Warm up this winter with our take on a classic. This super comforting and creamy tomato soup recipe is the perfect excuse to stay snuggled up on the couch and even comes with a side of enticing pesto toast. See, we’ve thought of everything!Continue reading “Creamy Tomato Soup Recipe with Pesto Toast”
Warm up this winter with this delicious and easy roast pumpkin soup recipe, filled with flavour and finished with crème fraiche for a simple, yet irresistible take on this enduring classic.Continue reading “Roast Pumpkin Soup with Brown Butter Crispy Sage”
Soup is one of the greatest comfort foods of all time. When it’s time to curl up on the couch, nobody really feels like slaving over a hot stove to create a nourishing meal. But this comforting chorizo minestrone soup can be made in minutes.Continue reading “Chorizo Minestrone Soup Recipe”
Nothing says winter more than having roasted pumpkin soup in the kitchen. This soup recipe is made even richer with sweet potato plus a topping of the traditional Egyptian nut and spice mix called dukkah. Heartwarming and easy to make, this soup can even be packed in food jars for lunch—a perfect winter meal on the go.Continue reading “Roasted Pumpkin and Sweet Potato Soup Recipe”
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. Continue reading “Beetroot Soup with Hibiscus Recipe”
The humble button mushroom is a little underrated, they have so many minerals and health benefits including immune-boosting properties. Combined with the fermented miso and soba noodles, this is the perfect winter bowl to keep you happy and healthy. Continue reading “Mushroom, Miso, and Soba Noodles Recipe”
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.
Continue reading “Bouillabaisse with Rouille”