Homemade rye bread
This rye bread recipe is lower in gluten than the average white loaf. It uses white or wholemeal flour to give a light texture but you can experiment with ratios
Pea & mint soup with crispy prosciutto strips
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Skip to ingredients
- 2 leekswell washed and thinly sliced
- 200g potato(unpeeled), scrubbed and grated
- 500ml chicken or vegetable stockgluten-free
- 200g frozen pea
- 150g pot 0% bio yogurt
- 2 tbsp chopped mint
- 2 slices prosciuttoall excess fat removed
Nutrition: per serving
- kcal276low
- fat5glow
- saturates2g
- carbs38g
- sugars14g
- fibre14ghigh
- protein20ghigh
- salt1.9g
Method
step 1
Put the leeks, potato and stock in a pan and bring to the boil. Cover and simmer for 8 mins.
step 2
Tip in the peas, cover and cook for 5 mins more. Take off the heat and blitz with a hand blender (or in a food processor) until smooth, then stir in the yogurt and mint.
step 3
Meanwhile, lay the slices of prosciutto in a large non-stick frying pan in a single layer and heat until crisp. Allow to cool a little, then tear into strips, ready to sprinkle over the soup with some ground black pepper. Will keep in the fridge for 2 days.
