These simple and delicious soups offer an energy and emotional lift. Incorporating fresh fruit and vegetables with garden pickled herbs and the added protein of seeds, they’re a great way to balance your diet. Creative and simple to put together, why not make them for a loved on, this weekend!

Cucumber Avocado Gazpacho with watermelon, mint and pepitas

4 cups quality vegetable stock
1 ripe avocado
2 continental cucumbers, peeled, seeded and chopped
¼ bunch fresh-picked mint leaves
¼ bunch chopped dill
1 cup plain natural yoghurt
Salt and pepper to taste


1. Place all ingredients in a food processor and blitz until smooth.

2. Season to taste.

3. Refrigerate until chilled.

To Serve

Serve chilled, garnished with watermelon cubes and a scattering of pepita seeds.

Chilled Ginger and Spiced Carrot Soup with toasted croutons

10g unsalted butter
1 tbsp Australian extra-virgin olive oil
1 small brown onion, peeled and finely chopped
4cm piece of fresh ginger, peeled and grated
2cm piece of fresh turmeric, peeled and grated
6 large carrots, peeled and chopped into approximately 2cm chunks
3 cups quality vegetable stock
Salt and pepper to taste
Australian extra-virgin olive oil, coconut cream and fresh carrot curls for garnish


1. In a large saucepan over a medium heat melt the butter with the extra-virgin olive oil.

2. Add the onion, ginger, turmeric and carrots, and stir well. Cook for 10 minutes then add the vegetable stock.

3. Over a high heat, bring to the boil, then reduce to a simmer and cook until carrots soften. Remove from heat and allow to cool slightly.

4. Transfer all cooked ingredients to a food processor and purée until smooth.

5. Season to taste.

6. Refrigerate until chilled

To Serve

Garnish with a drizzle of olive oil, coconut cream and fresh carrot curls.

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