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…
Tasty and satisfying with the goodness of chickpeas and flavour base from ginger, garlic, turmeric and cumin. The grated lime (or lemon) zest just gives it that final twang.
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!