I made a big pot of butternut pumpkin, parsnip and carrot soup in preparation for a family holiday next week. There's no need to be fussy about the quantities here. You can use different vegetables, such as sweet potato, potato, leek, celery, or golden beetroots. I think the apple adds a lovely sweetness to the soup, but you could always add a ... Read More
carrot
Mixed Vegetable Pasta Sauce
This mixed vegetable pasta sauce is one that I often make often during the week. It starts with a soffrito base, which is a mixture of slowly cooked onions, carrots and celery. The Italians use soffrito to add flavour to sauces, soups and stews. I like to add a bit of garlic, too. The red capsicum delivers a beautiful sweetness. Serve the mixed ... Read More
Chickpea Soup with Saffron and Lemon
This chickpea soup with saffron and lemon is another comfort food recipe I've turned to while I'm bunkering down at home with the kids. Did you know that chickpeas are a good source of both fibre and protein? If you don't have tinned chickpeas on hand (hopefully, you're all stocked up), simply substitute with a tin of cannellini beans or borlotti ... Read More