Do you love creamy butternut soup? Here is a low-fat alternative.
I started by washing a young butternut clean, where after I cut it in 10 mm thick slices (leaving the peals on but removing the seed) and placing them in a pot. Scrubbed 2-3 young sweet potatoes ander running water, slice similarly and add to the pot. Rinse about 150 grams of leaks, slice and add. Remove the outer skin of four garlic pods, slice in 1 mm slices and add. Add 4 ml of coarse sea salt, about 200 ml water and cook untel tender. Then left to cool down, where after I used my hand-blender to pulp the contents (making sure there are no butternut or sweet potato peel chunks).
I cooked a bag of lentils until tender to use in various dishes.
When time for dinner I took soup bowls; spoon about a third full with the butternut-pulp; added a number of spoons of lentels and finally about a third of fat-free yogurt; mixed the content well and heat in the microwave for 2 minutes. Stirred vigourously and served.
Martie's lekkerbek seal of approval: Interesting! Especially with the lentils (which means yogurt can be an appropriate substitute for cream). However, do not let the final mix stand as the yogurt may curdle.
For brunch I made fishcakes with tinned pilchards, egg, fresh parsley finely chopped, krakley wholeweat flour and a pinch of sea salt. Mixed the ingrediants well and scooped into a non-stick frying pan with just some spray & cook (no oil). I served the fish cakes with toast, lightly buttered.