Nora’s Kitchen Recipes Keeping you Slim for Spring

Herb and Tomato Soup

Tangy tomatoes and delicate herbs make this soup a slimming sensation.
2½ Syns per serving | 1 hour 10 minutes | Serves 4

Ingredients
• 3 x 400g cans chopped tomatoes
• 4 spring onions, chopped
• 1 stalk lemongrass, finely chopped
• 2 garlic cloves, crushed
• 1cm piece fresh root ginger, peeled and chopped
• 1 level tbsp honey
• 275ml hot chicken stock
• 150ml dry white wine
• Juice and grated zest of 1 unwaxed lemon
• 2 tbsp chopped fresh mint
• 2 tbsp chopped fresh coriander
• Sprigs of coriander, to serve

Method
1. Put the canned tomatoes and their juice, the spring onions, lemongrass, garlic and ginger in a large non-stick saucepan and heat through gently. Add the honey and simmer over a low heat for about 10 minutes, until the mixture reduces and thickens a little.
2. Add the chicken stock, white wine, lemon juice and zest and the chopped herbs. Simmer for 30 minutes.
3. Strain the soup through a sieve into a large bowl, pressing the tomatoes down with a spoon to release their juices. Discard anything left in the sieve.
4.Season to taste and serve hot, with the coriander sprinkled over. Alternatively, cool, then cover and chill.

Spring Salmon Parcels

Unwrap these flavoursome parcels at the table… they smell divine!
50 minutes | Makes 4

Ingredients
• 400g baby new potatoes, thinly sliced
• 2 x 300g packs stir-fry vegetables with broccoli, edamame beans, carrots
and cabbage
• 4 skinless and boneless salmon fillets
• Handful fresh coriander leaves, roughly chopped, reserving some to serve
• 180ml dry white wine

Method
1. Preheat your oven to 180°C/160°C fan/gas 4. Boil the potato slices in a medium pan for 3-5 minutes, or until just tender. Drain well. Tear off 8 squares of baking paper (about 35cm x 35cm) and layer 2 pieces on top of each other so you have 4 double-thickness squares.
2. Divide the potato slices and stir-fry vegetables between the baking paper squares. Put the salmon on top and scatter over the coriander. Season lightly, then drizzle 3 tbsp wine and 1 tbsp water over each piece of salmon.
3. Bring 2 opposite edges of the paper together over the salmon, roll down to enclose the filling, then roll up the other edges to make a parcel. Tie with string, then transfer to a baking tray. Repeat to make 4 parcels.
4. Bake for 20 minutes. Open one parcel and cut through the centre of the salmon – the flakes should be pale pink all the way through. If not, re-wrap, tie and return to the oven for 5 minutes, or until cooked.
5. Transfer each parcel to a plate. Untie the string, garnish with the reserved coriander and serve.