Dinner recipes

How to make it

1. Heat it Up: First, we’re gonna heat up that tablespoon of coconut oil in a large soup pot over medium-high heat. Get it nice and warm, just like a smooth groove.
2. Flavor Foundation: Throw in that diced onion and let it sauté for about 3 to 4 minutes. Then, add the grated garlic, curry paste, and hot sauce. Saute for another couple minutes until it’s smellin’ real good up in here.
3. Veggie Delight: Time to add the peeled and diced sweet potatoes and carrots. Season these bad boys well with salt and pepper. Mix it up so they’re well-coated, then pour in the broth. Stir it up, and let all those flavors get to know each other.
4. Simmer Down Now: Bring the mix to a boil, then reduce the heat to low and let it simmer for about 25 minutes, or until those veggies are tender and soft like a classic Soup Dogg beat.
5. Blend it Smooth: Take the pot off the heat and grab your immersion blender. Carefully puree the soup until it’s as smooth as my latest track. If you’re using a high-speed blender, do it in batches to avoid any kitchen disasters.
6. Creamy Finish: Return the pureed soup to the pot and stir in that cup of light coconut milk. Add salt and pepper to taste, and let it all come together.
7. Top it Off: Serve the soup topped with a lime wedge and a sprinkling of pepitas. If you’re feelin’ fancy, stir in a little goat cheese. Trust me, it’s a game-changer.

Final Touches

This Thai Sweet Potato and Carrot Soup is like a warm hug in a bowl. It’s packed with flavor, spice, and all things nice. Perfect for those chill days when you just wanna kick back and enjoy some good eats. So go on, give it a try, and let the flavors take you on a journey.

Stay smooth, stay flavorful, and keep it real in the kitchen.

Peace, love, and soup, Soup Dogg 🥣

How to make it

1. In a food processor, pulse the chickpeas, parsley, coriander, onion, cumin, garlic, chickpea flour and salt and pepper into a thick paste.
2. Roll the paste into 8 small balls, then roll each through sesame seeds until lightly coated.
3. Heat the olive oil in a pan and cook for 5 minutes, turning the balls until golden brown all over.
4. Mix the sauce ingredients together in a small bowl until well combined.
5. Add the hot falafel to a pita bread and drizzle the sauce over. Dress with tomatoes, cucumber, red onion and more parsley.

Around 450 calories a serve · 28.8g protein · 52.9g carbs · 27.2g fat · 7.7g fibre

How to make it

1. Preheat the oven to 200°C (180°C fan forced). Lightly spray a 16 × 26cm baking dish with olive oil. Cut the sweet potato into 5mm-thick slices. Place enough slices, slightly overlapping, to cover the base. Cut the remaining slices in half to create semi-circles and use to line the sides. Season, spray lightly with olive oil, and bake for 25 minutes until golden and tender.
2. Meanwhile, heat the oil in a large saucepan over medium heat. Cook the onion and celery, stirring, for 6–7 minutes until soft. Add the garlic and oregano and cook for 1 minute until aromatic.
3. Add the cannellini beans and tomato. Bring to the boil, then reduce the heat and simmer, stirring occasionally, for 5 minutes until thick. Add the kale and cook for 2 minutes until just wilted. Season.
4. Spoon the bean mixture over the sweet potato base and make 4 shallow indents with a spoon. Crack an egg into each. Return to the oven for 15 minutes, until the whites are just set but the yolks are still runny.
5. Serve with rocket, radicchio and extra oregano.

Per serve: 1170kJ · 29g protein · 29g carbs · 9g fat · 11g fibre

How to make it

1. Let the salmon sit at room temperature for about 10 minutes while you prepare everything else.
2. Preheat the oven to 175°C and tear off 4 pieces of foil, each large enough to hold a piece of salmon when folded.
3. Lightly coat the foil with cooking spray and place a salmon portion on each. Drizzle each with a little of the olive oil. Arrange lemon slices over the top with a sprinkle of salt, pepper and optional herbs.
4. Fold the foil over the top so each is completely enclosed, leaving room inside for air to circulate.
5. Bake for 15–20 minutes until the salmon is fully cooked — it should flake. Thicker cuts may take a little longer.
6. While that cooks, slice the asparagus into thin diagonal strips. Toss in a bowl with 2 tbsp olive oil, the lemon juice, and salt and pepper.
7. Chop the pickles.
8. To serve, divide the asparagus salad and salmon among 4 plates and top each with 2 tbsp of pickles.

How to make it

1. Fry the onion in a little oil in a large pan until soft and translucent.
2. Add the celery, carrot, pepper and spices. Fry for another 5–10 minutes until the vegetables start to soften and the spices release their aroma.
3. Add the garlic and fry for another minute.
4. Add the soya mince, dissolved stock, salt, pepper, red wine (or boiling water) and tomato purée if using. Stir well, bring to a boil, then reduce the heat and simmer for 20–25 minutes, stirring occasionally.
5. Taste and adjust the seasoning. If you’d like a bit of sweetness, add 1–2 tsp of sugar to balance the flavours.

Serve with avocado, baked sweet potato, brown rice or in wraps, topped with fresh coriander and a squeeze of lime. Leftovers taste even better the next day.

How to make it

1. Preheat a large chargrill pan over medium-high heat.
2. Make the avocado salad by gently tossing all the ingredients together until well combined. Season to taste.
3. Sprinkle the steak with the spice mix on both sides to coat evenly, then spray lightly with oil. Chargrill for 1 minute each side until just cooked and golden. Slice into 8 pieces, transfer to a plate and cover loosely with foil to keep warm.
4. Spray the tortillas lightly with oil on both sides. Chargrill in 2 batches for 5 seconds each side until heated and golden. Transfer to serving plates.
5. Top the tortillas evenly with the lettuce, steak, salsa and avocado salad.

How to make it

1. Preheat the oven to 200°C (180°C fan forced). Line a large baking tray with baking paper. Place the pumpkin and zucchini on the tray, spray lightly with olive oil and bake for 25 minutes until golden and tender.
2. Combine the roasted vegetables, black beans, tomato, green shallot, half the chilli and 2 tbsp coriander in a bowl. Season.
3. Lightly spray a shallow baking dish with olive oil. Place a tortilla on a clean work surface, top with one-eighth of the bean mixture and roll to enclose the filling. Place seam side down in the dish. Repeat with the remaining tortillas and mixture.
4. Top with passata and sprinkle with ricotta. Bake for 20 minutes until golden and warmed through.
5. Combine the remaining chilli and coriander in a bowl and stir in the lime juice to make a salsa. Serve the tortillas topped with the coriander salsa.

Serves 4.