Risotto Soup

Inspired by ingredients in my fridge and the favourite Italian rice dish, this is a really hearty soup that satisfies the tummy and the soul.

Ingredients:

Low fat cooking spray

1 medium onion, finely chopped

1 large leek, sliced

2 large garlic cloves, crushed with the back of a knife and chopped (this helps to release the flavour)

1 celery stick, sliced

salt and pepper

1 tsp celery salt

juice of 1/2 a lemon

1 bay leaf

1/2 a large courgette, diced

1/2 a head of broccoli cut into small florets

a good sprinkle of nutmeg

8ooml veggie stock

1 cup frozen peas, defrosted

1/2 cup Arborio rice, rinsed well and drained

Handful of fresh parsley and basil, finely chopped

Parmesan ans some basil leaves to serve if desired

To make:

1) Spray some cooking spray into a large pot over a medium-low heat, add onions and cook for 1-2 minutes, stirring until they turn translucent.

2) Add the leek, garlic and celery with salt, pepper, celery salt, bay leaf and lemon juice and cook for another 2 minutes, stirring. Add the broccoli and courgette with the nutmeg, stir together to combine flavours.

3) Add the stock, bring to the boil, then cover and simmer for about 10-15 mins until all the veggies are soft.

4) Put soup in a blender with half of the peas and blend until smooth.

5) Return to the pot, add the rice and bring to the boil. Boil for 10 minutes, stirring constantly to ensure rice doesn't stick. The mix will thicken due to the starch in the rice, so add boiling water, a bit at a time, when it's getting too thick.

6) Turn the heat down, cover and simmer a further 10 minutes, making sure the rice is cooked. Take off the heat and add remaining peas as well as the mixed parsley and basil leaves and stir together. Add more boiling water if it's too thick.

7) Served garnished with basil leaves, black pepper and some parmesan curls for those who eat dairy.

Makes 4 very good sized servings.

Leek and Butterbean Soup

Sainsbury's had 2 for one on leeks this week, so it would have been rude not to get the second bag and this soup is the result. This light soup has the lovely sweet flavour of the leeks and butterbeans and is super healthy. The nutmeg adds a subtle earthy hint - you can add more nutmeg if you wish, but add a little at a time because it is a very strong flavour.

Ingredients:

non stick cooking spray

3 celery sticks, chopped

500g trimmed leeks, chopped

2 large garlic cloves, peeled and roughly crushed with the back of a knife

salt

pepper

1/4 tsp nutmeg

1 bay leaf

1 veggie stock cube

800ml boiling water

1 400g tin butterbeans

To make:

1) Spray cooking spray into a pot over a medium heat. Add celery, leeks and cook for 2 minutes, then add garlic, salt, pepper, nutmeg and bayleaf. Cook covered for about 7 minutes, stirring occasionally until the leeks and celery are soft.

2) Crumble a stock cube over the veggies, and stir to mix together. Then pour water over the top, stir, cover and cook for about 15 minutes, stirring occasionally.

3) Add the tin of beans and cook a further 5 mins.

4) Put the soup in a blender or use a hand held blender, and blend until smooth.

5) Taste and adjust the seasoning if desired, then pour into bowls.

6) Swirl a little soy milk or yoghurt through each bowl, and add a sprig of parsley and freshly ground pepper.

7) Serve with fresh crusty bread rolls (I had a very domestic moment and made poppyseed rolls to accompany).

Leeks have the same health benefits of onions, just in slightly smaller quantities. They are great for winter as they have antibacterial properties and help to fight colds. They also contain vitamins C and E. (Nutritional reference from Complete Vegetarian; Nicola Graimes (ed); 2009).