Soya: the new superfood?

Potato Crush with Soya Beans and Rocket

These trendy potatoes are much easier than mash and are great with grilled chicken or fish.

Serves 4
Preparation: 5 minutes
Cooking time: 20 minutes

Ingredients

• 600g/1lb 5oz small new potatoes
• 200g/7oz Birdseye soya beans
• 25g/1oz butter
• 40g/1½ oz wild rocket leaves, washed

1. Place the potatoes in a pan, cover with cold water and bring to the boil. Reduce the heat and simmer for about 12 minutes. Add the soya beans to the pan and cook for a further 3 minutes or until the potatoes are just tender when pierced with a knife.
2. Drain the potatoes and soya beans thoroughly and tip back into the pan. Add the butter and lightly crush the potatoes with the back of a large fork. Season with a little salt and freshly ground black pepper and add the rocket leaves. Gently stir with a wooden spoon to combine and slightly wilt the rocket.

Great served with grilled chicken or fish.

Spring Bean Minestrone Soup

A modern twist on the classic minestrone, this fresh tasting soup is a real meal in itself. For an even lighter version, replace the pesto with 2tbsp of freshly chopped basil and 15ml/1tbsp extra virgin olive oil and stir into the soup at the last minute.

Serves 4
Preparation: 15 minutes
Cooking time: 20 minutes

Ingredients

• 15ml/1tbsp olive oil
• 1 onion, finely chopped
• 1 garlic clove, crushed
• 1.5 litres/2½ pints vegetable stock
• 100g/3½ oz macaroni
• 125g/4oz French beans, trimmed and cut into 2.5cm/ 1 in lengths
• 200g/7oz Birdseye soya beans
• 55g/2oz petit pois
• 2 ripe tomatoes, chopped
• 30ml/2tbsp fresh ready made pesto

1. Heat 15ml/1tbsp oil in a large pan and cook the onion for 5 minutes until softened. Add the garlic and cook for a further 2 minutes.
2. Add the stock and bring to the boil. Tip in the macaroni and cook for 6 minutes.
3. Stir in the French beans and simmer for 3 minutes, then add the soya beans and simmer for 2 minutes. Finally, add the petit pois and simmer for a further minute.
4. Add the tomatoes and heat through for 1 minute. Season well to taste. Ladle the minestrone into 4 warm bowls and drizzle each with a little pesto. Best served simply with some good, crusty bread.

Recipes supplied by Birds Eye