Archive for the ‘Soup Recipes’ Category

In the past few months, circumstance has forced me to re evaluate. Overwhelmed and overcommitted, a quiet rebellion was taking place inside my head. There was so much busy…….. hectic………stress……….and it was just going around and around and I couldn’t seem to get away.  And for what? I simply did not have time to live. I started to remember what life was like…….before……….before the clutter.

I spent this weekend in Kangaroo Valley. This place is sublime. It heals. There is a special energy there and when I am there this energy fills me. Renews me and feeds my soul.

The Shed

Before I went I had a plan, a list. I always have a plan and a list. I was going to cook gourmet meals, improve my photography, style my food shots, I had some lectures I needed to listen to and I had taken down 2 books to get through. What? 2 books in 3 days?

And then I arrived, and I stopped. I could breathe. My lungs filled with clean air and my head cleared. I poured a glass of wine, I lit the fire and I ate some cheese. And nothing mattered. I forgot the plan, the list. My partner arrived later that evening and we drank more wine and ate more cheese and we stopped.

Our laptops stayed closed. Because we stopped. There is something about being away from the noise of life that forces you to stop. To take it in. To appreciate. Nothing needs to be done, there is nowhere to be and I was reminded of these words.

The time you enjoy wasting is not wasted time – Bertrand Russell

There is beauty in simplicity.


In a society of abundance and wealth somehow it seems that we have less than we ever did. We are detached from our communities, the elderly live alone, isolated. We commute, we work late. Bigger cars, bigger houses, bigger televisions and somehow, smaller lives. Is the question then what we can take out of our life, rather than what we can add into it?

Simple, Perfect Pumpkin Soup

And so today I share with you, simple. Nothing more is needed. Sit quietly in the sun and be deeply satisfied.

Simple Perfect Pumpkin Soup

About 2kg Jap Pumpkin

125 g butter

50 ml olive oil

1 teaspoon good salt such as Himalayan Pink Salt

1 litre unhomogenised organic milk

freshly ground black pepper

crusty toasted bread to serve

Cut the pumpkin into small cubes, no more than 1″ or grate with a food processor. Cutting the pumpkin into small pieces will allow it to cook quickly extracting the natural sugars and giving you a beautiful sweet soup.

Heat the butter and oil in a large heavy saucepan over medium heat, sprinkle with the salt. Cook the pumpkin, covered, stirring occasionally until it is soft. About 8-10 minutes.

Stir in the milk and bring to the boil.

Blend the pumpkin in a food processor or if you like it chunky you can use a potato masher. Season with salt and pepper.

Serve with beautiful bread.

Enjoy. Appreciate.



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Oh, its that time of year. Winter has dragged and the flu is doing the rounds. There is a smidge of jasmine in the garden and spring is nearly here but that has not stopped us from hibernating this week under a blanket of what is hopefully the last of the winter illnesses. In my house that means only one thing. Soup!

I posted a delicious chicken soup a few weeks ago and that is still my healing preference but for a change, I thought I would go for something different. This is also a super spare change special. I would say you could rustle this up for about $10, homemade stock included! Less if you have leftover cheese, bread and a bag of onions about to sprout in the bottom drawer!

French Onion Soup with toasted croutons and cheddar

It always pleases me when I can make something from seemingly nothing! I had made some yummy beef and bone stock the weekend before. I do try and make all my own stocks as they provide so many significant nutrients and taste so much better that the packet stuff.  This stock is rich in calcium, magnesium, phosphorus and other trace minerals and it helps the immune system. You can read more about bone broths here on Sarah Wilson’s blog. My recipe is a little different to the one she uses but will work perfectly for this recipe. I will do a post on broths and stocks soon.

Onions $1.29 a kilo


Anyway, combined with my homemade stock and onions at a very attractive $1.29 a kilo, French Onion Soup was on the menu. This particular recipe is a seriously rich soup. Perfect for a cold winters night with a big glass of a very buxom red wine. This is also lovely as an entree at a winter dinner party but only a small bowl per guest as it is very rich.

French Onion Soup

3 tbsp unsalted butter

1 tbsp extra-virgin olive oil

About 5 large onions thinly sliced ( I used my food processor which made this super quick and easy to put together)

1 tsp sugar

1 tsp salt

1 tbsp plain flour

8 cups homemade beef stock (you can use pre prepared but you won’t get the same depth of flavour or nutrients)

2 cups dry red wine

salt and pepper

sourdough bread, cuts into cubes and toasted

2 good handfuls of grated cheddar

crushed thyme to serve

In a large pot, heat butter and oil over a medium heat. Add onions, cover and cook, stirring occasionally until onions are soft and translucent, about 20 minutes. Increase heat and add sugar and salt, sauté, scraping up any brown bits from the bottom of the pot, until onions are softened and a deep, rich brown. About 15 minutes.

Reduce heat to medium, sprinkle with flour and cook, stirring constantly, for 2-3 minutes, Gradually whisk in the stock, then add the rest of the stock and the wine. Season with salt and pepper. Simmer for about 30 minutes. Taste and add more salt and pepper if needed.

Preheat the grill and lay the sourdough cubes out on a tray. Sprinkle the cheese over them and pop back under the griller until cheese has melted and the cubes are warm. Place a handful on each bowl of soup and serve sprinkled with some crushed thyme.

Bum Humming Soup

Now in case you were wondering about the title of this post…..take heed….the fructose in raw onions can cause a little bum humming but before you take this off your dinner party menu, the sugars/fructose will be partially broken down and reduce this effect. Some people are more sensitive to this than others 🙂


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