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Turmeric-and-coconut broth

20 minutes

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30 minutes

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10 minutes

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2 hours

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Play-play prawn-and-avocado ceviche

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Gluten-free goji berry cake with a beetroot-and-coconut coulis

25 minutes

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15 minutes

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15 minutes

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15 minutes

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20 minutes

Soup recipes

Caprese tomato water

30 minutes

Caprese tomato water

By Abigail Donnelly

Serves 2

Difficulty Easy

Prep Time 10 minutes

Cooking Time 30 minutes

Ingredients

500 g cocktail tomatoes
1 red onion, sliced into petals
100 g baby leeks, washed and halved
2 cups fresh vegetable stock
200 g Woolworths exotic tomatoes, halved
120 g buffalo mozzarella
fresh organic herbs or mixed greens, to garnish

Method

Place the tomatoes, onion, leeks and stock into a saucepan. Bring to the boil, then reduce the heat and simmer for 30 minutes. Strain the broth through a clean dishcloth or muslin cloth.

Divide between 2 bowls and top with the exotic tomatoes, mozzarella and microleaf salad.

Cook's note: This spring broth is the opposite of the thick, creamy tomato soup I love, but the tomatoes, which contain the antioxidant lycopene, and mozzarella make it just as substantial.

Discover more soup recipes here.

Spinach lasagne

Apple, honey and almond cake

Chicken in tomato sauce

Turmeric-and-coconut broth

Home-made aïoli

Beetroot broth

Green asparagus broth

Beef consommé

Play-play prawn-and-avocado ceviche

Gluten-free goji berry cake with a beetroot-and-coconut coulis

Radish pickle

Blueberry pickle

Red cabbage pickle

Zanzibar fish curry

Caprese tomato water

Caprese tomato water

Ingredients

Method