Staff Favourite Soup Recipes

As the weather cools down, we're shifting into warmer lunches and that means soup! Beck & Lisa share their favourite soup recipes to keep those bodies warm! Kids and adults alike will love these - give them a try!



  • 2 brown/yellow onions
  • tablespoon olive oil 
  • 550 gm pumpkin (jap or butternet depending on the season)
  • 550 gm sweet potato
  • teaspoon ground cinnamon
  • teaspoon ground cumin
  • cups (1 litre) vegetable stock (try our veggie scrap stock!)
  • Coconut cream (1 can)
  • salt and pepper to taste
  • Garnishes (optional but almost essential!)
    • parsley
    • coriander
    • roasted pumpkin seeds


  1. Preheat oven to 180 degrees.
  2. Peel and cut pumpkin and sweet potato into small cubes.
  3. Roast the pumpkin/sweet potato until golden (about 40 mins).
  4. Peel and finely slice onions.
  5. In a large saucepan over a medium heat, cook onions in the oil for a couple of minutes.
  6. Add the sweet potato, pumpkin, and the spices. Stir until well coated. Cook for 1 minute.
  7. Add vegetable stock and simmer for 20-25 minutes, or until vegetables are tender.
  8. Blend the soup until it is smooth.
  9. Add the coconut cream.
  10. Make sure the consistency is to your liking – we love it to be thicker but you can think out with more stock if you prefer it thinner.
  11. Garnish with fresh herbs (parsley & coriander) or roasted pumpkin seeds!




  • 4 cups of water
  • 8 cups of veggie stock
  • 2  red onions
  • tablespoon olive oil
  • 4 sticks of celery finely chopped
  • 2 carrots finely chopped
  • 2 large sweet pototates chopped into cubes
  • 3 corn cobs or 3 cups of frozen corn kernels
  • 2 cups of cauliflower chopped into chunks
  • 1 cup of shredded cabbage (wombok or red cabbage)
  • 6 cloves of garlic finely chopped
  • medium knob of ginger grated
  • 2 strips of kombu (dried seaweed) cut into small pieces
  • 8 shitake mushrooms (or mix of mushrooms) dried or fresh 
  • pinch of Cayenne peeper
  • pinch of Salt 
  • pinch of Black pepper
  • 1/2 teaspoon ground cumin & coriander
  • 1 tablespoon of mixed spices (moroccan or five spice)


  1. Preheat oven to 180 degrees.
  2. Peel and cut sweet potato into cubes and place on baking tray with olive oil & sprinkle mixed spices and season with salt and pepper.  Bake for 25 mins and then set aside to cool
  3. Add olive oil to a heavy bottom large pot and brown onions and garlic. 
  4. Add carrot, cauliflower and celery to pot to brown. 
  5. Add water and stock and simmer for 10 mins
  6. If using dried mushrooms add boiling water and allow to steep for 10 mins
  7. Remove mushrooms (add mushroom water to the pot) and slice and add to the pot. 
  8. Add corn kernels and remaining ingredients (sweet potato, corn, kombu, etc) into the pot. 
  9. Add seasoning and allow to simmer for 25 mins
  10. Serve with crusty bread or store in glass containers (in the freezer) for a simple and delicious mid week meal!