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1 onion, 4 clvs garlic, 4 courgettes, 1 can coconut milk, pinch chilli flakes, dash of tamari or brags aminos, 1 Tbsp cumin, 1 Tbsp tumeric, 2 pints veg stock. 


Garnish: seasoning & handful of fresh coriander.


Saute onion in coconut oil until soft. Add courgettes, cumin, chilli flakes, tamari, turmeric, salt & pepper for 5 mins. Add vegetable stock, coriander, cover and simmer for 10 minutes. 


Ladel into a blender with coconut milk, blend & serve with coriander & toasted rye bread. 


Courtesy of Claire Nolo, West Coast of Ireland.



1kg beetroot, peeled & quartered, 2 tbsp coconut oil, 2 tsp caraway seeds, 4-5 fresh thyme sprigs, 2 brambly apples & 1 eating apple (peeled, cored & chopped), 1.6 litres vegetable stock, roasted chestnuts to serve.


Preheat oven to 200°C. Toss beetroot in coconut oil, caraway seeds & fresh thyme sprigs in a roasting pan. Season & roast for 40-45 mins til tender.


Heat the coconut oil over a medium heat in a large saucepan. Add apples and sauté for 5 mins til golden. Add roasted beetroot & stock, cook for 10 mins. Remove from the heat, allow to sit for 10 mins then blend until smooth.


Serve in bowls with a few crumbled chestnuts and a sprig of thyme on top.


Courtesy of Kim @ The Retreat Café

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