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cream of roasted raspberry tomato soup

There are few things I enjoy more than the taste of the first spring tomatoes. After months of blunt taste, they're a refreshing change. At this time of the year all tomatoes are delicious, but the raspberry ones are especially delectable. Once you've satisfied the tomato hunger, try using them for cooking. Raspberry tomato ketchup is truly amazing and so is this soup.

Recipe: Cream of roasted raspberry tomato soup

Serves: 2
  • 1 kg of raspberry tomatoes
  • 3 garlic cloves, sliced
  • 2 tbsp. of brown sugar
  • one tsp. of sea salt
  • freshly ground black pepper
  • 2 tbsp. of olive oil
  • 300 ml of vegetable stock
  • a handful of fresh cilantro
  • Cut tomatoes in half and place them in an oiled baking dish.
  • Top with garlic slices, sugar, salt and pepper, drizzle with olive oil.
  • Roast at 180C for about an hour.
  • Remove the skins and blend tomatoes with stock. Check the seasoning.
  • Serve warm, with fresh cilantro and croutons.

pumpkin-orange soup with prawns

Recipe: Pumpkin-orange soup with prawns

  • 700 g of pumpkin
  • one garlic clove, thinly sliced
  • 2 shallots, coarsely diced
  • 2 tsp. of freshly grated ginger
  • 500 ml of homemade vegetable stock
  • salt and pepper
  • 1/2 cup of freshly squeezed orange juice
  • 2 tbsp. of olive oil
  • 400 g of peeled prawns
  • 1 tbsp. of butter
  • Cut pumpkin into large chunks, place them in an oiled baking dish. Drizzle with olive oil, sprinkle with salt and pepper.
  • Roast at 200C for 30-40 minutes. Let cool and remove the skins.
  • Heat one tbsp. of olive oil in a large pot, saute garlic and shallots, add ginger and fry for a moment. Add pumpkin, pour in the stock and bring to boil.
  • Add orange juice and blend the soup.
  • Melt butter in a skillet, add prawns and cook them for 1-2 minutes each side. Serve them with soup.

roasted pumpkin and tomato soup

Recipe: roasted pumpkin and tomatoes soup

  • 700 g of pumpkin
  • 500 g of tomatoes - red, yellow and tiger
  • 1/4 bunch of fresh oregano
  • 500 ml of vegetable stock
  • one garlic clove, sliced
  • one onion, diced
  • 1 tsp. of chili powder
  • salt and pepper
  • 2 tbsp. of olive oil

chilled avocado soup

Recipe: Chilled avocado soup

  • one ripe avocado
  • one green cucumber
  • juice of one lime
  • 250 ml of natural yoghurt
  • 2 tbsp. of chopped chives
  • 1 tbsp. of chopped mint
  • 1/2 tsp. of dried chili flakes
  • sea salt to taste
  • Combine all the ingredients using a blender.
  • Refrigerate for about an hour.