Soups

Broccoli, Spinach & Potato Soup

63
6
Olive oil spray -
brown onion, finely chopped - 1
garlic cloves, crushed - 2
salt-reduced vegetable stock - 1L (4 cups)
potatoes, peeled, coarsely chopped - 400g
broccoli, cut into florets - 450g
baby spinach leaves - 75g
fresh basil leaves - 1/2 cup
light sour cream - 90g (1/3 cup)
bought basil pesto - 1 tablespoon
Fresh basil sprigs - to serve
Crusty bread slices - to serve
Heat a saucepan over medium heat. Spray with oil. Add onion and stir for 5 minutes or until soft. Add garlic and stir for 1 minute or until aromatic. Add stock and potato. Bring to boil. Cover. Reduce heat to low. Simmer for 5 minutes. Add broccoli and simmer for 6-7 minutes or until vegetables are tender. Add spinach. Simmer for 1 minute or until just wilted. Set aside to cool. Add basil leaves. Blend one-third of mixture in a blender until smooth. Transfer to a clean saucepan. Repeat twice with remaining mixture. Cook soup over medium heat for 2 minutes or until heated through. Combine sour cream and pesto in a bowl. Divide soup among bowls. Top with pesto cream and basil sprigs. Serve with bread.
Nutritions

Calories
29

Sodium
780mg
32% DV

Fat
6g
9% DV

Protein
2g
4% DV

Carbs
2g
0% DV

Fiber
1g
6% DV

Crispy Zucchini Bites

265

Lately, we´ve been making a ton of potato recipes here Spain on a fork. Today, we´re going to change things up. I present to you Crispy Zucchini Bites. These Zucchini bites are loaded with flavors, easy to make and done in just 20 minutes.

4
  1. Cut one zucchini into rounds that are between a 1/4 inch (.635 cm) to 1/8 of an inch (.3175 cm) thick, place them all in a single layer and season them with sea salt & black pepper
  2. Add...
    See the full directions on my site

Homemade Multigrain Bread

184

The combination of all-purpose flour and whole wheat flour make for a soft, delicious multigrain bread perfect for sandwiches. Once you start making your own bread at home, you may never go to the grocery store bread aisle again. This is a delicious sandwich bread that the whole family will enjoy. Soft like white bread, but with the added benefits of whole wheat flour. Allow your baked loaves to cool before slicing. You can store the extra loaf tightly wrapped in the refrigerator for up to a week, or in the freezer for up to 2 months.

2 cups milk
1 cup old fashioned oats
2/3 cup brown sugar
5 tablespoons butter
2 teaspoons salt
2 tablespoons active dry yeast
2 eggs
1/2 cup wheat germ
3 cups whole wheat flour
3 cups all purpose flour
extra butter
1 tablespoons oats
20
  • Heat milk in microwave until just boiling. Pour into free standing mixer bowl (or into large bowl to mix and knead by hand).

Nutritions

Calories
242

Sodium
255mg
10% DV

Fat
4g
7% DV

Protein
8g
16% DV

Carbs
43g
14% DV

Fiber
4g
18% DV
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