This is a hearty, warming soup, great for winter. The pumpkin, quinoa and red lentils break down to make a thick and satisfying chunky mixture. We serve it with coconut cream and
A great simple soup for autumn, especially if you have locally grown, freshly harvested tomatoes – the taste is amazing. The more the tomatoes are vine-ripened, the better the flavour. Great served with a swirl of thinned-down cashew topping and fresh basil leaves.
Delicious, slightly curried roast capsicum & tomato soup. Hearty flavours and great colour. Made by kids for kids @ Youth Space, Palmerston North
Ever tasted something and though, ‘wow, I have to have that again!’? This soup was one of those items for us. A friend of ours made it, based on recipes she grew up with in Poland. It’s a thick, creamy soup, served with fried onions, roasted diced potatoes and celeriac on top, and a sprinkling…
This beautiful looking and delicious tasting soup is easy to make, and with the addition of a few special toppings it makes a satisfying meal. The hint of ginger and lime bring an oriental influence to this classic autumn favourite. Enjoy!
Greetings 🙂 The last couple of weeks we have been very busy kicking off our Wednesday afternoon cooking workshops at Youth Space in Palmerston North. What great fun, with around 10 – 12 teens cooking with us each Wednesday. Today’s recipe is a thick and tasty roasted cauliflower and parsnip soup garnished with fresh thyme.
Wow – this soup tastes as interesting as it looks – but it’s so yummy. The balance of acidity and natural sweetness combined with the rich, hearty flavours and body of the chickpeas make it a favourite.
Here is a creamy and delicious vegan take on celery soup. The flavours are subtle but well balnanced. Creaminess comes from potato and soy cream – you could also use some cashew topping instead of the soy cream.
An all-time winter favourite made creamy with cashews. Quick and easy to make, hearty and delicious. Great served with polenta wedges for a naturally gluten free option.
As the temperature falls (and the leaves do too!) soups seem to be just the thing… this one is really tasty featuring mushrooms and lentils – you can use brown or green lentils, we used a combination of the two. Really easy to make, it is like a flavourful homemade mushroom soup stock, cooked lentils and seared…
I was Googling recipes using chickpeas and ginger, as that’s what I had on hand, and I discovered this creamy, tasty and satisfying soup which is also super easy and quick to make with ingredients that are usually lurking in the pantry! I changed it around a little, and for something really special I recommend drizzling…
We have had several requests for this recipe after serving these delicious savoury crunchy seeds sprinkled over the carrot & kumera soup. They are super easy to make, baked in 18 mins. Enjoy!