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Creamy Spinach and Celery Soup

Written by Lee on . Posted in Recipe Book, Soup, Uncategorized

Serves 6

  • 1 bunch celery with leaves sliced 
  • 6 cups homemade chicken stock
  • 1 bunch spinach chopped
  • 1 cup coconut milk
  • 2 turnips peeled and cubed
  • 3 garlic cloves, finely chopped
  • 1 large brown onion chopped
  • 1 tablespoon fresh thyme leaves
  • Celtic Sea Salt and freshly cracked pepper

Reserve a couple of celery leaves for garnish and refrigerate
Heat EV olive oil over medium heat and add onion, garlic, celery, thyme and cook for 20 mins until celery is softened
Add chicken stock, turnips and spinach and turn heat to high until it reaches boiling point
Reduce heat and cover and simmer for 10 minutes until turnips are tender
Turn off heat and let cool then ladle mixture into a food processor to puree in batches
Return mixture to saucepan add coconut milk and simmer for 10 minutes
Ladle into earthenware soup bowls, garnish with celery leaves and season to taste

Serve with crispy kale chips

Broccoli Soup

Written by Lee on . Posted in Recipe Book, Soup

Serves four

  •  2 broccoli heads and stems roughly chopped
  • 2 TBSP coconut oil-melted 
  • 2 cups homemade vegetable stock
  • 2 garlic cloves
  • 1 onion chopped
  • 2 sticks celery copped
  • Sea Salt to taste 
  • 1 handful fresh mint
  • 1 handful fresh parsley
  • ¼ cup coconut milk (optional)
  • Handful of slithered almonds to garnish

In a large heavy bottom saucepan place coconut oil, heat and add garlic and onion and cook until translucent
Throw in chopped celery and cook through
Add the broccoli including stems and pour in stock
Bring to boil, reduce heat and add seasoning and herbs
Simmer for 15 minutes and stir in coconut milk
Place in blender then blend together until smooth and return to pan if it needs reheating
Garnish with slithered almonds

Vegetable Soup on a Cold Night

Written by Lee on . Posted in Recipe Book, Soup

Serves 6-8

  • 2 tablespoons coconut oil
  • 1 onion, diced
  • 2 garlic cloves, crushed
  • 3 celery stalks, diced
  • 140 g (5 oz.) sugar-free tomato paste (concentrated purée)
  • 400 g (14 oz.) tin chopped tomatoes (sugar and additive free)
  • 150 g (51/2 oz.) green beans, topped, tailed and cut into 34 cm
  • (11/411/2 inch) lengths
  • 1/4 cabbage, coarsely shredded
  • 1/2 cauliflower, roughly chopped
  • 2 zucchini (courgettes), diced
  • 1 red capsicum (pepper), diced
  • 1 green capsicum (pepper), diced
  • 1 bunch kale or 1/2 bunch silverbeet
  • (Swiss chard), stalks trimmed and leaves coarsely shredded
  • 1 litre (35 fl oz./4 cups) additive-free vegetable stock or filtered water
  • 1 handful herbs, such as parsley, thyme, rosemary and basil, chopped

 

Heat the coconut oil in a large heavy-based saucepan and lightly brown the onion, garlic and celery over medium heat for about 5 minutes. 
Stir in the tomato paste and chopped tomatoes and cook for a minute or two. 
Add the beans, cabbage, cauliflower, zucchini, capsicum and kale, and cook for 12 minutes more. Add the stock or water and, if necessary pour, in enough extra filtered water to cover the vegetables. 
Bring to the boil, reduce the heat and simmer for 1 hour. 
If you prefer a smoother soup, transfer to a blender or use a hand-held blender and whiz until the desired texture is reached. 
Serve hot, sprinkled with the herbs.

Cauliflower & Turnip Soup

Written by Lee on . Posted in Recipe Book, Soup

Serves two

  • 2 TBS olive oil
  • 1 head cauliflower
  • 2 small round turnips, chopped
  • 1 large onion, chopped
  • 3 sticks celery chopped
  • 1 TBS fresh ginger, crushed and sliced into 2 or 3 chunks
  • 2 TBS nutritional yeast flakes
  • Handful of continental parsley
  • 1 1/2 tsp. ocean sea salt
  • 1/4 tsp. cracked pepper
  • 3 cups homemade or no additive chicken stock or filtered water

Warm oil in a large pan and add onions, celery and garlic
Sauté over medium heat and stir until well coated with the oil then add cauliflower and turnip and cook for 10 minutes
Add ginger, ocean sea salt and pepper, yeast flakes, parsley and stir well 
Add chicken stock and bring to boil stirring a couple of times
Reduce heat and cover, cooking for 20 minutes
Transfer to blender and puree
Once pureed return to pan to heat

Chilled Out Cucumber and Avocado Soup

Written by Lee on . Posted in Recipe Book, Soup

Serves 2

  • 3 small avocados
  • 1 small cucumber, seeded and peeled
  • Fistful of coriander
  • 1/4 teaspoon cumin
  • Juice of one lemon or lime
  • 2 cups of homemade chicken stock 
  • 1 teaspoon sea salt
  • Spring onion/mint for garnish

In a blender place all of the ingredients on high until pureed
If too thick add a bit more lime or lemon juice
Pour into a bowl and refrigerate until chilled
Ladle into chilled soup bowls and add sea salt and pepper to taste
Garnish with mint and spring onion

Thai Fish Soup

Written by Lee on . Posted in Recipe Book, Soup

Serves 4

  • 4 cups home-made chicken or vegetable stock 
  • I x 5 cm piece of ginger
  • 2 garlic cloves sliced thinly
  • 2 lemongrass sticks cut into 5cm pieces 
  • 4 kafir lime leaves whole
  • 1kafir lime leaf shredded
  • Handful of mint
  • 2 fish fillets 
  • 2 green chillies , sliced
  • 2 red chillies sliced
  • 2 TBS fish sauce (anchovies, filtered water and stevia)
  • 1 lime juiced plus 1 tsp. lime rind
  • Pinch sea salt
  • Stevia to taste

 

Method

Place stock ginger, lemongrass, garlic, stevia, fish sauce and the lime leaves into the saucepan and bring to the boil and then simmer for 10 mins 
Strain off the soup over a bowl so the soup is now clear and place the liquid back into the saucepan
Add fish and lime juice and rind and bring to boil then simmer for 5 mins
Ladle into a bowl and garnish with mint, chillies, shredded lime leaf and thinly sliced lemon grass

Tomato Soup

Written by Lee on . Posted in Recipe Book, Soup

Serves 4

  • 2 TBS extra virgin olive oil
  • 2 cans chopped tomatoes no additives
  • 1 cup tomato sauce (no additives)
  • 1 small bottle sugar-free tomato puree
  • 2 fennel bulbs wash and chopped
  • 2 cups filtered water or stock
  • 1 brown onion diced
  • 3 garlic cloves chopped
  • 2 TBS freshly squeezed lemon
  • 1 cup fresh basil leaves
  • 1 large leek, washed sliced
  • 1 red capsicum chopped finely
  • 1 bunch celery sliced thinly
  • ½ cup coconut milk
  • Celtic sea salt and cracked black pepper to taste
  • Tsp. stevia to taste

Sauté onion, garlic, pepper and celery in a large stainless or enamel soup pot, keeping a few fresh basil leaves aside
Place the remaining ingredients into the pot and pour in water so vegies are covered
Sprinkle in the stevia
Cook on high until boiled and then turn temp down and simmer with a lid on for 45 minutes
Garnish with fresh basil leaves and a squeeze of fresh lemon

Avocado Soup Mexican Style

Written by Lee on . Posted in Recipe Book, Soup

Serves 4

Ingredients

  • 2 avocados, ripe, pitted, peeled, and mashed 
  • 2 TBS EV Olive Oil
  • 1 brown onion, chopped
  • 3-4 cups homemade vegetable stock
  • 1/2 cup almond milk
  • 1 lemon freshly squeezed
  • 1 TBS lemon rind
  • 1 tsp. paprika 
  • ½ tsp. ground cumin 
  • Pinch cayenne pepper
  • 1 garlic clove, crushed
  • Celtic Sea Salt 
  • Freshly ground pepper to taste
  • Lime quarters to garnish

Place all ingredients in a food processor and blend until combined
Place in bowl and chill until served

Homemade Lemon Pesto

Written by Lee on . Posted in Dips & Rubs, Recipe Book

Makes one cup

  •  2 1/2 cups freshly picked basil leaves 
  • 2 garlic cloves minced
  • 1/2 lemon Juiced
  • 1/2 tsp. minced lemon zest 
  • 2 1/2 TBS extra virgin olive oil 
  • 4 TBS pine nuts
  • 2 TBS nutritional yeast flakes 

 

Combine pesto ingredients in blender until pureed adding more of specific ingredients to get the perfect consistency
Chill and serve

Salsa

Written by Lee on . Posted in Dips & Rubs, Recipe Book

Makes 1 1/2 cups

  • 2 garlic cloves 
  • 1/2 tsp. sea salt
  • 1 bunch basil chopped
  • ¼ cup fresh mint
  • 1 lime juiced
  • 1 yellow capsicum diced finely
  • 7 tomatoes diced with seeds removed (can be oven roasted with olive oil for 20 minutes for a richer flavour)
  • 1 onion chopped and cooked until brown
  • 1 red chilli chopped finely

Mix tomatoes, capsicum and cooked onion in a bowl
Place all other ingredients into the bowl with tomatoes and onion
Let sit for an hour to enhance flavours

Basil

Written by Lee on . Posted in Dips & Rubs, Recipe Book

  • 1/2 cup freshly squeezed lemon
  • 1 Cup Extra Virgin Olive Oil
  • 1 cup fresh basil leaves, chopped Sea Salt and pepper to taste

Place basil and lemon in blender
Drizzle in Olive Oil and blend until smooth

Herb and Garlic Marinade

Written by Lee on . Posted in Dips & Rubs, Recipe Book

Makes 1 ½ cups

  • 3 lemons juiced
  • Zest from one lemon
  • 2/3 cup extra virgin olive oil
  • 1/2 cup water
  • Freshly ground black pepper
  • 5 garlic cloves minced
  • 1/3 cup fresh thyme 
  • 1/4 cup fresh rosemary 
  • 1 1/2 TBS Sea Salt

Place garlic, thyme, salt, zest and rosemary in a bowl and mix so that it starts to form a paste
Add lemon, olive oil, water and pepper to the bowl and re mix to desired consistency
Chill until ready to use
Can be sploshed on fish, chicken, lamb and pork

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