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Bring on the bowls of happiness! There are many ways you can elevate some of the simplest vegetables to make the most tasty and heartwarming soups!

All you need is one ingredient with a full bodied flavour to transform the “boring” vegetable soup into something sensational. Here we have a little curry paste paired with coconut milk and sweet potatoes for a Thai twist, Holy Smoke salmon in a creamy chowder with our seasonal soup pack for a decadent dinner and semi dried tomatoes paired with roast garlic to create a rustic tomato soup!

Thai sweet potato


Serves 4. Plant-based.
Ingredients:
  • 1 brown onion
  • 1 tbsp oil (we used coconut oil)
  • 1kg sweet potatoes
  • 2-4 tbsp curry paste (we used Ayam red curry paste)
  • 1 tbsp stock paste (or 1 crumbled stock cube)
  • 400ml coconut milk
  • 1 lime
  • Garnishes of choice (we used coriander, chilli & fried shallots)
Method:
  1. Chop onion and add to a large saucepan over medium heat with oil. Cook for 5 minutes until softened.
  2. Peel and dice sweet potatoes. Add to pan as you go. Stir in 2-4 tbsp curry paste and 1 tbsp stock paste.

  3. Pour in coconut milk along with 3 cups water. Increase heat to medium-high, cover pan and simmer for 15-20 minutes until sweet potato is tender.
  4. Blend soup using a stick mixer or blender.
  5. Stir in lime zest and juice. Season to taste with salt (or soy sauce) and pepper. Divide into bowls and top with garnishes on top.
Want to make this at home? We used brown onions, 1kg sweet potatoes, Melrose Organic Coconut Oil, Urban Forager Organic Vegetable Stock, Ayam Red Curry Paste and TCC Coconut Milk from the Dinner Twist Marketplace.

Smoked salmon chowder

Serves 4.
Ingredients:
  • 1 tbsp butter & 1 tbsp olive oil
  • 1 seasonal soup pack - 1 brown onion, bay leaves, 2 parsnips, 2 celery sticks, 1 carrot, 2 potatoes, 1 turnip
  • 1/2 tsp ground nutmeg
  • 1 tsp dried or fresh thyme leaves (or dried tarragon)
  • 2 tbsp flour (of choice)
  • 1 tbsp stock paste (or 1 crumbled stock cube)
  • 2 cups (500ml) full cream milk
  • 150g smoked salmon
  • Dill
Method:
  1. Heat a large saucepan over medium heat with 1 tbsp butter and 1 tbsp oil.
  2. Peel and dice onion. Add to pan along with bay leaves and 1/2 tsp ground nutmeg. Cook for 5 minutes until softened.
  3. Meanwhile, dice parsnips, celery, carrot, potatoes and turnip (peel the vegetables if preferred). Add to pan as you go. Stir in thyme, 2 tbsp flour and 1 tbsp stock paste.
  4. Pour in 2 cups of milk and 3 cups (750ml) water. Increase heat to medium-high and simmer for 20-25 minutes until vegetables are softened (stir occasionally).
  5. Take soup off heat. Break apart salmon and chop dill. Gently stir through soup. Season with salt and lots of pepper (white pepper if possible)!
Want to make this at home? We used Great Southern Groves Extra Virgin Olive Oil, seasonal soup pack, Urban Forager Organic Chicken Stock, Bannister Downs Full Cream Milk and Holy Smoke Smoked Salmon from theDinner Twist Marketplace.

Roast Tuscan tomato soup

Serves 2.
Ingredients:
  • 1 kg tomatoes
  • 1 garlic bulb
  • 1 tsp fennel seeds (or dried oregano)
  • 2 tbsp balsamic vinegar
  • 1 tbsp Parmesan cheese, grated
  • 1 tub smoked tomatoes
  • 1 tbsp stock paste (or 1 crumbled stock cube)
  • 2 tbsp maple syrup (or 1 tbsp sugar of choice)
  • Fresh basil or oregano
Method:
  1. Set oven to 220ºC. Wedge tomatoes and cut garlic bulb in half horizontally. Place on a lined oven tray and toss with fennel seeds, 1 tbsp balsamic vinegar and 1 tbsp olive oil. Season with salt and pepper.
  2. Roast tomatoes and garlic for 25 minutes.
  3. Meanwhile, place small 3cm wide piles (roughly 2 tbsp) of grated parmesan cheese on a lined oven tray roughly 5cm apart. Place in oven for 10 minutes until melted and golden. Remove from oven to cool on the tray.
  4. When tomatoes are roasted, add to a saucepan along with drained smoked tomatoes (reserve some for garnish). Squeeze out roasted garlic bulbs and add to pan along with 1 tbsp stock paste, 2 tbsp maple syrup and 2 cups water. Bring to a simmer and cook for 5 minutes.
  5. Add a handful of sliced basil leaves (or fresh oregano leaves) to the tomatoes. Blend using a stick mixer or blender until smooth. Season to taste with salt and pepper.
  6. Divide soup among bowls. Garnish with remaining smoked tomatoes, fresh herbs and parmesan crisps. Drizzle with olive oil. 

Want to make this at home? We used garlic, 1kg tomatoes, Naked Food Co Artisan Smoked Semi-dried Tomatoes, Great Southern Groves Extra Virgin Olive Oil and Urban Forager Organic Vegetable Stock from the Dinner Twist Marketplace.
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