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Avocado Dip

Avocado Dip
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Avocado Dip
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Ingredients
Servings:
Instructions
  1. Halve the avocados, get rid of the stones and spoon the flesh into a bowl. Add all the other dip ingredients, add a pinch of salt and pepper and mash well with the fork. You can make this really smooth or rustic and chunky, it is up to you.
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Cauliflower Soup

Cauliflower Soup
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Cauliflower Soup
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Ingredients
Servings:
Instructions
  1. Heat the oil on a medium heat in a large soup pot. Add the garlic and all the vegetables and cook for 10 minutes until the vegetables are softened but not coloured, stirring occasionally.
  2. Add the water (stock) to the pan, stir well and bring to the boil. Cover and turn the heat down to low. Simmer for 15min or until the vegetables are cooked through.
  3. Remove from the heat. Blend with the hand blender until smooth and season to taste. Sprinkle with some fresh chopped parsley.
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Potato Leek Soup

Potato Leek Soup
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Potato Leek Soup
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Ingredients
Servings:
Instructions
  1. Cut the leeks lengthwise and wash any dirt or mud hiding inside. Slice the white and light green parts of the leeks.
  2. Heat the oil on a medium heat in a large soup pot. Add the chopped leeks and some salt then cook, stirring regularly until soft and wilted.
  3. Add the potatoes, bay leaf and water (broth) and bring to a boil. Cover and turn the heat down to low. Simmer for 15min or until the potatoes are very soft.
  4. Remove the bay leaf then blend the soup about half of the soup if you want a chunky soup or all of it if you like the soup to be smooth.
  5. Add freshly ground pepper and more salt to taste. Sprinkle with some fresh chopped parsley.
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Roasted Green Peppers with Simple Vinaigrette

Roasted Green Peppers
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Roasted Green Peppers
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Ingredients
Servings:
Instructions
  1. Preheat an oven to 200°C.
  2. Place the peppers onto a baking dish. Drizzle with some olive oil. Roast in the preheated oven until the skins are nicely blackened, about 30 minutes.
  3. Turn the peppers once halfway through to ensure even cooking. Don't overcook the peppers.
  4. Meanwhile, whisk together the olive oil, vinegar, salt, pepper and garlic in a bowl; set aside.
  5. Take the baking dish out of the oven. Pour the vinaigrette over the hot peppers. Serve immediately with some bread or refrigerate for later use.
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