recipes_Australia_Issue_130_May_2017

MAY 2017 recipes+ 57

healthy vegeta ria n healthy vegeta ria n healthy vegeta ria n healthy vegeta ria n

PHOTOGRAPHY

DAVID HAHN, SCOTT HAWKINS & ROB SHAW

Asian Combination

Soup

SERVES 4 PREP 20 minutes

COOK 20 minutes NUTRITION 1890kJ;

9g fat (3g sat); 17g protein; 51g carbohydrate;

5g fibre a serve COST $3.45 a serve

2 green onions, cut into long, thin lengths,

plus 2 extra, finely chopped

2 litres (8 cups) boiling water

3 large salt-reduced vegetable stock cubes

2 whole star anise

2 lemongrass stalks, pale sections only,

thinly sliced

300g firm tofu, cut into 5mm cubes

4cm piece fresh ginger, grated

20 round wonton wrappers

500g packet frozen Asian-style vegetables

¼ cup salt-reduced soy sauce

200g dried rice stick noodles

1 Place onion in a bowl of iced water

Chill until required (onion will curl).

2 Combine boiling water, crumbled stock

cubes, star anise and lemongrass in a

heavy-based saucepan. Bring to the boil.

Reduce heat; simmer, partially covered,

for 15 minutes or until reduced slightly.

3 Meanwhile, combine tofu, extra onion and

ginger in a bowl. For each wonton, place

a wrapper on a clean work surface. Place

1 rounded teaspoon of mixture at centre

of wrapper; brush edges with water. Press

to seal and form a semicircle.

4 Add vegetables and wontons to soup;

simmer, stirring occasionally, for 3 minutes

or until the vegetables are tender and the

wontons cooked. Stir in soy sauce.

5 Place the noodles in a heatproof bowl.

Cover with boiling water; stand for 5 minutes

or until tender. Stir to separate strands. Drain;

refresh under hot water; pour over boiling

water. Stand for 5 minutes. Place noodles in

serving bowls. Ladle hot soup over noodles.

Serve soup topped with onion curls.

Paprika-Spiced

Cauliflower Soup

SERVES 4 PREP 20 minutes COOK 1 hour

NUTRITION 1965kJ; 18g fat (9g sat); 15g

protein; 31 carbohydrate; 5g fibre a serve

COST $3.50 a serve

1kg cauliflower, cut into small florets

2 x 400g can chickpeas, rinsed

30g butter, melted

1 clove garlic, crushed, plus 1 clove extra

2 tablespoons thyme leaves,

plus 2 teaspoons extra, to serve

1 tablespoon smoked paprika

½ teaspoon cayenne pepper

Cooking oil spray

1 onion, finely chopped

1.5 litres (6 cups) boiling water

3 large vegetable stock cubes

⅓ cup extra-light sour cream

Lemon zest strips, to serve

1 Preheat oven to 180ºC/160ºC fan-forced.

Line 2 oven trays with baking paper.

Combine cauliflower, chickpeas, butter,

garlic, thyme, paprika and cayenne pepper

in a bowl. Scatter over one of the prepared

trays. Spray with oil. Roast, stirring

occasionally, for 40 minutes or until

cauliflower is golden. Reserve ½ cup.

2 Spray onion with oil. Heat a large

heavy-based saucepan over moderate heat.

Add onion and extra garlic; cook and stir for

2 minutes or until soft. Add boiling water,

crumbled stock cubes and cauliflower

mixture. Bring to the boil. Reduce heat;

simmer for 15 minutes or until cauliflower

is tender. Remove from heat. Cool slightly.

Blend until smooth. Place soup in a clean

pan. Cook and stir over low heat for

2 minutes or until heated.

3 Ladle soup into serving bowls. Top with

reserved cauliflower mixture, sour cream,

extra thyme and zest.

HEALTH BITE

Omit the butter

and sour cream, and

use salt-reduced

stock cubes