62 LOSE IT! VOLUME 30
YOUR 5 KEY
- 2 onions, chopped
- 200g celery sticks,
finely chopped - 250g baby spinach
- 1L home-made
vegetable stock - 1 cup cream, plus a
little extra to drizzle
1 tbsp coconut oil- Heat coconut oil in a large pot
set over a medium heat and toss
in the onion. Sauté until translucent,
add the celery and cook until
softened (for about 4 minutes).
Add spinach and cook, stirring,
until all the water has evaporated. - Pour in the vegetable stock
and bring to a simmer. Simmer
gently for 15 minutes then remove
from the heat. With an immersion
blender, blitz the mixture until
smooth. - Add the cream and reheat
gently, season to taste. - To serve: Ladle the soup into
4 bowls and garnish with celery
leaves and a drizzle of cream.
CREAMY CELERY & BABY
SPINACH SOUP
SERVES 4PORK & PARSLEY
STUFFED BABY
MARROWS
SERVES 4YOUR 5 KEY
- 800g large baby
marrow - 250g pork sausages
- 250g baby Rosa
tomatoes, chopped - 20g parsley, chopped
- 200g baby mozzarella
balls (bocconcini), torn
olive oil to drizzle- Preheat the oven to
180 °C. Halve the baby
marrows lengthwise and
remove a little of the centre
with a spoon to create a
hollow. Place the halved
baby marrows onto a lined
baking tray, season and
bake for 10–12 minutes
or until slightly softened.
Remove from the oven. - Remove the meat from
the sausage casing and
place into a bowl along with
half the chopped tomatoes
and half the parsley. Season
and stir well to combine.
Heat a frying pan, add the
mixture to the pan and
sauté for 5 minutes. - Divide the sausage
mince mixture between the
baby marrow halves, top
with the mozzarella, season
and bake for 15 minutes or
until golden. - To serve: Top with
remaining tomatoes and
parsley and serve drizzled
with olive oil.
KEEP ON TRACK per serving
FAT 15G CARBS 12G PROTEIN 4GKEEP ON TRACK per serving
FAT 23G CARBS 14G PROTEIN 22G