Zucchini and Bacon Soup (serves 4)
6 Zucchini
4 rash Bacon – chopped fine
1 Medium onion – diced
2 clove Garlic – chopped fine
1 tsp Thyme – chopped fine
60g Butter
750ml Stock (chicken preferred, veg ok)
100ml Cream

1. Cut the zucchini to 1cm pieces
2. In a heavy based pot melt butter and sweat the onion, garlic, 3 bacon rashers and thyme until the onion is transparent. Add the zucchini.
3. Add stock until it just covers the mixture, bring to boil then simmer until the zucchinis are soft. With
a stab mixer (bamix) or a blender, blend the mixture until smooth.
4. Fry off the rest of the bacon until crispy, drain and set aside.
5. Add the cream to the soup to serve and garnish with the bacon.

Sweet Potato Ginger and Lemongrass Soup
1kg Sweet potatoes – peeled and chopped 2 cm cubes
1 Red onion – medium, sliced fine
1 tbs Ginger – grated
2 cloves Garlic – crushed
1 stalk Lemongrass – smashed and tied
1 bunch Coriander
1 tin Coconut milk (400ml)
500ml Water/stock
1 Chilli – bird’s eye (optional)

1. Sweat the onion, ginger and garlic (and optional chilli) in some oil in a heavy base pot.
2. Add the sweet potatoes, coconut milk, lemongrass and coriander roots. Cover with water or stock. If
there is not enough liquid, add more water.
3. Bring to simmer
4. Once the sweet potatoes are cooked, take out the lemongrass and blitz with a stab mixer (bamix).
5. Adjust with more liquid if needed and season

Chicken Soup with Silverbeet, Broccoli and Tomatoes
2 Chicken Breast fillet (skin off)
2 litres Chicken stock
3 Tomatoes, diced
1 bunch Silverbeet
? Broccoli
2 tbs Parsley, chopped
1 Onion, medium finely sliced
2 clove Garlic
1 sprig Thyme finely chopped
Pesto (optional)

1. Sweat onion in a little olive oil in a heavy based pot. Add garlic and thyme and sweat further. Add chicken stock and bring to boil then simmer.
2. Dice chicken fillets to 2cm cubes and add to simmering stock. Cook for 5 minutes.
3. Add broccoli and tomatoes, simmer for 2 minutes.
4. Wash silverbeet thoroughly and cut out stalks. Cut to 2cm strips and add to soup, let wilt.
5. Season soup to taste. Serve with sprinkling of parsley and dollop of pesto (optional).
Nice with crusty fresh bread.

UPDATE: We now have a new blog full of Organic Food Recipes