There’s only so many brown rice bowls, home-made sarmies, and thrown-together salads you can eat in a week. But have you thought about a liquid lunch? Not the boozy kind, but the good-for-you kind? Try one of these chilled summer soups for a change.
P.S. This is also a great way to curb food wastage; save those not-so-fresh veggies and cook them before they expire, add chicken or veggie stock, and you’re halfway to creating wholesome summer soups that will satisfy your hunger while boosting your veggie intake.
Preheat the oven to 230°C. T…
Add the egg and Parmesan to th…
1. To make the caramel, dissol…
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