Nothing says winter more than having roasted pumpkin soup in the kitchen. This soup recipe is made even richer with the addition of sweet potato. Topping it with the traditional Egyptian nut and spice mix dukkah gives the soup added texture and layers of flavour.
Beetroot in a burger is quintessentially Australian, but there are a lot more tasty uses for this root crop beyond that. Vibrantly red and extraordinarily nutritious, the humble beetroot is perfect raw or cooked and added to anything from salads to roasts to juices. You can also harness its intensely vivid colour by turning it into a delicious beetroot soup enhanced with hibiscus. (more…)
Bouillabaisse is a hearty, rich seafood soup made using different kinds of fish and shellfish, cooked in a delicious broth of vegetables, garlic, tomatoes, flavoured with saffron. Originally from the city of Marseille in France, this age-old dish was traditionally made with the “catch of the day” and less marketable kinds of small, bony fish. Back then, bouillabaisse would be served in two parts: the broth with bread and a spicy garlic sauce called rouille, then the fish. Now, bouillabaisse is eaten as a whole, making it something between a soup and a stew.