EAT SM A RTwith Donna Hay
EXTRACTEDFROM:WEEKLIGHTBYDONNA HAY (£20, HARPER COLLINS). PHOTOGRAPHY: CON POULOS.RECIPES AND STYLING: DONNA HAYServes 42 litres(68fl oz)good-quality
vegetablestock
2 cups(240g/8½oz)frozenpeas
900g(2lb)broccoli(about 2
heads),roughlychopped
100g(3½oz)Englishspinach
leaves,roughlychopped
1 cup(120g/4¼oz)almond meal
(groundalmonds)
1 tablespoonfinely grated
lemonrind
1 tablespoonlemonjuice
½cup(12g/½oz)flat-leafparsley
leaves,roughlychopped
½cup(8g/¼oz)mint leaves,
roughlychopped
seasaltandcrackedblackpepper
plainGreek-style (thick) yoghurt,
toserve
slicedseeded nut bread, to serve
(optional)1 Placethestockina large
saucepanoverhighheatandbringto
theboil.Addthepeasandbroccoli
andcookfor5 minutesoruntiljust
tender.Addthespinach,almond
meal,lemonrindandjuice,parsley,
mint,saltandpepperandcookfor 1
minuteoruntilthespinachis wilted.
2 Usinga hand-heldstickblender,
carefullyblendthesoupuntil
smooth.Dividebetweenserving
bowlsandtopwithyoghurtand
pepper. Serve with bread.Cook’snotes
I usealmondmealtothicken
thesoup,andtoaddessential
nutrients.Tomakethisrecipe
nut-free,swapthealmondmeal
for1¼cups(200g/7oz)pepitas
(pumpkinseeds)instead,blitzing
themina foodprocessoruntil
ground,oradd300g(10½oz)
drainedsilkentofujustbefore
blending – delicious.WEEKLIGHT
(£20,HarperCollins)
Australia’sbestselling
cookbookauthorand
most-trustedhome
cook,DonnaHay,
returnswitha chic
newcookbookthat
you’llwanttouse
everynightofthe
week.Fulloffuss-free,
quickandnutritious
recipesthatthewhole
familywilllove.
Vegetablesareatthe
forefrontofnearly
everyrecipe,with
a fewmeatoptions
thrownin,andthere
areplentyofDonna’s
all-timeclassics
reworkedtoinclude
moregoodness.This
bookisaboutusing
foodtorefueland
re-energise,while
nurturingourselves
with flavour.Thissoupis myabsolutestand-bysaviour.I’lloftenmakea largebatchand
freezeit in singleportionstoeithertaketothestudioforlunch,orasa late-
home nutritious dinner. It’s such a warming feel-good meal.50 woman&home PASSIONATE ABOUT FOOD
Donna HayÕsSuper-quick super-green soup