Tag: Parsley


This soup is very flavoursome and warming with these spices.

Kumara and Carrot Soup

  • 1 Medium Red Onion (Diced)
  • 1 Small Green Chilli (Diced)
  • 15 ml Fresh Ginger (grated)
  • 5 ml Ground Cumin
  • 5 ml Ground Coriander
  • 2.5 ml Ground Turmeric
  • 2 Large Carrots (Peeled and chopped)
  • 3 Large Kumara (Peeled and chopped)
  • 750 ml Vegetable Stock
  • 1 medium Lemon (Juiced)
  • 1 handful Fresh Parsley (for garnish)
  • 10 ml Cold Pressed Olive Oil (For saute onions)
  1. Heat Oil, saute onion till clear , chilli and ginger
  2. Add cumin, coriander and Turmeric and stir
  3. add carrot and kumera and toss well
  4. Add vegetable stock – bring to the boil and simmer 25 minutes
  5. Just before you remove from the heat – stir in the lemon juice.
  6. When served – garnish with fresh parsley.

Quinoa Tabbouleh


Quinoa is a great nutritious salad and a nice change to using Bulghur Wheat.


The secret to cooking Quinoa is to soak it in Hot water for 5 plus minutes. Then rinse in cold water until the water coming from the Quinoa is clear. Now cook as you would rice. 1 cup quinoa will expand to 3 cups when cooked.

  • 250 ml Quinoa (Mix White and Red)
  • 500 ml Water
  • 3 Large Tomatoes (chopped)
  • 250 ml Red Pepper (chopped)
  • 125 ml Green Cucumber (chopped)
  • 125 ml Spring Onions (chopped)
  • 20 ml Cold Pressed Olive Oil
  • 125 ml Fresh Parsley (chopped)
  • 65 ml Fresh Mint (chopped)
  • 1 Medium Avocado (chopped)
  • 1 Medium Lemon (Juiced)
  1. When the Quinoa has absorbed all the water it is ready.
  2. Combine all the ingredients together with the Quinoa.
  3. Garnish with some of the Parsley.
    Can be served hot or cold.
  4. Can be served hot or cold.