LOW SALT COOK BOOK

TESTY TOMATO SOUP - COOK BOOKS

Salt-free seasoning

Try this tasty alternative to salt, you’ll be

surprised you won’t even notice the difference COOK BOOKS.

Salt-free seasoning

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.

Method

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

market stall.

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.

Method

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,

if preferred.

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,

if desired.

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.

Preparation time

10 minutes

Cooking time

10 minutes (add 5

minutes to heat soup)

Serves 4

Ingredients

Low Salt Cook Book 500g/1lb ripe tomatoes

10cm/4 inches chopped,

peeled cucumber

3 chopped spring onions

½ a chopped pepper 

(any colour combination

is fine)

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 

to taste

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.

Method

Heat the oil or butter/margarine in a medium-sized

saucepan.

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.

Preparation time

10 minutes

Cooking time

30 minutes

Makes 2 large portions

Ingredients

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