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