Ingredients:

• 3 tablespoons olive oil
• 2 onions, chopped
• 2 tablespoons fresh ginger, grated
• 2 cloves garlic, minced
• 1.5 litres salt reduced vegetable stock
• 2 kg carrots, peeled and chopped
• 4 tablespoons fresh mint, chopped
• Reduced fat yoghurt or sour cream to serve

Method:

1. Heat oil in a large heavy-based saucepan. Sauté onion, ginger, garlic and carrot over medium heat for 5-10 minutes, or until the onion has softened
2. Add stock, bring to the boil, then reduce the heat and simmer for 10-15 minutes, or until the carrot is tender
3. Process the soup in batches in a blender or food processor until smooth (or blend in the pot using a hand held blender to save on washing!).
4. Return to the saucepan and add a little more stock or water to thin the soup to your preferred consistency
5. Stir through mint, reheat and serve

Ingredients:

• 3 tablespoons margarine
• 1 brown onion, finely diced
• 2 cloves garlic, finely diced
• 2-3 cups mushrooms, sliced
• 1 red capsicum, diced
• 1 green capsicum. diced
• 1/2 cup plain flour
• 1/4 teaspoon pepper
• 1 teaspoon paprika
• 750mL light evaporated milk
• 3 cups reduced salt chicken stock
• 1/2 cup light cream cheese
• 1kg skinless chicken breast
• 500g pasta e.g. bows or spirals

Method:

Sauce and pasta

1. Melt margarine in a large pot, once hot add onion, garlic, mushrooms and capsicum; cook for 5 minutes
2. Blend in flour, pepper and paprika; continue stirring; cook for 1 minute
3. Gradually add milk and chicken stock, and cook for 8 minutes stirring constantly
4. Add cream cheese, cook for 2 minutes, stirring frequently
5. Cook pasta in a large pot of boiling water until tender; drain well

Chicken

1. Place 2-3 litres of water in a saucepan, bring to the boil. Add chicken; return to the boil – Reduce heat to low. Simmer, covered, for 15 minutes – Remove from heat; stand chicken in liquid for 5 minutes; remove from liquid and dice.
2. Combine sauce, pasta and chicken; gently stir.