At this time of year it is always great to have some homemade broth in the freezer for a quick and light meal or to add as a base for a more nourishing soup. This recipe has been shared with us by our newest recipe contributor, Naturopathy student Nat Russell. Nat is a passionate foodie who shares simple and inspiring recipes on her own blog, Glow with Nat Russell. We look forward to testing this one out..

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After a recent conversation in the back office with our IT specialist Dean, we were inspired to try out one of his favourite soups from childhood, Fasolada. Fasolada has its origins in Greece as a soup made of  beans (and sometimes meat) with a few vegetables, lemon and olive oil. There are many variations of the recipe across Greece and after a little experimentation by Kym (our stock manager and lover of anything beans) we have a recipe that is certifiably blog grade. Don’t be put off by the amount of ingredients as this is actually a very easy soup to make.

Thank you Dean for the inspiration and Kym for your cooking efforts.

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You can’t go past this soup for a tummy warmer in winter. With delicious warming spices, creamy sweet potato & carrot and wholesome chickpeas, this is a recipe for the whole family and so simple to make. Enjoy.

Serving Size: Serves 4-6


  • 2 tablespoons olive oil
  • 1 large brown onion (chopped)
  • 2 garlic cloves (chopped)
  • 1 teaspoon ground coriander
  • 2 teaspoons ground cumin
  • 1/4 teaspoon chilli powder
  • 600g orange sweet potato (peeled and diced)
  • 500g carrots (peeled and diced)
  • 6 cups vegetable or chicken stock (depending on your preference)
  • 1/2 cup chickpeas (soaked and cooked) OR 1 x 300g tin organic chickpeas (drained and rinsed)
  • 1/2 small lemon rind


  1. In a large saucepan, saute the onion and garlic in olive oil over medium heat for 6-8 minutes stirring often.
  2. Add the coriander, cumin and chilli spices and cook for another 1-2 minutes.
  3. Add the sweet potato and carrot and saute for 5 minutes.
  4. Add the stock and bring to the boil, then simmer for 20 minutes stirring occasionally.
  5. Add the cooked chickpeas and simmer for another 10 minutes.
  6. Blend the soup in batches until smooth, then return to the saucepan on low to medium heat. Stir in the lemon rind and season with salt and pepper (do not boil), then serve piping hot garnished with fresh parsley and coriander.


     Know more at: Affordable Wholefoods


Posted on 15/06/2017 at 12:49 pm by  / 2 Comments

One of the things we love about winter is the fennel! It generally comes out around autumn and lasts until the end of the winter season. Fennel is so great to eat fresh in salads, but its even better when its roasted or sauteed and added as a base for soup. Here we share with you one of our favourite fennel soups.

Serving size: Serves 4


  • 2 large fennel bulbs (sliced)
  • 1 medium size parsnip (sliced)
  • 1/2 bunch of spring onions (shallots) including green ends (chopped)
  • 2-3 tablespoons olive oil
  • 500mls water (or stock if you like a stronger flavour)
  • 3 cloves garlic (sliced)
  • 1/2 teaspoon fennel seeds
  • 1/2 teaspoon ground black peppercorns
  • 1/2 teaspoon turmeric ground
  • Chilli flakes to taste
  • Fresh herbs to garnish


  1. In a heavy based saucepan saute the shallots, fennel, garlic and parsnip in olive oil on moderate (to low) heat for 20 minutes stirring often. This is to ensure you do not burn, but caramelise the vegetables.
  2. Add the spices and saute for a further 2-3 minutes or until the aroma has been released.
  3. Add the water and bring to a boil, then turn down to simmer.
  4. Simmer for around ten minutes, then remove from heat and puree until smooth.
  5. Serve hot with a healthy garnish of fresh herbs of your choice. We like a combination of dill, coriander and parsley.

Read more at: Affordable Wholefoods

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