Recipes

Tarragon Scented Parsnip Soup

Parsnips resemble carrots and can be used in similar ways, but they have a sweeter taste, especially when cooked. The parsnip is rich in vitamins and minerals and is particularly rich in potassium. Several of the B-group vitamins are present and since most of... read more »

Kidney Bean & Vegetable Soup

Both dried and canned kidney beans are available throughout the year. True to their name, these popular beans are kidney shaped and are especially good in simmered dishes where they absorb the flavours of seasonings and the other foods with which they are cooked Ingredients ¼... read more »

Butternut Squash Pear Bisque

This sweet soup is so delicious made with a combination of fresh organic vegetables, fresh pears and coconut milk. An absolute treat and loved by all my clients and students. Ingredients ¼ cup filtered water 2 medium leeks, white and tender green parts finely chopped 1 small butternut... read more »

Red Lentil Soup with Ginger & Squash

Lentils are consumed in many ways. They can be eaten soaked, germinated, cooked, fried and baked. The most common preparation method is cooking. The seeds require a cooking time of 10 to 40 minutes, depending on the variety; shorter for small varieties with the... read more »

Cashew Cream Cauliflower Soup

Cauliflower heads can be roasted, boiled, fried, steamed, pickled, or eaten raw. When cooking, the outer leaves and thick stalks are typically removed, leaving only the florets (the edible "curd" or "head"). The florets should be broken into similar-sized pieces, so they are cooked... read more »