recipes_Australia_Issue_130_May_2017

58 recipes+ MAY 2017

Mushroom

& Leek Soup

SERVES 4 PREP 20 minutes
COOK 20 minutes NUTRITION 1776kJ;
9g fat (3g sat); 15g protein; 29g carbohydrate;
7g fibre a serve

30g reduced-fat margarine
750g button mushrooms, sliced
1 leek, pale section only, sliced
2 cloves garlic, crushed
2 x 400g cans brown lentils, rinsed
1.25 litres (5 cups) boiling water
3 large vegetable stock cubes
2 all-rounder potatoes (such as desiree),
chopped
½ cup reduced-fat cream
2 tablespoons snipped chives
Char-grilled baguette (French stick),
to serve

1 Preheat oven to 220ºC/200ºC fan-forced.
Line an oven tray with baking paper. Melt
margarine in a large heavy-based saucepan
over moderate heat. Add mushroom; cook
and stir for 4 minutes or until tender.
Reserve ½ cup mushroom. Add leek and
garlic to pan; cook and stir for 3 minutes
or until leek is soft.

2 Add lentils, boiling water, crumbled stock
cubes and potato to pan. Bring to the boil.
Reduce heat; simmer, for 10 minutes or until
potato is tender. Remove from heat. Cool
slightly. Blend until smooth. Place soup in
a clean pan. Add cream; cook and stir over
low heat for 2 minutes or until heated.

3 Top soup with reserved mushroom and
chives. Serve with bread.

Corn Soup with Egg

White Ribbons

SERVES 4 PREP 10 minutes

COOK 15 minutes NUTRITION 1989kJ;

9g fat (4g sat); 15g protein; 45g carbohydrate;

12g fibre a serve COST $3.40 a serve

2 green onions, cut into thin strips

2 teaspoons vegetable or peanut oil

1 onion, halved, thinly sliced

4cm piece fresh ginger, grated

2 cloves garlic, crushed

1.5 litres (6 cups) boiling water,

plus 2 tablespoons extra

2 large vegetable stock cubes

2 x 420g cans creamed corn

1½ cups frozen corn kernels

1 tablespoon cornflour

4 egg whites, lightly whisked

150g firm tofu, drained, finely chopped

1 Place green onion in a bowl of iced water.

Chill until required (onion will curl). Drain.

2 Heat oil in a large heavy-based saucepan

over moderately-high heat. Cook and stir

onion for 2 minutes or until soft. Add ginger

and garlic; cook and stir for 1 minute or until

fragrant. Add boiling water, crumbled stock

cubes and creamed corn. Bring to the boil.

Reduce heat; simmer, for 5 minutes or until

heated and combined. Add frozen corn;

simmer for 2 minutes or until corn is tender.

3 Combine cornflour and extra water

to form a paste. Gradually stir cornflour

mixture into soup; cook and stir for

3 minutes or until soup thickens. Reduce

heat. Gradually whisk egg white into soup,

in a thin, steady stream. Cook for 1 minute

or until egg ribbons set. Add tofu. Serve

soup topped with onion curls.

BUDGET

WINNER

$3.25

A SERVE