By Stacey Clare | Health writer
Published 2 December 2024
10m
3h
8
12
Packed with lentils, spice and all things nice, this spicy pumpkin dahl is a vegetarian must-have and a great way to keep warm this winter.
Barbecue season is here, and if you’re keen to try a new healthy marinade, look no further.
Feeling festive, or just looking for a new signature stuffing? This modern take on a classic roast chicken is juicy, tender and packed with flavour.
Looking for a way to get some extra veggies into your diet? Try our recipe for a healthier bolognaise with zucchini noodles, carrot and celery.
Step 1:
Chop the celery, leek, carrots, garlic and onion, and pop them in a large stock pot with the chicken, bay leaves, thyme and pepper.
Step 2:
Add a generous amount of water to the pan so the veggies and chicken are covered (8 to 12 cups should do it).
Step 3:
Bring the water to the boil then turn the heat down to a simmer for 2 to 3 hours. You can skim the ‘foam’ off the top a few times while it cooks.
Step 4:
Whilst the soup is cooking, make the zucchini noodles using a spiralizer or vegetable peeler. Shred the kale leaves then place to the side.
Step 5:
To finish the soup, strain the vegetables and chicken through a colander, collecting the stock. Then add the stock back into the pot to continue simmering.
Step 6:
Meanwhile, pull the meat off the chicken bones, chop the vegetables a little smaller, if you like, then pop everything including the kale and zucchini noodles back in the stock pot.
Step 7:
Bring the soup back up to the boil, season with pepper and chilli flakes and enjoy.
