SOUPS

This is a simple, delicious soup that anyone can easily make.

4 cups of fresh or frozen corn
2 cups water
Garlic - your preference on the amount
1 teaspoon salt
1/4 cup chopped chives
1/2 cup plain soya milk

In a blender, combine the soya milk, water, corn and garlic together. Simmer the puree on a medium heat adding salt to taste. Cover to simmer. Serve with chopped chives.

Use this as a base for making soups.

1 onion, peeled
1 potato, peeled
1 tomato
1 carrot, peeled
1/4 white pumpkin (lauki), peeled
2 stalks celery (optional), chopped
1 teaspoon butter
4 peppercorns
1/4 teaspoon fresh dill leaves, chopped
Salt to taste

In a large pot, add the vegetables and enough water (about 3 litres) to completely cover them. Boil and then reduce heat to simmer for 15 minutes. Stir and then simmer on very low heat for 1 hour. Skim the stock often. Strain the broth and remove the vegetables. Cool the broth and refrigerate.

Leave in the fridge for up to 3 days or freeze for up to 6 months.

Tomato basil soup is similar to a gazpacho soup, but with a little extra flavoring, the natural sweetness of the tomatoes really comes through.

1 kg tomatoes
1 bunch fresh basil, chopped
2 cups vegetable broth (See recipe under this section)
2 cloves garlic
2 tsp olive oil
2 tbsp balsamic vinegar
Salt and pepper to taste

Place all ingredients in a blender and mix until almost smooth, or until desired consistency is reached. Transfer to a large saucepan and simmer over low heat for 10 minutes. Serve chilled.

This simple Spanish summer soup is easy to prepare and is full of fresh veggies.

3 cups tomato juice (made by blanching tomatoes and running them through a blender. Do not sieve)
1 - 2 spring onions , minced
1 green capsicum, minced
1 clove garlic, crushed
1 medium cucumber, diced
2 Tbsp. lemon juice
2 Tbsp. red wine vinegar
1 tsp. dried tarragon
1 tsp. minced fresh basil
Pinch of ground cumin
Dash of hot sauce
2 Tbsp. olive oil
Salt and pepper, to taste

Blend all the ingredients except 1/3 of the diced cucumber, capsicum and spring onions which should be used as a garnish. Chill and serve cold. Serves 6.

2 tbsp olive oil
1 onion, chopped
1 carrot, chopped
3 cloves garlic, chopped
1 green pepper, chopped
1 red pepper, chopped
1/2 tsp chili powder (optional)
1 tsp cumin
1 bay leaf
Pinch of pepper
5 - 6 peeled tomatoes
1/2 litre vegetable stock
1/2 cup cooked kidney beans, drained

Heat the oil; add the onion, carrot, garlic and peppers. Add the spices, the tomatoes and the stock. Simmer for 50 minutes. Add the kidney beans. Remove the bay leaf, and serve hot. For a more homogenous thicker effect, cream half the soup in a blender and add this to the other half of the soup. Heat and serve. Serves 6.

This tasty filling soup is easy to make and always appreciated.

1 cup boiled chickpeas
3/4 cup water
1 teaspoonful sesame butter
Juice of 1 lime
1 clove garlic
A small piece of onion
1/2 teaspoon salt
A small quantity of fresh coriander / parsley (optional)

Put all the ingredients in the grinder till well liquefied. Chill or warm as desired and serve. Serves 2.

This elegant soup is the perfect start to a meal.

1 tsp olive oil or other cooking oil
1 onion, chopped
1 1/2 lbs. carrots, peeled and diced
1 tsp. fresh ginger, grated
2 tsp. coriander seeds, crushed
4 cups vegetable stock or water
Salt and pepper, to taste

Heat the olive oil and fry the onions for about 5 minutes until transparent. Add the carrots, ginger, and crushed coriander seeds and stir on medium heat for 5 minutes.
Add the stock or water and bring to a boil. Cover and cook until the carrots are tender.
Purée the soup in a blender and then strain through a sieve.
Reheat the soup and season with salt and pepper, ladle into bowls, and serve hot with bread. Serves 4