Meat-free Archives

Braai recipes

Focaccia

25–35 minutes

Italian recipes

Mushroom bruschetta

10 minutes

Italian recipes

Leek risotto

30 minutes

Dressing recipes

Easy basil oil

Cauliflower recipes

Whole baked cauliflower with cheese sauce

1 hour

Gnocchi recipes

Danilo Acquisto’s gorgonzola Napoletana gnocchi

50 minutes

Lentil recipes

Turkish red lentil soup

40 minutes

Chunky tomato, red pepper and bean soup with pecorino baby marrow crisps

Serves 4

Difficulty Easy

Prep Time 20 minutes

Cooking Time 30 minutes

Ingredients

For the soup:

1 T olive oil
1 onion, finely chopped
3 cloves garlic, finely chopped
400 g Rosa tomatoes
3 red peppers, roasted and chopped
2 sprigs rosemary
1 x 400 g can chopped tomatoes
2 T Woolworths tomato soffrito paste
3 cups chicken stock
1 x 400 g can butter beans
30 g Italian parsley, chopped
2 T pine nuts, toasted
sea salt and freshly ground black pepper, to taste

For the pecorino baby marrow crisps:

120 g pecorino, grated
120 g baby marrows, grated

Method

1. Place the oil and onion in a medium saucepan and cook over a low heat until soft and transparent.

2. Add the remaining ingredients except the beans, parsley, pine nuts and seasoning. Cover and simmer or 20 minutes. Add the beans and brine from the can.

3. Cook for 2 minutes, or until the beans are warmed through. Sprinkle with the parsley and pine nuts and season to taste. Serve with the pecorino baby marrow crisps.

4. To make the crisps, preheat the oven to 200°C. Mix the cheese and baby marrows.

5. Place heaped spoonfuls onto a silicone baking mat or baking paper on a baking tray. Flatten slightly and bake for 20 minutes, or until golden brown. Cool slightly before serving.

Find more soup recipes here.

Spinach lasagne

Apple, honey and almond cake

Chicken in tomato sauce

Focaccia

Mushroom bruschetta

Leek risotto

Easy basil oil

Whole baked cauliflower with cheese sauce

Danilo Acquisto’s gorgonzola Napoletana gnocchi

Turkish red lentil soup

Gnocchi with creamy cheese-and-parsley sauce and peas

Handmade beetroot tagliatelle with Cape Malay burnt butter

Middle-Eastern orange cake with spiced syrup

Towering nacho salad

Chunky tomato, red pepper and bean soup with pecorino baby marrow crisps

Chunky tomato, red pepper and bean soup with pecorino baby marrow crisps

Ingredients

Method