Ingredients:

• 2 Tablespoons extra virgin olive oil
• 1 onion chopped
• 2 cloves garlic, crushed
• 1 teaspoon ground thyme
• 2 teaspoons ground coriander
• 6 very large carrots (or about 8 medium) peeled and chopped – about 3 cups
• 1/4 cup fresh parsley, chopped
• Salt and pepper to taste
• 4 cups organic vegetable stock
• Bunch of fresh cilantro, chopped

Method:

1. Heat the oil in a large pot, then add the onions, garlic, thyme and coriander and sauté till soft.

2. Add the carrots, parsley, salt and pepper and sauté for 2-3 minutes

3. Pour in the vegetable stock, bring to the boil, cover and simmer for about 45 minutes until the carrots are tender.

4. Remove from heat and cool, then puree till smooth. If the consistency is too thick, add more vegetable stock and puree .

5. Adjust seasonings to taste, heat through and sprinkle with cilantro before serving.

Ingredients:

• 3 Tablespoons extra virgin olive oil
• 1 large onion peeled and chopped
• 2 cloves fresh garlic, crushed
• 1 large butternut squash, peeled, seeded and cubed
• 3 carrots peeled and chopped
• 3 parsnips peeled and chopped
• 1 sweet potato peeled and chopped
• 2 leeks, cleaned and chopped (white parts only)
• 1 teaspoon ground thyme
• Salt and freshly ground pepper to taste
• 8 cups organic vegetable stock

Method:

1. Heat the oil in a large pot,add the onions and garlic and sauté till the soft.

2. Add remaining vegetables, thyme, salt and pepper and sauté for a few more minutes.

3. Pour in the stock and bring to the boil

4. Reduce heat, cover and simmer till the vegetables are soft ( about 45 minutes)

5. Cool, then puree.

6. Adjust seasonings to taste and reheat before serving.

Ingredients:

• 1 Tablespoon extra virgin olive oil
• 1 medium onion, chopped
• 2 cloves fresh garlic, crushed
• 2 pounds broccoli, rinsed and chopped
• 1 teaspoon ground thyme
• Salt and freshly ground pepper to taste
• 6-8 cups organic vegetable stock (depending on how thick you want the soup)
• Fresh chopped parsley, chives or dill

Method:

1. In a large pot, heat the oil and sauté the onion and garlic till onion is soft and translucent.

2. Add the remaining ingredients and bring to the boil

3. Cover, reduce heat and simmer till the broccoli is tender, about 40 minutes.

4. Check seasoning. Puree the soup and garnish with fresh parsley, chives or dill.

Ingredients:

• 4 Zucchini diced
• 2 cloves garlic –crushed
• 1 onion – chopped
• 1-2 Tablespoons extra virgin olive oil
• 4 cups of organic vegetable stock
• Salt and freshly ground black pepper to taste
• 1 Tablespoon fresh herbs (basil, oregano) – optional

Method:

1. Heat extra virgin olive oil in a soup pot. Add chopped onion and crushed garlic – sauté till soft,

2. Add zucchini and sauté for another 2-3 minutes

3. Add stock, salt and pepper and bring to the boil. Reduce heat, cover and simmer till zucchini are tender.

4. Add fresh herbs if using. When cool, puree till smooth. Heat through before serving.