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Did you know? One cup of Guacamole provides 2.9 grams of protein. Avocados the main ingredient of guacamole recipes also provides all 18 essential amino acids necessary for the body to form a complete protein. The avocado’s fiber content makes the protein easier for the body to absorb, as opposed to animal protein that can be hard for some people to digest.

Mexican charred sweetcorn soup

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Spice up your soup with punchy ancho chillies in this Mexican inspired recipe

Mexican charred sweetcorn soup

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Ingredients
  

  • dried ancho chilli 1 see notes below
  • vegetable oil 2 tbsp plus a little extra
  • onion 1 finely chopped
  • celery 2 sticks finely chopped
  • garlic 3 cloves finely chopped
  • sweet smoked paprika 2 tsp
  • ground cumin 2 tsp
  • roasted red peppers from a jar 4 chopped
  • vegetable stock 1 litre
  • corn on the cob 2
  • limes 2 1 juiced, 1 wedged to serve
  • coriander a small bunch chopped

Instructions
 

  • STEP 1
  • Put the ancho chilli into a small bowl and pour over enough boiling water to cover. Leave for 10 minutes, drain, then discard the seeds and stem.
  • STEP 2
  • Heat the oil in a pan and cook the onion and celery with a pinch of salt for 10 minutes until soft. Add the garlic and cook for a minute, then add the spices and cook for another minute. Add the ancho chilli flesh, peppers and vegetable stock, and simmer for 15 minutes. Season, then use a stick blender to whizz until smooth. Keep warm.
  • STEP 3
  • Meanwhile, heat a griddle pan over a high heat, lightly brush the corn cobs with oil and season. Cook the cobs for 8-10 minutes, using tongs to turn them until really charred. Put onto a chopping board and allow to cool slightly. Turn a cob up on its end, then use a large sharp knife to carefully remove the kernels in a downward movement. Turn and repeat until all the kernels have been removed, then repeat with the other cob.
  • STEP 4
  • Stir the lime juice into the soup and add the sweetcorn. Divide between 4 bowls, scatter over the coriander and serve with lime wedges.

One-pot creamy lemon and spinach ravioli

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Ready in a flash, this creamy pasta one-pot uses shop-bought ravioli as a base for a nutritious vegetarian meal for two

One-pot creamy lemon and spinach ravioli

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Ingredients
  

  • ravioli 250g pack (any kind will do)
  • frozen peas 100g
  • baby spinach 100g chopped
  • vegetable stock 200ml hot
  • soft cheese 4 tbsp
  • lemon 1 zested and juiced
  • parmesan or veggie alternative 50g, finely grated

Instructions
 

  • STEP 1
  • Heat the oven to 200C/fan 180C/gas 6. Put the ravioli in a baking dish and scatter over the peas and spinach. In a jug, whisk together the hot stock with the soft cheese, lemon zest and juice, and 1/2 the parmesan. Season well, pour over the ravioli, cover with foil and bake for 10 minutes.
  • STEP 2
  • Take off the foil, sprinkle with the remaining parmesan, then bake for a further 5 minutes before serving.

Gazpacho with cheesy pesto croutons

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Use up ripe tomatoes in this silky-smooth Spanish soup and scatter with cheesy sourdough croutons

Gazpacho with cheesy pesto croutons

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Ingredients
  

  • tomatoes 1kg very ripe chopped
  • cucumber ½ diced
  • green pepper 1 diced
  • garlic 1 clove chopped
  • extra-virgin olive oil 3 tbsp plus extra to serve
  • sherry vinegar 4 tbsp plus a little extra
  • Tabasco a few dashes
  • caster sugar 1 tsp
  • black peppercorns crushed to make ¼ tsp
  • sea salt flakes 1 tbsp plus a little extra
  • basil a small bunch chopped
  • CROUTONS
  • sourdough 2 thick slices cut into chunky croutons
  • garlic 2 cloves bashed
  • extra-virgin olive oil 2 tbsp
  • fresh pesto 4 tbsp
  • manchego or veggie alternative 50g, finely grated

Instructions
 

  • STEP 1
  • Tip all of the ingredients for the gazpacho into a large bowl and mix well. Cover and chill for 4-5 hours or overnight.
  • STEP 2
  • Use a stick blender or food processor to whizz the gazpacho mixture until very smooth, adding more salt or sherry vinegar to taste. Chill.
  • STEP 3
  • Heat the oven to 200C/fan 180C/gas 6. Put the sourdough croutons and garlic onto a baking tray, drizzle with the oil, season and toss well. Roast for 12-15 minutes or until really crisp. Add the pesto to the tray and toss really well again, then sprinkle over the manchego and cook until crisp and bubbling.
  • STEP 4
  • Spoon the gazpacho into bowls, then top with the cheesy croutons and a drizzle of oil.

Notes

Adapted from olivemagazine