Creamy Cauliflower Soup

This soup has become a staple in our home – Easy one-pot meal, tastes great and fills the belly nicely!

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  • 2 tbsp olive oil
  • 1 large onion, chopped
  • 2 cloves of garlic
  • 2 med/small potatoes, peeled and cubed
  • 1 carrot, peeled and sliced
  • 1 large cauliflower, cut into florets
  • 300mL chicken or vegetable broth
  • 300mL milk
  • Nutmeg, salt and pepper to taste
  • White wine for cooking


  1. Heat the olive oil and sauté the onions until soft
  2. Add the garlic and continue to sauté until cooked
  3. Add the white wine and continue to sauté until alcohol has evaporated, roughly 1-2 minutes
  4. Add the cauliflower, potatoes, carrot, broth and milk – Bring to a boil
  5. Cover the soup and let it simmer for a good 20 minutes
  6. Purée the soup and serve
  7. Garnish each bowl with some freshly grated nutmeg, salt and pepper to taste


Cream of Broccoli Soup

Super-easy and nutritious. Perfect for a light meal or as an appetizer.


  • 5 cups (1.25 litres) chicken broth
  • 6 cups (1.5 litres) broccoli, cut into small florets
  • 1 onion, chopped
  • Salt and pepper


  1. In a large saucepan, combine broth, broccoli and onion. Season with salt and pepper. Bring to a boil and simmer over medium heat for about 15 minutes or until vegetables are tender.
  2. Pour soup in the blender. Reduce until smooth. Adjust the seasoning and serve.

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White Bean and Basil Dip/Spread

Basil White Bean Dip


  • 1 1/2 cups cooked cannellini beans (or about 1 can), rinsed
  • 1/4 cup packed fresh basil leaves
  • 1 clove garlic
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon fresh lemon juice
  • Salt and pepper to taste


  1. Combine the beans, basil, garlic, olive oil, and lemon juice in a food processor. Process until basil is finely chopped and the dip is almost smooth. Season with salt and pepper to taste. If you’re using this as a dip, you can top it with toasted pine nuts or fresh basil leaves before serving.

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