">
Vegetable-recipes

Spring Vegetable Soup Recipe

Soups aren’t only reserved for winter – you can now create this light vegetable soup which is perfect alternative to a carb-loaded meal.

Garnish with lemon for a super-sweet flavour, and enjoy with a side of toasted bread for extra texture.

RELATED: Easy Pumpkin Soup Recipe

Serves 4

Ingredients

2 tablespoons olive oil

1 onion

2 cloves garlic

2 potatoes

100g asparagus

100g cabbage

100g fresh peas

2 cups vegetable stock

2 tablespoons creme fraiche

Method

  1. Heat the oil, then fry the onion until glossy. Add the garlic and vegetables, then cook until golden brown.
  2. Pour the vegetable stock and bring the entire mixture to a boil. Simmer, and pour in the creme fraiche. Season with salt and pepper, and serve with a side of warm toast.

Image via Taste

Tomato, Eggplant and Zucchini Gratin Recipe

Gratins are fabulous any time of the year because they can be made with almost any ingredient, and are ready in less than 30 minutes.

Our recipe takes inspiration from a classic French dish mainly revolving around eggplant, tomato, and of course zucchini. The result is a creamy main meal with a slight crunch around the corners, and packed with colour and taste.

RELATED: Classic Nicoise Salad

Ingredients

1/4 cup extra virgin olive oil

1 medium eggplant

1.5 tablespoon Herbes de Provence

Salt and freshly ground pepper

2 medium zucchinis

2 ripe tomatoes

1/2 cup freshly ground breadcrumbs

1/2 cup grated Parmesan cheese

Method

  1. Preheat the oven to 400ºF (200ºC), and sprinkle some olive oil over a pan lined with baking paper.
  2. Slice the eggplant into diagonals and lay each slice over the tray. Brush with oil, and sprinkle lightly with salt and Herbes de Provence.
  3. Bake for 10-15 minutes or until the eggplant is soft in the centre. Take them out to cool.
  4. Slice the zucchini and tomatoes, and spread them out evenly over the eggplant. Seeason with salt and freshly ground pepper.
  5. Arrange each slice so that the previous row is still visible, this will allow them to cook evenly.
  6. Sprinkle with Parmesan cheese, breadcrumbs, olive oil, and grated cheese before cooking in the over for 30-40 minutes. Remove only until the top is golden or the centre is nice and soft.

Image and Recipe via Food Beest, Blogher

Meat-Free Mondays: Vegetable Fritters

These delicious vegetable fritters are a great vegetarian recipe the whole family will love, and an easy way to use up leftover vegetables. Serve with tzatziki and salad on the side.

Ingredients
1 zucchini
1 x220g can sweetcorn kernels, drained
1 small carrot
1 small Spanish onion
¼ cup self-raising flour
½ tsp ground cumin
¼ tsp cinnamon
3 eggs, separated
Olive oil cooking spray
Tzatziki to serve
Cherry tomatoes and salad greens to serve

Method
1. Preheat oven to 150c. Grate zucchini, carrot and onion and place in a large bowl along with the drained corn. Add flour cumin and cinnamon.

2. Stir egg yolks through and season to taste with freshly ground black pepper. Whisk egg whites to firm peaks and gently fold through fritter mixture. Spray a large frying pan with olive oil and heat over medium heat.

3. Place 2 tablespoonfuls of mixture into pan and cook for 2 minutes each side or until golden. Remove from pan and keep warm in oven. Repeat with remaining mix.

4. Serve immediately with tzatziki, cherry tomatoes and mixed green leaves on the side.

What’s your favourite way to use up leftover vegetables?