This incredibly nutritious soup tastes great and is easy to make! This recipe uses a slow cooker, but you could just simmer in a large pan for about 1hr instead if you don't have one. I love the slow cooker because you can just chuck in the ingredients and leave it whilst you do other things! It's very hard to over-cook something in a slow cooker. This yields about 6 generous servings, so prepare to freeze some or reduce the recipe if you don't want so much!
This incredibly nutritious soup tastes great and is easy to make! This recipe uses a slow cooker, but you could just simmer in a large pan for about 1hr instead if you don't have one. I love the slow cooker because you can just chuck in the ingredients and leave it whilst you do other things! It's very hard to over-cook something in a slow cooker. This yields about 6 generous servings, so prepare to freeze some or reduce the recipe if you don't want so much!
Turn on the slow cooker to high. Dice the onions and celery and mince the garlic. Fry in a little oil for 10 minutes until the onions are soft and starting to brown.
Add to the slow cooker along with the broccoli, spinach, kale, quinoa, pearl barley and stock. Leave for 2 hours.
Add the orzo and leave for another 20 minutes. Turn off the slow cooker and serve.
Few things beat a good Thai curry, and this one is no exception! Fresh tasting and quick to make, this recipe will serve 4 people, or 2 extremely hungry people.
Few things beat a good Thai curry, and this one is no exception! Fresh tasting and quick to make, this recipe will serve 4 people, or 2 extremely hungry people.
Add 1 can of coconut milk and 400ml of boiling water to a large saucepan and bring it to a boil.
Add the jasmine rice, stir well and cover. Simmer on low for 12-15 minutes, stirring occasionally if necessary.
Curry
Heat 1 tbsp vegetable oil in a large pan and fry the onion and ginger for 2 minutes. Add the mushrooms, broccoli, mange tout and baby corn and fry for another 2-3 minutes.
Add the red curry paste, soy sauce and vinegar and continue frying for 2 minutes. Add the coconut milk and stir until it starts to boil. Reduce the heat and simmer for 5 minutes. Turn out the heat and add a large handful of spinach, mix in.
Serve with the rice and sprinkle coriander, fresh chilli, red onion and sesame seeds on top.
Recipe Notes
I like mushrooms in this recipe, but it works equally well with fried tofu. Don't be afraid of subbing any of the vegetable ingredients the recipe calls for—use any type of veg you want!
