Creamy leek & bean soup
This healthy, low-fat soup is based on the classic leek and potato, but cannellini beans replace the potatoes – as they contribute to your 5-a-day
Garlicky aubergine steaks with romesco sauce
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Skip to ingredients
- 2 small auberginescut into thick steaks
- 1 tbsp rapeseed oilplus 2 tsp
- 1 tbsp fresh thyme leaves
- 2 large garlic clovesfinely grated
- ½ lemon
- 1 large red pepperdeseeded and sliced
- 2 leekswell washed and thinly sliced
- 2 tbsp flaked almonds
- 1 tbsp tomato purée
- ¼ tsp vegetable bouillonpowder
- 1 tsp apple cider vinegar
- 100g bag rocket
- extra virgin olive oilfor drizzling (optional)
Nutrition: per serving
- kcal357low
- fat20g
- saturates2g
- carbs21g
- sugars17g
- fibre20g
- protein14g
- salt0.3g
Method
step 1
Heat oven to 220C/200C fan/gas 7. Arrange the aubergine slices on a large baking sheet in a single layer. Mix the tablespoon of rapeseed oil with the thyme and garlic, brush over the aubergine and bake for 40-45 mins until the aubergines are tender when tested with a knife.
step 2
Meanwhile, heat the remaining oil in a non-stick pan and fry the pepper and leeks for 5 mins until softened. Add the almonds and cook for 5 mins more. Tip in the tomato purée, 5 tbsp water, the bouillon powder and vinegar and cook briefly to warm the mixture through.
