BEET GREENS VEGETABLE SOUP
Steps:
- In a large pot heat up the oil, add the bay leaf, allspice, garlic, onion, leek and celery, stir and cook over a medium heat for 2 minutes stirring often.
- Add the beet greens and carrot and continue cooking for another couple of minutes, stirring occasionally.
- Add the potatoes, seasoning, about 4 cups water (you can add more later) and stir. Cover, bring to the boil, then lower the heat to a simmer and cook for approximately 25-30 minutes. Add the parsley and dill 20 minutes into the cooking.
Nutrition Facts : ServingSize 1 serving, Carbohydrate 5 g, Protein 1 g, Fat 7 g, SaturatedFat 1 g, Sodium 786 mg, Fiber 1 g, Sugar 2 g, Calories 83 kcal
BEETROOT & BUTTERNUT STEW
This vibrant vegetarian one-pot is packed with an impressive 4 of your 5-a-day, and makes a delicious low-fat and low-calorie dinner
Provided by Natasha Corrett
Categories Dinner, Main course
Time 55m
Number Of Ingredients 13
Steps:
- Peel the beetroot and chop into small pieces. Chop the butternut squash into small pieces. Put them in separate bowls until you need them.
- In a large wide-topped saucepan, fry the garlic, onion, cumin seeds, coriander and cardamom pods in the oil for 2 mins on a medium heat. Add 125ml water along with the beetroot and leave for a further 5 mins until the water has simmered away.
- Add 250ml water, the butternut squash and cinnamon, and leave to simmer on a medium heat for 10 mins. Add 250ml water and leave to simmer for another 10 mins.
- Add 125ml water, the green beans and simmer for another 5 mins until the water has simmered away. Take off the heat and stir in the chard and parsley. Serve by itself or with brown rice for a fuller meal.
Nutrition Facts : Calories 250 calories, Fat 7 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 34 grams carbohydrates, Sugar 23 grams sugar, Fiber 12 grams fiber, Protein 8 grams protein, Sodium 0.5 milligram of sodium
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