Very simple, inexpensive, easily sourced ingredients. Amazingly good at feeding your super gut bugs. Quick to make, cooks in bulk and freezes well for weekday lunches. Allergy friendly ….. AND YUMMY!!!

• 400g Broccoli (1 medium size), roughly chopped
• 600g Cauliflower (1 large), roughly chopped
• 1 small brown onion (about 120g), diced
• 1 tbsp olive oil
• 2 tbsp veggie stock paste
• 8 cups boiling water
• 150g cream cheese (*dairy, soy or nut based – you can even use a light silken tofu here)

If you don’t have stock paste you can use 2 cups liquid stock and then only 6 cups water.

Heat the oil in a large saucepan then add in the onion and cook, stirring, until it is soft and golden.

Add in the cauliflower and broccoli plus the stock paste and stir well. Cook down for about 3 minutes then add in the boiling water.

Cover and simmer for about 20 minutes or until the veggies are very soft. *If you need a quicker cooking time you can give them veggies a quick blitz in your food processor first.

Remove from the heat and add in the cream cheese.

Use an immersion blender to blend until the soup is very smooth. If you are using a blender/thermo cooker/bullet machine to blend – BE VERY CAREFUL! Allow it to cool quite a bit first and then do small batches.

Serves 8.

If Macros are important to you, here they are for 1 serve.

Enjoy 🙂

As the cooler weather rolls around I am SO looking forward to soups featuring weekly on our dinner menu again.

I love soups for so many reasons; they are inexpensive, fast to make, you can make them in serious bulk for quick and filling lunches during the week, you can absolutely pack them with veggies, they can help you avoid food waste by using up your veg that might be otherwise past its best and they are easy to adapt for food allergies (I have even seen vegan, low FODMAP stock powders recently!)

This is one of our favourites … With a few little tricks it is a creamy, velvety comfort soup …. With none of your normal creamy ingredients 😉 as well as its serve of fabulous dietary fibre, it’s also got some decent fat and protein to keep you going.

• 1 1/2 large heads cauliflower (approx 1.2kg), chopped
• 2 tbsp garlic olive oil
• 1 medium brown onion, diced
• 6 medium stalks celery, chopped
• 1 400g tin butter beans, drained
• 1 tsp dried Italian herbs
• Pinch pink salt flakes
• few grinds black pepper
• 4 tbsp nutritional yeast
• 100g sunflower seed butter
• 8 cups hot veggie stock (Massel for store bought)
• Optional: fist sized piece of sweet potato, peeled and diced

Heat the oil in a large saucepan. Add in the onion and celery.

Fry, stirring regularly until onion is golden.

Add beans, cauliflower and herbs. Sweat down for about 3-4 mins. Add sweet potato at this point if you’re using it.

Add stock and bring to simmer, roughly 15-20 mins (until you can slide a fork easily into the veg)

Add salt, pepper, yeast and seed butter then use an immersion blender until the soup is perfectly smooth.

Makes about 10 serves. Delicious on its own or serve with fresh crusty bread of choice.

This one tendss to separate a little if you freeze and thaw but comes back together with a good stir.

Enjoy 🙂

We have just returned home from an 8 day family camping trip through the interior of Australia. It was just amazing …. but after 8 days of camping food I have been hanging out for some serious serves of veggies!

And since the weather is finally getting a little cooler, soups are back on the menu- Hooray!

This is my mum’s minestrone, the one that I have eaten since childhood and I still adore it … I am just sad that I can no longer sprinkle it with cheese while it’s hot!

• 1tbsp garlic olive oil
• 1 brown onion, finely diced
• 4 rashers of short cut bacon, diced
• 10 cups Masssel chicken stock made with boiling water
• 4 celery sticks, finely sliced
• 4 carrots, finely sliced
• 2 tins corn kernels
• 2 tins kidney beans
• 4 ripe tomatoes, finely diced (or 2 tins diced tomatoes)
• spiral pasta of choice (we use a GF one)
• 2tsp fresh ‘Italian’ herbs*, finely chopped

* I use whatever is growing in my garden; rosemary, thyme, oregano, parsley etc. You could also use a tsp of a dried Italian herb mix.

Heat oil in the base of a large saucepan (I am luck enough to own an 11L saucepan so I love making a huge batches) and fry the onion and bacon.

Add the herbs.

Add the stock and bring to the boil

Add the veggies and simmer for 15 minutes.

Add a few handfuls of pasta and cook until it is soft.

Serve hot (and sprinkle it with grated cheese if you can!).

This makes enough for about 10-12 serves and keeps in the fridge for about a week.

This one can easily be made vegan by removing the bacon

If you make huge batches of soup like I do, it’s helpful to refrigerate them individually. If you want to freeze, it is best to stop the recipe before you add the pasta as it tends to absorb too much water and get quite soggy on defrosting. Just add the pasta part when reheating.

Enjoy 🙂