Happy New Year everyone!
For those of you who have been following the advice in The MS Diet Book and are hankering after some new recipes, here are two winter soups to warm you up when you come in from the cold.
Mexican Chili Bean Soup HED LFD VEG VG (Serves 4)
1 leek, chopped
2 large garlic cloves, crushed, or 2 tsp. garlic puree
1 dstsp olive oil
1 tsp mild chili powder
1 green pepper, deseeded and chopped
1 x 14 oz. can of chopped tomatoes
1 1/4 pints vegetable stock
1 tblsp tomato puree
2 dstsp. Rice flour
1 can of kidney beans, drained and rinsed
Small can of sweetcorn or 1 cup of frozen sweetcorn
Salt and black pepper
- Soften leek and garlic in oil over low heat for 5 minutes. Add spice and cook for another minute, stirring well.
- Add tomatoes, pepper, stock, puree and flour. Bring to boil, turn down heat and put lid on pan. Simmer for 10 minutes.
- Add beans and corn and heat through for a further 5 minutes. Season well and serve.
Spiced Parsnip Soup HED LFD BBD VEG VG ACD (Serves 2)
1 small leek, chopped
1 crushed garlic clove or 1 tsp garlic puree
1 dstsp sunflower oil
½ tsp ground cinnamon
½ tsp ground ginger
½ tsp turmeric
1 large parsnip, peeled and diced
½ small cauliflower, divided into florets
1 pt. vegetable stock
Salt and black pepper
1. Soften leek and garlic in oil in a large pan over a low heat for about 5 minutes.
2. Add parsnips and spices and stir until thoroughly mixed. Add stock, bring to boil, turn down heat and simmer for 20 minutes.
3. Add cauliflower and bring back to boil. Put lid on pan, turn down heat again and simmer for a further 10 minutes.
4. Liquidize in food processor. Add salt and pepper and reheat.
