It’s officially soup season – here’s 3 recipes to try

Apple and Lentil Soup, with Spiced Croutons 

Serves: 4

INGREDIENTS

For the croutons

5 thick slices of bread (you can use stale bread if you want – diced

3 tbsp olive oil

1 tsp cumin

½ tsp herbs du Provence

¼ tsp garlic powder

Salt and pepper

For the soup

2 tbsp olive oil

1 large white onion – diced

2 cloves garlic – crushed

2 tsp cumin

1 large handful fresh mint – finely chopped

240g red lentils

120g bulgur wheat

4 JAZZ™ Apples – cored, peeled and diced

1 red pepper – seeded and diced

1.8 litres of vegetable stock

Juice of ½ a lemon

Salt and pepper to taste

Chopped fresh parsley for garnish

METHOD

Preheat the oven to 180C (Fan oven). 

On a baking tray, add all the crouton ingredients, toss to coat, and bake in the oven for 20 minutes, or until golden and crisp. Set aside.

Meanwhile, sauté the onion and garlic in the olive oil for 5 minutes. Add the cumin and fry for a further 2 minutes. Add all the other ingredients (except croutons and parsley) and bring to the boil. Lower the heat and simmer on a medium heat for 40 minutes, stirring occasionally.

Blend the soup partially (you want it thick and mostly smooth, but still with a few chunks remaining in it). 

Season it to taste before garnishing with the spiced croutons and freshly chopped parsley.

Recipe credit: Melanie Booth

Parsnip, Apple & Leek Soup

Serves: 2 

INGREDIENTS

1 tbsp olive oil for cooking 

1 leek – sliced 

2 garlic cloves – finely chopped 

1/2 tbsp fresh rosemary 

1 Jazz apple – core and seeds removed and chopped into pieces 

3 medium size parsnips – peeled and chopped 

1/2 tbsp white miso paste 

700ml veggie stock 

Salt and pepper to taste 

Serve with:

A sprinkle of Roasted Tamari Super Seed Mix or other seed mix (optional)

A drizzle of coconut milk (optional)

METHOD

Put the oil into a pan on a medium heat. Once hot, add in the sliced leek and cook for 8-10 minutes, until the leek has softened and starts to caramelise. Add the garlic and rosemary, stir to combine, then cook for another minute, until the garlic is fragrant. Add in the chopped apple, parsnips and miso paste. 

Mix everything together and cover with the veggie stock. Turn down the heat to a simmer and cook with the lid on for 20-25 minutes, until the parsnips are soft when pierced with a fork. Check for seasoning, then using a hand blender or normal blender, blend until smooth and creamy.  Serve with a generous sprinkle of Super Seed Mix and a drizzle of coconut milk (optional). 

Recipe credit: Happy Skin Kitchen

Celeriac and Apple Soup

Serves: 4

INGREDIENTS

1 celeriac root (peeled and chopped into pieces)

3 shallots (peeled and chopped) 2 garlic cloves (minced)

1 apple (core removed and chopped into pieces. We like to use Jazz Apples)

2 tbsp of grated ginger

1 tsp of cumin powder

400ml of veggie stock

1 tbsp of coconut oil

Salt and pepper to taste

METHOD

Add the coconut oil to a large pan and once hot, add in the chopped shallots, ginger and garlic. Cook on a medium heat until the onion starts to caramelise, about 5 minutes.

Add in the chopped celeriac and chopped apple and give it a good stir. Add in cumin powder and mix again. Pour in the veggie stock. Bring it to a boil and the turn it down to a simmer.

Put the lid on and cook the soup for 25 minutes. Once the soup is cooked transfer it to a blender and blend until smooth and creamy.

Serve with a drizzle of extra virgin olive oil and some savoury granola (optional).

Recipe credit: Happy Skin Kitchen