This is one of my favorite fall soup recipes!

Roast beets and sweet potatoes, sauté with onion and flavor with a little curry paste (I use Patak’s). Then purée and serve with a dollop of plain Greek yogurt. So hearty and what a beautiful color!


Here is my recipe for a vegetarian version of the Mexican dish, Tortilla Soup:

– 2 Tbsp vegetable oil
– 1 small onion, chopped
– 3 cloves garlic, minced
– 3 bell peppers, chopped
– 3 Tbsp ground cumin
– 1 tsp hot chilli powder (or 1 small jalapeño, seeded and chopped)
1 (28 oz) can crushed tomatoes
– 1 (14 oz) can corn kernels, drained
– 1 (19 oz) can black beans, drained and rinsed
– 2 L vegetable broth

 – 1 avocado, diced
– Toasted tortilla strips (I slice tortillas and toss them with some oil, garlic powder and chilli powder then bake for 10 minutes. Can also be replaced by tortilla chips)
– Grated/ crumbled cheese (cheddar or feta)
– Fresh lime juice (optional)
– Chopped cilantro

Directions :
– Heat oil in large pot and sauté onion and garlic until fragrant and translucent
– Add cumin and peppers. Stir until tender.
– Add remaining soup ingredients. Bring to boil. Reduce heat and simmerfor 15-20 minutes.
– Divide into bowl and top with garnishes. Serve immediately.



This soup is so quick to put together and is full of healthy ingredients. Serve up with some crusty bread, and voilà, dinner is served!


– 4 garlic cloves, minced
– 1 onion, diced
– 1 head cabbage, chopped
– 1 can diced tomatoes
– 1 can navy beans, drained and rinsed
-1.5 litres broth (vegetable or chicken)
– 1.5 Tbsp oil (I used avocado and olive)
– 2 tsp turmeric (optional)
– 1tsp thyme
– salt & pepper, to taste

1) Heat oil in large pot. Sauté garlic and onion.
2) Add cabbage and stir until it becomes soft
3) Add beans and tomatoes, strut. Cover with broth and bring to boil.
4) Turn down heat, add seasonings and allow to simmer, partly covered for 20 minutes or so.