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Apple Sweet Potato Quinoa Salad

Apple Sweet Potato Quinoa Salad

Sep 29, 2022
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Potato Celeriac Mash

Sep 22, 2022
Ingredients 8 new potatoes, skin on 2 celeriac, cleaned and peeled 4 tbsp butter ½ cup cream Salt and pepper to taste Instructions Cube both the potatoes and celeriac, making...
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Sep 15, 2022
Ingredients 2 cups finely shredded parmesan cheese 2 cup ripped kale (chip sized) ½ tsp. The Garlic Box ( Lemon Garlic & Rosemary seasoning) ⅛ tsp. Black pepper Instructions Preheat...
Maple Garlic Butter Carrots

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Sep 08, 2022
Maple Garlic Butter Carrots INGREDIENTS 1.5 Kg carrots washed and peeled (or unpeeled) 1/2 cup butter 4.5 tablespoons maple syrup 6 garlic cloves minced 1/2 teaspoon salt Cracked black pepper...
Sweet Swiss Chard Smoothie

Sweet Swiss Chard Smoothie

Sep 05, 2022
Sweet Swiss Chard Smoothie 1/2 cup  Orange Juice  1/2 cup Almond or Oat milk 1 cup  firmly packed chard leaves 1 medium-sized frozen sliced banana 1 teaspoon minced fresh ginger, ...

Roasted Bell Pepper & Tomato Soup



4-6 Bell Peppers (any colour) 

1 tbsp olive oil 

1/4 tsp salt

1/4 tsp pepper

1/4 tsp garlic powder

1/4 tsp dried or fresh oregano 

1/8 tsp red pepper flakes 


2 tbsp olive oil

2 large onions (chopped)

4-5 celery stalks (chopped)

5-6 carrots (chopped) 

1 tsp Salt

1 tsp black pepper 

1/2 tsp chilli flakes (more or less depending on spice tolerance) 

3-4 garlic cloves (chopped)

1 tbsp fresh basil (or 1/2 tbsp of dried basil) 

1/2 tbsp fresh thyme (or 1/3 tbsp of dried thyme) 

Roasted bell Peppers 

2 cups cherry tomatoes (diced, fresh or canned) 

3-4 cups of Vegetable broth 

1/2 cup of Sour Cream 


Roasted Pepper: 

Preheat your oven to 450 degrees F. Line a baking sheet with parchment paper

Cut Bell Peppers into quarters, then de-seed and trim. 

Place Bell Peppers on baking sheet drizzle them with olive oil and use your hands to coat them well. 

Sprinkle peppers with salt, pepper, garlic powder, oregano and red pepper flakes (1/4 teaspoon of all) 

Roast until tender and charred in places about 20 minutes 


Heat olive oil in a large heavy bottom pot over medium heat. Add Onions, Carrots and Celery. Cook until translucent and soft. Season with salt, pepper and chilli flakes 

Add Garlic, Basil, Thyme and Roasted Peppers and cook until fragrant. 

Add Tomatoes, Broth and bring mixture to a boil. Reduce the heat and simmer until vegetables are soft. 

Turn off the heat and use an immersion blender or pitcher blender to puree the soup until smooth and completely blended. Stir in Sour cream until well combined or place a dollop as a garnish in each bowl.