Berrysmith Foundation

Delicious Vegetable Recipes

Rustic Vegetable and Beet Soup
From Delish
Even those that prefer to ‘chew’ their food will love the hearty textures and fresh vegetable flavours of this rustic vegetable and beet soup. Chickpeas are a great way to add extra fibre and make this dish more filling ingredients.

2 tablespoons olive oil 
2 chopped onions 
2 chopped carrots 
1 peeled and chopped kumara
2 minced garlic cloves 
2 chopped zucchini 
3½  cups vegetable stock
1 can chickpeas, drained 
2 tablespoons fresh parsley and dill 
1 can pickled beets, well drained, chopped 
1. Heat olive oil in saucepan over medium heat. Add onions; sauté 5 minutes. Add carrots, sweet potato and garlic. Sauté 3 to 5 minutes, stirring. Add zucchini and vegetable broth; boil
2. Reduce heat and simmer, partially covered, 15 minutes. Add chickpeas; heat through. Stir in parsley and dill, and pickled beets. Serve immediately. 

Mexican Style Lasagne – Serves 4 – Ready in 1hr 20 mins
Adapted from a recipe by Martha Stewart
Children often kick up a fuss about eating their greens – but this tasty Mexican lasagne is a sure-fire way to sneak fresh baby spinach and pinto beans into their diet without any complaints. They’ll probably ask for seconds! 
1 cup  fresh coriander leaves 
4 spring onions, coarsely chopped 
Coarse salt and ground pepper 
1 bag baby spinach 
Nonstick cooking spray 
8 (15-cm/6-inch) corn tortillas 
1 can pinto beans, drained and rinsed 
1 cup  prepared salsa (mild or medium) 
2 cups grated cheese

1. Preheat oven to 220 degrees. In a food processor, combine coriander, spring onions, 1 teaspoon salt, and 1/4 teaspoon pepper with as much spinach as will fit; pulse, adding remaining spinach in batches, until coarsely chopped. 
2. Coat a 20-cm square baking dish with cooking spray. Lay 4 tortillas in bottom of dish (they will overlap slightly). Layer with half of beans, salsa, spinach mixture, and cheese.  Repeat with remaining ingredients, ending with cheese and pressing in gently. 
3. Cover dish with foil; place on a rimmed baking sheet. Bake until bubbling, 25 to 30 minutes.  Remove foil and continue baking until golden, 15 to 20 minutes more. Cool 5 to 10 minutes before serving. 

Asian Vegetable Soup with Noodles 
From Food & Wine 
This warming soup is easy to make and ideal for winter when you’re craving a nourishing treat. It’s also bursting with the healthy properties of garlic, ginger and lemon – a delicious way to help keep winter chills and ills at b

1  tablespoon  cooking oil 
6  spring onions including green tops, chopped 
4  cloves garlic, minced 
2  tsp chopped fresh ginger 
¼ cup soy sauce 
¼ tsp dried red-pepper flakes 
3½ cups water 
3½ cups chicken stock 
4  carrots, cut diagonally into 1/4-inch slices 
3 cups Chinese cabbage, leaves shredded  
¾ tsp salt 
3 cups bok choy, stalks halved lengthwise and cut crosswise into ½ inch pieces, leaves shredded 
Grated zest of 1 lemon 
2  tbsp lemon juice 
125 gm vermicelli 
1½ tsp sesame oil 

1. In a large saucepan, heat the cooking oil over moderately low heat. Add the spring onions, garlic and ginger and cook, stirring occasionally, until fragrant, about 1 minute. Add the soy sauce, red-pepper flakes, water and broth and bring to a boil. 
2. Add the carrots to the broth and simmer for 5 minutes. Stir in the cabbage and salt and simmer for 5 minutes longer. Add the bok choy and lemon zest and simmer until the bok choy starts to soften, about 5 minutes. Stir in the lemon juice.
3. Meanwhile, in a large pot of boiling salted water, cook the vermicelli until just done, about 9 minutes. Drain. Return the noodles to the pot and toss with the sesame oil. Put some noodles in each of four bowls and ladle the soup over the noodles. 

Rustic Vegetable and Beet Soup
Mexican Style Lasagne

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