Free on GreenServes -4Ready In - 33 minutesIngredients300 ml pint vegetable stock750g sweet potatoes peels and cut into bite sized wedges1 onion, peeled, halved and thinly sliced225g fresh baby spinach leaves2 garlic cloves, peeled and thinly sliced1 red chilli, deseeded and thinly sliced1 tbsp medium or hot curry powder4 ripe plum tomatos choppedsalt and freshly ground black pepperMethodPlace the stock in a large saucepan and add the sweet potatoes and onions. Bring to the boil, reduce the heat,...
Basil and tomato pesto pasta
Free on GreenServes 4Ready in - 27 minutesIngredients4 garlic cloves1 tsp finely grated lemon zestjuice of 1 lemon8 tbsp very finely chopped fresh basil200g quark soft cheesesalt and freshly ground black pepper350g dried linguine8 midi vine tomatoes, halvedTo garnishBasil leavesMethodPeel and finely great the garlic to a pulp and place in a food processor with the lemon zest, lemon juice, chopped basil and Quark cheese. Season well and blend until smooth.Cook the linguine according to the packet...
Minted Green Pea and Basil Soup
Free on GreenServes - 4Ready in - 40 minutesIngredients:3 large shallots, finely chopped1 garlic clove, peeled and finely chopped4 tbsp chopped basil leaves4 tbsp chopped mint leaves900ml 1 1/2 pints chicken stock made from bovril500g frozen or fresh peassalt and freshly ground black pepperTo Servevery low fat natural yogurtTo Garnishmint and basil leavesMethodPut the shallots in a medium saucepan with the garlic and chopped basil and mint leaves. Pour over the stock, bring to the boil, cover,...
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