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

Caramelised Onion, Butternut and GiNiT Thyme Soup

Serves 2 – starter portions

Ingredients:

1 medium butternut, peeled and cubed

1 large onion, sliced

1-2 Tbsp butter / oil, for frying

250ml water

2 tsp GiNiT Thyme

2 Tbsp plain yoghurt / cream (can be coconut milk or cream)

(salt – if required)

To Cook:

Peel and slice onion.  Peel, scoop out the pips and cube into roughly 1cm cubes.  Fry in butter / oil over medium heat, stirring occasionally until caramelised.

Add water and the GiNiT Thyme to the caramelised ingredients, mix well.  Bring to the boil, then turn down to simmer slowly until the butternut is fully cooked.

Remove from the heat and blend with an immersion / stick blender until smooth.

Return to the heat and warm through.  Adjust seasoning, if required. Serve.

Serving suggestion:

We served ours garnished with crumbled feta and fresh thyme.

You can add any number of optional extras with this recipe: crispy bacon, garlic, crunchy onion bits or feta to name a few.

GiNiT Tarragon Mushroom Soup

Serves 2

Ingredients:

1 punnet mushrooms, sliced thinly

1 large onion, sliced

2 cloves garlic, sliced

1-2 Tbsp butter / oil, for frying

250ml milk / vegan alternative

250ml water

2 tsp GiNiT Tarragon

(salt – if required)

To Cook:

Peel and slice onion and garlic.  Fry in butter / oil over medium heat.

Slice the mushrooms thinly and set aside roughly 1 – 2 mushrooms worth to fry on their own for garnish.  Add the remainder of the mushrooms to the onion and garlic, fry until all is golden.

Add the milk and water along with the GiNiT Tarragon to the sauteed ingredients, mix well.  Bring to the boil, then turn down to simmer slowly.  Reduce liquid by roughly a third.

Remove from the heat and blend with an immersion / stick blender until smooth.

Return to the heat and warm through.  Adjust seasoning, if required. Serve.

Note:

We used button mushrooms, but any mushrooms would work with this.

Serving suggestion:

We served ours garnished with fried mushrooms.

Cheeky GiNiT Chilli Tomato Soup

Serves 2

Ingredients:

1 large onion, chopped

2 cloves garlic, sliced

1-2 Tbsp butter / oil, for frying

4 ripe tomatoes, chopped

250ml water

50g tomato paste

2 tsp GiNiT Chilli – for medium heat

(For MILD heat, use 1 tsp GiNiT Chilli and adjust seasoning as required)

1 Tbsp brown sugar – to balance the acidity, if required

To Cook:

Peel and chop the onion, and fry in butter / oil over medium high heat.  Peel and slice the garlic, add to the onion and mix well.

Chop the tomatoes into cubes and add to the onion mix, and stir well.

Measure the 250ml water, stir in the tomato paste and GiNiT Chilli.  Pour into the pot, stir and bring to the boil.  Turn the heat down and allow to simmer until the liquid has reduced by a quarter. Taste the soup and if needed, add the sugar and stir well.

Remove from the heat and blend with an immersion / stick blender until smooth.

Return to the heat and warm through, adjust seasoning, if required. Serve.

Note:

We used 2 tsp of GiNiT Chilli, but this might be a bit spicy for some people.  The heat of the chilli continues to intensify the longer the soup is left to rest.

Serving suggestion:

Enjoy as is, or with a slice of freshly baked bread.

Leek & Potato Soup with GiNiT Dill

Serves 2 people

Ingredients:

2 medium to large potatoes, peeled, quartered & boiled until just cooked – can use previously boiled potatoes.

3 medium leeks, sliced

2 Tbsp butter / oil, for frying

250ml milk or vegan alternative

250ml water

2tsp GiNiT Dill

1tsp salt (plus more to taste, if required)

To Cook:

Peel, quarter & boil the potatoes in salted water until just cooked.  Drain, rinse and set aside.

Slice the leeks and fry in butter or oil until they start to brown.  Reserve a spoonful or two for garnish.  Add chopped potatoes and fry for a minute or two, stirring constantly.

Add the water and milk of your choice, bring to the boil, then turn the heat down and allow to simmer until the liquid has reduced by a third to half.

Remove from the heat and blend with an immersion / stick blender until smooth.

Add the GiNiT Dill and 1 tsp salt, mix well.

Return to the heat and warm through, adjust seasoning and top with the leeks set aside for garnish.

Serving suggestion:

Enjoy as is, or with a slice of freshly baked bread.