Spinach Soup

2-3 tbsp butter
4 cups of chicken stock
1-2 diced onions
1 cup milk
1 bunch of spinach, washed/chopped
1/4 tsp nutmeg
2-3 tbsp flour

Melt butter is large saucepan and add onions. Once onions are tender, add spinach. When spinach is cooked through add flour stirring constantly then add stock. Bring to boil, add nutmeg, salt and pepper and milk, heat til warm, but do not allow milk to boil. Serve with bread or biscuits. Makes enough for 4 servings.

Pumpkin Soup

1kg Rich Colored Pumpkin
1 Onion
1 Clove Garlic
4 cups chicken or veggie stock
2 tsp salt (optional)
pepper (to taste)
1 Tbls. Butter
1/2 to 3/4 cup of cream
(cream can be substituted with soft tofu)

1. Sautee onions and garlic in butter in a large saucepan.

2. Peel and chop pumpkin into medium sized pieces. Place in saucepan with onions and garlic. Add stock and seasoning and cook until the pumpkin is soft.

3. Wait until cool then place in a blender one third at a time.

4. Add cream or tofu and re-heat in saucepan.

5. Serve immediately!


Carrot and Orange Soup

500g (1 lb) Carrots
30g (1 oz) Butter
1/2 Cup (125 ml) Orange Juice
4-5 Cups (1-1.25 litres) Vegetable Stock
1 Small Onion, roughly chopped
3-4 teaspoons chopped fresh thyme, or 1 teaspoon dried
Salt and pepper
Sour cream and nutmeg for serving

1. Peel and slice the carrots. Place carrots and butter in a large heavy-based pan and cook over medium heat for 10 minutes, stir occasionally.

2. Add the orange juice, stock and onion. Bring to the boil, add thyme, salt and pepper. Reduce heat; cover and cook for 20 minutes, or until the carrots are tender. Allow to cool.

2. Process the mixture in a food processor or blender, until smooth. Return mixture to the pan and reheat. Top soup with sour cream and sprinkle with nutmeg.

Cabbage Soup with Apples and Thyme

3 tbsp butter
1 large onion, chopped
1 tbsp olive oil
8 large sprigs fresh thyme
8 cups thinly sliced cored green cabbage
6 cups chicken broth

Melt 1 tbsp butter with oil in heavy large pot over medium high heat. Add cabbage and onion sauté until vegetables wilt and brown, stirring occasionally, about 15 minutes. Add 8 thyme sprigs and sauté 1 minute longer, Add broth and bring to boil. Reduce heat to medium and simmer 5 minutes. Season to taste with salt and pepper. ( Soup can be made one day head, Cover and refrigerate. Heat before serving.

Melt remaining 2 tbsp butter in heavy large skillet over medium-high heat. Add apples and sauté until brown and tender, stirring g occasionally, about 12minutes. Season with salt and pepper.

Remove thyme sprigs from soup. Ladle soup into bowls, garnish with apples and chopped fresh thyme and serve.

Serves 4-6

Fresh Cabbage Soup

1 small turnip
1 1/2 lbs apples, cored, peeled & cut into 1/2 in cubes
2 carrots
2 bay leaves
3 tbsp olive oil
2 tsp lemon juice
1 large onion, sliced
2 celery sticks
Freshly ground pepper
1 small white cabbage, shredded
Fresh parsley
5 cups vegetable stock

Cut the turnip and carrots into cubes. Heat the oil in a large pan and saute the turnip, carrots, onion and celery for 10 minutes. Coarsely shred the cabbage and add to the pan. Pour in the vegetable stock, add the chopped apples, parsley and bay leaves and bring to a boil. Cover and simmer for 40 minutes or until the vegetables are really tender.

Remove and discard the bay leaves then stir in the lemon juice and season with freshly ground pepper. Serve with fresh rye or multigrain bread.

Serves 4