Sig's Garlic and Asparagus Soup with Chilli Prawn garnish recipe. The Way to be a healthy weight balancing energy in and energy out
Reaching or maintaining a healthy weight is about balancing the energy we take in with all the energy we burn (energy out).
Tips for watching the energy you take in:
Enjoy a variety of foods from each of the five food groups in the amounts recommended Watch your portion sizes particularly foods and drinks which are high in kilo-joules Limit your consumption of energy-dense or high kilo-joule foods and beverages (check the kilo-joules on the menu when eating out) If you do have an energy-dense meal, choose meals or beverages that have fewer kilo-joules in other meals daily.
Strategies for seeing the energy you burn:
Be active in as many ways as you can throughout the day take the stairs rather than the lift, get off the bus a stop early and walk break up sitting period at work Exercise regularly at least 30 minutes of moderately intense activity on most occasions Do more activity when you consume more kilo-joules.
Reaching and maintaining a healthy weight is good for your general vitality and well-being and helps prevent several diseases.
Before you jump to Sig's Garlic and Asparagus Soup with Chilli Prawn garnish recipe, you may want to read this short interesting healthy tips about Heart Friendly Foods You Must Eat.
You already have some knowledge of how crucial it is to have a fit and healthy heart. Obviously, if your heart is unhealthy then the rest of you isn’t going to be healthy either. You already know that if you want your heart to be healthy, you should follow a good and healthy lifestyle and exercise regularly. However, are you aware that there are some foods that have been found to help you improve your heart health? Keep reading to discover which foods are great for your heart.
Be aware that your heart will be healthy if you consume blueberries. You’ll be glad to know that blueberries are loaded with antioxidants, particularly pterostilbene. Pterostilbene is to blueberries as resveratrol is to grapes. This antioxidant helps your body to be a lot better at processing your fats and cholesterol. When your body is great at breaking down these things, they aren’t going to build up in your system and or cause problems for your heart. What that means is that it helps keep your heart as healthy as it can be.
There are lots of foods that you can include in your diet that are beneficial for your body. It’s true that each of the food discussed in this article can help your body in a variety of ways. They are essentially great for the heart, however. Try introducing these heart-healthy foods into your diet daily. Your heart will be grateful for it!
We hope you got benefit from reading it, now let’s go back to sig's garlic and asparagus soup with chilli prawn garnish recipe. To make sig's garlic and asparagus soup with chilli prawn garnish you only need 13 ingredients and 10 steps. Here is how you cook it.
The ingredients needed to prepare Sig's Garlic and Asparagus Soup with Chilli Prawn garnish:
- Get 1 kg fresh green or white asparagus or use 4 cans of asparagus.
- Provide 12 clove garlic I used smoked garlic
- Provide 25 grams butter
- Get 1 1/2 tbsp Cornstarch
- Prepare 1 liter vegetable stock ( use less if you use the canning water)
- Get 1 1/2 tbsp water ( cold)
- Use 150 grams precooked large peeled prawns
- Prepare 1 or two pinch each of salt and fresh cracked pepper
- Use 1 tbsp of dried wild garlic or 2 tablespoon of fresh wild garlic
- Get 100 ml whipping cream (optional)
- Take 1 pinch of chilli flakes
- You need 12 asparagus tips
- Take 1 tbsp olive oil
Steps to make Sig's Garlic and Asparagus Soup with Chilli Prawn garnish:
- Trim the hard, woody ends of the fresh asparagus and cut into about 1 inch pieces.
- Soften 8 or 9 cloves garlic in 4 tablespoons of water for 5 minutes. Melt the butter in a flame proof dish . Add asparagus and sauté for about 6 minutes . Do not fry or brown .
- Add the stock, the softened garlic with water, and any canning juices if using canned asparagus.
- Skim if necessary. Simmer for about 5 minutes . Remove twelve of the fresh asparagus tips.
- Season the soup with salt, pepper and the wild garlic.
- Continue cooking for about 20 minutes if using fresh asparagus. If using canned cook for about ten minutes
- Puree the soup in a blender until very smooth.
- Return into pan over low heat .You can now thicken the soup with cornflour if you like it to be a thicker soup. Do this by blending the cornflour with the 1 1/2 tablespoon of water .Whisk this into the simmering soup to thicken it. You can now add the cream if using it.
- Heat the olive oil , cut the remain garlic into very thin slices. Add the chilli flakes to oil and the garlic and heat gently until garlic starts to just brown on the edges. Add the prawns and heat through for a few minutes . No longer as they will turn rubbery as they are cooked already.
- Put the soup into warmed plates and garnish with the prawns, asparagus tips and the chilly and garlic oil.
Another thank you to our reader, herewith some tips of preparing food safely.
It’s extremely important to prepare food safely to assist stop harmful germs from spreading and growing. It is possible to take some actions to help protect yourself and your family from the spread of harmful bacteria.
Wash your hands
Your hands can quickly spread bacteria around the kitchen and on food. It is important to always wash your hands thoroughly using soap and warm water:
Before beginning to prepare food After touching raw foods such as poultry, meat and vegetables After going to the toilet After touching the bin after touching pets
Do not forget to wash your hands thoroughly as well, because wet hands spread bacteria more readily. Maintain worktops clean
Before you start preparing food, it is important worktops, kitchen utensils and chopping boards are clean. If they have been touched by raw meat, poultry, eggs or vegetables you’ll want to wash them completely.
You should shift dish cloths and tea towels frequently to prevent any bacteria growing on the material.
Raw foods such as fish, poultry and veggies may contain dangerous bacteria which can spread very easily by touching:
other foods worktops chopping boards Knives
You ought to keep raw foods away from ready-to-eat food, such as salad, fruit and bread. This is because these types of food will not be cooked before you eat them, so any germs that get onto the meals won’t be murdered.
To help stop bacteria from spreading:
Don’t let raw food such as fish, poultry or veggies touch other foods Don’t prepare ready-to-eat food using a chopping board or knife that you have used to prepare raw food, unless they have been washed completely first Wash your hands thoroughly after touching raw meat, fish or vegetables and before you touch anything else Buy raw meat or fish and store on the bottom shelf of this fridge, where they can’t touch or drip onto other foods Do not wash raw meat before cooking Wash, peel or cook vegetables unless these are called’ready-to-eat' on the packaging
Examine the tag
It’s important to read food labels to make sure everything you are likely to use was stored properly (according to any storage directions ) and none of the food is past its’use by' date.
Food that goes away quickly usually has storage directions on the label that say just how long you can keep the food and whether it must go from the fridge.
This kind of food frequently has particular packaging to keep it fresh for longer. But it is going to go off immediately once you’ve opened it. That is the reason the storage instructions also tell you how long the food will maintain when the packaging has been opened. By way of example, you might see’eat in two days of opening' on the label. Use by dates
You will also see’use by' dates on food that goes off quickly. You should not use any food after the’use by' date even if the food looks and smells nice, because it may contain dangerous bacteria. Best before dates
The’best before' dates marked on many foods are more about quality than security. If this date runs out, it doesn’t indicate that the food will be harmful, but its own flavour, colour or texture might begin to deteriorate.
An exception to that is eggs, which have a best before date of no longer than 28 days after they are laid. Following this date that the caliber of the egg will deteriorate and if any salmonella bacteria are found, they can multiply to high levels and may make you ill.
If you plan to use a egg after its best before date, make certain that you only use it in dishes at which it’s going to be fully cooked, so that both white and yolk are solid, such as in a cake or even as a walnut.
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