Risotto recipes

Butternut and goat’s-milk cheese risotto

40 minutes

Mushroom recipes

Hot beetroot, citrus and coriander drink

5 minutes

Avocado recipes

Hot avocado-and-chicken stock smoothie with fresh lime

5 minutes

Polenta recipes

Braised chicken, tomato and olives on soft polenta

40 minutes

Fish recipes

Grilled bay-scented fish with mushroom pasta

10 minutes

Broccoli recipes

Penne with broccoli and chilli

10 minutes

Avocado recipes

Warm couscous, beef and avocado salad

15 minutes

Paprika veal and mushrooms with noodles

15 minutes

Soup recipes

Gingered sweet-potato soup with soy cashews

30 minutes

Gingered sweet-potato soup with soy cashews

By Abigail Donnelly

Serves 4

Difficulty Easy

Prep Time 15 minutes

Cooking Time 30 minutes

Ingredients

1 T butter
1 T olive oil
2 leeks, chopped
1 x 1.5 cm piece ginger, grated
1 red chilli, chopped
4 cloves garlic
500 g sweet potatoes, peeled and sliced
4 cups vegetable stock
1 x 400 ml can coconut milk
3 T fresh coriander, chopped
100 g cashew nuts
2 T soy sauce (wheat-free soy sauce is available from health stores)
Salt and freshly ground black pepper

Method

Melt the butter and oil in a large pan. Gently cook the leeks, ginger, chilli and garlic for 1 minute.
Add the sweet potato and stock. Cover and simmer until the potato is soft.
Add the coconut milk and coriander. Blend until smooth.
To make the soy cashews, toss the nuts in soy sauce and roast at 180ºC for 15 minutes.
Season the soup and serve it with the soy cashews.

TASTE’s take:
Low fat, medium GI: A fragrant and velvety smooth soup made without cream.

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Warm couscous, beef and avocado salad

Yünnan steamed pot chicken

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Paprika veal and mushrooms with noodles

Gingered sweet-potato soup with soy cashews

Gingered sweet-potato soup with soy cashews

Ingredients

Method