olive oil Archives

Asparagus recipes

Sautéed baby greens

45 minutes

Duck recipes

Slow-cooked duck leg ragù with pappardelle

4 hours

Aliums

Leek-and-onion soup with ricotta frittata

50 minutes

Burger recipes

Chicken katsu burger

20 minutes

Corn recipes

Mexican black bean soup with chipotle charred corn

30 minutes

Grain recipes

Smoky paprika-and-tomato baked barley and beans

4 hours

Slow roast

Greek-style braised pork shoulder with fennel-and-baby marrow salad

4–5 hours

Sandwich recipes

Three-cheese toastie

20 minutes

Butternut noodle and carrot soup

Serves 4

Difficulty Easy

Prep Time 20 minutes

Cooking Time 45 minutes

Ingredients

2 T olive oil
1 onion, sliced into petals
1 stick celery, with leaves, sliced
2 cloves garlic, crushed
3 baby leeks, trimmed, washed and sliced
300 g baby carrots, trimmed and peeled
1 litre good-quality chicken or vegetable stock, warmed
a handful fresh parsley, chopped
1 x 250 g pack Woolworths fresh butternut noodles, cooked
Parmesan, for serving

For the spinach-and-bacon salad:

120 g diced bacon
150 g baby spinach, shredded
a splash red wine vinegar

Method

1. Sauté the onion, celery and garlic in the olive oil over a medium heat for 8 minutes, or until soft and translucent.

2. Add the leeks and carrots and cook for a further 5 minutes. Add the stock and simmer for 30 minutes. Season to taste and stir through the parsley.

3. Pour over the cooked noodles and serve with grated Parmesan and the spinach salad on the side.

4. To make the spinach salad, sauté the bacon in a pan until crispy. Drain off most of the oil and deglaze the pan with the vinegar. Toss through the spinach and serve immediately.

Browse more soup recipes here.

Spinach lasagne

Everyday classic tomato sauce

Tom yam chilli shortrib

Cheat’s creamy mushroom risotto with lemony kale

Sautéed baby greens

Slow-cooked duck leg ragù with pappardelle

Leek-and-onion soup with ricotta frittata

Chicken katsu burger

Mexican black bean soup with chipotle charred corn

Smoky paprika-and-tomato baked barley and beans

Greek-style braised pork shoulder with fennel-and-baby marrow salad

Three-cheese toastie

Milk-poached carrot-and-turnip mash with vino cotto-roasted butternut

Cheesy stuffed sweet potatoes

Butternut noodle and carrot soup

Butternut noodle and carrot soup

Ingredients

Method