1.Sweetcorn Soup

INGREDIENTS:

2 oz  dried noodles.
1 ¼ cup vegetable stock.
2 ½ oz baby sweetcorn.
Ground black pepper.
Sea salt.
Bit of cream.

INSTRUCTIONS:

Simmer the noodles, vegetable stock, and sweetcorn for five minutes; enough time for the corn to soften. Add a bit of of cream after dashing in a good amount of salt and pepper. Warm it through and then serve as desired.

2. Broccoli Casserole

INGREDIENTS:

2 ½ cups of Cooked Rice.
1 small jar of cheese sauce.
2 can undiluted Cream of Mushroom Soup.
1 cup Celery (chopped).
1 cup of Onion, (chopped).
2 Large florets of broccoli, (chopped).

INSTRUCTIONS:

Cook celery and onions until tender/boil broccoli til’ tender too. Now, mix the cheese sauce with some hot rice. Combine all the food used thus far. Now, set it aside for 30 minutes.  Make sure it’s uncovered and bake in oven for an hour.

3. Speedy Soup

Ingredients: 

1 quart low-sodium chicken broth

1 cup whole-wheat pasta recommended (rotelle or other small shape pasta will work too)

1 cup frozen green peas

2 cups baby spinach

3/4 cup mushrooms (quartered)

1/2 teaspoon salt(koshered)

Freshly ground pepper. (black)

4 tablespoons Parmesan (shredded)

INSTRUCTIONS:

Bring Chicken Broth to boil in a medium-sized sauce pan. Once it starts to boil, then add pasta and cook for 5 or 6 minutes. Season with salt and pepper before cooking an additional 2 or 3 minutes.

Remember to serve with the Parmesan cheese topping it!!!