A satisfying low-fat soup that's packed with wholesome vegetables and filling chickpeas. Serve with slices of toasted cheese-topped baguette to dip in
Put the vegetables into a large saucepan with the garlic, rosemary, stock and sugar. Season well, stir, bring to a simmer and cover. Cook gently for 15 minutes or until the vegetables are just tender.
Preheat the grill to high. Whizz the tomatoes in a food processor or blender until smooth, then tip into the vegetables with the chickpeas and parsley. Gently heat through, stirring now and then.
For the toasts: rub both sides of the bread with the garlic. Grill on one side until golden, turn the bread over, cover with edam and grill until it’s bubbling. Serve at once with the piping hot soup.
Perfect as a snack, miso adds a deep savoury flavour to these low-calorie eggs. Try them served on salad for a quick ...
View Details
Buy a larger chicken than usual and make extra meals from the leftovers. The bones contain lots of flavour, which tak...
View Details
Double up this recipe for sharing with family and friends - it has plenty of tasty components you can mix and match
View Details
Just thinking about this dish sparks my appetite. The ham and cheese rolled inside are a tasty surprise. Leftovers re...
View Details
If you're tired of the same old taco routine, give these a try. I tweaked a friend's recipe to suit our tastes and my...
View Details