garlic Archives

Chicken recipes

Spinach-and- cauliflower noodles with macadamia yoghurt-and-green olive sauce and caponata-style brinjals

25 minutes

Seafood recipes

Grilled kingklip with roast sweet potatoes

55 minutes

Pasta recipes

Greens and pasta with pecorino, olive and baby spinach pesto

15 minutes

Asian recipes

Stir-fried greens with baked tofu

30 minutes

Soup recipes

Green minestrone

1 hour 10 minutes

Green minestrone

Serves 6

Difficulty Easy

Prep Time 30 minutes

Cooking Time 1 hour 10 minutes

Ingredients

¼ cup olive oil, plus extra for serving
1 bunch spring onions, finely chopped
4 baby leeks, finely chopped
2 sticks celery, finely chopped
2 cloves garlic, finely chopped
20 g Italian parsley, finely chopped
200 g Swiss chard, shredded
180 g kale, shredded
150 g baby marrows, chopped
150 g green beans, thinly sliced
6 cups chicken or vegetable stock
sea salt and freshly ground black pepper, to taste
80 g shelled green peas
50 g tiny pasta (such as ditalini)
torn basil leaves or chopped Italian parsley, for serving
Parmesan, grated, for serving

Method

1. Heat the oil in a pan and gently cook the spring onions, leeks and celery until starting to soften. Stir in the garlic and parsley. Add the chard and kale and cook for 10 minutes, adding a little more oil.

2. Add the marrows and beans and cook for a further 5 minutes. Pour over the stock and season to taste. Cover and simmer for 40 minutes. Stir in the peas and pasta and cook until tender. Season to taste.

3. Serve sprinkled with basil or parsley and Parmesan and drizzle with olive oil.

Cook's note: This is more like a vegetable stew than a true soup. Feel free to thin it down with stock if it seems too thick for you.

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Spinach-and- cauliflower noodles with macadamia yoghurt-and-green olive sauce and caponata-style brinjals

Grilled kingklip with roast sweet potatoes

Greens and pasta with pecorino, olive and baby spinach pesto

Stir-fried greens with baked tofu

Green minestrone

Green minestrone

Ingredients

Method