Cheesy Cauliflower:

Ingredients: 

800g cauliflower (one large head), cut into florets

350g white potatoes, peeled and diced 

1 medium brown onion, diced 

1 spring onion, sliced thinly 

2 garlic cloves, crushed 

1/2 tbsp. fresh thyme, chopped finely 

4 cups chicken stock (1L) 

200g cheddar cheese

Salt & pepper to taste

1 tsp. olive oil 



Chicken noodle: 

Ingredients: 

1 whole leek, sliced thinly

1 small brown onion, diced finely

2 small carrots, sliced in rounds 

3 celery stalks, sliced thinly 

1-2 garlic cloves, crushed 

3 tbsp parsley, chopped finely 

1 tbsp chives, chopped finely 

3 cups of rotisserie chicken, shredded 

2 bay leaves 

1 tbsp dried oregano 

2.5L chicken stock 

1 lemon, juiced 

200g egg noddle pasta (thin) 

Olive oil, for cooking 



Creamy Pumpkin

Ingredients:

2 large white potatoes, diced 

500g pumpkin, chopped roughly

1 large brown onion,  chopped

2 leeks, sliced thinly 

2 cloves garlic, whole

2 tbsp olive oil

2 large carrots, peeled and grated

6 cups of vegetable stock

1/2 bunch of coriander, chopped

400ml coconut cream

1 cup baby spinach leaves

1 1/2 tbsp. curry powder 

1/2 tsp turmeric

Salt and pepper to taste

Cheesy Cauliflower:



Directions: 

1. In a deep pot, heat olive oil over medium to high heat. 
2. Add onions, garlic, thyme and spring onion to the pot and cook for 4-5 minutes, or until onion becomes translucent. 
3. Add potato and cook for 3-4 minutes. Stirring constantly so the potato does not burn the bottom. 
4. Add cauliflower to the pot along with the chicken stock, salt and pepper. 
5. Simmer the mixture for 20-30 minutes or until cauliflower and potatoes are soft. 
6. Take the soup off heat. Using a stick blender, mash the cauliflower and potatoes until a fine thick consistency. If it's too thick, add a touch more stock and keep blending! 
7. Place the soup back on heat and add the cheddar. Stir to mix through. Season with salt and pepper here again if you think it needs it! (always taste test!! 
8. Serve with some fresh thyme, spring onions or more pepper! 

Chicken noodle:

Directions: 

1. In a deep pot, heat olive oil over a medium to high heat. 
2. Add leek, brown onion, garlic, celery, parsley, chives and carrot into the pot and cook for 5 minutes, or until they have lightly softened. 
3. Add chicken stock, bay leaves, oregano and lemon juice into the pot and cook for 15 minutes to enhance flavour.
4. Add the pasta noodles to the pot and cook for 5 minutes. Place shredded chicken into the pot and continue cooking the noodles until ready.  Add lemon juice and serve! 

Creamy Pumpkin

Directions:

1. Heat a pan over medium heat and add oil to the pan. Add onion, garlic, turmeric and curry powder and cook for 10 minutes or until onions begin to brown. 
2. Add leek, carrot, potato, pumpkin into to the pan and top with the stock. Cook for a further 30 minutes or until potato, pumpkin and carrot are all soft. 
3. Cool for a few minutes and then begin to puree mixture. This can be done in a regular blender or with a stick blender. 
4. Once blended, add back into the pot and add salt, pepper and coriander to taste.
5. Add baby spinach, coconut cream leave for 5 minutes. 
6. Serve hot! Or freeze in batches for a rainy day.