Vegetarian recipes Archives

Mediterranean

Easy dosas with falafel

20 minutes

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Egg-white omelette

15 minutes

Beetroot recipes

Beetroot tarte tatin

20 - 30 minutes

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Beetroot-marbled picnic eggs

20 minutes

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Home-made aïoli

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Beetroot broth

30 minutes

Breakfast recipes

Scrambled eggs three ways

10 minutes

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Blueberry pickle

15 minutes

Leftovers recipes

Red cabbage pickle

15 minutes

Soup recipes

Caprese tomato water

30 minutes

Caprese tomato water

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.

Harissa-roasted cauliflower with white bean purée

Foolproof freezer banana-and-coconut muffins

Asian crunch salad

Two-corn salad with charred tortillas

Spicy tofu in coconut

Easy dosas with falafel

Egg-white omelette

Beetroot tarte tatin

Beetroot-marbled picnic eggs

Home-made aïoli

Beetroot broth

Scrambled eggs three ways

Blueberry pickle

Red cabbage pickle

Caprese tomato water

Caprese tomato water

Ingredients

Method