Cook celery in a saucepan with olive oil till soft. Add spinach, mint and black pepper and a little stock or water. Blend – that’s it! Add tin tuna when heated for extra substance if feel to. And it doesn’t get much simpler than that!! Continue reading Simple Celery & Spinach Soup
Sandra Dallimore and I went to the amazing Chin Chin last week – gorgeous Asian restaurant in Flinders Lane in Melbourne – and tried their Yellow Pumpkin & Aubergine Curry – we have experimented with our own version this evening and it was incredible – here it is! In a pestle & mortar, make a paste with: 2 x whole star anise 2 teaspoons coriander seeds 1 or 2 large garlic cloves 2 teaspoons dried red chili flakes Seeds from seven cardamon pods 2 teaspoons lemongrass 2 teaspoons turmeric Zest of one lime 5 thinly sliced kaffir lime leaves 2 … Continue reading The Last Melbourne Curry
1 red onion and 1 brown onion chopped into Extra Virgin Olive Oil Garlic finely chopped 3 sticks celery chopped 3 teaspoons of cumin seeds 1 teaspoon fennel seeds 1 teaspoon coriander seeds touch of turmeric 1 teaspoon chili Add ingredients gently layering one atop the others, stirring gently 2 fennel bulbs chopped up and into the pan too Let it cook down for twenty minutes or until it’s ready for you Add boiling water about a 1 1/4 litres and cook down a little more. I love it thick and so if you like it a little less so … Continue reading Lee’s Very Simply Fennel & Cumin Soup Taa Daa
2 medium/large beetroot 2 tomatoes 1 red onion 3 garlic cloves Cut beetroot into small pieces, tomatoes in half, onion into quarters Add olive oil and spices of choice. I sprinkle chilli flakes and smoked paprika and some Italian herbs on the tomatoes. Bake at 180oC for 30 mins, then add the garlic for final 20/30 mins. Blend with desired water or stock and enjoy! Thick consistency tastes great! Continue reading Vanessa’s Roast Beetroot Soup
1 Butternut Squash with skin left on, diced into quoobs 2 medium or 1 large red onion About 6 cloves of garlic 1 tbsp fennel seeds 1 tsp cumin powder 1 tbsp curry powder 1 tsp cinnamon Chives or spring onions 1 tin of coconut milk Water In a saucepan, saute onion and garlic in olive oil. Add the fennel seeds and cumin. stir for a minute or so then add the butternut. Stir regularly and saute lightly. Pour in water until just covering the vegetables. Bring to boil then turn down the heat to a gentle simmer. Add the … Continue reading Jinya’s Super Butternut Soup
I made this very yummy soup this morning – Gently fried the onion in some chilli olive oil to get some colour, then added the fennel and broccoli and turmeric with water to just cover and simmered till soft … blended with black pepper … v yummy x Continue reading Broccoli, Fennel and Red Onion Soup
I had some spinach in the fridge that needed turning into magic … so I blitzed a red onion with three garlic cloves till pureed and sauteed them in a little olive oil till soft Then added the chopped spinach and with some homemade stock … cook till soft then blended to a creamy green delight. I added some chick peas (cooked from dried as the tinned ones have salt) Blend a little so there are still some whole peas … and a generous squeeze of lemon juice You really need to try this thick, glorious soup … yum to … Continue reading Spinach and Chick Pea Soup
Fry some garlic to your hearts desire with some finely chopped coriander root and stalk in sesame oil with chilli to taste. Add chopped pumpkin and a little stock. Simmer till soft. Add coconut milk or cream and blend. Serve with chopped coriander leaf … Yummo 😀 Continue reading Thai Pumpkin Soup
This is probably the greatest soup of all time!! Well – at least this week 🙂 Trim and halve some brussel sprouts – I used about twenty or so Thinly slice one leek Slice two celery sticks Put all in an oven tray and coat with a few tablespoons of olive oil, teaspoon each of cumin, ground black pepper and turmeric and roast till sprouts are just beginning to soften and leeks are starting to brown. Remove from the pan and put them all into a saucepan and cover with home made chicken stock and simmer till all the flavours … Continue reading The Magical Brussel Sprout and Leek Soup
I had some cabbage (you can use chard and other green cabbagy veggies), onion, garlic, spinach, and gently lightly sauteed these in olive oil to soften, then I added some coconut milk, and let it simmer gently for a while, then I blended it, and, added pepper for seasoning … it is light and simple … Continue reading Jane’s Cabbage and Coconut Soup
Healthy Cooking for Beginners - Heal Yourself With Food 