Low Salt Carrot and Coriander Soup

Another recipe for leftovers. I made this with some carrots which were looking a bit tired in the bottom of the fridge, and some droopy coriander left over from a curry I made last week. Use olive oil/yoghurt instead of butter/cream to make it a bit healthier.

I made some croutons to go with this with some stale bread (it goes off quickly with no salt in it) by cutting it into cubes, drizzling in olive oil and putting it in a hot oven for 8 minutes (turn halfway through, and season with black pepper at the end).

Serves 2

Ingredients
25g unsalted butter
4 carrots, peeled and diced
400ml low sodium chicken stock (from a stock cube, or ideally home made)
1 large handful fresh coriander, roughly chopped
Red chilli to taste (I used about 1tsp from one of those jars of pre-prepared stuff)
110ml double cream
black pepper

Method
1. Sauté the carrot for 5-6 minutes in the butter to soften.
2. Slowly add the stock and bring to the boil. Reduce the heat and simmer gently for 10-12 minutes.
3. Add the coriander, chilli and cream and season to taste.
4. Blend the soup with a hand blender until smooth.
5. Return the soup to the saucepan and over a low heat stir to heat through.
6. Season and serve

Low Salt Corn Chowder

We've just been given a kitchen bin from the Council for recycling kitchen scraps, and I have been shocked at the amount of food we throw away, so I'm trying to get into the habit of using up odds and ends instead of throwing them away. I had almost a whole tin of sweetcorn left over from doing something for the kids today, so quickly knocked up one portion of this soup with it and put it in the freezer. The spices mean you don't notice the lack of salt. It's adapted from a Lesley Waters recipe - for a healthier version you can use olive oil and yoghurt instead of butter and cream.

Serves 2

Ingredients
Half an onion, chopped
2 garlic cloves, peeled and chopped
25g butter
12 baby sweetcorn, chopped, or 2 small tins of sweetcorn, rinsed of salt
4 cherry tomatoes, halved
300ml low sodium vegetable stock
Half a baking-sized potato, diced
Splash white wine
1 tsp cumin
Seeds from 2 cardamom pods
1 tsp turmeric
150ml cream

Method
1. In a large saucepan sauté the onion and garlic in the butter (adding the garlic for the last minute only)
2. Add the corn and potato and cook for 1 minute
3. Add the spices and stir
4. Add the wine and stock and cook for 5 minutes
5. Add the cream and cook for a further 5 minutes, adding the tomatoes
6. Whizz up with a hand blender, leaving plenty of chunks
7. Season to taste with black pepper

Beetroot Lowers Blood Pressure, Apparently

Beetroots
Originally uploaded by Anushruti RK

Recent research suggests that beetroot may lower blood pressure.

"HeartBeet", a new, palatable beetroot juice (it has apple juice added to it) has now come onto the market and is available from Holland & Barrett.

Mushroom Kebabs

Our first box turned up from Abel and Cole today, together with some extra mushrooms which I ordered. I forgot these were coming, and already have mushrooms in the fridge, so it's mushrooms with everything for a few days! We're starting with mushroom kebabs, as a side dish to go with dinner. I expect my eldest will want a couple of these for tea too, on their own with a chunk of bread. They would also make a great lunch.

Makes 8 kebabs

3 tbsp olive oil
1 tbsp balsamic vinegar
3 cloves garlic, finely chopped
Lots of mushrooms - about the same as you would get in 2 supermarket-sized packs.

Mix oil, vinegar and garlic together in a large bowl. Cut any very large mushrooms into halves or quarters. Add mushrooms to marinade and stir so they are evenly coated. Leave to marinate for at least two hours. Thread mushrooms onto skewers. Cook on a barbecue or under the grill for about five minutes, turning regularly, and brushing with any remaining marinade.