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Vegan, Vegetarian, Vegan, Paleo, Organic, Healthy

Ideas and recipes from sunny Australia, for nourishing,
wholesome foods, prepared
with holistic ingredients that
love you back.

Allan and I are finally on our holiday through two of Australia's most notable wine regions: Margret River and the Barossa Valley.
We are travelling the way we love it: Without much of plan (except a rough indication forwards) and renting cute little places via AirBnB.
This week we stayed in a Moroccan styled straw bale studio in Gnarapub, a small getaway, with sweeping ocean views in the South-West. This region is internationally recognised for its spectacular surfing conditions and has a super chilled, easy-going vibe with the friendliest people you can find.
The produce down here is fresh and tastes more earthy. There is a cold breeze coming in from the ocean and the beautiful landscape is slowly turning into autumn. It felt great to get cozy at night with a blanket and a warm plate of food.
Surrounded by the beautiful Moroccan furniture in our little apartment and a big bag of super fresh veggies from the local farmers market, I made this impromptu soup with oriental spices, lentils, pumpkin and carrots.
There was no vegetable stock around so I used Miso to give this soup a richer flavour which turned out to be a great idea.
Read more on the benefits of Miso (fermented soy) here.



1.5 kg pumpkin, seeded, peeled and chopped

2 carrots, coarsely chopped

1 onion, diced

1 garlic, finely chopped

1 chili, finely chopped

1 cinnamon stick

1 cm ginger, thinly sliced

1.5 tsp cumin seeds

1/3 cup lentils or split peas

3 tbsp of white miso paste

3 tbsp of olive oil

NOTE: You can also use a Moroccan spice mix if you don't have the individual spices.






Heat oil in a pan over low heat and cook onion, garlic and salt, stirring occasionally, for 3 minutes or until soft. Add all spices until fragrant. Add carrots, pumpkin and split peas. Stir to coat in onion mixture.


Add 1.5 litres water to saucepan and bring to the boil, then simmer for 30 minutes or until split peas (lentils) are soft.


Remove and discard cinnamon stick from soup. Blend soup until smooth. Let soup cool to about
80 C and slowly stir in miso paste.

(Never heat miso over 80 C as the beneficial bacteria will get lost).


Serve warm, topped with sprouts, anise and roasted seeds.




Recipe for Miso Soup with Vegetables, Heart to Plate

Miso Soup with Vegetables

Recipe for Greens Soup (Popeye Greens)

Greens Soup (Popeye Greens)

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