LOW SALT COOK BOOK
Tasty tomato soup - Low Salt Cook Book
TESTY TOMATO SOUP - COOK BOOKS
Try this tasty alternative to salt, you’ll be
surprised you won’t even notice the difference COOK BOOKS.
The ability to taste can reduce with age and adding
salt to cooked food at the table may become a habit.
FREE COOK BOOKS Too much salt causes the kidneys to overwork and
may raise blood pressure, so this is a tasty replacement
to put in your salt shaker.
Combine the ingredients and mix well.
Spoon into a shaker with large holes or store in a container
and use a teaspoon or a pinch of seasoning at a time.
Tasty tomato soup - COOK BOOKS
This recipe provides a nutritious soup that is cheap and
can be frozen in portions or kept in the fridge for up to
48 hours. It can be served hot or cold, so will warm you
up on a winter’s day or provide a refreshing Gazpacho
(cold, Spanish-style tomato soup) in summertime.
Tasty tomato soup
Buy cut-price, overripe tomatoes, cucumber and peppers
from the supermarket, Free Cookbooks Pdf local fruit and vegetable shop or
Tomatoes are a good source of vitamin C, which supports
immunity, provides anti-oxidants and promotes healthy
cell growth. Tomatoes contain many other vitamins and
minerals, including iron and vitamin A, as well as lycopene,
which supports prostate gland health in men.
Boil a kettle, take a sharp knife and score the tomatoes
across and round. Place them in a large bowl and immerse
them in the boiling water for 10 minutes.
Meanwhile, prepare the other vegetables.
Skin the tomatoes and chop them. Discard the seeds,
Put all the ingredients, apart from the purée and black
pepper, in a clean, large bowl and mix. Either use a hand
blender or a jug liquidiser to blend the ingredients into
a smooth liquid. Add tomato purée to improve the colour,
Divide into 4 portions and store or serve as suggested.
If serving hot, Free Cookbooks Download stir in a pan on a gentle heat for 5 minutes.
If you need to gain weight, you can add cream to the dish.
Add ground black pepper to taste.
Garnish with a cucumber and red pepper slices.
10 minutes (add 5
minutes to heat soup)
Low Salt Cook Book 500g/1lb ripe tomatoes
10cm/4 inches chopped,
3 chopped spring onions
½ a chopped pepper
(any colour combination
2 peeled and chopped
cloves of garlic
(or ½ tsp garlic paste)
1 tsp fresh or dried
mixed herbs, including
thyme and basil
300ml/½ pint cold water
3 tbsp olive oil
1 tbsp white wine or
balsamic vinegar (optional)
Tomato purée to taste
Ground black pepper
Leek and potato soup
This soup is always a favourite,
and is quick and easy to make.
Leek and potato soup - Low Salt Cook Book
Potatoes are cheap and provide the body with vitamin C
and fibre. For this recipe, it is fine to use potatoes that havegone a little soft in the cupboard.
Leeks are a tasty alternative to onions and are cheap to
buy. Low Salt Cook Book They are a good source of B vitamins, which support
the nervous system and the formation of new blood cells.
This recipe makes two generous portions so one can be
saved for the next day if you are cooking for one, or you
could invite a friend for lunch.
Heat the oil or butter/margarine in a medium-sized
FREE COOK BOOKS Add the chopped leeks and stir until the leeks start to wilt.
Add 300ml of stock and stir.
Add the potatoes to the pan and stir until simmering.
Add milk, or the rest of the stock, and a pinch of black
pepper to taste.
Simmer for 20–25 minutes.
Cool slightly and serve with granary bread.
Makes 2 large portions
1 medium leek, washed
and thinly sliced
225g/½lb finely grated
(or chopped) potatoes
300ml/½ pint vegetable
or chicken stock
Low Salt Cook Book 300ml/½ pint milk, whichmakes the soup creamier
(for dairy-free soup, make600ml/1 pint stock)
A splash of olive oil or a
knob of butter/margarine
Pepper to taste
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