I love the simplicity of this soup, with just a few different veggies we get a full range of colours, with ginger to light the digestive fire, turmeric for the heart, and spices to provide minerals.  The texture of the cornbread is a great contrast and everyone loves it.

Serves 6-8


2 tablespoons oil

1 teaspoon asafetida

1 teaspoon black mustard seed

2 teaspoons cumin seed

1 tablespoon grated ginger

1 tablespoon grated turmeric

1 red chili, chopped

2 teaspoons paprika

1 teaspoon salt

1 teaspoon black pepper

1 cup carrot

1 cup pumpkin

1 cup sweet potato

1 cup cauliflower

1 cup broccoli

2-3 leaves of silverbeet

1/2 cup parsley


Heat oil in a heavy based pot and lower flame. Add asafetida. When it sizzles add mustard seeds. As the seeds crackle and pop, add cumin, after a minute add ginger, turmeric, chilli, paprika, salt and pepper. Cook for 2-3 minutes. Dice carrot and pumpkin and add with 1 litre of water and bring to the boil. Dice and add sweet potato. Reduce heat to simmer for 10 minutes. Cut broccoli and cauliflower into florets and add pot, then after 5 minutes add finely chopped silver beet. Cook until broccoli and cauliflower are just softening. Adjust seasoning or add more liquid as required. Stir in chopped parsley just before serving. Serve with organic ghee.



Serves 6-8


1 cup polenta

1/2 cup plain flour

2 teaspoons baking powder

1 teaspoon salt

1 teaspoon smoked paprika

1/2 teaspoon asafoetida

1 tablespoon chopped mixed herbs

1/2 teaspoon black pepper

2 tablespoons minced green chillies

1 cup buttermilk /rice milk / soy milk

3 tablespoon rice bran oil

3/4 cup shredded chees


Preheat oven to 220 deg

Combine polenta, flour, baking powder, salt, paprika, asafoetida, spices, chillies and herbs.  Whisk together buttermilk and oil. Combine dry and moist ingredients to form thick batter. Mix in cheese.

Spoon mixture into a well oiled baking dish.

Bake for 20 minutes or till golden. Slice and serve warm with vegetable soup.