Roast Carrot Soup with Cashews and Chili

Serves: 2 | Preparation Time: 10 min


  • 6 good-sized carrots, peeled and finely diced
  • 2 garlic cloves, crushed and peeled
  • A splash of olive oil
  • Sea salt
  • Freshly ground pepper
  • A pinch of chilli powder
  • 50g cashew nuts (or 2 tbsp peanut butter)
  • 750ml-1ltr veg stock
  • A handful of fresh mint
  • 1 lime


Preheat oven to 220°C/Gas 8. Place a roasting tin in the oven to heat up.

2. Add the carrots, garlic and a splash of olive oil to the hot roasting tin. Season with salt and pepper. Roast till the carrots have coloured up and are mashably tender.

3. Toast your cashews till golden. Whiz in a food processor or a pestle and mortar till like peanut butter (or just use peanut butter).

4. Warm your stock.

5. Once the carrots are cooked, whiz with the nut butter and a few splashes of the stock till you have a thick, smooth and creamy mash. Add a hit of chilli powder, to taste. Whiz in a handful of fresh mint to counter the chilli heat.

6. Trickle and whiz in enough stock to get the soup as thick or thin as you like. Season to taste and finish with a refreshing squeeze of lime juice.

Spiced Pumpkin and Cauliflower Soup

Serves: 6-8 | Preparation Time: 40 min


  • 1 tablespoon of olive oil
  • 1 onion, finely chopped
  • 2 teaspoons of ground cumin
  • 1 teaspoon of ground cinnamon
  • 1 clove of garlic, peeled
  • 1 bay leaf
  • 450g of pumpkin, peeled and chopped, approximately
  • 450g of cauliflower florets, trimmed, approximately
  • 800 mls of chicken or vegetable stock, preferably homemade
  • ¼ cup of tomato purée
  • salt and pepper to taste
  • a little cream to finish, optional
  • 4-6 slices of cauliflower, extra
  • olive oil
  • Murray river pink salt


In a large saucepan sweat the onion in a little olive oil until translucent and soft.

Add the cumin, cinnamon, bay leaf and a whole peeled garlic clove, continue to sauté for a minute or so until lovely and fragrant.

Add the pumpkin and cauliflower and sweat for another minute or two.

Add enough stock to cover the vegetables, topping up with water if necessary, add the tomato purée and a little salt.
Cover and simmer for 20 minutes or until the pumpkin and cauliflower are tender.

Meanwhile in a medium hot pan, fry the extra slices of cauliflower in a little olive oil until golden and cooked through, drain on adsorbent paper towels and keep aside in a warm place.

Remove the bay leaf and blend the soup mixture until very smooth. Pass the soup through a chinose if you desire, this helps to remove any stray coarse vegetable fibres.

Taste the soup for seasoning and adjust accordingly, finishing with a little cream if desired.

Serve the soup whilst still very warm, gently reheating if necessary and topping with a warm pan-fried slice of cauliflower and sprinkle of murray river pink salt.

Smoky borlotti bean and bacon soup

Serves: 4-8 and 4 freezer | Preparation Time: 30 min


  • 1 tin of drained and rinsed borlotti beans
  • 2 tbs extra virgin olive oil
  • 1 tbsp smoked paprika
  • 4 bacon slices, finely chopped
  • 1 brown onion, finely chopped
  • 2 celery sticks, trimmed, finely chopped
  • 2  zucchini, trimmed, finely chopped
  • 1 carrot, peeled, finely chopped
  • 4 garlic cloves, crushed
  • 1/2 cup (125ml) dry sherry
  • 8 cups (2 litres) chicken or vegetable stock
  • 400g can diced tomatoes
  • A good handful of finely chopped Mediterranean herbs such as basil, thyme, oregano &  or parsley to serve
  • Finely grated Parmesan, to serve


Heat the olive oil in a large saucepan over medium heat. Add the bacon, onion, celery, zucchini, carrot and garlic and cook, stirring occasionally, for 5 minutes or until onion softens.
Add the sherry and bring to the boil. Add the stock, tomato, paprika and bring to a simmer.
Reduce heat to low and cook, stirring occasionally, for 15 minutes or until soup thickens slightly. Add the beans and stir to combine. Remove from heat.
Taste and season soup with salt and pepper. Ladle the soup among serving bowls.
Top with chopped herbs and Parmesan.
Serve immediately with rosemary and sea salt flatbreads.

Watercress Soup

Serves: 4 | Preparation Time: 20 min


  • 2 Tablespoon (Metric) olive oil
  • 150 Gram well washed watercress
  • 200 Gram peeled desiree potatoes
  • 25 Gram lescure butter
  • 1 Litre boiling water (more or less depending on your preferred consistency)
  • 2 Unit free range eggs
  • 1 Tablespoon (Metric) white wine vinegar
  • Olive oil to drizzle
  • Ground black pepper, to taste
  • Sea salt (murray river), to taste


Wilt the watercress in a pan with a little olive oil. Finely slice the potatoes and mix in with the watercress. Allow to soften. Add the butter for shine and flavour. We don't want the colour here because it will taint the vivid green we'll get from the watercress.

Season a small pan of boiling water with a little salt and pour over the watercress and potatoes. Bring back up to a rolling boil. Ladle the mixture into a blender and blitz until smooth.

Boil the water for your eggs and using a fork, or whisk, spin the water until you create a mini-whirlpool. Add the vinegar to help prevent the egg whites dispersing. Drop your egg right in the middle of the spinning water and it will produce a nice round poached egg which looks almost like a ball of mozzarella. This protects the yolk. Poach for 2 to 3 minutes and then you can lift the eggs out of the water to feel them and see if they are cooked. They should feel soft if you gently squeeze them.

To serve: place a poached egg in each warmed bowl and pour the soup around. Garnish with a fresh whole watercress leaf. Drizzle with olive oil.

Note: Try our organic olive oil in this recipe.