Mexican Vegetable, Tempeh and Bean Soup

Mexican Soup

Winter is coming which means it's soup time! I love making soup. Not only is it simple to make, but it it makes a large quantity and is an easy way to get in the extra vegies. This soup is a complete meal in itself, with plenty of vegetables, beans, tempeh and dairy and healthy fats, you have all the main food groups covered.

Baked Beetroot and Apple Soup

I love farmers markets! Driving through country Victoria I stumbled across a market and of course I had to stop and stock up on some fresh produce. Considering it is now Autumn, there were root vegies, brassicas,  apples, pears and the last of the stone fruit.

Zucchini Soup

Last week I spent the week in Sydney at the International Congress of Dietetics. Not only was the conference amazing, Sydney turned on the loveliest weather. I have slight weather envy! Spring is definitely here!

I was dreading coming back to the dodgy Melbourne weather. Thankfully it has been beautiful ever since I got home. Finally the weather is getting warmer, the sun is shining and strawberries are back! Give it a couple more weeks and hopefully eating outdoors will become the norm.

I have been frustrated at the price of fruit and vegetables lately - everything is so expensive! I guess it is due to the fact that we are in between seasons. However a couple of days ago I managed to pick up zucchinis for less than $1/kg. Perhaps an indication that spring vegies are coming in?

Anyway this soup is great. It's based on a recipe by Neil Perry. You don't need to be a fan of zucchinis to enjoy it as it tastes more like the garlic, parmesan and basil that are blended through it. It can be eaten either hot or chilled.

Zucchini Soup
Serves 4

1 tbsp olive oil
1kg zucchini, roughly chopped
4-6 cloves garlic, crushed
1 small bunch basil
1.5L vegetable stock
50g parmesan cheese
Freshly cracked pepper

In a large pot, heat olive oil. Add zucchini, garlic and basil and saute for 10 minutes or until zucchini is translucent. Add stock and allow to simmer for 15 minutes. Add parmesan cheese and stir. Blend soup in a blender/with a stick blender until it is smooth. Liberally add cracked pepper and enjoy!

P.S. This entire recipe is very easily done in a Thermomix. You don't need a different recipe - I'm sure you can figure it out!

Sarah xx

Egyptian Lentil Soup

Brrrr! It's a bit chilly in Melbourne at the moment!!! So what better to do than make soup? I have had soup every day this week, whether it be for lunch, dinner or both!

This lentil soup is one that I hadn't made before. I saw it in Feast magazine awhile ago and dog-earred the page. It is a beautiful soup. Before you go thinking 'oh yeah just another lentil soup' this one is different - it has a mound of caramelised onions on the top which impart a beautiful sweetness to the dish. It was so simple to make and definitely something warming to eat at this time of year.