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Chilled Radish Soup

Wednesday, June 23, 2021

A few easy ingredients and this radish soup comes together quickly. Unpeeled cherry radishes are blended with buttermilk to create a light, yet creamy soup with a delicate pink blush. The spiciness and pungency of radishes is tempered by tangy buttermilk and rich crème fraîche. The soup turned out absolutely delightful. I used round "Cherry Belle", but the elongated "French Breakfast" is just as good. Serve this nourishing and wonderfully refreshing soup cold like a raw tomato gazpacho in summer for grilling and barbecue.

300 g Radishes (I used round "Cherry Belle")
250 ml Well-shaken and chilled buttermilk
1/2 Lemon, zest and juice
80 g Crème fraîche
1 tsp Agave syrup
1 tsp Smooth Dijon mustard
1 tsp Extra-virgin olive oil
Salt and pepper
Fresh herbs, to garnish

Wash and clean radishes. Reserve 2 for the topping and thinly slice them. Set aside. Cut the rest into quarters. Place the quartered radishes in the cup of your immersion blender together with buttermilk. Blend until smooth.
Add in lemon zest, juice, crème fraîche, agave syrup, Dijon mustard, and olive oil. Stir to mix well. Season with salt and pepper.
Refrigerate the soup for several hours until well chilled. Divide the chilled soup between 2 bowls. Garnish the soups with reserved sliced radishes and herbs. Drizzle a little bit of olive oil over if desired.

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Fruity Carrot Soup Spelt Bread

Monday, April 05, 2021

This healthy carrot soup spelt loaf is a super simple and easy quick bread recipe featuring leftover orange carrot soup, desiccated coconut flakes and cream nougat Baumstamm (a type of German Christmas candy with nougat and dark chocolate). It comes together in no time and the result is a perfectly tender, super moist and flavourful carrot bread. It is the perfect treat to enjoy with your morning coffee or as a a quick snack.

200 g White spelt flour (Dinkel #630)
50 g Desiccated coconut flakes, lightly toasted
7 g Baking powder
4 g Baking soda
1/2 tsp Ground ginger
1/2 tsp Ground cardamom
A pinch of salt
480 g Leftover orange carrot soup
50 g Egg
100 g Cream Nougat Baumstamm (Nougat with dark chocolate coating)
Carrot tops for topping
1 tbsp Butter, softened

Preheat oven to 180C/350F. Line a 22x10x7cm loaf pan with parchment paper. Set aside.
Whisk together spelt flour, coconut flakes, baking powder, baking soda, spices and salt in a bowl.
In another mixing bowl, stir together the carrot soup and egg until well combined. Stir dry ingredients into wet until just combined. The batter will be thick.
Spoon half of the batter into prepared pan and place the cream nougat candy in the center. Cover with the remaining half batter. Smooth the surface and top with a few of carrot tops.
Bake in the middle of oven until a toothpick inserted into center comes out clean, about 45-55 minutes. Remove and brush the top with softened butter. Let cool slightly in pan, then turn out onto a wire rack to cool completely.

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Fruity Carrot Soup

Friday, March 19, 2021

Keep the family warm, healthy and happy with this creamy fruity carrot soup topped with chopped parsley and pink peppercorns. Adding fresh orange juice to the soup to bring out the sweetness of carrots. I also added some white beans because they make the soup even creamier and richer when blended! Next time I will for sure add a few pinches of chilli flakes for some extra heat.

2 tbsp Olive oil
400 g Carrots, peeled and chopped
2 Garlic cloves, sliced
250 g Cooked white beans
1 tsp Fresh ginger, grated
1 tsp Curry powder
650 ml Chicken broth
100 ml Freshly squeezed orange juice
100 g Crème fraîche
Sea salt
Cayenne pepper powder
2 tbap Fresh parsley, choped (for topping)
1/2 tsp Pink peppercorns (for topping), optional
Extra-virgin olive oil

Heat a large saucepan over medium heat. Add in olive oil. Cook chopped carrots and sliced garlic, stirring often, for 5 minutes or until just soft.
Add in white beans, grated ginger, and curry powder. Stir briefly. Pour in broth and freshly squeezed orange juice. Reduce heat to medium-low. Simmer for 20 minutes or until carrot is tender.
Use a stick blender to puree until smooth. Stir in crème fraîche and season with salt and cayenne pepper.
Ladle into serving bowls, then scatter with chopped parsley and pink peppercorns if using. Drizzle with a little olive oil and serve immediately.

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Warm Avocado Soup with Rainbow Trout Caviar

Saturday, February 13, 2021

Turn creamy rich avocados into something spectacular with this simple soup recipe with coconut milk, white wine and rainbow trout caviar for a special occasion. It makes a fabulous starter to any dinner party.

2 Ripe Hass avocados, halved, stone removed, peeled, chopped
1 Organic lemon, juiced
350 ml Chicken or vegetable broth
200 ml Coconut milk
50 ml White wine
Sea salt and freshly milled pepper
A few drops of green tabasco
50 g Rainbow trout caviar
Fresh herbs for garnishing

Place the avocado, lemon juice, broth, coconut milk and white wine in a food processor and process until smooth and well combined. Season with salt, pepper and a few drops of green tabasco.
Transfer the mixture to a medium saucepan. Stir over a low heat for 3-5 minutes or until the soup is just warmed through.
Divide the soup between servng bowls or cups. Top with a teaspoon of trout caviar and garnish with fresh herb of your choice.

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Butternut Squash and Chickpea Soup with Saffron and Pecorino

Tuesday, September 22, 2020

This nourishing soup is made with butternut squash, chickpea, coconut cream, Italian hard cheese, and plenty of fresh ginger and saffron. It’s robust, has a lovely silky texture and super tasty. Serve this as a starter for a dinner party or a filling supper with crusty buttered bread when you need a bit of comfort. This soup keeps well in the fridge and is easy to freeze.

1 Garlic clove, chopped
1 pc 3-inch Fresh ginger root, peeled and thinly sliced
50 g Butter, coconut oil or olive oil
0.2 g Saffron powder
600 g Butternut squash, peeled, deseeded and roughly chopped
500 ml Homemade broth (vegetables, chicken or beef)
150 g Cooked chickpeas, drained and rinsed well under running water
300 ml Coconut cream
Salt andfreshly cracked black pepper
A large pinch of nutmeg
50 g Pecorino, grated
Pumpkin seed oil for garnish
Chives for garnish
Pepitas for garnish

In a large heavy saucepan, sauté garlic and ginger in the butter over a low heat until aromatic. Add the saffron, pumpkin and half the broth, then cook over a low heat, with the lid on, until the pumpkin is almost cooked.
Add the cooked chickpeas, the remaining broth, coconut cream and plenty of cracked black pepper. Bring to a boil, then reduce to a simmer, with the lid on, and cook for about 15 minutes.
Use an immersion blender to process the soup until smooth. Season with salt, then add nutmeg to taste. Stir in the grated Percorino cheese and ladle into soup cups. Drizzle some pumpkin seed oil over and top with a few chives and pepitas.

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Oxtail Soup - Gluten Free, Keto

Sunday, September 13, 2020

Oxtail Soup is a clear broth soup that makes use of oxtail as the main ingredient, together with fresh ginger, star anise, chilli pepper flakes, pak choi, spring onions, and cilantro. The oxtail is the tail of a steer, usually skinned and cut into several sections. It's marbled with fat and the meat is gelatinous and flavourful, therefore it's ideal for slow cooking, braising or in soups.


1.2 kg Oxtails, cut into about 4-5 pieces 3-4 slice Ginger, peeled 3 Whole star anise 1 tsp Whole white peppercorns 750 ml Homemade beef broth 750 ml Water Salt to taste 2 Spring onions, chopped 1/2 bunch Cilantro, chopped Baby pak choi 1 Lime, cut into wedges Chilli pepper flakes Ginger, peeled and cut into thin matchsticks

Preheat the oven to 200C/400F. Place the oxtails on a baking tray and roast for 30 minutes. Remove the roasted oxtails from the oven and place them in the Instant Pot with ginger slices, star anise, peppercorns, beef broth and water. Cover and set to “Soup”, 30 minutes.
When the oxtails are done cooking, let the pressure release naturally. If you’re in a hurry, just release the pressure manually after 30 minutes has elapsed.
Arrange pak choi in 2 soup bowls. Add in a piece of oxtail or two, and then ladle the soup into the soup bowls. Garnish with lime wedges, crushed red pepper flakes, ginger matchsticks, cilantro, and green onions.

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Zucchini Soup with Scallion and Mascarpone

Tuesday, August 25, 2020

Zucchini contains very few calories and have a high water content and significant amout of vitamin C and potassium, which is the key to controlling blood pressure and helps to keep our muscles working properly.
This delicious zucchini soup recipe is the perfect use for the abundant summer squash in your garden or from the farmer market, and a little mascarpone makes it thick and luscious while scallion adds depth and sweetness to the soup too. It can be eaten hot or cold.

2 tbsp Olive oil
2 Scallions, white part, coarsely chopped
1 Garlic clove, sliced
3 (about 450 g) Zucchini, sliced thinly
350 ml Vegetable stock
80 g Mascarpone, plus a little extra to serve
2 Scallions, green part, coarsely chopped
Salt and pepper
A few mint leaves, chopped
Lemon zest (optional) to serve
Soft boiled eggs (optional) to serve
Sprouts (optional) to serve

Heat the olive oil in a pan over a medium heat and cook the scallion white part with a pinch of salt for 5 minutes until softened but not coloured. Add the garlic and cook gently for a few minutes then tip in the sliced zucchini and cook gently for 10-15 minutes.
Pour in the vegetable stock and bring to the boil for a few minutes. Use a stick blender to process the soup until completely smooth, then stir in the mascarpone and green part of scallions. Puree again and season.
Spoon into bowls and top with more mascarpone or soft boiled egg or sprout and mint leaves, and some lemon zest, if you like.