Winter Minestrone Soup with GiNiT Thyme

Serves 3 – 4, as a main meal

Ingredients:

2 Tbsp coconut oil for frying – neutral taste

3 celery stalks, sliced

3 carrots, cubed

1 large onion, chopped

3 cloves garlic, minced

1 medium leek, sliced

1 turnip / parsnip / daikon radish, peeled and cubed

2 large potatoes, diced

750ml vegetable stock / broth

1 can peeled tomatoes

1 can kidney beans / cannelloni beans / black eyed beans, drained

1 tsp salt

1/2 tsp pepper

1 Tbsp GiNiT Thyme

To Cook:

In a large pot, melt the oil over a medium high heat. Fry celery, carrot, onion and garlic in hot oil for 7-10 minutes.  Add potatoes, turnip and leek, fry off for 5 minutes, stirring.  Add tomatoes and 2/3 tin beans, salt, pepper and 500ml stock.  Simmer for 15 minutes, stirring occasionally.

Blend remaining 1/3 can beans, 250ml stock and GiNiT Thyme with a stick blender.  When potato is almost tender, add blended stock mixture and simmer uncovered for 5 minutes.

Check potatoes and turnip for tenderness, and adjust seasoning, if required. Serve.

Serving suggestion:

This warm, hearty soup is comfort food at its best.  We enjoyed our Minestrone with gluten free mini buns.

Optional:

Parmesan cheese could be a tasty addition.

Crockery supplied by: Bomkisi

Vegan Paella with GiNiT Dill

Serves 3 – 4, as a main meal

Ingredients:

2 Tbsp coconut oil for frying – neutral taste (more oil may be required)

1 large onion, quartered and sliced

2 cloves garlic, minced

1 leek, finely sliced

1 medium zucchini / courgette / baby marrow, halved lengthwise and sliced

1/2 medium red bell pepper, deseeded and thinly sliced

1 medium carrot, peeled and thinly sliced

200g short grain rice – if available use the traditional Bomba / Valencia Rice, however Arborio rice used for risotto, works well

2 medium tomatoes, cut into large chunks

1 can whole kernel corn, drained

3/4 tsp turmeric powder

1 cup of broccoli, cut into small sprigs

1 litre vegetable broth / stock (plus up to 250ml extra, if more liquid is required to prevent burning while rice cooks)

1½ Tbsp GiNiT Dill

PLUS 1/2 Tbsp GiNiT Dill as as finishing spice, to adjust seasoning at the end of cooking

1 lemon, cut into wedges for serving

To Cook:

In a large deep frying pan or paella pan, melt the oil over a medium high heat. Add the onion and leek, fry until leek starts to wilt – stir to prevent burning. Add garlic, bell pepper, carrot and baby marrow and fry until golden.  Add dry rice (and additional oil, if needed) and fry, stirring until the rice becomes translucent. Add the tomatoes, corn and turmeric, combine well. Add broth / stock and bring to the boil for +-5 minutes. Turn down the heat to simmer, add the broccoli and 1 1/2 Tbsp GiNiT Dill. Mix well and simmer until the rice is tender and the liquid has nearly all been absorbed. Turn off heat and adjust the seasoning with additional 1/2 Tbsp GiNiT Dill.

Serve with lemon wedges.

Serving suggestion:

We served this tasty, and very filling, Vegan Paella with GiNiT Dill as a vegan main with a squeeze of lemon and some chopped pistachio nuts for crunch.  To add more “seafood” taste, the addition of some seaweed /nori would not be amiss.  Or alternately, add seafood or fish and create a more traditional paella.

Crockery supplied by: Bomkisi