Uber Quick Broccoli and Stilton Soup

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Uber Quick Broccoli and Stilton Soup

2 Large Bunches Broccoli broken into florets and the stem chopped up too
1 Large Onion Chopped Small
750ml Chicken or Vegetable Stock
Stilton to taste
Olive oil
Malden Sea Salt and Black Pepper

Add some oil to a pot and when not chuck in the onion and cook gently for 5-7 mins to soften
Add in the stock and bring to the boil.

Throw in the broccoli. Bring back to the boil, then turn down and simmer for around 4-5 mins until the broccoli is just soft and still vibrant green.

Crumble in some Stilton as much or as little as you like!

Season with salt and pepper.

With a hand held blender whizz until nice and smooth.

I like it nice and thick, you can add more stock if necessary.

Simple deliciousness 😉

Super Healthy Chicken Curry

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Chicken with Spinach

500g Spinach Leaves, washed
6 tbsp Vegetable Oil
3 Black Cardamon Pods
2 Bay Leaves
5cm/2in piece Cinnamon Stick
3-4 Green Chillies, pricked with a knife
1 Large Onion chopped
2cm Ginger, peeled and chopped
11 Garlic Cloves!!! peeled, left whole
3 Big Tomatoes cut into quarters
800g Chicken cut into pieces
2 tsp Ground Coriander
1½ tsp Garam Masala
salt, to taste
4 tbsp Plain Yoghurt
Malden Sea Salt and Black Pepper

In a food processor, blend the spinach to a purée using one or two tablespoons of water to loosen the mixture. Set aside.

Heat the oil in a pan over a medium heat. Add the cardamom pods, bay leaves and cinnamon and fry for 20-30 seconds.

Add the green chillies and onion and continue to fry for 4-5 minutes, or until caramelised.

Meanwhile, blend the ginger, garlic and tomatoes to a smooth paste in the food processor.

When the onions have caramelised, add the paste, chicken pieces and remaining spices to the pan and stir well to combine.

Season, to taste, with salt and simmer for 12-15 minutes, stirring regularly.

Add the yoghurt, stir well and continue to simmer the mixture until the sauce has thickened.

Stir in the spinach purée and continue to simmer for 10-12 minutes, or until the chicken has cooked through.

Season, to taste, with salt and freshly ground black pepper, then serve with rice.