Diabetic Living Australia – March-April 2019

Homemade gingerade

Creamy zucchini, potato,

thyme & garlic soup

HOMEMADE
GINGERADE
PREP TIME: 10 MINS
SERVES 8 (AS A DRINK)

400ml fresh lemon juice
5cm piece ginger, peeled,
finely grated
Small mint leaves, to serve
Ice cubes, to serve
2 x 1.25L bottle chilled
diet lemonade

1 Combine lemon juice and
ginger in a small jar. Seal and put
in the fridge until ready to use.
2 Put mint leaves and ice cubes
in serving glasses. Pour the
lemonade into a large jug and
stir in the lemon ginger mixture.
3 Pour the lemon ginger mixture
into glasses and serve.

CREAMY ZUCCHINI,
POTATO, THYME
& GARLIC SOUP
PREP TIME: 15 MINS (+ COOLING)
COOK TIME: 30 MINS
SERVES 8 (AS A STARTER)

2 tsp extra virgin olive oil
1 brown onion, finely chopped
4 cloves garlic, finely chopped
or crushed
800g zucchini, chopped
500g Spud Lite potatoes,
peeled, finely chopped
1 /3 bunch thyme, plus extra
thyme leaves, to serve (optional)

2 tsp salt-reduced Massel

Vegetable Stock powder

1.25L (5 cups) boiling water

125ml (1/2 cup) light

thickened cream

Freshly ground black pepper

1 Heat oil in a large saucepan

over medium heat. Add onion

and garlic. Cook, stirring often,

for 6-7 minutes or until the

onion starts to soften.

2 Add zucchini, potato, thyme and

combined stock powder and water

to pan. Cover and bring to simmer

over medium-high heat. Reduce

heat to medium and cook, partially

covered, for 15 minutes or until

potatoes are just tender. Remove

pan from heat and set aside for 15

minutes to cool slightly. Remove

thyme stalks from pan and discard.

3 Add soup (in batches if

necessary) to a blender or food

processor. Cover and blend until

smooth. Rinse out pan. Return

soup to pan over low heat and

cook, stirring, until heated through.

Divide between

serving bowls.

Drizzle with

cream over top

of soup and then

garnish with

extra thyme

leaves, if desired,

and sprinkle with

black pepper. 

Serve. ➤

From

drinks to

dessert,

this menu

is proof

that you

can dine

in style on

a budget

crowd pleaser

diabetic living MARCH/APRIL 2019 55