SERVES: 5-6

INGREDIENTS:

- 2 tb Extra virgin olive oil

- 300g chuck steak, diced

- 1 small chorizo sausage, finely diced

- 1 brown onion, diced

- 3 cloves of garlic, crushed

- 1 head cauliflower, broken into small florets

- 1 bunch broccolini, chopped

- 1 bunch celery (including leaves), chopped

- 5 carrots

- 2 tins whole peeled tomatoes

- 1 tin red kidney beans

- 2 teaspoons tumeric

- 2 teaspoons ground coriander

- 3cm fresh ginger, grated 

- 1 bunch parsley, chopped

- 1 beef stock cube

- Water, boiled

- 2 cups Risoni pasta

METHOD:

1. Place a large stock pot over medium-high heat. Add the olive oil, beef and chorizo and cook until browned. Add the onion and cook for a couple of minutes until transparent. Add the garlic and stir.

2. Add the rest of the chopped veg, tinned tomatoes, kidney beans and the stock cube and give it a good stir. Add enough hot water to cover the veg. Stir well. 

3. Mix through the tumeric and coriander and leave to simmer for 10 minutes. 

4. Add the Risoni and stir through. Cook for another 10 minutes then add the parsley and salt & pepper to taste.

5. Serve with some shaved pecorino cheese

Serves: 6

INGREDIENTS:

·      1 tb EVOO

·      1 onion, roughly chopped

·      500g butternut pumpkin, peeled and roughly chopped

·      1 large sweet potato, peeled and roughly chopped

·      4 carrots, peeled and roughly chopped

·      500ml chicken stock

·      1 granny smith apple, peeled and roughly chopped

·      1 cup red split lentils, rinsed and drained

·      ¼ cup fresh chives, chopped

·      1 tsp turmeric

·      ½ tsp ground cumin

METHOD:

1.    Heat EVOO in a large pot no the stove. Add onion and cook for a couple of minutes or until it starts to brown. Add pumpkin, sweet potato and carrots and cook for 5 minutes

2.    Add chicken stock and top up with water until all veggies are just covered. Bring to the boil, then cover and reduce the heat. Cook for 30 minutes.

3.    Add apple, lentils, chives and spices. Replace the lid and cook for a further 15 minutes or until all ingredients are soft.

4.    Remove from heat and leave cool slightly

5.    Using a stick bender, blend soup until smooth

Recipe provides 1333kj, 14g protein, 5g fat, <1g saturated fat, 50g carbohydrate and 266mg sodium per serve

Serves: 4

INGREDIENTS:

·      1 bunch baby beets

·      1 tb EVOO (extra virgin olive oil)

·      1 medium sweet potato, peeled and roughly chopped

·      4 carrots, peeled and roughly chopped

·      2 small onions, cut in half

·      3 cloves of garlic

·      1L vegetable stock

·      400g silken tofu

·      4 sprigs thyme

·      60g goats cheese

·      1tb sour cream

METHOD:

1.     Heat oven to 180 degrees Celsius

2.     Wash and trim the baby beets, then wrap each beet tightly in aluminium foil. Place on a small baking tray

3.     On a second, larger baking tray place the sweet potato, carrots, onions and brush with the EVOO. Place the garlic cloves on the tray with the beets leaving them in their skin. Bake the veggies for 45-60 minutes or until tender

4.     Using gloves, unwrap the beets and peel off the skin

5.     Place the roasted veggies in a large pot. Squeeze the garlic out of its skin straight into the pot. Cover the veggies with vegetable stock and turn on the heat. Bring to a boil, then turn the heat down and simmer for 10 minutes

6.     Add the tofu and use a stick blender to puree the soup

7.     To make the thyme whipped goats cheese, add the goats cheese, sour cream and thyme leaves to a mixing bowl and beat with an electric mixer until smooth

8.     Serve soup with a dollop of the thyme whipped goats cheese in the centre