Spring pea, courgette, lemon and avocado soup

Spring soup 4

Spring soup 3

This is a late post because last week was my birthday and I got distracted and taken on adventures in the South Island. And what a fabulous birthday it was, my first ever hot one and I spent all day in my shorty dungarees which was ace. We started off the day in Christchurch and went to the Farmers market in Deans bush, ate ice cream and then road tripped down to Akaroa. Akaroa is a cute little French village on the East coast, there are actually french people there, I felt oh so european again which was super, and we played Petanque, for hours and I beat Jase lots and then I got stung by a bee.

So the most exciting part about Akaroa is that they have penguins!!! And Dolphins!!! So we went on a dolphin, penguin hunting mission and 4WD through the rain and fog, yes New Zealand is funny and you can go from hot summer to cold rainy winter in a flash. We went adventuring in this huge bay and then found all these penguin boxes and figured they came up there to sleep at night but it turns out all the Mumma penguins were in the boxes sitting on the babies. We met the farmer who looked after them and he lifted the box and let us have a look and shit they were cute, totally black and about the same size as my hand, and they were yellow eyed penguins which are extremely rare…score! We didn’t find any dolphins but we did find a seal so I was happy. Then we drank bubbles in party hats and went to The Little Bistro, a cute little restaurant in Akaroa and had a hearty 3 courses and a bottle of red by which point I was a little bit cross eyed and giggly…yay for birthdays!

I was cooking for a detox group last week and I made a really delicious soup with cauliflower, cashews and avocado and it was all creamy and amazing so here is my version using some Spring veggies and herbs.

Spring soup


Serves 6

1 big tbsp coconut oil
1 onion, sliced
4 garlic cloves, chopped up small
½ cup cashews
8 cups of water
4 medium courgettes, grated
3 cups of frozen peas
1 avocado
1 lemon zested and half juiced
handful of mint, parsley, basil
sea salt and pepper

In a big saucepan melt the coconut oil on a medium heat, then add the onions and cook until they are soft and transparent. Add the garlic and stir for a few minutes making sure it doesn’t brown. Add the water and cashews and simmer for 15 minutes.

Put the grated courgette and peas into the pan and let it bubble away until the peas are cooked, normally around 5-10 minutes.

You can now blend it all, maybe wait until it’s cooled down a bit just in case your blender melts but most are heat proof.

Blend it up with the avocado, lemon zest, juice, herbs and salt and pepper. Don’t be shy with the salt it does need quite a bit!

Blend until it’s silky smooth and serve with a drizzle of good olive oil and it’s good with some parmesan, and if your not a veggie some crispy bacon would be amazing!

Coconut milk, lemongrass, chilli and lime pumpkin soup

lemongrass pumpkin soup-3

Super exciting news, well it’s not mega news because I have had it booked for ages…but now it’s actually here. I am off to New Zealand in 1 week wahooo! So ridiculously excited, two weeks in what looks like the coolest country ever. Me and two friends are travelling over for a friends wedding just outside Wanaka and the whole trip just sounds way too cool. As soon as we get there we are off to go surfing with dolphins for the hen doo! And it’s going to be hot!

I am hoping that this will be my last wintery post since when we get back to the mountains spring should be creeping up. So voila, yummy thai style pumpkin soup to keep all you cold people warm!


Serves 6

2 tbsp coconut oil
4 small shallots, thinly sliced
3 big garlic cloves, thinly sliced
4 lemongrass stalks, peeled and finely chopped
1 birdseye chilli, chopped
2 skinny thumb sized pieces of ginger, peeled and chopped
1 tsp ground cumin
1 tsp ground coriander
2kg pumpkin, peeled and chopped roughly into 2cm sized chunks
500ml coconut milk
about 2-3 cups water
1 bunch coriander, chop stalks and leaves
2 tbsp fish sauce
1 lime zested, and juiced
Salt and pepper

Grab yourself a big saucepan thats going to fit everything in and on a medium heat fry off the shallots gently with the coconut oil.

When nice and soft add everything in the top list and cook off for about 5 minutes until nice and fragrant smells are wafting up your nose. Then chuck in the pumpkin, give it all a stir and add the water, coriander stalks, coconut milk, fish sauce and some seasoning.

Stick a lid on it and leave to simmer until the pumpkin is totally soft. Using a hand blender whizz it all up with the rest of the chopped coriander until it’s all velvelty and smooth.

Check the seasoning and add the lime zest and juice. Serve with either some more chopped coriander or some black sesame seeds. Bon Appetit!