Soup

Meatball lentil and madras soup

Heat over to 200C (180C fanforced). In a baking tray place the pumpkin sliced, capsicum, onion and garlic cut side down. Dizzle with oil and add the paprika and rosemary. Bake for 30min. Take out the onion garlic and capsicum and cook the pumpkin for another 15-20min to cook through.

Transfer to a saucepan and blend the roasted veggies together. Put on a medium heat adding the stock and almond milk to warm through.

Smoky roast pumpkin soup

Slice the onion and garlic. Cube the pumpkin. Add the onion and garlic to a pan on medium temprature and cook for a few minutes till clear. Add the cayenne for a bit of spice. Add the pumpkin, stock and lemon grass, reduce heat and cook for 20-30min until the pumpkin is soft. Remove the lemongrass and blend with the coconut milk. I like the re-add the lemon grass and store for a few hours or overnight to let the lemongrass flavours develop through the soup. Easy and delicious.

Coconut Lemongrass Pumpkin Soup

2 carrots, peeled and halved lengthways then chopped

4 tbsp dried margheritine soup pasta, or another small pasta

Heat oil in a large pan, add the leek and carrots and cook over medium heat for at least 5 minutes until the carrots begin to soften.

Port in the tomato sauce and 1 litre of water, then simmer for 10 minutes. (you can boil the water first to speed things up)

Add the pasta and cook for a further 10 minutes.

Stir through the peas and cook for 2 minutes. Remove from the heat and season generously to taste with salt and black pepper.

Pantry Minestrone

500g parsnips, peeled and roughly chopped

1 teaspoon garam masala, plus extra for garnish

Sea salt and freshly ground black pepper, to taste

Preheat the oven to 200°C (180°C fan/gas mark 6).

Place the chopped parsnips and quartered onion in a roasting tin. Drizzle with sunflower oil, season lightly with salt and pepper, and toss to coat evenly.

Roast the vegetables in the oven for 30 minutes or until golden and caramelized.

Transfer the roasted parsnips and onion to a high-powered blender or large pot if using an immersion blender.

Add the garam masala, then pour in the coconut milk and hot vegetable stock. Blend until smooth and creamy.

Taste and season with additional sea salt and freshly ground black pepper, adjusting as needed.

Ladle the soup into warmed bowls and sprinkle with a pinch of extra garam masala and black pepper for garnish, if desired.

Serving Suggestion: Serve hot with crusty bread or a drizzle of coconut cream for extra richness. 

Soup

Meatball lentil and madras soup

Smoky roast pumpkin soup

Coconut Lemongrass Pumpkin Soup

Pantry Minestrone

Spiced parsnip bisque