Difficulty
Most of our recipes are easy. Those that require a little more time or cooking ability are rated medium or advanced.
Preparation time
This is how much time you need to prepare this meal.
Total time
This is the time it takes to prepare this meal from start to finish: marinating, baking, cooling etc.
Serving size
This shows how many portions this recipe makes.
Ingredients
- 120 g brown onions, cut into halves
- 1 garlic clove
- 40 g extra virgin olive oil, plus extra to drizzle
-
500
g ripe tomato, cut into pieces
or 500 g canned tomatoes - 15 g tomato paste
- 370 g mixed vegetables (e.g. carrots, leek, celery stalks), cut into slices (1 cm)
- 1 tbsp ground sweet paprika
- 1 tsp salt, plus extra for the squid
- 1 pinch freshly ground pepper, plus extra for the squid
-
350
g dried black-eyed beans, soaked for at least 4 hours (see Tips)
or 350 g dried green lentils, rinsed and drained - 350 g water
- 1 heaped tsp Vegetable stock paste (refer to the recipe in The Basic Cookbook)
-
1000
g whole baby squid, cleaned, fresh or thawed
or 1000 g raw squid rings, fresh or thawed - 20 g freshly squeezed lemon juice (approx. 1/2 lemon) (optional)
- fresh coriander, cut into pieces (optional)
- Nutrition
- per 1 portion
- Calories
- 1339 kJ / 320 kcal
- Protein
- 32 g
- Carbohydrates
- 22 g
- Fat
- 9 g
- Fibre
- 11.5 g
Alternative recipes
Hazelnut and herb stuffed cauliflower
55min
Ratatouille
40 min
Chickpea ratatouille (gut health)
1h
Beetroot soup (gut health)
40 min
Barley and Tomato Salad
45min
Broccoli almond soup
30min
Danish Split Pea Soup
1h
Pea and ginger soup, lemon salmon with broccoli
50min
Lamb’s lettuce cream soup, broccoli with olive sauce
45min
Broccoli and pea soup with cauliflower cashew cream
40 min
Creamy capsicum and zucchini soup
40 min
Miso soup
30min