Pre-heat oven to 180oC Fill one oven tray with chopped beetroot, and another tray of fennel, and some red onion and toss all in Olive Oil Roast gently and add whole garlic if you’re in the mood! When cooked through and soft, place into a pan, add some water (how much water is up to you – depends on the thickness you prefer), and some fresh herbs (e.g. parsley or tarragon), and pepper to your taste preference, and zap till wonderfully blended and smooth … totally yummy! Continue reading Jane’s Roasted Fennel and Beetroot Soup

Any sort of cabbage, red onion, carrot/s, broccoli, can also add leek, celery too – all chopped, plus fresh parsley, a few chopped chives, a bay leaf (or two), black pepper and olive oil, – pop it all into a pan, add enough hot water to just cover, and gently simmer for 10 – 15 mins max – NO blending, just simply eat and enjoy. Continue reading Jane’s Simple Vegetable Soup

Large onion, large beetroot (or two small ones) carrot, olive oil, stock (chicken or veg), creamed coconut (2oz), lemon or lime juice, chopped fresh parsley, and chopped fresh mint, black pepper. Gently soften onion in a saucepan with olive oil, add grated carrot, grated beetroot, and stock, gently simmer till soft. Then add creamed coconut, simmer, then add lemon or lime juice, chopped fresh parsley and chopped fresh mint, black pepper, simmer until ready, you can blend it, or eat it as it is. If you find it sweet don’t have the carrot, or have less coconut. Lovely combo beetroot … Continue reading Jane’s Beetroot Soup with Mint and Coconut

2 leeks, 4 sticks celery, 1 fennel bulb, olive oil, fennel seeds, celery seeds, water or stock, black pepper (and you can add almond milk if you use it) Finely chop and slice the leeks, celery, and fennel, gently fry in olive oil until soft. Add fennel and celery seeds, add water or stock, and black pepper, and gently simmer, and if you use almond milk stir in just before the end. If you like, you can blend it, or keep it chunky, I had it chunky (with no almond milk). Continue reading Jane’s Fennel, Celery and Leek Soup

Chop all of the broccoli (including all the stem), savoy cabbage leaves (take out hard stems) leeks, and onion Add olive oil to a saucepan and gently saute the onion and leek with celery seed, and some chopped fresh parsley (or dried parsley), and black pepper Add hot water or stock, and gently simmer, then, blend when ready – it doesn’t need much water as it is a lovely soup when thick, the combination of the broccoli and savoy cabbage is very tasty Continue reading Jane’s Broccoli, Cabbage and Leek Soup

I just made it and it was awesome…my neighbour gave me a huge pile of chard so I made this Fresh chard (or spinach, or a combo of spinach, chard and kale will work with this) stripped from the thick stems and gently shredded with a sharp knife. Medium brown onion peeled and chopped, garlic (to your taste, this is a fine soup so 1 clove is probably enough), Olive oil, soup stock, coconut milk and black pepper. Gently fry the onion and garlic in olive oil for a few minutes until soft, add the greens, stock, coconut milk, gently … Continue reading Jane’s Chard and Coconut Soup

Pop the red pepper/capsicum in the oven whole straight onto the baking tray Gently saute the red onions in olive oil, ground black pepper for 10 mins Add fresh tomatoes and put the lid on for another 5 mins Once the peppers’ skin are starting to blacken, remove them and wait for them to cool a little then de-seed and peel Add them to the tomatoes and onions and just half cover with water so the soup is still thick Add some fresh or dried herbs, a splash of gluten-free tamari whatever you feel … simmer for 10 mins then … Continue reading Roasted Red Pepper, Red Onion and Tomato Soup