Recipes - Soups & Starters

(Most recently added recipes display first.)

Cauliflower, Leek & Celery Soup With Peas


  • 1/3 cup grape seed oil
  • 1 medium brown onion, chopped
  • 2 large leeks, sliced
  • 2 sticks of celery
  • 2 cloves garlic finely chopped
  • Salt
  • ½ cauliflower broken into florets
  • 1 cup frozen baby peas
  • 2 cloves garlic, finely chopped
  • 1 lt. vegetable stock, heated
  • 2 sprigs fresh thyme
  • 1 handful of parsley, chopped
  • Sea salt & white pepper to taste
  • Greek yoghurt to garnish

Serves 4


  • In a large PYREX JUG heat oil and place onions, leeks, celery, garlic, thyme and parsley.
  • Cook  on HIGH (100%) 4 -5  minutes until VEGETABLES are soft.
  • Add a pinch of sea salt  & pepper to season,then cauliflorets and peas.
  • Stir vegetables through well to combine.
  • Pour in stock, cover and cook on HIGH (1000%) for 20 minutes, stirring several times.
  • Remove  the soup  from the oven and cool.
  • Blend the soup up to your preferred consistency.
  • Reheat  soup several minutes before serving with a dollop of yoghurt.


A few lumps gives it a hearty look but if you prefer a silky soup then keep whizzing until you’re happy with the results.
Serve with a generous dollop of Greek yoghurt on top so to stir through the soup and give it that extra healthy kick and tasty zing.

Christmas Borscht


  • 1 onion chopped
  • 30g margarine
  • 450ml veg stock
  • 1 carrot, diced
  • 1 med potato, diced
  • 2 tomatoes, chopped
  • 1 450g can beetroot, sliced into julienne strips
  • 1 tablesp dill chopped
  • Freshly ground pepper
  • 300 ml sour cream/yoghurt

Serves 4 – 6


  • Saute onion in margarine in a microwave safe jug on High (100%) until softened.
  • Add carrot, potato, and tomato and cook on High (100%) for 5 mins to soften.
  • Pour in stock plus equivalent quantity of water.
  • Cook covered, on High (100%) for 10minutes to boil.
  • Stir in beetroot and Zap on High for 5 minutes. Stir in dill, season.
  • Serve hot or cold with sour cream.

For a smooth finish, blend well before serving.
Double ingredients for 8-10 serves

Crab Meat & Water Chestnut Soup


  • 2 tblsp peanut oil
  • ½ cup white onion, chopped finely
  • 2 tbsp ginger, julienned
  • 1 garlic clove,  diced finely
  • salt to taste
  • ½ cup white wine
  • 1 litre chicken consommé
  • 400 g fresh crabmeat
  • 1, 250g can water chestnuts, drained and julienned
  • 1 ½ teaspoons light soy sauce
  • 2 – 3  spring onions diagonally sliced


  • Heat oil in a heavy based saucepan and sauté onions, ginger, garlic and salt for 5 minutes.
  • Add the wine and simmer until half reduced.
  • Stir in chicken consommé and simmer gently for 25 minutes, skimming occasionally to remove impurities.
  • Stir in crabmeat, water chestnuts and soy sauce and simmer gently for 5 minutes.
  • Serve in small soup bowls garnished with spring onions.

Fresh, cooked crab is available from good fishmongers.

White Gazpacho


  • 1 large wholemeal pita round
  • 125g raw peeled almonds
  • 2 cloves garlic
  • salt
  • 120 g crumbled sourdough bread soaked in 1 cup of milk
  • 12 tbs virgin olive oil
  • 2 tablespoons sherry wine vinegar
  • 2 cups water
  • Garnish: 200g seedless small grapes

Serves 4-6


  • In a mixing bowl mash together almonds, garlic and salt to form a paste.
  • Add the milk soaked bread and then the oil bit by bit, beating the mixture into the consistency of thick mayonnaise.
  • Remove to a bowl , slowly add the vinegar and the water stirring constantly until you have a smooth but light soup.
  • Refrigerate overnight.
  • Serve the soup very cold garnished with the grapes.

BBQ Prunes with Poached Oysters


  • 12 small fresh oysters
  • Juice ½ lemon
  • 1½ cups chicken stock
  • 12 large pitted prunes
  • 6 slices prosciutto cut in half lengthwise
  • Spray oil
  • Sprigs of Rosemary

Serves 4. Preparation Time: 15 minutes


  • Drizzle oysters lightly with lemon juice
  • Heat chicken stock in a pan on the range top until simmering
  • Poach oysters gently for 1 ½ – 2 minutes
  • Remove with a slotted spoon, drain and cool
  • Place a poached oyster in the centre of each prune
  • Roll a slice of prosciutto around each prune and secure with a tooth pick
  • Spray lightly with oil and sprinkle with a few rosemary leaves
  • Place prepared prunes on hot BBQ with a few sprigs of rosemary and cook for 3 -5 minutes

To plump prunes simply cover with water, liquor or other liquids and allow to stand for an hour or two