Sides and Soups — Vegetarian

Creamy beet soup has always been my favorite. It's delicious and the colour absolutely gorgeous! I always cook my potatoes ahead of time when making soup. There's nothing worse than a starchy soup.

Ingredients:

-1 tablespoon avocado oil

-1 medium yellow onion chopped

-3 cloves garlic minced

-2 tablespoon fresh sage finely chopped

-Large pinch of sea salt

-4 cups vegetable broth

-1 pound beets peeled and quartered

-1 bay leaf

-1/2 pound Yukon gold potatoes cooked

-Cashew yogurt, dukkah and full sage leaves for serving

Method:

Heat oil...

Ingredients:

-2 Tbsp avocado oil

-2 garlic cloves

-1 medium onion sliced

-1 medium butternut squash (about 3 cups)

-2 pears (keep 1 slice per bowl for presentation and add the rest to the soup)

-1/2 tsp curry powder

-1/2 tsp ground cinnamon

-1/2 tsp fresh ginger

-750 ml vegetable broth

-1 Tbsp Peach Hot Sauce

-Sea salt and black pepper to taste

-1/4 cup cooked farro 

-Handful of pine nuts

-Sprig of fresh thyme

Method:

Preheat your oven...

These are officially my new obsession! They are very salty so take that into consideration when you add to a recipe.

Ingredients:

-1/4 cup capers

-1/2 cup avocado oil

Method:

Soak for 30 minutes, rinse and dry with a paper towel by tapping lightly. Let dry for a few minutes.

Heat 1/2 cup of avocado oil in a cast iron pan.

Add capers to the oil stirring gently

Let brown and remove from the oil onto some fresh paper towel to absorb excess oil.

Allow to cool off to...

It certainly requires a bit more time to make your own Baba Ganoush at home, but not only it taste better, you also avoided all additives and it's cost effective!

Ingredients:

-1 large eggplant, sliced into rounds

-1 tbsp avocado oil

-Pinch sea salt

-3 tbsp lemon juice

-2 tbsp tahini

-1 large garlic clove, chopped 

-Add as many drop of Jonny Hetherington Essentials Hot Sauce as you would like to give it a bit of a kick.

Method: 

Set your broiler to high 

Slice the eggplant and arrange on a baking sheet....

This recipe has been on the Hetherington holiday table for as long as I can remember. It's so fresh and fragrant. Perfect with turkey and maybe even better on turkey sandwiches! 

Quarter an orange (with peel on) and blend in food processor.

Add of 12 ounces/1 bag of cranberries and continue to blend.

Mix in 3/4 cup of organic cane sugar and 2 tablespoons of Jonny Hetherington Essentials Pineapple Hot Sauce.

Voila! Spicy cranberry relish.