Brown rice tabbouleh with eggs & parsley
Pack up this tasty rice salad for a healthy vegetarian lunch. It's full of fibre, folate and vitamin C and is topped with protein-rich boiled eggs
Mushroom & potato soup
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 1 tbsp rapeseed oil
- 2 large onionshalved and thinly sliced
- 20g dried porcinimushrooms
- 3 tsp vegetable bouillon powder
- 300g chestnut mushroomschopped
- 3 garlic clovesfinely grated
- 300g potatofinely diced
- 2 tsp fresh thyme
- 4 carrotsfinely diced
- 2 tbsp chopped parsley
- 8 tbsp bio yogurt
- 55g walnut pieces
Nutrition: per serving
- kcal315low
- fat15glow
- saturates2g
- carbs33g
- sugars17g
- fibre9g
- protein12g
- salt0.3g
Method
step 1
Heat the oil in a large pan. Tip in the onions and fry for 10 mins until golden. Meanwhile, pour 1.2 litres boiling water over the dried mushrooms and stir in the bouillon.
step 2
Add the fresh mushrooms and garlic to the pan with the potatoes, thyme and carrots, and continue to fry until the mushrooms soften and start to brown.
step 3
Pour in the dried mushrooms and stock, cover the pan and leave to simmer for 20 mins. Stir in the parsley and plenty of pepper. Ladle into bowls and serve each portion topped with 2 tbsp yogurt and a quarter of the walnuts. The rest can be chilled and reheated the next day.
