• 6 red peppers
• olive oil
• 6 cups of vegetable stock
• 1 red onion, coarsly chopped
• 5 garlic cloves
• 2 cups peeled chopped tomatoes (1 lg. can works fine)
• 2 finely chopped jalepenos
• 1 cup corn (1 med. can works fine)
• 1 avacado
• 4-5 sprigs fresh corriander (opptional)
• 1/4 cup mozerella cheese (opptional)

1. Cut peppers in half, remove seeds and place face down in roasting tin.
2. smother peppers in olive oil and roast in over at 350 C for 18-24 min or until skin darkens and begins to pull away from pepper.
3. In medium pot prepare 6 cups of vegetable stock.
4. In a second pot, brown red onion then add 5 garlic cloves, 1 large can of peeled tomatoes, 2 finely chopped jalepenos and half of the one cup of corn.
5. Remove peppers from oven, peel skins and chop into coarse pieces.
6. Mix together, simmer on medium heat for about 10-12 minutes, stirring occasionaly.
7. Working in batches, fill blender 1/2 full with chunky vegetable mix and add approx. l cup of stock. Pulse in blender until unified. (don't overdo)- Pour mixture into a clean saucepan.
8. Repeat until all of the chunky vegetable mix has been blended.
9. Add the remaining stock to the vegetable mix until a smooth and soup-y texture is achieved.
10. Reheat over low heat, stirring frequently until hot.
11. Salt and pepper to taste.
12. Serve with chilled cubed avacodo, chopped corriander and grated mozarella (optional) on top.

• 2 Tbs Olive Oil
• 1 medium onion, coarsely chopped
• 6-8 scallions, chopped
• 1 clove garlic, minced
• 2 stalks celery, chopped
• 2 medium cauliflower, cored and coarsely chopped
• ½ tsp sea salt, or 1 tsp regular salt
• ½ tsp curry powder
• 1/8 tsp black pepper
• ½ tsp dried thyme
• 1 tsp dried basil
• 1 tsp dried savory or marjoram
• 1/8 tsp nutmeg
• 6 cups water
• 2 Tbs white miso

1. In a large pot, heat oil.
2. Add onion, scallions and garlic, then celery and cauliflower and finally the spices.
3. Mix well and cook, uncovered, over medium heat for several minutes, stirring frequently.
4. Add water and miso.
5. Bring to a boil.
6. Simmer, covered, over medium heat for 15 minutes or until cauliflower is tender.
7. Remove cover and cool slightly.
8. Puree in small increments in blender until smooth and creamy.
Serves four

• 2 tbsp butter or substitute
• 1 tbsp chopped fresh ginger
• 2 small leeks ( dark-green leaves removed
• 2 large sweet potatoes, peeled and diced
• 1 tsp ground cumin
• ¼ tsp grated nutmeg
• 1 tsp ground coriander
• pinch cayenne pepper
• 3 cups vegetable stock
• ¼ cup whipping cream or soy milk
• salt and freshly ground pepper to taste
• 2 tbsp lime juice

1. Melt the butter / substitute in a medium pot on medium heat. Add the ginger, leeks, and sweet potatoes. Sauté until the vegetables are softened slightly, about 2 minutes. Sprinkle in the cumin, nutmeg, coriander and cayenne. Stir together.
2. Pour in the vegetable stock and bring to a boil. Lower the heat, cover and simmer for 15 minutes, or until the sweet potatoes are tender.
3. Puree the soup in a food processor or blender until smooth. Return to the pot, add the cream / soy milk, bring to a boil, reduce heat and simmer for 5 minutes. Season well with salt, pepper and lime juice.

Serves four

• 2 tbsp vegetable oil
• 1 cup of chopped onions
• 1 tbsp grated ginger
• 2 tbsp curry paste
• 4 cups peeled, diced butternut squash
• 2 cups peeled, chopped green apples
• 6 cups of vegetable stock
• ½ cup of coconut milk
• 3 tbsp chopped mint

1.Heat oil in soup pot on medium heat. Add onions and sauté for 3 minutes or until softened. Stir in ginger and curry paste. Sauté for 1 minute, add squash and apples and sauté for two more minutes or until vegetables are coated with spices.

2.Pour in stock, bring to a boil and reduce heat to medium - low. Simmer gently for 20 minutes or until vegetables are softened. Puree soup in batches in food processor or blender. Return to heat and add coconut milk. Bring to a boil, then simmer for 5 minutes or until flavors are combined. Season well with salt and pepper. Stir in mint.

Serves four