Veggie Magazine March_2019

WARM YOUR SOUL

Jerusalem Artichoke Soup

Serves 4

1 kg Jerusalem artichokes, washed

2 small sweet potatoes, peeled

2 shallots, peeled

4 tbsp Olivado Avocado Oil

a dash of dry white wine

40-60ml vegetable stock

1 bay leaf

salt and pepper

1 Chop the artichokes, peeled

sweet potato and shallots, and

sauté them in avocado oil.

2 Add the white wine, let it

vaporise for a moment, and then

add the stock and bay leaf. When

all of the ingredients are cooked,

take the bay leaf out and blend

the soup.

3 Add salt and pepper and drizzle

a little avocado oil on the soup

before serving.

Veggie Chilli Casserole

Serves 6

3 tbsp Olivado Avocado Oil

1 onion, peeled and diced

1 sweet potato, finely sliced

1 red pepper, diced

2 garlic cloves, crushed

1 red chilli, deseeded and

finely chopped

340g red lentils

1 tsp ground cumin

1 tsp ground coriander

1 tsp sweet smoked paprika

1 tsp cinnamon

400g tinned crushed tomatoes

400g tinned black beans

375ml vegetable stock

1 tbsp natural yoghurt

a sprinkle of fresh coriander

1 Preheat the oven to 180C/350F/Gas 4.

2 Heat the oil and sauté the onion until

transparent. Add the pepper, sweet

potato, garlic and chilli. Stir to

combine and add the red lentils

and all the spices. Stir well.

3 Add the tinned tomatoes,

black beans and vegetable

stock. Transfer to a

casserole dish and bake,

covered for one hour

and a half, until the sweet

potato is tender.

4 Top with a spoonful

of natural yoghurt and

some fresh coriander, and

serve with a side of fresh

green vegetables, such

as broccoli.

To watch a video of this recipe made in a slow cooker, visit olivado.com/recipes/videos

Ward of the winter sniles with these hearty dishes from Olivado

T

he chilly winter weather leaves us wanting hearty soups, spicy casseroles and

little else! The Chilli Veggie Casserole is great for using up the vegetables in

your fridge, and if you make extra, the leftovers can be used for lunches at

work. The Jerusalem artichoke soup is a real favourite to enjoy on cold

evenings, and has a unique blend of lavours which taste slightly sweet and earthy. It’s

high in iron, potassium and thiamin, too, which will help give you a boost! The secret

ingredient in both dishes is extra virgin avocado oil – sautéing your veggies in this

enhances their goodness, and a inal drizzle is the perfect inale. Enjoy!

PROMOTION

Jerusalem Artichoke Soup

Veggie Chilli Casserole