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Greek-Style Lentil 
and Chard Soup

Greek-Style Lentil 
and Chard Soup

Greek-Style Lentil 
and Chard Soup recipe, brought to you by MiNDFOOD. For a quick and tasty mid-week soup combine a good quality broth with lentils and in season vegetables. Serve with a few springs of mint for an additional bite of fresh flavour. Serves 4 2 tbsp olive oil 1 large brown onion, finely chopped 2 carrots, trimmed, peeled, diced 2 garlic cloves, crushed 2 x 400g can lentils, drained and rinsed 4 cups vegetable stock 1 large lemon, finely grated rind and ⅓ cup juice 1 large bunch of chard (or silverbeet), shredded ½ cup mint leaves, roughly chopped 100g greek fetta, crumbled lemon wedges, to serve crusty bread, to serve 1 Heat oil in a large saucepan over medium heat. Add onion and carrot. Cook, stirring occasionally, for 8 minutes or until tender. Add garlic and cook for 1 minute. Add lentils, stock, lemon and juice and 3 cups water. Stir until well combined. Bring to the boil. Add chard and half of the mint to the soup. Stir until well combined and chard is just wilted. 2 Sprinkle soup with fetta and remaining mint and serve with lemon wedges and crusty...
Italian Cauliflower Soup with Poached Egg

Italian Cauliflower Soup with Poached Egg

The cauliflower soup will warm you right up – from the inside out. Scatter salty pancetta across the top and pierce your perfectly poached egg to watch the golden yolk ooze out into this irresistible winter soup. Serves 6 50g butter 700g cauliflower, broken into florets 1 onion, peeled, roughly chopped 2 stalks celery, sliced 2 tbsp plain flour 2 litres hot chicken or vegetable stock 2 tbsp butter 2 tbsp flour 1½ cups milk ½ cup French lentils 150g broad beans 1 tbsp olive oil 4 slices pancetta, finely sliced (optional) 6 eggs, for poaching (optional) shaved parmesan and toasted poppy seeds, to serve Heat the first measure 
of butter in a saucepan. 
Add cauliflower, onion and celery. Cook, but do not allow to brown. Mix in first measure of flour and cook for 1 minute. Gradually add hot stock. Cook, stirring occasionally, 
for 30 minutes. Puree the 
mix in batches in a blender 
or food processor. In another saucepan melt second measure of butter, add second measure of flour and cook until frothy. Gradually add milk and bring slowly 
to the boil. Season to taste with salt and freshly ground black pepper. Add white sauce to cauliflower puree, to thicken. Cook French lentils in a pot of boiling water for 18 minutes until tender. Drain and set aside. Blanch broad beans in another small pot of water until green and tender. Peel off outer husks. Heat olive oil in a frying pan. Fry lentils and broad beans with pancetta until pancetta is crispy. Set aside. If using poached eggs, heat a pan of water to a simmer. Crack...
Spinach Soup with Quinoa & Black Beans

Spinach Soup with Quinoa & Black Beans

This big cup of goodness is guaranteed to sooth the soul. Red quinoa provides the perfect accompaniment and amazing contrast to the creaminess of the soup. Serve with crusty bread or rice for a deeply nourishing winter warmer. Serves 6-8 3 tbsp clarified butter 1 large red onion, sliced 1 clove garlic ½ cup arborio rice ½ tsp ground cloves 1 tsp ground cumin ¼ tsp freshly grated nutmeg 1.25 litres hot vegetable stock 450g spinach, stems removed 2 limes, grated zest and juice 100ml coconut cream 100ml strained Greek yoghurt 1 cup red quinoa, toasted 400g can black beans, drained dried onion flakes, to serve Heat clarified butter in a frying pan; soften onion and garlic. Stir in rice. Add cloves, cumin and nutmeg. Fry for 5 minutes, stirring. Add one cup stock; simmer 10 minutes. Press spinach into the pot, cover. When leaves have wilted add remaining stock. Bring to the boil; turn down immediately. Simmer 5 minutes. Puree mixture in batches. Return to a cleaned pot. Bring back to heat and stir in lime zest and coconut cream. Season to taste with lime juice, salt and freshly ground black pepper. Serve with a dollop of creamy Greek yoghurt and toasted quinoa, warmed black beans and dried onion flakes. TIP: To keep spinach soup looking green, add a pinch of baking soda to the...
Kumara Soup with Maple Bacon & Sage Grissini

Kumara Soup with Maple Bacon & Sage Grissini

Winter warming meals are made of this, seasonal produce, cooked simply and packed full of lip-smacking flavour. Serves 4 2 tbsp olive oil 2 onions, sliced 3 cloves garlic, chopped 1.25kg kumara, peeled, chopped 1 tbsp chopped sage 1.25 litres chicken or vegetable stock 200g rindless streaky bacon 2 tbsp maple syrup Sage Grissini 1 tsp dried yeast 1 tsp sugar 1⅔ cups bread flour 1 tbsp finely chopped sage 2 tsp salt flakes 2 tbsp olive oil, plus extra 24 sage leaves, halved lengthways if large To make sage grissini, combine yeast, sugar and 180ml lukewarm water in a small bowl. Cover and set aside 10 minutes or until frothy. Combine flour, chopped sage and 1 teaspoon of the salt in a large bowl. Add yeast mixture and oil, stir to combine. Turn out onto a lightly floured surface. Knead 10 minutes or until smooth and elastic. Place dough in an oiled bowl. Cover, set aside 1 hour or until doubled in size. To make the soup, heat oil in a large saucepan over medium heat. Add onion; cook, stirring, 10 minutes or until soft. Add garlic; cook, stirring, 1 minute. Add kumara, sage and stock. Bring to boil; simmer 20 minutes or until kumara is soft. Use a stick blender to puree until smooth. Season. Preheat oven 200°C. Place bacon on a baking paper-lined oven tray. Bake 15 minutes, turning once until lightly browned. Brush both sides 
with maple syrup. Cook 5-10 minutes or until well browned and caramelised. Line two large baking trays with baking paper. Knock back grissini dough. Divide into 12 pieces. Roll out one piece dough...
Indian Spiced Cauliflower 
and Dhal Soup

Indian Spiced Cauliflower 
and Dhal Soup

Cauliflower & Dahl are a match made in heaven. This spicy, delicious soup is the ideal vegetarian meal. Serves 4-6 1 cauliflower head,  cut into florets 1 brown onion, coarsely chopped 2 garlic cloves, peeled 3 tbsp ghee, melted 1 tsp cumin seeds 1 tsp ground coriander 1 tsp mustard seeds ½ tsp ground turmeric ½ tsp garam masala ½ tsp ground cardamom ½ tsp ground cinnamon ½ cup yellow split peas ¼ cup red lentils 4 cups chicken or  vegetable stock 2 cups water 6 sprigs curry leaves 1 cup Greek-style yoghurt   Preheat oven to 200°C. Place cauliflower, onion and garlic in a large roasting pan. Drizzle with half the ghee and sprinkle with cumin, coriander, mustard seeds, turmeric, garam masala, cardamom and cinnamon and toss to coat. Season and roast, turning occasionally, for 45 minutes or until golden brown and tender. Meanwhile, rinse split peas and lentils. Drain well. Place in a bowl and cover with cold water. Set aside for 30 minutes. Combine cauliflower mixture, drained split pea mixture, stock and water in a large saucepan. Bring to the boil. Reduce heat to medium and cook, partially covered, for 30 minutes or until tender. Use a stick blender to blend until smooth. Heat remaining ghee over medium heat. Add curry leaves and cook for 1-2 minutes or until crisp. Drain on paper towel. Ladle soup among serving bowls. Dollop with yoghurt and top with the curry...
Bone Broth

Bone Broth

This super-powered recipe provides a daily dose of nutrients that act to heal and support the gut. Bursting with flavour and nutrients, this bone broth can be the base for any number of soups, stews, pastas or simply enjoyed by itself. Ahhh, the oh-so-trendy bone broth. Believe it or not, the consumption of bone broth goes way back to our ancestors as a way to get the most out of their precious meat rations. I had learned how to make bone broth in my NYC kitchen over the years but I only perfected it when I visited the magical town of Asheville, NC. The woman teaching us all about bone broth was wearing a loincloth from an animal she hunted, butchered and consumed all by herself. That is definitely the woman you want to learn how to make a proper bone broth from! The key is using tons of bones and cooking them for a long time so all the nutrients leach into the water. This super-powered recipe for a healthy gut has healed many, including myself, from years of unhealthy food (and alcohol!) choices. Try adding turmeric, ginger, garlic or miso when serving for added benefits. MAKES 6–10 SERVINGS, DEPENDING ON USAGE 1kg chicken bones or 1.8kg chicken parts with meat 4 celery stalks, roughly chopped 4 carrots, roughly chopped 2 onions, quartered ½ bunch fresh dill 1 teaspoon peppercorns 1 teaspoon salt 2 tablespoons unpasteurized apple cider vinegar 7.5cm piece fresh ginger, peeled and roughly chopped ½ fennel bulb, roughly chopped Add all the ingredients to a soup pot or slow cooker, noting that the bones and...