Five spiced roast pear and pumpkin soup.

It is either breakfast or pumpkins with me isn’t it? I really do apologise! Promise to include an eggplant or slice of tempeh (once I am past my obsession) soon.

This soup screams autumn.

You need it in your autumn repertoire my comfort food craving friends. This soup is deliciously, mouthwateringly divine. Sold yet? It is also super easy, if that has the power to sway you.

Caramelising the vegetables creates this unbelievable savoury sweetness. The roasted pears and five spice are subtle but pair beautifully with pumpkin.

I will usually add pear, fennel and five spice to my pumpkin soups when I am looking for something comforting yet impressive.

..you know, for those times the potential in laws are coming around for dinner.. the ‘quick! polish grandmas old silverware’ evenings. Hey, you could even serve as an amuse bouche in little shot glasses. That’s what all those fancy restaurants are doing right? ..the ones run by starry eyed chefs who wear hats?

I cannot stress how quick it is to put together though – this is not a demanding dish, there will be no slaving over pots. So, go make yourself a cuppa, put on your favourite trashy soap opera and let those veggies do their thang.

(yes, I did just say ‘thang’, and no I don’t really know what that means either..)

In addition to this, shall we look at the health benefits? Carrots and pumpkin are rich in beta carotene and vitamin A, which help fight stress and boost the immune system (as if you haven’t heard me preach this already). The pears are low GI and provide added fibre, while the cinnamon in the five spice has anti inflammatory properties and will stabilise blood sugar levels. Serve with some protein rich Greek yogurt and toasted pepitas. I broke up a thick wholemeal rice cake into mine today too. Like little chunks of floating brown rice goodness. Better than any old Greek salad crouton.

Anyway, the weather may not be completely cold yet - my feet are only just being reacquainted with bed socks - but I have no doubt you will enjoy this soup. 

1kg butternut pumpkin (or other sweet variety), roughly chopped (skin optional)

2 large carrots, peeled

1 large red onion, peeled and halved

2 large buerre bosc pears, cored and halved

2 teaspoons ground five spice

1/2 teaspoon tumeric

4 cups salt reduced vegetable stock

Olive oil

Salt and pepper

Preheat oven to 220c. Place pumpkin, carrots, onion and pears on a lined baking tray, drizzle with olive oil and bake for 50 minutes or until everything has caramelised.

Once cooked through, place everything in a large pot and cover with stock. Add five spice and tumeric and allow to simmer for 10 minutes. 

Remove from heat and using a blender or bar mix - blend until all soup has combined and is free from any lumps. Add a little water if necessary to reach desired consistency. Season with a pinch of salt and cracked pepper, to taste.

Enjoy with a big dollop of Greek yogurt and some roasted pepitas.

I literally have pumpkin coming out of my ears at the moment, so I thought I would whip these little cuties up for a friends high tea.

I promise once autumn is over I won’t mention this bloody vegetable again, but for now..

Mini Vegan Pumpkin Pies

Filling

2 cups pumpkin puree
¼ cup honey
2 pitted dates, chopped
¼ tsp sea salt
1 ½ tsp cinnamon
½ tsp ground ginger
½ tsp ground cloves
½ tsp nutmeg
1 cup vegan cream cheese

Almond Crust

1 cup ground almonds

¾ cup chia flour
 (can substitute with alternative gluten free flour)
3 tbs coconut oil
¼ cup stevia
¼ tsp sea salt

½ tsp vanilla
powder

Preheat oven to 180°C. Combine all ingredients together (works best with hands) and press into pie pan small cupcake moulds or tart tins. Place in oven for 10 minutes or until colour has darkened slightly.

Meanwhile place all ingredients for filling in a food processor and blitz till combined. Spoon filling into pie shells and return to oven, cooking for 25 minutes or until crust is golden and filling is set.

Gluten Free Granola

Making granola is always a good decision. No matter how much I have done through the day. Regardless of how tired I am. In spite of any mess that may be obscuring every inch of the kitchen – I can always muster up the ability to throw together a batch of granola.

It makes my kitchen smell like home, and well, who doesn’t love home.

(It’s a scent somewhere between cinnamon and toast).

The great thing about this recipe is that you can change it up however you like. Add different combinations of nuts, grains, cereals and spices. This is the beauty of making your own granola: you can totally customize it according to what you like.

Hello orange zest, you unlikely (yet completely welcome) aromatic.

Customary health benefits paragraph? You’re going to get a big kick of protein in every bowl thanks to the nuts, quinoa and egg white. The exclusion of oats makes this gluten free, but again – this is up to you, it would be easy to substitute. The quinoa does add a lovely crunch though. On top of this, it is really easy to make and has no oil or sugar added in during the cooking process like many store bought versions. Hell – even those that pop up on the net claiming to be healthy use cups of oil and lashings of syrup. I honestly believe that this recipe does not compromise on any flavour or crunch. Now you can feel free to enjoy a bit of room service style breakfast on a regular basis.

(..am I the only one that associates granola with hotel room service?)

Now that I have convinced you that you cannot live without it, here are some ways to enjoy your fresh batch of crunchy crunchy granola -

As a cereal served simply with icy cold milk (almond, rice, dairy, soy..) and chopped fruit.

In a healthy parfait with natural organic yoghurt and fresh summer berries.

As a desert, crumbled over fresh or poached fruit.

Realistically though, it probably won’t make it to any of these dishes as it is just too darn tasty straight out of the jar (and by jar I mean, fresh off the baking tray).

2 cups (225g) whole raw nuts (I used macadamias, almonds, pecans, walnuts, brazil nuts and hazelnuts)

½ cup sunflower seeds

1 cup dried fruit (I used goji berries and raisins)

1 cup cooked quinoa

1 large egg white

1 tsp ground cinnamon

1 tsp vanilla extract

Zest from one orange

1 tbsp water

1 tbsp stevia

Pinch of salt

Extra virgin olive oil spray

Preheat the oven to 180 ° C.

Line two rimmed baking sheets with parchment paper before setting aside.

Roughly chop the larger nuts before adding to a large bowl, with sunflower seeds and quinoa. Set aside.

In a smaller bowl whisk together egg white, water, cinnamon, vanilla, stevia and salt.

Pour over nut mix and stir until completely combined and coated.

Spread the mixture out evenly onto the baking sheet. Create a small well in the centre of the tray, to ensure the middle is not undercooked. Spray lightly with olive oil.

Place the baking sheet in the oven and bake for 20 minutes. Rotate the baking sheets, and flip over the granola with a large spatula. Spray again with olive oil. Bake for a further 20 to 30 minutes or until golden brown and crisp. This will depend on how thick your layer of granola.

Allow to cool before crumbling and adding in dried fruit.

Store in an airtight container.

I am holding onto every little bit of autumn this year. I leave for Los Angeles and New York in June, which will mean I am arriving in their hottest months.

Not an exciting prospect for a semi albino faced redhead.

I love winter.

But I digress. I love nothing more than curling up on the couch with a BIG warm bowl of nourishing soup. I don’t have a portion control gauge so being able to stuff myself free of guilt makes for one very happy (and satisfied) little shadow dweller.

The cashew leek and broccoli soup. What can I say? I have eaten it every night this week. Each time without fail, my eyes have closed and I have sighed with a deep, deep sense of serenity and accomplishment.

From now on I dub thee, yoga in a bowl.

It is essentially a basic green soup that uses simple pantry ingredients. It is so high in vitamins though that you can feel the benefits instantly. The cumin adds a touch of interest – if you don’t have any on hand though, I wouldn’t fret. The cashews alone are outstanding. They add a sensational nuttiness that pairs beautifully with the sweetness of the leeks.

Our second powerhouse in a bowl.. is the carrot and lentil soup which has a nice tangy tomato edge. Full of fibre and protein. It is also chock full of beta-carotene – It will improve your vision and win over your friends (because they’ll want to know the cause of your glow, and well.. if you serve it to them, they’re sure to fall in love). It is easy to make, freezes well, and will just make you a happier member of society.

How can you resist that?

..it’s ok. That question was rhetorical.

So, if you’re too comfortable to leave your house, just substitute that yoga class with my yoga in a bowl. I’m sure it has the same effect.

That is some solid logic coming straight from the soup eaters mouth.

Cashew, leek and broccoli soup with cumin

5 med heads of broccoli, florets and stems trimmed and cut halved

2 leeks, chopped

1 bunch of asparagus, woody ends removed

3 cups frozen baby peas, thawed

150g cashews

1 heaped tsp ground cumin

1 tbs olive oil

1L salt reduced vegetable stock

Sea salt and white pepper to taste

In a large pot on medium heat, add olive oil and sauté leeks with cumin till tender. Add broccoli, and cover with stock. Simmer, covered for 20 mins before adding asparagus and peas. Simmer for a further 10 mins. Meanwhile, blitz cashews in food processor until finely chopped. Season with a pinch of sea salt and white pepper. Remove from heat and blend with a bar mix until smooth.

Serve with cracked black pepper.

Carrot and lentil soup with rosemary and thyme

1kg carrots, peeled and chopped

Half bunch celery, stems and leaves washed and chopped

420g tin lentils, drained and rinsed

420g tinned diced tomato

420g tinned cherry tomatoes

10g fresh rosemary

5g fresh thyme, finely chopped

1L salt reduced vegetable stock

1 tbs olive oil

Sea salt and white pepper to taste

In a large pot over medium to high heat, add olive oil, celery and carrot. Sauté until softened slightly. Add tomatoes before covering with stock. Simmer, covered for 30 minutes. Meanwhile, remove rosemary leaves from stalks, by pinching the top of the stalk and dragging towards the base. Add herbs and lentils to soup and simmer for a further 10 minutes before removing from the heat. Blend with a bar mix until smooth.

Serve with cracked pepper and a dollop of Greek yogurt.

A variation on the banana pancakes. These are a great post workout meal – full of protein and low GI carbohydrates to repair and look after those svelte limbs of yours.

I like to feel indulgent every now and then – and these do just the trick.

Makes roughly 12 small pancakes

1 medium banana, mashed

1 medium carrot, peeled and grated

4 egg whites

2 tablespoons wholemeal rolled oats

2 teaspoons almond meal

½ teaspoon cinnamon

½ teaspoon ground nutmeg

½ teaspoon ground cardamom

½ teaspoon ground cloves

1 tablespoon organic sultanas

Greek yogurt

Chopped walnuts

Virgin olive oil spray

Place oats and ¼ cup of water in a small bowl and microwave on high for 40 seconds. Allow to cool.
In a jug, combine all ingredients except sultanas and carrot - blend with a hand held barmix, until fluffy and combined. Fold through carrot and half of the sultanas.

Heat a non-stick frying pan over medium heat. Spray with olive oil. Using 2 – 3 tablespoons of mixture per pancake, cook for 2 minutes or until bubbles appear on surface. Turn and cook for a further 2 minutes or until cooked through. Transfer to a plate. Repeat with remaining mixture, spraying pan with olive oil between batches. Top with Greek yogurt, walnuts and remaining sultanas before serving.

Forget Heston’s triple cooked potato chips - these are the only fries you need.

Sweet potato replaces the white variety here, for a wholesome take on your typical fried accompaniment. ..and well, rosemary and sea salt? No preaching needed.  

You can have these whipped up quicker than it would take to drive to the local fish n chip shop.