You won’t believe how easy it is to make this healthy staple that we all take for granted! It can be enjoyed either cool as a refreshing beverage or warm as a soup. Either way, each cup provides a full serving of vegetables, with plenty of zest.
Cullen Skink
1. Melt butter or heat oil in a medium saucepan. Add the onion and garlic and fry gently for 2 minutes over a medium heat.
2. Toss in the leeks and fry for another 3 minutes before pouring in a splash of wine and stirring well to mix the cooking juices.
3. Pour in the stock and milk, add the haddock and let the soup simmer gently for 4-5 minutes. Season to taste with salt and pepper.
4. Sprinkle with chives and serve with rustic crusty 100% wholemeal bread (30 g = 1 carb serving)
Braised Turkey
Cut each turkey breast in half; sprinkle with half each of the salt and pepper. In large cast-iron or heavy skillet, heat half of the oil over high heat; brown turkey all over, 5 to 6 minutes. Transfer to plate.
Add remaining oil to skillet; fry onion, mushrooms, thyme, rosemary and remaining salt and pepper over medium heat, stirring occasionally, for about 5 minutes or until golden.
Stir in flour; cook for 2 minutes. Stir in stock and 1/4 cup (50 mL) water, a little at a time; bring to boil.
Return turkey to skillet. Stir in parsley and lemon juice; cover and simmer over medium heat for 8 to 10 minutes or until thickened and juices run clear when turkey is pierced.
Blackeyed Mexican Soup
Homemade salsa accents this zesty, vegan-friendly meal-in-one.
