Nicola Schultz


Food for life

Moroccan roasted kumara & chickpea soup

Posted by on 7:10 pm in Food For Life | 0 comments

Moroccan roasted kumara & chickpea soup

Moroccan roasted kumara & chickpea soup


750g kumara (orange sweet potato), peeled and chopped into 4-5cm pieces

2 red onions, roughly chopped

3 garlic cloves, finely chopped

2 tbs olive oil

1tsp ground cumin

1tsp ground coriander

400g can diced tomatoes

6 cups vegetable stock

400g can chickpeas, drained and rinsed

1/2 cup coriander leaves, chopped + extra leaves to serve

Salt and ground black pepper

Greek style natural yoghurt, to serve


Preheat oven to 200 degrees celsius/180 degrees celsius fan-forced.

Line a large roasting pan with baking paper.

Place kumara, onions and garlic in pan.

In a small bowl, combine oil, cumin and ground coriander.

Drizzle mixture over vegetables and toss to coat in oil mixture.

Roast, toasting once, for 30-35 minutes until tender.

Place contents of the roasting pan into a large saucepan.

Add tomatoes, stock and chickpeas. Cover and bring to the boil.

Remove from heat.

Puree soup until smooth. Heat soup over medium heat until hot.

Stir in coriander. Season with salt and pepper to taste.

Ladle into serving bowls and serve topped with yoghurt and coriander leaves.

Beetroot Risotto

Posted by on 2:24 pm in Food For Life | 0 comments

Beetroot Risotto

Beetroot Risotto with green chilli coconut and mint sauce — courtesy Mickey Levis 


1 onion or leek

2 beetroots grated or chopped very finely.

2 cups Risotto rice

Olive Oil

2 litre Vegetable stock


Cook Onion and rice in oil until rice starts to colour. Add stock a cup at a time and cover and let simmer until moisture is absorbed. Keep adding stock cup at a time and simmering until rice is cooked. Add grated beetroot, turn off heat and leave covered for about 10 minutes.



Heat some olive oil in a small saucepan

Add some fresh sliced green chillies and cook for a few minutes

Add  juice from two good sized lemons

Add ½ cup good quality Coconut Cream and bring to the boil.

Add a handful of roughly chopped fresh mint leaves.

Turn off heat and let sit covered until the Risotto is ready to serve.


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