Oatflakes And Courgette Soup Food

TUSCAN VEGETABLE SOUP

Steps:

• In a small bowl mash half of the beans with a masher or the back of a spoon, and set aside.
• Heat the oil in a large soup pot over medium-high heat. Add the onion, carrots, celery, zucchini, garlic, thyme, sage, 1/2 teaspoon of salt and 1/4 teaspoon of pepper, and cook stirring occasionally until the vegetables are tender, about 5 minutes.
• Add the broth and tomatoes with the juice and bring to a boil. Add the mashed and whole beans and the spinach leaves and cook until the spinach is wilted, about 3 minutes more.
• Serve topped with Parmesan, if desired.

RATATOUILLE SOUP

Steps:

• Heat the olive oil in a large pot over medium-high heat. Add the onion and garlic and cook until soft, about 3 minutes. Add 1 to 2 teaspoons herbes de Provence and 1 teaspoon salt. Add the eggplant, zucchini and bell pepper and cook, stirring, 5 minutes. Add the tomatoes and their juices, the broth and half of the basil. Bring to a boil, then reduce the heat and simmer 20 minutes.
• Preheat the broiler. Brush the bread with olive oil; sprinkle with the remaining 2 teaspoons herbes de Provence and salt to taste. Broil until lightly toasted. Top with the cheese, then broil until melted.
• Puree about half of the soup in a blender, then return to the pot. Season with salt and pepper. Ladle the soup into bowls and top with the cheese toasts and the remaining basil.

OATCAKES

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Line a heavy baking sheet with parchment paper.
• Mix oats, whole wheat flour, sugar, salt, and baking soda together in a bowl. Rub in butter with your fingers until mixture is chunky. Pour in enough water to form a thick dough.
• Spread a thin layer of oats and whole wheat flour on a flat work surface. Turn out dough and pat to an even thickness. Cut into circles using the rim of a drinking glass. Transfer to the prepared baking sheet.
• Bake in the preheated oven until golden brown, 20 to 30 minutes.

CREAM OF SPINACH AND COURGETTE SOUP

Steps:

• Sauté the onion and courgette in the butter until the onion is transparent.
• Add potato, spinach, parsley and stock.
• Bring to boil, cover and simmer for 20 minutes.
• Liquidize and stir in cream, reheat if needed.

OATFLAKES AND COURGETTE SOUP

Steps:

• In a soup pot sauté oatflakes in hot oil and butter, stirring constantly, for 2-3 minutes.
• Mix in grated zucchini and water; bring to the boil, then lower the flame and cook for 5 minutes until zucchini is tender.
• Stir in sour cream and with a stick blender puree the soup to desired consistency. Season with salt and pepper, and sprinkle with chopped dill or parsley.

COURGETTE, POTATO & CHEDDAR SOUP

Steps:

• Put the potatoes in a large pan with just enough water to cover them and crumble in the stock cubes. Bring to the boil, then cover and cook for 5 mins. Add the courgettes, put the lid back on and cook for 5 mins more. Throw in the spring onions, cover and cook for a final 5 mins.
• Take off the heat, then stir in the cheese and season with the nutmeg, salt and pepper. Whizz to a thick soup, adding more hot water until you get the consistency you like. Serve scattered with extra grated cheddar, spring onions and nutmeg or pepper. Or cool and freeze in freezer bags or containers with good lids for up to 3 months.

COURGETTE, LEEK & GOAT'S CHEESE SOUP

Steps:

• Heat the oil in a large pan and fry the leeks for a few mins to soften. Add the courgettes, then cover the pan and cook for 5 mins more. Pour in the stock, cover and cook for about 7 mins.
• Add the spinach, then cover the pan and cook for 5 mins so that it wilts. Take off the heat and blitz until really smooth with a hand blender. Add the goat's cheese and basil, then blitz again.
• If you're making this recipe as part of our two-person Summer Healthy Diet Plan, spoon half the soup into two bowls or large flasks, then cool and chill the remainder for another day. Reheat in a pan or microwave to serve. If serving in bowls, scatter with some extra basil leaves and the seeds, and eat with the rye bread.

SUMMER COURGETTE SOUP WITH A HINT OF SPICE!

Steps:

• Prepare the ingredients by washing and roughly chopping the courgettes into small chunks, chopping the onion and crushing the garlic.
• Over a medium heat, melt the butter in a suitable saucepan.
• Add garlic and onion and fry until soft.
• Add courgettes and 'sweat' them until they start to go soft. Add chilli flakes.
• Meanwhile, boil the kettle with just over a pint of water. Make up vegetable stock.
• Add to saucepan and cook courgettes over a medium heat for around 10-15mins until they are soft. Season to taste and add extra chilli if needed.
• Use a blender to liquify.
• Serve! Lovely with fresh bread or rice cakes.

COURGETTE SOUP WITH BASIL

Steps:

• Heat oil and half the butter in a large saucepan. Fry onion over a low heat until golden. Add courgettes and continue to cook over a low heat for another 10 minutes.
• Add potatoes and cook for another 3 - 4 minutes Add the stock, cover and simmer for 40 minutes.
• Remove from heat and process until smooth.
• Beat together the basil, eggs, butter and cheese. Drizzle the soup in and season well.
• Return to the heat and heat through.
• Serve sprinkled with extra parmesan if desired.

RUTABAGAS

Steps:

• Carefully peel wax and skin from rutabagas.
• Slice into 1/2 inch rounds.
• Place stack of rounds on board and dice into 1/2 inch cubes.
• Bring water, rutabagas, and salt to a boil.
• Simmer gently 45 minutes to one hour.
• Drain and serve in warmed covered dish.

COURGETTE & TOMATO SOUP

Steps:

• Melt the butter in a large pan, add the onions and courgettes, and cook for 5 mins on a medium heat, stirring occasionally.
• Add the tomatoes and flour. Cook for a couple of mins, stirring around to stop the flour from becoming lumpy. Add the turmeric and stock, cover and simmer for 30 mins.
• Purée with a stick blender, then sieve if you want a really smooth texture. Serve hot with crusty bread, if you like, or chill, then freeze for up to 2 months.

COURGETTE SOUP

Steps:

• In a large pan fry the onion and the garlic with the olive oil.
• Add the remaining vegetables and let it cook for a little bit more stirring and mixing the flavours.
• Add the water (preferably hot) and the parsley.
• Season with salt and let it boil for half an hour.
• Blend the soup until creamy (I use a hand blender for soups).
• Optional: add chopped runner beans and boil the soup for another 15 minutes.
• Serve straight (healthy option) or add grated cheese to impress. Black pepper also goes well.

ZUCCHINI/ COURGETTE SOUP (GOOD FOR WEIGHT WATCHERS)

Steps:

• Put the potatoes and onions into a large saucepan with the chicken broth and chicken stock cube. Bring to a boil and simmer for 3 minutes.
• Add the zucchini, garlic and Cavenders seasoning and simmer, covered, for 30 minutes.
• Add the cream cheese and salt and pepper if using.
• Blend in a food processor or with a handheld blender until smooth, reheat if necessary, and serve!