Ultra Quick, Healthy and Delicous Dinner Ideas

Less than 10 minutes to prepare this super healthy dish

MOST POPULAR

It's week one in January and we are already over hearing the word detox and watching people swap meals for juice. But it's still week one in January and we want to feel healthy for 2016 so this recipe is ideal. Apparently soups are the new juices anyway. 

When you have minimal time in the evening to slave over the stove but need something nourishing to help ward off the threat of a cold, turn to this soup. Anna Barnett of Anna Barnett Cooks  has shared one of her fail-safe super quick recipes so you can dine happy and feel good for it. 

ADVERTISEMENT - CONTINUE READING BELOW

Broad Bean & Pea Soup with Black Bread Croutons, Mozzarella & Anchovy

Preparation Time – 5-10 minutes

Cooking Time – 10 minutes

Feeds – 4-6

no-resize

Ingredients 

You can skip the anchovy for a vegetarian-friendly version.

1 Small white onion – Finely diced

2 Cloves of garlic – Crushed and roughly chopped

Small glug of rapeseed oil

600g Frozen broad beans

500g Frozen peas

2.5 Pints of vegetable or chicken stock

MOST POPULAR

Generous pinch of salt

Generous sprinkle of white and black pepper

For the Extras

2 Slices of chia seed black bread (or whatever black bread you can find) - Broken & crumbled then placed on a baking tray and roasted

1 bunch of spring onions, ends removed and roasted

1 Corn on the cob - Kernels removed and toasted

1 Ball of Buffalo Mozzarella – Roughly torn into bite sized pieces

4 Mint leaves – Finely sliced

6 Anchovies (Optional) – Each sliced into three

Method

Add the onion and garlic to a large saucepan with a small glug of rapeseed oil, allow to sweat over a low heat for several minutes. Next add in the peas and broad beans plus the vegetable or chicken stock and increase the heat.

Cook for 5 minutes then take off the heat allow to cool for a minute or two, then transfer in batches to the blender.

Next blitz until smooth then place back in a pan over a medium heat. Taste for seasoning adding salt if necessary plus a generous amount of white pepper.

For the extras, break up the black bread and place on a roasting tray. Add the spring onions (to the same roasting tray) with a small glug of rapeseed oil and a sprinkle of salt roasting for 10-15 minutes on 190 degrees Celsius or until the black bread is crunchy and the spring onions are golden and soft.

For the crispy corn: add to a small frying pan with a dash of rapeseed oil, a small sprinkle of salt and allow to turn golden over a medium to high heat.

Slice up the anchovies, tear up the mozzarella and you’re good to go.

Read Next: