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Lentil and chestnut soup

Author: Dereck (Caregiver)


 

INGREDIENTS:**
 g Lentils, red, split, dried, boiled in unsalted water
 g Chestnuts, kernel only, raw
 g Spring onions, bulbs and tops, raw
 g Celery, raw
 g Lard
 g Stock cubes, vegetable
 g Double cream, extra thick, Tesco (HCP added*)
 g Sage, dried, ground
 g Mushrooms, white, raw
 g KetoCal 3:1 Powder

Directions:


1. Chop the mushrooms, onion, celery. 
2. In a pan, heat the lard over med/low head and add the veg and lentils -  cover with a lid and sweat for 5 minutes.
3. In a jug, dissolve the stock cubes in boiling water, mix well. 
4. Add the dried sage to the veg then add the stock and simmer for 15 minutes until the veg and lentils are soft.
5. Add the chestnuts and cream, place the soup in a processor and whiz the soup until smooth.
6. Mix the Ketocal powder with a small amount of cold water to make a paste and add to the soup. 
7. Serve hot or allow to cool and freeze until needed.

Nutrition Information (for entire recipe):

Carbohydrate: 11.88
Calories: 587
Fat: 56.29
Protein: 6.89
Ratio: 3:1


Tags:

KetoCal 3:1 Powder3:1 ratioMain MealSnack  


*HCP terms of use
**Allergens may be present, please check individual product and ingredient labels. If concerned about allergens please contact your healthcare professional