Cauliflower and Lentil Soup


Another great winter warmer.  This soup has roasted cauliflower and red lentils.  Coconut milk is added to  the soup to give it the creamy texture.


1 Cauliflower

1 tbsp. olive oil

2 tsp grated ginger

2 garlic cloves grated

1 tbsp. mild curry powder

1 tsp garam masala

½ a cup dried lentils

4 cups water

½ a cup reduced fat coconut milk

Salt to season



Preheat oven to 180ºC

Line baking tray with non stick paper.  Cut cauliflower florets and place on the tray.  Spray olive oil over cauliflower and bake for 15 minutes or until tender.

On medium high heat, place a sauce with the olive oil,  Add onions. garlic and ginger and cook for 5 minutes.  Add the curry powder, garam masala and red lentils, cook or a minute or until fragrant.

Add the water in the saucepan and  bring to the boil,  Reduce heat and simmer for 15 minutes or until lentils are tender.

Add three quarters of the cauliflower and the coconut milk.  Using a stick blender, blend until smooth.

Add remaining cauliflower and enjoy.



This dish serves 4


Try these cauliflower dishes

Indian Pilau and Roasted Cauliflower

Mustard lamb with Cauliflower and Potato Mash

Moroccan Cauliflower Rice and Lamb Curry






Chicken Zucchini Noodle Soup


Zucchini is a great substitute for  soba or egg noodles or even pasta. I added the Zucchini towards the end.  The soup has a tangy taste and  it taste’s delicious.


4 chicken thighs

1½ cups water

1 onion chopped

1 diced celery

1 red chilli diced

1 garlic clove crushed

400g canned tomatoes

1 tsp tomato paste

Pinch of smoked paprika

½ tsp ground cumin

1 Zucchini (use a potato peeler or a spiraliser to create noodle shape)

½ red capsicum diced

salt and pepper to season

A handful of coriander



Place the chicken and water in a saucepan and bring to the boil, cover and simmer for 15 minutes.  Turn the heat off and let the chicken cook for a further 5 minutes, Remove the chicken from the stock and set aside.

Heat 1 tbsp. of olive oil, cook onion, celery, garlic, capsicum and chilli for 5 minutes.  Add the smoked paprika and cumin and cook for 1 minute or until fragrant.

Add the chicken stock and tomatoes and tomato paste and cook over low heat for 5 minutes.

Shred the chicken and add to the pan, add the zucchini noodles and cook for 2 minutes or until zucchini is soft.

Put heat off and add coriander.



This dish serves 2


Try theses dishes

Poached Chicken Soup

Poached Chicken Meatballs

Turmeric Chicken and Carrot Noodle











Carrot and Lentil Soup


Love this winter soup. it’s full of flavour and the hot curry powder gives this soup a warm kick,  This soup uses only two main ingredients, carrot and red lentils and it’s simple to make.


500g carrot

65g dried red lentils

I litre water

I tbsp. olive oil

1 chopped brown onion

3 tsp grated ginger

1 tbsp. hot curry powder



Heat the olive oil in a saucepan over medium heat.  Add the chopped onions and cook for5 minutes.

Add the ginger and curry powder and cook for a minute or until fragrant.

Add the carrot, lentils and water and bring to the boil.  Reduce heat to simmer and partially cover the saucepan.  Simmer for 15 minutes. Make sure the lentils and carrots are cooked.

Using a stick blender, blend until smooth or to your liking.



This dish serves 4


Try these dishes

Poached Chicken Soup

Moroccan Lamb and Chickpea Soup

Turmeric Chicken and Carrot Noodle

Beetroot and Carrot Salad









Poached Chicken Soup


Another great winter warmer.  This dish can be made during the weekend and stored in the freezer for mid-week or during the week.  Feel free to add noodles or vegetables to this dish.   This chicken soup is cooked in onions, spring onions, chill, ginger, tamari and mirin.  The chicken continues poaching in the soup after putting the heat off,


1 whole chicken chopped

3 litres water

1 onion quartered

6 spring onions cut in lengthwise

2 green chilies cut lengthwise

3¼ inch ginger cut lengthwise

¼ cup tamari

3 tbsp. mirin



In a large saucepan add the water, onions, spring onions, chillies, ginger, tamari and mirin and bring to the  boil.

Add the pieces of chicken to the soup, when it starts simmering, reduce the heat to low and continue simmering for 20 minutes.

After twenty minutes  cover and switch the heat off and leave  the chicken to poach for an hour in the soup.

After an hour, remove chicken and slice it or use a fork to remove the flesh from the bone and return it to the pan. Enjoy.



Dish serves 4

Feel free to add noodles, vegetables or have a small bread roll.


Try these poached dishes

Poached Chicken Meatballs

Crust less Chicken Quiche

Poached Pear with Black Tea
























Moroccan Lamb and Chickpea Soup


Nothing beats a cold winters day then a bowl of hot soup.  This delicious soup can be made during the weekend and stored in the freezer.  The longer the soup stays the better the flavour comes through.  Be patient when cooking the soup, leave in to simmer on the low for 2 hours.


500g fat trimmed lamb shanks

1 onion chopped

2 chopped celery sticks

2 chopped carrots

4 chopped tomatoes

1½ tbsp. Moroccan spices

4 cups water

2x400g canned chickpeas

250g frozen kale

salt for seasoning



On a high heat, place a non stick saucepan.  Place shanks and cook until brown on both sides.

Reduce heat to medium and add the carrots, onions and celery to the saucepan.  Cook for 5 minutes.  Add the Moroccan spices and cook for 30 seconds..

Add the water, tomato and salt and bring to the boil.  Cover the saucepan and reduce to a low and let it simmer for 2 hours.

After two hours remove the shanks and let it rest.  Increase heat to high and add the chickpeas and kale and cook for 15 minutes.  Using a fork remove the meat from the bones  and add to the saucepan and mix with the chickpeas and kale.  Put the heat off and let it cool.



This dish serves 4