Roast haddock supper

  • Roast haddock supper

    Recipe of the day

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Carrot and coriander soup

Goodtoknow TV

Free & easy recipe video: Watch new how-to recipe videos with goodtoknow and Woman’s Weekly see all videos >

This classic soup makes a delicious healthy lunch for you and the family. It’s cheap and at just 102 calories a bowl, it’s a winner all round!

  • Serves: 4

  • Prep time: 10 mins

  • Cooking time: 25 mins

  • Total time: 35 mins

  • Skill level: Easy peasy

  • Costs: Cheap as chips

  • 5 a day1
  • Child friendly
  • Freezable
  • Make in advance

That’s goodtoknow

Top tip: Garnish with a swirl of single cream (or soya cream for a dairy-free soup).

Ingredients

  • 1tbsp (15ml) vegetable oil
  • 1 onion, chopped
  • 450g (1lb) carrots, washed and sliced
  • 1 clove garlic, crushed
  • 1tsp ground coriander
  • 1.2 ltr (2pts) vegetable stock
  • 3tbsp chopped fresh coriander
  • Squeeze of lemon juice
  • Freshly grated nutmeg to taste
  • Salt and freshly ground black pepper

Method

  1. Heat the oil in a large pan, add the onions, carrots and garlic, sauté for 4 mins, until they are beginning to soften but not colour. Stir in the ground coriander and plenty of seasoning and cook for 1 min.
  2. Add the stock and bring to the boil, cover and simmer for 20 mins or until the carrots are really tender. Stir in the fresh coriander.
  3. Whizz the soup with a stick blender or transfer to a food processor. Add the lemon juice and nutmeg to taste and adjust the seasoning as necessary. Reheat until just hot, but not boiling, and serve.

www.britishcarrots.co.uk

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Nutritional information per portion

  • Calories 102(kcal)
  • Fat 4.0g
  • Saturates 0.4g
  • Sugars 12.6g
  • Salt 0.8g

This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

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Which day of the week do you do the bulk of your food shopping on?

  • Monday 6%
  • Tuesday 5%
  • Wednesday 5%
  • Thursday 12%
  • Friday 16%
  • Saturday 16%
  • Sunday 6%
  • Different days every week 18%
  • In small bits all through the week 16%

Thanks, your vote has been counted!

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Santa Fe Turkey Stuffed Peppers

Santa Fe inspired stuffed bell peppers loaded with a zesty filling of ground turkey, corn, black beans, hot peppers and tomatoes, topped with melted cheese and scallions.

These were sooo good I heavily debated saving this recipe for the cookbook! They have just the right amount of kick, but you can certainly turn the heat up a bit more if you like.

High in protein and fiber, one serving filled me up with a side of sliced avocado and a little sour cream on top, but if you want more carbs, a side of cilantro lime rice[1] would be perfect!

Santa Fe Turkey Stuffed Peppers
gordon-ramsay-recipe.com
Servings: 6 • Serving Size: 1/2 pepper • Old Points: 3 pts • Points+: 4 pts
Calories: 160 • Fat: 3 g • Carbs: 19 g Fiber: 4 g • Protein: 15.5 g • Sugar: 1 g
Sodium: 119 (without salt) 

Ingredients:

For the filling:

  • 1/2 lb 99% lean ground turkey
  • 3/4 cups canned black beans, rinsed and drained
  • 3/4 cups frozen corn
  • 1 hot pickled serrano pepper, chopped (or jalepeño) more to taste
  • 1 large diced tomato
  • 1 cloves garlic, minced
  • 3 tbsp chopped onion
  • 2 tbsp chopped cilantro, plus more for garnish
  • 1 tsp cumin
  • kosher salt to taste

For the peppers:

  • 3 red bell peppers, cut in half lengthwise
  • 1/3 cup reduced sodium, fat free chicken broth
  • 9 tbsp shredded reduced-fat Sargento Monterey Jack cheese
  • 1 tbsp chopped scallions, for garnish

Directions:

In a large skillet brown the turkey and season with salt. When the turkey is browned, add onion, garlic, black beans, cilantro, serrano pepper, diced tomatoes, and cumin. Mix well and simmer on low, covered for 20 minutes. Remove lid, add corn and simmer an additional 5 minutes or until all the liquid reduces.

Preheat oven to 350°. Cut peppers in half lengthwise, removing seeds and stem.  

Place peppers, cut side up in an oven-proof dish. Fill each pepper with 1/2 cup turkey mixture. Pour about 1/3 cup water or chicken broth on the bottom of the dish. Cover tight with foil. Bake 45-50 minutes, or until the peppers become soft.  

Remove foil, top each with 1 1/2 tbsp of cheese and bake uncovered an additional 5 minutes.  Top with scallions and serve with reduced-fat sour cream if desired (optional).

Makes 6 servings.

References

  1. ^ cilantro lime rice (www.gordon-ramsay-recipe.com)

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