SOUPS & SALADS

Sweet Potato & Leek Soup

• 1 large leek (about 1/2 lb, or 3 cups sliced leek)
• 3 garlic cloves
• 2 tablespoons olive oil (or ghee) 
• 1 pinch red pepper flakes (optional)
• 1 very large or 2 medium sweet potatoes
• 3 cups vegetable stock
• 1 tsp turmeric powder (optional)
• Salt & pepper, to taste
• 2 Tbs fresh parsley or coriander leaves , chopped, for garnish

METHOD;
1.Prepare all the ingredients: Thinly slice the leek, discarding the tough green parts. Rinse the leek very well - it traps dirt easily. Mince the garlic cloves. Peel the sweet potato & dice into ~2 inch pieces

2.Cook the soup: In a 3-4 quart soup pot, heat the olive oil. Add the sliced leek, minced garlic, and red pepper flakes, if using. Saute over medium heat for 10 minutes, stirring frequently. This will allow the leeks to release their sweet flavor. 

3. Add the vegetable stock, diced sweet potato, and turmeric. Cover with a lid and bring to a boil. Reduce heat and allow to simmer for 10 minutes, or until the sweet potatoes are fully cooked. 

4. Use an immersion blender to carefully blend the soup until the desired consistency. Season with salt and pepper, if desired. Garnish with fresh herbs.

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Source: www.babaganosh.org

Carrot & Ginger Soup

INGREDIENTS

• 1 leek
• 900gms carrots
• 2 sweet potatoes
• ¼ cup coconut oil
• 2 cloves garlic peeled and minced
• 2 TBSP fresh ginger root grated
• 5 cups chicken stock (or make your own)
• ½ tsp curry powder
• 1 tsp salt
• ½ tsp black pepper

DIRECTIONS​

1. Trim off the tough green end of leek, then slice leek lengthwise and rinse out. Slice leek halves into 1/4-inch slices.

1. Trim carrots, wash and slice diagonally.
2. Peel sweet potato and cut into 1-inch cubes.
3. Pour coconut oil in the soup pot and sauté the leek until translucent but not brown.
4. Add carrots and sweet potatoes and toss for 5 minutes on medium heat.
5. Add the remaining ingredients and bring to a boil.
6. Lower to a simmer, cover, and cook gently for 30 minutes or until the carrots are soft

Source: https://wellnessmama.com

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Easy Slow Cooker Chicken Noodle Soup

INGREDIENTS;

• 1 1/2 lb. boneless skinless chicken breasts
• 1 large onion, chopped
• 3 carrots, peeled and sliced into coins
• 2 stalks celery, sliced
• 4 tsp. sprigs fresh thyme
• 4 tsp. sprigs fresh rosemary 
• 3 cloves garlic, minced
• 1 bay leaf
• Kosher salt & freshly ground black pepper
• 10 c. low-sodium chicken broth
• 8 oz. egg noodles (or rice noodles for GF option)

DIRECTIONS;

1. In a slow cooker, combine chicken, onion, carrots, celery, thyme, rosemary, garlic, and bay leaf and season generously with salt and pepper.
2. Pour in broth. 
3. Cover and cook on low, 6 to 8 hours.
4. Remove chicken from slow cooker and shred with two forks. Discard herbs and bay leaf.
5. Return chicken to slow cooker and add egg noodles. 
6. Cook on low, covered, until al dente, 20 to 30 minutes.

Source: ​www.delish.com

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Sweet Potato & Rocket Salad

• 750g orange sweet potato, peeled, cut into 2cm cubes
• 1 red onion, cut into thin wedges
• 1 tablespoon olive oil
• 2 teaspoons maple syrup
• 1/4 cup balsamic vinegar
• 100g baby rocket
• 100g feta, crumbled
• 1 avocado, cut into 2cm cubes 
• 2 tablespoons pine nuts, toasted

DIRECTIONS;

1. Preheat oven to 200C/180C fan-forced. Place sweet potato and onion on a large baking tray lined with baking paper. 
2. Drizzle with oil & season with salt and pepper
3. Roast for 30 minutes or until golden and tender, turning halfway during cooking. Set aside to cool.
4. Meanwhile, combine syrup and vinegar in a small saucepan over medium-high heat.
5. Bring to the boil. Reduce heat to low. Simmer for 5 minutes or until reduced and mixture has thickened.
6. Place rocket, sweet potato mixture, fetta, avocado and pine nuts in a large bowl. Toss gently to combine.
7. Serve drizzled with balsamic glaze.

Source: www.taste.com.au

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Baby Kale & Rice Salad

INGREDIENTS;

• 2 cups of brown rice & quinoa mix (uncooked)
• 120g pkt Baby French Kale
• 250g cooked baby beetroot, cut into wedges (healthier option; buy raw & oven bake)
• 1 red onion, thinly sliced
• 2 tablespoon olive oil
• 2 tablespoons red wine vinegar
• 2 teaspoons wholegrain mustard
• 100g fetta, crumbled
• 1/4 cup (40g) slivered almonds, toasted

DIRECTIONS;
1.  Cook the rice and quinoa mix following packet directions. Transfer to a large bowl and set aside to cool.
2. Add the kale, beetroot and onion to the rice mixture in the bowl and toss to combine. Arrange the kale mixture on a serving platter.
3. Combine the oil, vinegar and mustard in a screw-top jar. Shake well to combine.
4. Top the kale salad with fetta and almonds.
5.  Season and drizzle with the dressing to serve

Source:www.taste.com.au