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ELENE^ CLAUZON,JANEHANN,KRISTENWILSON^FOODPREPARATION^EMMA^BRAZ,^ MAXADEY,^TRACEYMEHARGSMOKY TOMATO
AND BACON SOUP
PREP TIME: 15 MINS
(+ 15 MINS COOLING)
COOK TIME: 40 MINS
SERVES 4 (AS A LIGHT MEAL)
1 Tbsp extra virgin olive oil
1 brown onion, finely chopped
2 cloves garlic, crushed
1 small red chilli, deseeded,
finely chopped
1 Tbsp smoked paprika
1kg ripe tomatoes, cored, chopped
400g can no-added-salt
tomato puree
1 Massel Chicken Style Salt
Reduced Stock Cube
750ml (3 cups) boiling water
90g sliced sourdough or gluten-
free bread, cut into small cubes
80g lean bacon, trimmed of all fat,
cut into short, thin strips
Small basil leaves,
to serve (optional)
1 Heat oil in a large saucepan
over medium heat. Add onion,
garlic and chilli. Cook, stirring
often, for 6-7 minutes or until the
onion softens. Add paprika and
cook, stirring, for 1 minute.
2 Add tomatoes, tomato puree
and combined stock cube and
boiling water to the pan. Cover
and bring to a simmer over
medium-high heat. Reduce
heat to medium-low and
cook, covered, for 20 minutes.
500g mussels, cleaned and
debearded
250ml (1 cup) water
2 tsp extra virgin olive oil
1 large white onion, finely
chopped
2 cloves garlic, crushed
200g Spud Lite potatoes,
finely chopped
375 ml (11/2 cups) milk
200g fresh corn kernels
100ml light thickened cream
2 Tbsp finely chopped
flat-leaf parsley
Freshly ground black pepper1 Put the mussels and water
in a large saucepan. Cover and
bring to the boil over high heat.
Reduce heat to medium-high
and cook, shaking the pan often,
for 2-3 minutes or until the
mussels open. Drain liquid,
reserving 250ml (1 cup). Set
mussels aside for 5 minutes
before removing from the shells.
Finely chop the flesh. Put in a
small bowl, cover and
set aside. Wipe out
the pan.
2 Heat the oil in the
pan over medium
heat. Add the onion
and garlic. Reduce
heat to low and cook,
stirring occasionally,
for 8-10 minutes or until the
onion is very soft but doesn’t
colour. Add the potato, milk
and reserved cooking liquid.
Bring to a simmer over medium
heat. Cook, stirring occasionally,
for 10 minutes or until the
potato is just tender.
3 Add the corn and continue
to cook for a further 3-4 minutes
or until the corn is just tender
and bright yellow. Add the
cream and mussel flesh. Stir
until heated through. Stir in
the parsley. Season with
pepper and serve. ■Smoky tomato and bacon soupRemove the lid and simmer
for 10 minutes. Set aside for
15 minutes to cool slightly.
3 Meanwhile, preheat oven to
180°C (fan-forced). Line an oven
tray with baking paper. Place the
bread on the lined tray and spray
with cooking spray. Bake for 8-10
minutes or until bread cubes are
golden brown. Set aside. Spray a
medium non-stick frying pan with
cooking spray. Add bacon and
cook, stirring often, for 7-8
minutes or until the bacon is
crisp. Transfer to a plate lined
with paper towel.
4 Transfer the cooled
soup to a food
processor. Process until
smooth. Return soup to
pan and cook, stirring,
over low heat until
warmed through.
5 Divide the soup between
serving bowls. Top with croutons
and bacon. Sprinkle with basil
leaves, if using.COOK’S TIP
Freeze any leftover soup (without
croutons) in individual containers
for up to 3 months. Thaw in the
fridge before reheating.CREAMY SWEET CORN
AND MUSSEL CHOWDER
PREP TIME: 10 MINS
COOK TIME: 30 MINS
SERVES 4 (AS A LIGHT MEAL)Creamy sweet corn and mussel chowder48 JULY/AUGUST 2019 diabetic living
light meals