Divine Herb Soup

My intention was to make a batch of the Herby Fish Chowder – because it is so nourishing. After all, we eat to nourish ourselves right? But there is a twist in the tale … I doubled the herb content and added fresh spinach instead of fish … here’s how the inspired Divine Herb Soup evolved to be the smooth, multi-layered, simply loving harmony of scent, taste, picture perfect green-ness I have ever had. Wash and dry 1 cup each of fresh: Sweet basil Tarragon Flat leaf parsley Dill Place in a blender with two garlic cloves and a small … Continue reading Divine Herb Soup

Herby Fish Chowder

This recipe is adapted from one I had recently in Norway with Eva. It’s so nourishing and simple to make. Ingredients: 1 red onion 2 teas turmeric Whole red chilli (medium heat) 4 garlic cloves 2 cups fresh herbs – Tarragon (essential), Parsley, Dill, Oregano, Thyme (whatever you feel to use) 1 big fennel bulb (or two medium) 1 400ml tin coconut milk 600g cod loin Water and/or fish stock Process: In a blender, put around 2 cups of fresh herbs – I used tarragon, parsley and thyme (no stalks) Add garlic and chilli 1/2 cup water to blend into … Continue reading Herby Fish Chowder

Sarah’s Luscious Laksa

Laksa is a Malaysian soup that was my favourite when I lived in Australia. There aren’t many in London, so I have created my own. I made this Laksa paste from a few recipes that I found – it’s been ‘Sarah-fied’ – and verified – it’s amazing! 4 shallots 6 garlic cloves 2 tbls crushed macadamia 4 tbls soaked dried shrimp 6 bulbs fresh lemongrass 2 teas chilli flakes 2 teas turmeric 4 teas coriander seeds 1 teas fennel seed 1 teas cumin seed 1/2 teas cinnamon 4 cardamom pods 6 kaffir lime leaves Fresh mint Fresh coriander stalks Blend … Continue reading Sarah’s Luscious Laksa

Gyls ‘Gylorious’ Laksa

‘Gyl’orious Laska – inspired by an amazing family Colour is a big thing when I cook and shop for food, so you may want to play around with what you put in this each time you make it. This serves around 4 people Today I used, 2 eschalion shallots 1 red chilli 1 yellow chilli 1 clove of garlic turmeric 2 lemon grass stalks handful of spinach 1 pak choi 2 free range chicken breasts or you could use prawns, tofu or vegetable juice of 1 or 2 limes 200 ml coconut milk 600ml stock or water 1 vegetable or … Continue reading Gyls ‘Gylorious’ Laksa

Spinach, Leek & Basil Soup

This soup was made around what I had in the fridge – and I always have frozen spinach … 2 small leeks 2 cups frozen or 4 cups fresh spinach 3 (packed) cups fresh basil leaves 2 cups home made stock 1 tablespoon coconut oil 2 teaspoon ground black pepper 1/2 teaspoon cinnamon 1/2 teaspoon turmeric Saute the leeks in coconut oil gently on a medium heat till soft and starting to caramelise. Add the cinnamon, pepper and turmeric. Add spinach and two cups of home made stock and bring to the boil. turn the heat off and stir through … Continue reading Spinach, Leek & Basil Soup

Sarah’s Satay Pumpkin Soup

  I wanted something quick, warm and delicious tonight so I melted a tablespoon of coconut oil, added to it two chopped brown onions, two small fennel bulbs and half a butternut squash, peeled and chopped into small-ish pieces. Added a heaped teaspoon of red curry paste, two bay leaves, finely chopped lemongrass stalk and a cup of water and a tin of coconut milk and simmered till it the pumpkin was soft. Remove the bay leaves and blend till smooth. We added a teaspoon of crunchy peanut butter to our bowls and stirred through at the table. Divine ❤ … Continue reading Sarah’s Satay Pumpkin Soup

Broccoli & Spinach Soup

I have just had a glorious weekend in Somerset and had delicious food provided by the Love in a Cup Cafe in Tytherington. On Saturday they served, with delightful divinity, a broccoli and spinach soup which inspired me to share my take on it … One head of broccoli, including the stalk, chopped One large brown onion, chopped Three cups chopped spinach (fresh of frozen) Stock Brown the onions in a little olive oil till starting to caramelize Add the broccoli to the pan with a little stock and simmer gently till soft Season with pepper, turmeric and a little … Continue reading Broccoli & Spinach Soup

Anne Marie’s Rainbow Chard & Lentil Soup

Generous splash of olive oil 1 teaspoon dried thyme 1 tablespoon tomato paste 1 teaspoon dried oregano 1 teaspoon dried thyme 1 cup of lentils Can of chopped tomatoes Freshly ground black pepper Juice of 1/2 lime Approx 3 handfuls of chard Gently cook the onions in olive oil, add tomato paste and herbs Add lentils to sauce pan with about 5 cups of water Simmer for about 20 minutes Cut the stalks away from the leaves and add stalks to saucepan. Cook stalks until soft and add black pepper and chard leaves. Let the soup simmer until lentils are fully cooked. … Continue reading Anne Marie’s Rainbow Chard & Lentil Soup