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