Antonia Magor Nutrition

Lemongrass & Miso Chicken Soup

Antonia MagorComment

In all the bustle of Christmas and festivities, this is a kind of "reset" meal. The kind of reassuring creation that brings your body nourishment and makes you feel restored, soothed and wholesome.  

Miso soup to me is inherently comforting, the savoury fermented paste offers salty, umami tones but is also surprisingly nutritious. A rich source of probiotics, supporting gut and digestive health, bolstering immunity and the microbiome. Miso also contains high levels of copper, manganese and zinc as well as B vitamins, we should be including miso more often. The important thing when cooking with miso is to remember not to heat over boiling as it will destroy the healthy bacteria before they reach your plate, and more importantly your gut. 

Antonia x Gallinée

Free from gluten and dairy. 

Serves 2

Time 15 minutes

Ingredients:

  • 1 litre light chicken stock
  • 250ml hot water
  • a thumb sized piece of ginger, sliced
  • 1 lemongrass, bashed at the bottom and sliced in half
  • small bunch of coriander, stalks cut from the tips
  • 2 garlic cloves, bashed
  • 2 kaffir lime leaves
  • 1/2 teaspoon fish sauce
  • seasonal greens, kale, sprouts, broccoli, courgette ribbons, bok choi, spinach
  • 1 tablespoon white miso paste
  • juice of 1 lime
  • 200grams rice noodles
  • 200grams cooked chicken
  • top - with fresh coriander, spring onions, herbs, lime etc

Method:

  • Place the chicken stock, water, ginger, lemongrass, coriander stalks, garlic, lime leaves and fish sauce in a large pan over high heat and bring to the boil.
  • Reduce the temperature to simmer for 10 - 15 minutes.
  • While the broth is simmering, prepare the noodles according to the instructions on the pack. 
  • Strain the broth and discard the herbs and aromatics or scoop out using a slotted spoon, returning broth to the pan. 
  • Stir through a spoonful of miso paste and the juice of a lime.
  • Then cook the seasonal greens, tougher greens like kale or sprouts will need longer while pak choi and spinach cooks quickly, be careful not to bring the broth to boiling. 
  • To serve place noodles and cooked chicken within a shallow bowl and ladle broth and vegetables over.

Tip:  - To make this vegetarian/ vegan use a light vegetable broth and replace chicken with tofu. 

- This would also be great with leftover turkey during Christmas time. 

Spring Minestrone

Antonia MagorComment

I used to make this soup when I was a student in Paris. I lived on a market street and at the end of the day the vendors would sell the odds and ends of their veg at cheaper rates, which I would scoop up and basically throw together in a pot. It's not a very complicated recipe but it's a simple, cheap and delicious way to increase your greens. 

Make a big batch of this soup and freeze in portions or you could alternatively blend it to make a smooth green soup instead of chunky minestrone.  

Free from gluten, dairy and Vegan. 

Serves 4

Time 30 minutes

Ingredients:

  • 3 tablespoons olive oil or coconut oil
  • 2 leeks finely sliced
  • 2 celery sticks
  • 2 zucchini (or 8 mini zucchini)
  • 4 garlic cloves minced
  • 6 cups good quality vegetable stock (you could also use bone broth here)
  • 1 small bunch of asparagus chopped into pieces 
  • 2 cups frozen peas
  • 1 bunch of mint finely chopped
  • 1 bunch of basil finely chopped
  • ½ lemon

Method:

  • Heat your oil in a large heavy bottomed saucepan, once warm but not sizzling add the leeks and celery and cook until soft before adding in the zucchini and garlic.
  • Still at low heat cook for another 5 minutes.
  • Add your stock into the saucepan and simmer for 8 – 10 minutes.
  • Throw in your frozen peas and asparagus simmering for another 3 minutes or so the asparagus still has a bit of a bite.
  • Finally stir through your herbs and add a squeeze of lemon before serving. 

Chunky Sweetcorn Soup

Antonia Magor

Summer soups often tend to be cool and light, but usually we can't rely on the bright, hot weather all summer long. This chunky but creamy soup speaks of summer with it's sweet and nourishing flavours, rich in carotenoid anti-oxidants and fibre this soup is easy to digest and with the coconut milk makes it satisfyingly filling without adding cream. Spiced sweet potato chips are an indulgent treat to scoop out mouthfuls with.

We are lucky in England not to be exposed to a lot of GM foods, however a lot of corn in other countries can now can be genetically modified it’s best to stick to buying organic when you can.

Free from gluten, dairy and Vegan. 

Serves 2 as a main, 4 as a starter or side

Total Time 35 minutes

Ingredients:

  • 4 corn on the cobs (or if using frozen 4 cups of frozen sweetcorn)
  • olive or coconut oil
  • 1 small onion, finely chopped
  • 1 garlic clove, minced
  • 1 stick of celery chopped
  • 3 cups (600ml) vegetable stock
  • 2 cups (400ml) coconut milk
  • pinch of nutmeg
  • to serve, optional chopped chives

Method:

  • Start by shucking the corn, peeling off the outer layers and removing all stringy bits. Carefully using a sharp knife slice the corn off the cob.
  • In a large saucepan heat a generous amount of oil and add the onion, garlic, celery and sweetcorn. On a low heat cook for 10 minutes.
  • Add the vegetable stock and coconut milk and cook for a further 20 minutes (if using frozen corn you might only want to cook for another 10, so not to loose the flavour).
  • Blend thoroughly, add a pinch of nutmeg and chives if using, serve warm.

  

Spiced Sweet Potato Chips 

Serves 4 as a garnish

Total Time 45minutes

Ingredients:

  • 1 large sweet potato or 2 small
  • ¼ teaspoon paprika
  • ¼ teaspoon cinnamon
  • pinch of sea salt
  • olive oil

Method:

  • Pre heat the oven to 180C/ 350F.
  • Thinly slice your sweet potato, lay on a lined baking tray sprinkling with cinnamon, paprika, sea salt and a drizzle of olive oil.
  • Roast for 40 minutes. 

Celeriac & Apple Soup

Antonia MagorComment

Celeriac’s are knobbly, ugly little root vegetables full of warm, nutty and sweet autumnal flavor, here paired with the seasons best crisp braeburn apples in a gently soup. When pureed celeriac has a surprisingly creamy texture, making this soup smooth and filling yet low in fat and calories.

Try a big mug of this for a cosy lunch or supper served with toasted walnuts.

Free from gluten, dairy and Vegan. 

Serves 4

Total Time 35 minutes

 

Ingredients:

  • 1 tablespoon coconut oil
  • 1 large leek, chopped
  • 1 celeriac, peeled and cut into small chunks (roughly 1.2 kg)
  • 2 braeburns apples, peeled and cored
  • 2 sprigs of thyme
  • pinch of nutmeg
  • a bay leaf
  • 3 cups (750ml) vegetable stock or broth
  • 2 cups (500ml) water
  • seasoning
  • toasted walnuts to serve

Directions:

  • Heat the coconut oil in a large pan, add the chopped leek and sauté for a few minutes until softened and starting to turn translucent.
  • Add the celeriac, apples, thyme, nutmeg and bay leaf. Pour over the stock and water, allow to simmer for 25 minutes until the celeriac is tender.
  • Carefully put the ingredients into a food processor and blend until smooth, adding another splash of vegetable stock if too thick. Season thoroughly and serve warm.