2 cucumbers, trim ends, peel, deseed and roughly chop
1 avocado, scooped out
½ C mint leaves
½ C parsley leaves
2 spring onion stems, trimmed
½ C water
1 lemon juiced (zest off for crumb)
1tsp sea salt
½ C natural yogurt, unsweetened
½ C blanched almonds
2 garlic cloves, peeled
Zest of 1 lemon
1 Tb olive oil
½ tsp. salt
Place all soup ingredients in a food processor. Blitz until smooth. Taste for seasoning and adjust if required. Pour into a jug and refrigerate for at least 1 hour to chill.
Blitz crumb ingredients in food processor until combined. Spread on a tray and bake at 180° for 10min or until golden.
To serve, pour soup into cups, glasses or bowls and top with crumb mix.
Serves 4 bowls or 8 small cups
1 cauliflower, leaves and stem removed, cut into florets
1 onion, chopped into quarters
3 garlic cloves
2tsp ground allspice
Sea salt & pepper
1 litre vegetable broth
3 beetroot, washed & sliced thinly with mandolin
Parsley to garnish
Pre heat oven to 200°
Place cauliflower, onion and garlic cloves in a large roasting dish.
Sprinkle with allspice, salt, pepper and drizzle of oil, toss to coat.
Bake for 30min or until lightly golden, turn occasionally.
Lay beetroot slices on a tray lined with baking paper in a single layer. Brush with oil and scatter a pinch of salt.
Bake in oven at 200° for 20min (this will vary on thickness), turning halfway. Chips will become lighter in colour and crisp up once removed from oven.
Pour broth into a large pot, add roasted cauliflower, onion and squeeze garlic from cloves. Bring to boil and simmer for 15min. Blend soup until smooth, add some water if consistency is too thick.
Ladle into bowls, topping with beetroot chips and pepper.
Parsley and drizzle of oil is optional.
Allspice is from the dried berry of the Myrtle plant, Pimenta Diocica.
The flavour and aroma has hints of cinnamon, clove, nutmeg and pepper.
2 sweet potatoes, peel & chop, 1 inch cubes
1 large parsnip, peel & chop, 1 inch cubes
1 onion, diced
1 clove garlic, diced
2 Tb olive oil
1 tsp turmeric powder or 2cm fresh turmeric, grated
1 tsp cinnamon
1 litre vegetable broth
¼ C flaked almonds, toasted
1 pear, sliced
Fry onion in oil until soft, add spices fry 1 min.
Lower heat and add garlic, fry 1 min.
Stir in sweet potato, parsnip and a pinch of salt.
Pour in broth and simmer with lid on for 40 min, stir occasionally.
Blitz or blend soup until smooth.
Sprinkle with toasted almonds, parsley and sliced pear to serve.
Stock is cooked with bones and broth is not, ‘Vegetable stock’ is often an incorrect term.