Spinach Soup

Prep time: 30 minutes, Serves: 4 bowls

 

Ingredients:

- 300g washed baby spinach

- 3-4 cloves of chopped garlic

- 1 chopped brown onion

- 1/4 cup coconut milk

- 1 tbspn. apple cider vinegar (or lemon)

- 1 tbspn olive oil

- 2 litres of boiling water

- 2 cubes organic vegetable stock

- 1/2 tsp Black Pepper

- 1/2 tsp White Pepper

- Love

 

Directions:

1. In a saucepan heat the olive oil and sautee the garlic and onions 

2. Dissolve the 2 cubes of stock into the 2 litres of boiling water

3. Add stock water to the pot

4. Add the spinach and the apple cider vinegar

5. Let everything come to the boil

6. Reduce heat and simmer for 20 minutes on low

7. Using a hand blender blend to the consistency you prefer  

8. Sprinkle in black and white pepper 

9. Stir in coconut milk and transfer to bowls

10. Enjoy!

Prep time: 30 minutes, Serves: 6 bowls

 

Ingredients:

- 1 sachet of organic chicken stock (or 2 cubes)

- 4 litres of water

- 2 free-range, hormone free chicken fillets (with bone)

- 1 tbspn butter

- 1 leek

- 2 carrots

- 1 large zucchini

- 1 can sweetcorn

- 1 packet of brown clamshell mushrooms

- 1 lemon

- Chili flakes

- Love

 

Directions:

1. Wash and slice the leeks into rings

2. Add butter to the saucepan and cook leeks for 3 minutes

3. Boil kettle and add 4 litres of boiling water to the pot

4. Sprinkle in the sachet of chicken stock

​5. Slice the chicken and add everything to the pot (even the bones)

6. Reduce heat and simmer for 20 minutes 

7. Chop carrots and zucchini and cut excess from mushrooms

8. Add veggies and sweetcorn to the pot and bring to boil again

9. Add in a squeeze of the lemon and chilli to taste to your liking

10. Remove the bones from the pot
11. Transfer to a bowl, add some cracked pepper and enjoy!

Clear Chicken Soup

Prep time: 40 minutes, Serves: 5 bowls

 

Ingredients:

- 1 tbsp. olive oil

- 1 brown onion chopped

- 3 cloves of minced garlic

- 6 short cut bacon rashes

- 2 sticks of celery

- 2 tsp. wholegrain mustard seeds

- 1 tbsp. tomato paste

- 1 carrot 

- 3/4 cup french puy lentils

- 400 g cannellini beans

- 400g salt reduced diced tomatoes

- 1 litre chicken stock

- Love

 

Directions:

1. Heat olive oil in large saucepan 

2. Add onion and garlic to pan and soften

3. Toss in bacon, celery and mustard seeds. Stir for 6 mins.

4. Stir in the tomato paste and add the chicken stock

5. Add the carrot, lentils, beans, tomatoes

6. Bring to boil and then reduce to a simmer

​7. Cover and let simmer for 45 minutes

8. Lentils should be soft to bite

9. Sprinkle in some salt & pepper and enjoy!

 

French Lentil & Bacon Soup 

Prep time: 50 minutes, Serves: 4 bowls

 

Ingredients:

- 3 cups of roasted pumpkin

- 2 cups of organic vegetable broth

- 1/4 cup coconut milk

- 1/2 onion

- 1 tbspn olive oil

- Sprinkle of paprika

- Sprinkle of cayenne pepper

- Love

 

Directions:

1. In a 350 degree oven roast pumpkin until soft (30-40mins)

2. Using a fork mash the pumpkin pieces in a bowl 

3. In saucepan heat the olive oil and sautee the onion 

4. Add vegetable broth and pumpkin mash

5. Using a hand blender, blend until smooth

6. Cook on medium heat for 5-7 minutes

​7. Sprinkle in cayenne and paprika spices (also salt if you like)

8. Transfer to serving bowls and stir in coconut milk to create a pattern

9. Slurp away!

Pumpkin Soup

Mexican Chicken Soup

Prep time: 50 minutes, Serves: 6 bowls

 

Ingredients:

- 3 free range chicken breasts chopped

- 2 tbsp olive oil

- 1 chopped white onion

- 3 cloves chopped garlic

- 1 red capsicum chopped

- 3 cups of organic vegetable stock

- 1.5 cups natural spicy salsa

- 2 tbspn coconut sugar

- 1 can black beans (rinsed well)

- 1 can sweetcorn

- 1.5 tsp cumin and chilli powder

- 2 limes

- coriander

- Love

 

Directions:

1. In a large pot sautee the garlic and onions

2. Add the chicken, cumin and chilli and brown

3. Add the capsicum, salsa sauce and vegetable broth

4. Cook on medium heat and add the black beans and corn 

5. Spinkle in salt and pepper to taste

​6. Let simmer for 30-40 minutes (the longer the tastier)

7. Transfer to serving bowls and squeeze in lime juice

8. Garnish with coriander and serve with tortilla chips!