Late lunch today but it was really tasty. I made Karen Martini’s Spring Minestrone with Rocket and Basil Pesto. I had to modify the pesto quite a bit to reduce the fat. I used 50g basil, 50g rocket, 30g parsley, 30g pine nuts, 10g parmesan, 1 clove garlic, salt flakes, pepper and 2tbsp olive oil and then just a brief spray of olive oil in the pot before adding the veges. My trainer would kill me if I didn’t do this as I’m trying to lose a few kgs before summer. Click the photo for Karen’s recipe.
Kylie Kwong’s Vietnamese-Style Chicken Soup with Pickled Shallots. This was so warming. I loved picking the different herbs and changing the flavour of the soup as I went along. I found a variation of this recipe on the net that included pickled carrots too. Definitely going to try that next time.
Karen Martini’s Chicken and Vegetable Brodo. A great winter soup. I just used a spray of olive oil instead of the 4 tbsp she suggests and also left out the rice to ease up on the carbs, with so many vegetables you really don’t need it.