Roasted Tomato and Eggplant Soup



- 500g / 6 tomatoes

- 500g / 2 eggplants

- 3 cloves of garlic

- 1tbsp light olive oil

- 1/2tsp Italian herb seasoning

- 1tbsp tomato puree

- 600ml vegetable stock

- pinch of ground black pepper

(1) Preheat oven to 220c. Line two rimmed baking tray with silicone mat or baking paper.

(2) Half tomatoes and chop eggplant into cubes of similar sizes.

(3) Toss tomatoes together with crushed garlic with 1/2tbsp oil and 1/4tsp herb. Spread them out onto one tray. Toss eggplant with remaining oil and herb. Spread them out onto another tray.

(4) Place both trays in the oven on different racks and roast for 10 minutes. Then flip the trays and roast for another 10 minutes.

(5) Transfer the roasted vegetables to a stock pot. Add vegetable stock and tomato puree. Cook uncovered on low for 10 mins. Season with black pepper. Then blend with an emersion blender until smooth.


Detox Turmeric Squash & Lentil Soup


- 1/2tbsp light olive oil
- 1 medicum size brown onion, finely diced
- 3 stalks of celery, finely diced
- 4 cloves of garlic, minced
- 1/4tsp hot chilli powder
- 2tsp dried italian herb seasoning or mixed herb
- 2tbsp turmeric
- 1tsp ground cumin
- 1/2tsp ground ginger
- 1/2tsp ground black pepper
- 400g red lentils
- 1.8kg chopped butternust squash
- 1 vegetable stock cube
- 2L boiling water
- 200g kale
- 1/2 lemon

(1) Saute onion, celery and garlic with oil over medium heat for 5 minutes. Add chilli powder and herb and cook for another 2 minutes. Then, add turmeric, cumin, ginger, black pepper and lentil and stir fry for 2 more minutes.

(2) Next, add butternut squash and vegetable stock. Bring to a boil and cook covered on low for 20 minutes.

(3) Finally, add kale and continue to cook uncovered for the last 10 minutes. Stir in lemon juice before turning off the fire.

Serve hot as it is or with crackers. ENJOY!!!