|Energy (Kcal) 240||12%|
|Saturated Fat 0.7g||2.3%|
|Total Sugars 4.1g|
Potatoes are a healthy and hearty addition to any soup. The potatoes in this soup combine with seasonal veg and tinned kidney beans to provide satisfying suppers or office lunch favourites.
Heat the oil in a large saucepan and gently fry the garlic, carrot, celery and potatoes for 3-4 minutes.
Add the remaining ingredients and bring to the boil.
Simmer for 10-15 minutes or until the potatoes are tender. Season to taste and sprinkle with the parsley to serve.
600g smooth potatoes such as Desiree, peeled and diced
1 tbsp olive oil
2 cloves garlic, crushed
1 carrot, diced
1 stick celery, sliced
400g tin mixed beans, drained and rinsed
1½ tsp dried mixed herbs
1 vegetable stock cube
2 tsp tomato purée
Salt and pepper
2 tbsp freshly chopped parsley
Korean Kimchi potato slaw on sourdough toast, topped with a fried egg
Enjoy a taste of Korea with this healthy Kimchi potato slaw. Paired with toasted sourdough and a runny fried egg, this dish is perfect for any occasion!
"This is pure joy, a springtime carnival on a plate. The roast King Edwards crunchy exteriors give this dish substance and their flesh a sweetness that marries well with the basil and sunblush tomatoes."
A simple, tasty, healthy salad with an Oriental influence.
This campaign was originally produced in the framework of a programme co-financed by the European Union