Celeriac, Parsnip, and Greens Soup with Quinoa, Feta and Chilli | Gluten Free | Vegetarian

A bright midwinter vegetarian soup filled with gnarly root vegetables, fresh greens, and herbs, and topped with a simple spicy quinoa garnish. This soup makes the most of deep winter greens and hardy winter vegetables. Celeriac, Parsnip, Greens and Quinoa Soup | Vegetarian | Gluten Free | Thoroughly Nourished Life | thoroughlynourishedlife.comI’m a greens-loving girl. I love big bowls of crunchy freshness, smoothies packed with spinach, and I’ve been known to snack on broccoli stems while making dinner. (It’s okay Mum I’m still eating cookies too.) In the middle of a biting winter night though, there is nothing more soothing than a big bowl of thick, flavoursome soup and this one comes packed with the goodness of greens too!Celeriac, Parsnip, Greens and Quinoa Soup 1Celeriac is the ugly duckling of the vegetable world. It looks nubbly and knotted and really rather ugly. But just like that aesthetically challenged duck, when celeriac comes into its own it brings a singular beauty to the world, or your dinner table in this case. Celeriac tastes like the halfway point between celery and potato. Creamy, with a bit of a bite. You can roast it, mash it, or you can make delicious and hearty Celeriac, Parsnip, and Greens Soup with it. Celeriac is joined by the ultimate greens: kale and broccoli. Say hello to a boost of iron, vitamins A, C, and E, folate, and calcium! Bye bye winter colds!

This soup is so easy. I made it on a Monday night and enjoyed a boost of greens at lunchtime all week long. While you are sipping on a hard-earned cup of tea and massaging high-heel tortured feet (or sipping diet coke and wearing sweaty gym clothes like I was) you peel and chop a few parsnips, some onion, a large celeriac and a few cloves of garlic. Then pop the whole lot into some vegetable stock with a few large tablespoonfuls of herbs and let it bubble away while you relax for thirty minutes. Add some roughly chopped kale and a head of broccoli and you are just a puree away from hearty green heaven.  Celeriac, Parsnip, Greens and Quinoa Soup | Vegetarian | Gluten Free | Thoroughly Nourished Life | thoroughlynourishedlife.comThis soup is made extra hearty and filling by the addition of a dollop of spicy quinoa. While the soup bubbled away I boiled up some quinoa, and then let it cool to room temperature before tossing through some flavoursome extra virgin olive oil, chilli flakes and crumbled feta cheese. Every mouthful is a slurp of creamy, green, herby soup accompanied by the hearty chew of quinoa, salty feta, and a slight bite of chilli. Simple but perfect. Just what a midweek dinner should be. Serve up Celeriac, Parsnip, and Greens Soup with Quinoa, Feta and Chilli for dinner tonight!Celeriac, Parsnip, Greens and Quinoa Soup | Vegetarian | Gluten Free | Thoroughly Nourished Life | thoroughlynourishedlife.com

Celeriac, Parsnip, and Greens Soup with Quinoa, Feta and Chilli

Vegetarian | Vegan adaptation: replace feta with chopped black olives | Gluten Free | Serves 4

Leftovers can be stored in an airtight container in the refrigerator for up to three days or frozen for up to a month. Reheat on the stove over a gentle heat.


  • 1 1/2 tablespoons olive oil
  • 1 large brown onion
  • 3 cloves garlic
  • 2 large parsnips
  • 1 large celeriac
  • 1 tablespoon dried oregano
  • 1 tablespoon dried thyme
  • 1 tablespoon dried rosemary
  • 1 teaspoon freshly ground black pepper
  • 4 cups (1 litre) low sodium vegetable stock
  • 1 large head of broccoli
  • 1 bunch of kale

For the quinoa

  • 3/4 cup quinoa, rinsed and drained
  • 1 1/2 cups water
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 tablespoon extra virgin olive oil
  • 60 grams feta, crumbled (or olives for vegan option)
  • Pinch of chilli flakes (optional)


  1. Peel and dice onion into medium chunks.
  2. Heat olive oil in a large sauce pan over medium heat and add onion. Sauté until tender.
  3. Peel and crush cloves of garlic and add to onion.
  4. Peel and dice parsnips and celeriac into large chunks. Add to pot and sauté a few minutes until the edges of the vegetables begin to soften.
  5. Add dried herbs and pepper and stir to coat vegetables in herbs.
  6. Add vegetable stock and bring to a boil. Once the pot is boiling, reduce the heat to very low and cover the pot with a lid. Simmer for thirty minutes or until vegetables are very soft.
  7. While soup is cooking prepare the quinoa. Place rinsed quinoa into a medium sauce pan and bring to the boil. Once the water is boiling cover the pot with a tight fitting lid and reduce heat to a simmer. Cook for 15 minutes without stirring then remove from the heat and stand for five minutes. Then stir in salt, pepper, and extra virgin olive oil. Allow to sit until serving.
  8. Once the soup has been cooking for thirty minutes roughly chop the kale and broccoli (including stem) and add to the pot. Cook for a further ten minutes then remove from the heat.
  9. Use an immersion blender to blend soup until smooth. Place over a low heat to keep warm.
  10. Stir crumbled feta into quinoa.
  11. Ladle soup into bowls and top with quinoa mixture.

Celeriac, Parsnip, Greens and Quinoa Soup | Vegetarian | Gluten Free | Thoroughly Nourished Life | thoroughlynourishedlife.com

Roasted Root Vegetables with Millet and Roasted Garlic Marjoram Dressing

Get ready to roast all the winter root vegetables until they are sweet and soft then pile them on top of buttery millet and garnish with a yoghurt-based roasted garlic and marjoram dressing. This dish is comforting, super simple, and filled with good-for-you, fresh, seasonal ingredients.
Roasted Root Vegetables with Millet and Roasted Garlic Marjoram Dressing | Vegetarian | Gluten Free | Thoroughly Nourished LifeSometimes on a Tuesday night on the way home from the gym you get a call from your little sister telling you that she is going to hospital because she has pains in her chest. Sometimes you feel powerless because there is nothing you can do so you need to go home and do something that keeps your hands busy because otherwise you will go crazy. So you go home and peel and chop and roast vegetables while eating roasted almonds and dark chocolate. Or so I hear. Note: she is now home and fine. Not a heart attack just a strained chest muscle. Phew. Roasted Root Vegetables with Millet and Roasted Garlic Marjoram Dressing | Vegetarian | Gluten Free | Thoroughly Nourished LifeNot only are winter vegetables the best for keeping worried hands busy, they are exactly what my body is craving right now. I love all the winter vegetables in their sweet, carbohydrate-storing glory – parsnips, beetroot, sweet potato, swedes, turnips – send me your root vegetables and I will love them. Winter vegetables are hardy, they grow in the rough, hard, cold ground to nourish us all winter long. And when you blast them with heat they will reward you with sweetness, straight from the earth.Roasted Root Vegetables with Millet and Roasted Garlic Marjoram Dressing | Vegetarian | Gluten Free | Thoroughly Nourished LifeI used a mix of my favourite winter root vegetables in this dish, and you can replace the ones that you aren’t too fond of (I am aware that not everyone shares my love for swedes – the vegetable, not the people) with your favourites. The most important thing to remember when roasting a large amount of vegetables is to make sure that your pieces are all roughly the same size. This way they will cook in a similar amount of time and you won’t have crunchy beets and soggy sweet potatoes. Ick. These, mostly uniformly sized, chopped winter veggies were cooked through and soft, but not squishy, and the mix of vegetables provided contrasting flavours in each bite. See, even in the middle of winter variety abounds!Roasted Root Vegetables with Millet and Roasted Garlic Marjoram Dressing | Vegetarian | Gluten Free | Thoroughly Nourished LifeI paired my roasted vegetable gems with millet. I love this ‘pseudo-grain’ (it’s really a seed) for it’s naturally buttery flavour, and how easy it is to prepare. Much like quinoa it goes into a pot on the stove, boils, simmers, sits and voila! Ready to serve in under 20 minutes! The yoghurt sauce was inspired by aioli. I love aioli, but I’ve never tacked it at home (yet…). I had some thick Greek yoghurt, some garlic, and marjoram in the fridge. Roasted garlic is my siren song, so into the oven it went where it turned from sharp edged fresh garlic to golden, molten roasted garlic heaven. Mmmm. The plain sweet, roasted vegetables and buttery millet welcomed the herbed garlic yoghurt dressing perfectly. Gather your favourite winter vegetables and let’s make this tonight!Roasted Root Vegetables with Millet and Roasted Garlic Marjoram Dressing | Vegetarian | Gluten Free | Thoroughly Nourished Life

Roasted Root Vegetables with Millet and Roasted Garlic Marjoram Dressing

Vegetarian | Gluten Free | Serves 4

Note: the vegetables listed below are what I used in my dish, but feel free to replace them with your favourite winter veggies!


  • 2 medium beetroot
  • 1 large swede
  • 2 small sweet potatoes
  • 1 large parsnip
  • 5 large shallots (substitute two red onions)
  • 1 tablespoon olive oil
  • Salt and black pepper
  • 1 cup uncooked millet
  • 2 cups low sodium vegetable stock


  • 1 head of garlic
  • 3 tablespoons fresh marjoram leaves (substitute oregano if you’d like)
  • 1 large shallot
  • 1/3 cup plain Greek/natural yoghurt
  • 2 tablespoons verjuice/lemon juice
  • Salt and black pepper


  1. Preheat the oven to 200C (400F) and line a large rimmed baking sheet with baking paper.
  2. Peel and chop beetroot, swede, sweet potatoes, and parsnip into fairly uniformly sized pieces, just larger than a playing dice. Peel shallots and slice in half.
  3. Place chopped vegetables onto baking tray, toss with olive oil and season with salt and pepper. Wrap head of garlic in foil and place on tray too. Roast vegetables for 25-30 minutes or until soft in the centres.
  4. While vegetables are cooking, prepare the millet. Rinse millet thoroughly and then place in a medium sauce pan with vegetable stock. Place over high heat and bring to the boil. Once the millet is boiling, reduce the heat to a simmer, and place the lid on the sauce pan. Cook for 15 minutes without stirring. Remove from heat, allow it to rest for 5 minutes and then fluff with a fork.
  5. To make the dressing. Peel and quarter shallot. Place into a small food processor with marjoram and whizz until finely chopped. Squeeze heads of roasted garlic out and add to food processor. Whizz until combined.
  6. Add yoghurt, verjuice, and salt and pepper to taste and stir to combine.
  7. Divide millet between plates, top with vegetables, and garnish with yoghurt dressing.

Roasted Root Vegetables with Millet and Roasted Garlic Marjoram Dressing | Vegetarian | Gluten Free | Thoroughly Nourished Life

Curried Cauliflower, Split Pea, and Corn Soup with Spiced Chickpea and Seed Sprinkle | Vegan | Gluten Free

Creamy, hearty, curry-spiced soup with a bright, crunchy, spicy chickpea and seed sprinkle that will comfort you through any winter night. The secret: this soup is entirely vegan and gluten free. The creaminess comes from cauliflower, split peas, and the secret ingredient: cashews. Set the stove to simmer, it’s time for comfort food.Curried Cauliflower, Split Pea, and Corn Soup with Spiced Chickpea and Seed Sprinkle | Vegan | Gluten Free | Thoroughly Nourished LifeI am a serial list maker, and also, sometimes, a cereal list maker. I have a notebook that I carry around with me that I fill with lists and recipes and plans. Lists of things I want to bake, places I want to visit, things to do, shopping lists, packing lists. I have pads of sticky notes everywhere: in my car, multiple stacks on my desk, next to the bed, in the kitchen, in my handbag. I find these notes in the most unlikely of places, and each re-found list brings questions of what I was thinking/baking/making at the time. Sometimes the ideas are wonderfully delicious (like these tostadas and those cupcakes), and sometimes I just don’t remember what I was thinking (Xigua? Good Scrabble word apparently). At the moment we are preparing to move into our new house – cue massive list explosion!Curried Cauliflower, Split Pea, and Corn Soup with Spiced Chickpea and Seed Sprinkle | Vegan | Gluten Free | Thoroughly Nourished LifeAs a result of all these lists I sometimes lose the recipes that I want to make right now! (Although, I do have a master list of recipes…) So when the latest Donna Hay magazine showed up, and after I had pasted sticky notes on nearly every page. I promised myself that I would make one of the recipes right now! After all this issue is filled with warming winter recipes that are perfect for our cold, misty evenings.

Tonight, when while we prepared to travel to join family in farewelling Nanny we needed a little comfort, so soup was just the right fit. We sorted through ties, found (and untangled) pantihose (seriously, how do they get so tangled?), ironed shirts, and listened to history radio shows, and all the while this hearty soup bubbled on the stove ready to offer comfort and warmth.Curried Cauliflower, Split Pea, and Corn Soup with Spiced Chickpea and Seed Sprinkle | Vegan | Gluten Free | Thoroughly Nourished LifeEverything in this bowl is comfort. Cumin, coriander, and mustard seeds warm gently over the stove and mingle with garlic and onion to form a solid flavour base for this hearty vegan soup. Yellow split peas and cashews offer valuable plant-based protein and melt into the other ingredients and become the support for the key players cauliflower and corn. In fact, this soup is entirely plant-based. Despite its heavy, creamy texture, there is no cream. All of the silken smooth texture comes from blending the cooked split peas and softened cashews with the cauliflower. No one would be any the wiser if you didn’t tell them about the absence of cream. I don’t think they’ll mind be fooled when bellies are warmed and spoons are scraping the bottoms of bowls.Curried Cauliflower, Split Pea, and Corn Soup with Spiced Chickpea and Seed Sprinkle | Vegan | Gluten Free | Thoroughly Nourished LifeTo top off these creamy bowls you make a quick, crunchy topping of chickpeas, mixed seeds, garlic, and an echo of the same spices used in the soup with just a touch of sugar. Sprinkles aren’t only for cupcakes, don’t you know. The perfect partner to a bowl of creamy soup is a crunchy, spicy topping and this one provides. I can just imagine how amazing it would taste as a topper for avocado toast too! This sprinkle is a pumped up version of dukkah. All your spicy, nutty, sweet topping dreams come true. Curried Cauliflower, Split Pea, and Corn Soup with Spiced Chickpea and Seed Sprinkle | Vegan | Gluten Free | Thoroughly Nourished LifeNeed a list for this soup? Here you go:

  • Healthy – check
  • Hearty – check
  • Warmly spiced – check
  • Creamy – double check
  • Weeknight friendly – check

Check dinner off your list tonight with my Curried Cauliflower, Split Pea, and Corn Soup with Spiced Chickpea and Seed Sprinkle.

Curried Cauliflower, Split Pea, and Corn Soup with Spiced Chickpea and Seed Sprinkle

(Adapted from: Donna Hay, Issue 81)

Gluten Free | Vegan | Serves 4 | Leftovers will keep in the refrigerator for up to three days or frozen for up to a month



  • 1 brown onion
  • 2 cloves garlic
  • 1 medium head cauliflower (about 500 grams)
  • 2 tablespoon olive oil
  • 2 teaspoon ground coriander
  • 2 teaspoon ground cumin
  • 1 teaspoon mustard seeds, ground
  • 1 cup yellow split peas
  • ½ cup unsalted cashews
  • 1.5 L low sodium vegetable stock
  • 2 ears of corn

Spiced Chickpea and Seed Sprinkle

  • 2 tablespoons olive oil
  • ½ cup chickpeas
  • 2 cloves garlic
  • 2 tablespoons pumpkin seeds
  • 1 tablespoon sesame seeds
  • 1 tablespoon sunflower seeds
  • ½ teaspoon ground coriander
  • ½ teaspoon ground cumin
  • 1 teaspoon brown sugar


  1. Peel and finely dice brown onion. Peel and crush garlic. Chop cauliflower into florets and chop the stem into chunks.
  2. Heat oil in a large saucepan over a medium heat. Add onion, garlic, coriander, cumin, and garlic and sauté until spices are fragrant and onion is softened, about 5 minutes.
  3. Add cauliflower, split peas, cashews and vegetable stock. Increase the heat to high and bring pot to the boil.
  4. Once boiling, reduce the heat to low and cover the pot. Simmer the soup for 30 minutes or until the split peas are tender and the cauliflower is falling apart.
  5. Remove soup from the heat and use a hand held (immersion) blender to purée soup to desired consistency. Season with salt and pepper to taste.
  6. Place soup back on a low heat to keep warm. Chop the kernels from the corn and add to the soup. They will cook gently while you make the seed sprinkle.
  7. While the soup is simmering, make the spiced chickpea and seed sprinkle. Peel and thinly slice garlic. Heat olive oil in a small frying pan. Add chickpeas, and garlic and saute until garlic is softened, about 2 minutes. Add seeds, spices, and sugar and sauté until golden, about 1 minute.
  8. Serve soup in deep bowls and top with spiced chickpea and seed sprinkle.

Curried Cauliflower, Split Pea, and Corn Soup with Spiced Chickpea and Seed Sprinkle | Vegan | Gluten Free | Thoroughly Nourished Life

Pear, Quinoa, and Walnut Salad | Vegetarian | Gluten Free

Let the winter light in. Golden-skinned pears coupled with salty feta, hearty quinoa, and toasty walnuts in a salad that’s all about celebrating the nourishment of winter produce.

Pear, Quinoa, and Walnut Salad | Gluten Free | Vegetarian | Thoroughly Nourished LifeSometimes I eat chocolate like it’s my job. Sadly, it’s not my job, and sadly a woman cannot live on chocolate alone. (Although, I am willing to give it a try!) Because woman cannot live on chocolate alone, and this one cannot afford to keep buying new pants if she did live on chocolate alone, there is the salad. I am all about the salad as you know by now. And, as you know by now I’m not talking about your backyard barbecue iceberg lettuce and pink tomato species. I’m talking about Big.Fat.Salads.

Pear, Quinoa, and Walnut Salad | Gluten Free | Vegetarian | Thoroughly Nourished LifeBig, fat, juicy, hearty salads full of grains and interesting greens, and crunchy, nibbly bits that you want to save until last. I’m about the salty and the creamy and the crispy fresh bite. I’m about salads that leave you full after you eat them, not wondering where your second course is. This is my latest Big.Fat.Salad. Our base: hearty, protein-packed quinoa. Our interesting green: handfuls of peppery baby rocket. Our crispiness: sweet, seasonal Bosch pears with their golden skin left on. Our crunchy nibbly bits: roasted walnuts. Add some salty feta and a maple, mustard and verjuice dressing and you have the perfect winter salad.

Pear, Quinoa, and Walnut Salad | Gluten Free | Vegetarian | Thoroughly Nourished LifeI have tasted so many incarnations of the fruit, nut and cheese salad. In fact, if there is one on the menu it is often the first place my tastebuds go. I have fond memories of a beetroot, apple, candied pecan and goat cheese salad on a blustery afternoon in San Francisco; pear, walnut, and blue cheese salad at the Coronado in San Diego; and oh so many in between. There are myriad incarnations of this simple but delicious formula, and this mix is my latest obsession. The addition of quinoa makes this a suitably substantial lunch salad, or a hearty but light dinner. Open up the curtains, and settle in for season, let the winter light in and make some Big.Fat.Salads.

Pear, Quinoa, and Walnut Salad | Gluten Free | Vegetarian | Thoroughly Nourished Life


Pear, Quinoa, and Walnut Salad

Vegetarian | Gluten Free | Serves 2 (easily multiplied)


  • 1/2 cup dry quinoa
  • 1 cup low sodium vegetable stock
  • 1/3 cup walnuts
  • 4 cups baby rocket leaves
  • 1 large Bosch pear (you can substitute another variety if these aren’t available)
  • 1/3 cup crumbled feta

For the dressing:

  • 2 tablespoons verjuice
  • 1 tablespoon maple syrup
  • 1 tablespoon wholegrain mustard
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper


  1. Thoroughly rinse quinoa in a fine mesh sieve. Place washed quinoa into a medium saucepan with vegetable stock and place, uncovered, over medium-high heat. Bring quinoa to the boil. Once it is boiling, cover with a tightly fitting lid and reduce to a simmer. Cook without stirring for 15 minutes. Remove from the heat. Allow to sit for 5 minutes then fluff grains with a fork. Cool to room temperature.
  2. While the quinoa is cooking preheat oven to 180C (350F) and spread walnuts over a baking sheet. Cook for 10 minutes or until fragrant. Remove and allow to cool.
  3. Make the dressing: place all ingredients into a small bowl and whisk until combined.
  4. Once the quinoa is cool assemble the salad. Place rocket and quinoa in a large bowl. Quarter, core, and thinly slice pear and add to the bowl. Add dressing and toss well to combine.
  5. Portion salad onto plates and sprinkle over toasted walnuts and crumbled feta.

Pear, Quinoa, and Walnut Salad | Gluten Free | Vegetarian | Thoroughly Nourished Life

Roasted Autumn Vegetable Quinoa Soup | Vegan | Gluten Free

Our autumn has finally arrived and the time has come for big pots of soup filled with sweet, blistered, roasted vegetables and hearty warming spices. This Roasted Autumn Vegetable Quinoa Soup is my latest favourite and the chickpeas, quinoa, and roasted sweet potato, capsicum, and parsnip make the perfect antidote to the cold dry winds whispering through our creaky bay cottage.

Roasted Autumn Vegetable Quinoa Soup | Vegan | Gluten Free | Thoroughly Nourished LifeI moved in full-time with Chris nearly a year ago to the day. Last night I found myself nesting in what has become our little home, and the beginning of our story together. I tidied and fussed and plumped up pillows until Chris finally said to me ‘you are really comfortable here now aren’t you?’. As I stirred a big pot of vegetable and quinoa soup on the stove I realised how at peace I am here now. After living with my parents my whole life, without even a move away for university, I was unsure and a little nervous when I first moved in with Chris. I knew the idiosyncrasies of my parents and they knew mine. I had all of my things, and all of my routines. And I had no idea how to live with someone else.

Roasted Autumn Vegetable Quinoa Soup | Vegan | Gluten Free | Thoroughly Nourished Life Roasted Autumn Vegetable Quinoa Soup | Vegan | Gluten Free | Thoroughly Nourished LifeSharing your space with someone you are in love with places you on a steep learning curve, especially if you want to be successful. You learn their routines, their patterns, and habits very quickly. There is some tip-toeing at first, but you have to be brave enough to open yourself up to critique and learn to make the space your home too. Over the past year Chris has seen me through the every day muck and mire, through the singing in the kitchen while cupcakes bake to the crumpled on the bed in tears because I can’t make the clouds in my head go away. There have been early morning races to the emergency room, midnight runs to the local ice cream shop, and sunset walks where we argue about gender politics, action movies, and everything in between. I have brought my books into the house – the one thing that makes a space truly mine, and worked out a truce with the postage stamp kitchen – cleaning up as you go is key. These four walls have become my house too, but the man beside me, eating soup and laughing at John Oliver, is what really makes this house a home.

Roasted Autumn Vegetable Quinoa Soup | Vegan | Gluten Free | Thoroughly Nourished LifeThis hearty vegetable, quinoa, and chickpea soup was born out of an abundance of autumn vegetables hanging around in our refrigerator at the end of the week. The flavoursome vegetable foundation of the soup is all of my favourite autumn vegetables: capsicum, sweet potato, carrot, and parsnip roasted with fresh rosemary, oregano, and thyme. While the vegetables were cooking I boiled up some quinoa and sauteed red onion, a decent dose of garlic, and a rich array of spices. Once the vegetables and quinoa are cooked, the whole lot is combined in the pot and gently warmed. The scent of roasted herbs and warmed spices will fill your house and chase away any chill. Turn your house into a home with big bowls of this belly warming soup served with love to the ones who make that house a home.

Roasted Autumn Vegetable Quinoa Soup

Vegan | Gluten Free | Serves 6 | Leftovers will keep in an airtight container in the refrigerator for up to three days. Reheat in a saucepan over a gentle heat until bubbling.


  • 2 small sweet potato (~250 grams each)
  • 2 large carrots
  • 1 medium capsicum
  • 1 medium parsnip
  • 2 tablespoons olive oil
  • 2 tablespoons chopped fresh rosemary leaves
  • 2 tablespoons fresh thyme leaves
  • 2 tablespoons chopped fresh oregano leaves
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 cup quinoa
  • 1 large red onion
  • 3 large cloves garlic
  • 1 tablespoon ground cumin
  • 1 tablespoon smoked paprika
  • 1 tablespoon ground coriander seeds
  • 2 tablespoons tomato paste
  • 1.5L vegetable stock
  • 2 bay leaves
  • 400 gram (14 ounce) can chickpeas, drained and rinsed


  1. Preheat your oven to 200C (400F) and line a baking tray with baking paper.
  2. Peel and dice your sweet potatoes (about the size of a playing dice). Chop up carrots, parsnip, and capsicum into medium chunks. Toss with 1 tablespoon olive oil, rosemary, thyme, oregano, salt and pepper. Roast for 30 minutes or until vegetables are soft in the centre and starting to caramelise on the edges.
  3. While the vegetables are cooking, prepare the quinoa. Rinse quinoa thoroughly and place in a large saucepan (about 3L capacity) with 2 cups of room temperature water. Bring to the boil. Once boiling reduce to a simmer and cover with a lid. Cook for 15 minutes. Remove from the heat, drain and set aside until needed.
  4. Peel and dice red onion and crush garlic cloves.
  5. Using the same large saucepan heat the remaining 1 tablespoon of oil. Saute onion and garlic until the onion is translucent. Add cumin, paprika and coriander and cook until fragrant ~ 2 minutes. Add tomato paste, vegetable stock, and bay leaves. Bring to the boil and cook for 10 minutes. Remove bay leaves and reduce to a simmer.
  6. Add chickpeas, roasted vegetables (and any juices from the pan), and cooked quinoa. Cook until warmed through. Serve.

Roasted Autumn Vegetable Quinoa Soup | Vegan | Gluten Free | Thoroughly Nourished Life

Savoury Pumpkin Crumble

Big, sad, heavy things have been happening in the world this week. Big, sad, heavy things that drive home the fact that we need to cherish those around us and be grateful for everyday, whatever its slight annoyances. I think my instinct when I see the headlines is to turn inside, to pull those I love closer to me and check that they are okay, really okay. I want to gather my loved ones in and spoon some comfort into their souls, to make the chilly winter days a little warmer, and to lock away the bad news and feelings that can overwhelm us. My heart goes out to those who lost loved ones so unexpectedly and tragically.

When I go looking for comfort in my kitchen the first recipes I turn to are those that my Mum makes. The best things that come out of her kitchen are the rib-sticking, belly-filling cold weather dishes: osso bucco; beef stroganoff; bouffe (a traditional Danish dish of meat and gravy); roasts; and pumpkin soup. When your bowl has been scraped clean and the last crumbs of bread or homemade scones litter the tablecloth a euphoric glow spreads from your fully tummy and reassures you that though dark clouds gather and bad things happen, there is love to be found.

Savoury Pumpkin Crumble 1

I was in need of a little comfort this week. A pumpkin stared at me from our kitchen table and the thought of Mum’s soup drifted through my mind. However, not being in possession of an immersion blender nor the patience to wait for the soup to cool down so that I could use the normal blender, I sought to embody the comfort of Mum’s soup in solid form. This was a good idea. Meet the Savoury Pumpkin Crumble. It’s a good thing.

I chose a small Japanese Pumpkin for my savoury crumble. With it’s green and yellow mottled skin it was a beautiful autumnal decoration on our kitchen table for a week before I sliced most of it up, roasted it to coax out the natural sugars and reduce the flesh to buttery soft pieces. The pumpkin was joined by some sweated onions and garlic and then the whole baking dish was showered with thick chunks of herb and oat laced crumble. You could use a butternut pumpkin (squash) instead if you’d like, or any other sweet, firm fleshed pumpkin. My crumble is thicker, more scone like than a traditional sweet crumble, and I wanted bigger pieces to evoke the dumplings my Mum floats on top of her beef casserole sometimes. The crumble is also gluten free, if you do not require the dish to be gluten free you can replace the three flours with 95 grams of plain flour instead. A late addition to my leftovers was a decent amount of grated aged cheddar. Take my advice: do it.

Savoury Pumpkin Crumble 2

Savoury Pumpkin Crumble

Serves 2 as a main or 4 as a side | Gluten Free | Vegetarian


  • 750 gram (approximately) piece of pumpkin
  • 2 teaspoon olive oil
  • 1 large red onion
  • 2 cloves garlic
  • 30 grams white rice flour
  • 30 grams brown rice flour
  • 35 grams buckwheat flour
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 20 grams butter
  • 1/4 cup gluten free quick oats
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 1/4-1/3 cup milk


  1. Preheat oven to 180C (350F) and line a large baking sheet with baking paper. Place butter in freezer.
  2. Peel pumpkin and chop into chunks approximately 2.5cm (1 inch) cubed. Place on prepared baking tray and bake in oven for 30-40 minutes or until softened all the way through.
  3. While pumpkin is cooking chop onion into thick slices and finely dice garlic.
  4. Heat olive oil in a small frying pan and cook onion and garlic until onion becomes translucent.
  5. Place roasted pumpkin and cooked onion mixture into an 8-inch round ovenproof dish. Mix everything gently so that the onions are distributed through the pumpkin chunks.
  6. In a medium mixing bowl whisk together white rice flour, brown rice flour, buckwheat flour, baking powder and salt.
  7. Remove butter from freezer and grate over the flour mixture. Use a fork to mix through gently. Gently mix in dried herbs.
  8. Add 1/4 cup of milk and stir until the dough starts to come together. If the mixture appears too dry and there is a large amount of dry crumbs in the bottom of the bowl then stir in the additional milk.
  9. Break the dough into variously-sized chunks and drop over the roasted vegetable mixture.
  10. Place dish into oven and cook for 20-25 minutes or until the dough is golden on top.
  11. Remove, spoon into bowls and devour with your loved ones.

Savoury Pumpkin Crumble 3

Creamy Cauliflower Soup

I am a full-disclosure kind of lady. It takes a lot of self-restraint for me not to just pour out the contents of my heart and mind when I am talking to someone.

Also, I like to know what I am getting into in most situations. The ‘most’ caveat covers such things as the Apple conditions of use page. No one on earth has time to read that when they are madly trying to update their phone while making breakfast and put their pantyhose on. No one.

In the spirit of full disclosure I have to tell you I listen to the BBC and NPR and I’m more of a country or classical girl than Top 40.

I also have to tell you that I’m just not into this whole mass of new young adult dystopian fiction that seems to be flooding the market. Sorry to all the teenagers/lovers of YA. I’d rather have my depressive darkness in a translated Danish form, or a classic love story.

Creamy Cauliflower Soup | Vegan | Gluten Free | Thoroughly Nourished Life

In the spirit of full disclosure I have to tell you that I actually hate cauliflower. I may be the only (former) dietitian who feels this way. I’m sorry, I know it’s a brassica vegetable. I know that y’all love it instead of rice or mashed potato when you are trying to avoid carbs (note: I am never trying to avoid carbs. Like, ever). I just can’t get past the notion that I carry in my brain that cauliflower tastes like an unflattering bodily emission that rhymes with art. You know what I mean.

Anyway, a few weeks ago I got it into my brain that I just needed to make cauliflower soup. I cannot pinpoint the genesis of this thought, but once it was there, it was there and it all culminated in the purchase of a cauliflower at the farmer’s market last weekend. With cauliflower purchased very little stood in the way of my cauliflower soup vision.

Creamy Cauliflower Soup | Vegan | Gluten Free | Thoroughly Nourished Life

Full disclosure: I am glad that I got that cauliflower ear worm. A steaming bowl of this garlicky, creamy soup was the perfect antidote to a Tuesday night. We all know that Tuesdays are harder than Mondays.

Full disclosure: there is no cream in this soup. The creaminess of the title is contributed by a can of cannellini beans blitzed into white, mushy oblivion in the soup. Cannellini beans add protein and body to this soup – and as they render cream unnecessary (here, not in other delicious confections, obviously) this soup is completely vegan.

In full disclosure: when you saute the garlic, celery and onion together you will want to dive into the pot and abandon all thoughts of making soup. They are the necessary flavour backbone of this bowl of heaven.

Full disclosure: I am looking forward to the leftovers of this for dinner tonight. Also, I may be rethinking my stance on cauliflower.

Creamy Cauliflower Soup | Vegan | Gluten Free | Thoroughly Nourished Life

Creamy Cauliflower Soup

Serves 2-4 | Vegan | Gluten Free | Leftovers freeze up to 1 month or refrigerate for up to 3 days

Tip: I made the soup up to Step 5 and allowed it to cool in the refrigerator overnight. The next night I continued from Step 6.


  • 1 tablespoon olive oil
  • 3 cloves garlic
  • 1 large brown onion
  • 2 stalks celery
  • 1/2 teaspoon ground nutmeg
  • 1 teaspoon fresh ground black pepper
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried rosemary
  • 1/2 large head of cauliflower (about 750 grams cauliflower), cut into small florets
  • 1 medium white-skinned potato
  • 400 gram can cannellini beans
  • 3 cups salt reduced vegetable stock
  • 1/4 cup toasted walnuts
  • 1/4 cup parsley leaves


  1. Mince garlic. Peel and chop onion. Thinly slice celery.
  2. Heat oil in a large sauce pan. Add garlic, onion, celery, nutmeg, pepper, oregano, and rosemary. Sauté until onion is soft and translucent.
  3. Add cauliflower florets. Wash potato and dice into small chunks. Add potato to pot.
  4. Drain cannellini beans and rinse well. Add to pot along with vegetable stock.
  5. Bring soup to boil. Reduce heat to low and simmer for 30 – 40 minutes or until potato and cauliflower are softened and cannellini beans have started to disintegrate.
  6. Remove from heat. Use stick blender to purée soup until smooth. Alternately, allow soup to cool to room temperature and use a blender to puree in batches. Replace soup into pot and heat before serving.
  7. To serve: spoon soup into bowls and sprinkle with toasted walnuts and parsley. Serve with toasted bread.

Creamy Cauliflower Soup | Vegan | Gluten Free | Thoroughly Nourished Life

Vegan Black Bean Chilli

Chris and I ate so much of this chilli the other night that we gave ourselves stomach aches. On Sunday after Mother’s Day breakfast, a quick run, two hours spent cleaning the oven, and a smoothie for lunch, I needed to set something bubbling away on the stove while I got down to some dissertation writing business (some of the aforementioned activities may have been procrastination tactics…). This is the second time in as many weeks that I have made a big pot of this vegan black bean chilli. The first time I greedily kept it all to myself. When Chris finally managed to scavenge a bite out of the last bowl he said ‘mmm good chilli.’

Vegan Black Bean Chilli | Gluten Free | Vegan | Thoroughly Nourished Life

Now, when your meat-loving, bacon-snuggling, chicken-chomping darling boyfriend expresses interest in your vegetarian – nay, vegan – dinner, lady, you better pay attention and make another pot of chilli – stat!

This is one of those best dishes layered with spices and filled with vegetables that makes your house smell like a home. As you ladle the thick, chunky stew into bowls and sprinkle it with coriander and spring onions you can feel a blanket of cosiness wrapping around you and your loved ones. Add some toasted bread, or some crackers, even some avocado chopped on top would go well. Then take yourself to the comfiest spot in the house, curl up beside the one you love, and nourish body and soul with a bowl of this vegan chilli.

(In the spirit of full disclosure, the boyfriend did end up having some roasted chicken breast stirred through his, which was enough to fill the ‘meat category’ for dinner.)

Vegan Black Bean Chilli | Gluten Free | Vegan | Thoroughly Nourished Life

Vegan Black Bean Chilli

Adapted from Cookie + Kate’s Vegetarian Sweet Potato Chilli. Thanks Kate for letting me feature my adaptation here.

Serves 6 | Vegan | Gluten Free |

I used dried black beans that needed soaking overnight. If you want to use canned black beans or even kidney beans, just skip the soaking step. If you wish for a milder chilli you could leave out the chilli flakes and decrease the chilli powder to 1 teaspoon. 

You could serve the chilli with these scones, or this cornbread if you feel like doing some baking while your chilli bubbles away. 


  • 1 cup dried black beans
  • ½ teaspoon baking soda
  • 2 teaspoons olive oil
  • 1 medium red onion
  • 1 medium carrot
  • ½ medium red capsicum
  • 2 stems celery
  • 1 medium sweet potato
  • 1 clove garlic
  • 2 teaspoons chilli powder
  • Sprinkle of chilli flakes (optional)
  • 1 ½ teaspoons ground cumin
  • 2 tablespoons cocoa powder
  • ¼ teaspoon cinnamon
  • Salt and black pepper
  • 800 gram tin chopped tomatoes
  • 2 cups vegetable stock
  • Chopped coriander, spring onion, avocado and other toppings to serve


  1. Place beans in a medium size bowl, cover with water, add baking soda and stir. Allow to soak for 8 hours, or overnight.
  2. Dice red onion, carrot, capsicum, and celery. Peel sweet potato and chop into small chunks.
  3. Heat olive oil in a large saucepan or small stock pot over medium heat.
  4. Add vegetables to sauce pan. Sauté vegetables for a few minutes or until onions start to go clear and carrots begin to soften.
  5. Crush garlic and add to pot along with spices, tomatoes, and vegetable stock.
  6. Drain beans and rinse very well. Add to pot.
  7. Give everything a big stir and bring to the boil. Reduce to a simmer, cover and cook for up to two hours. Stir every so often so that the chilli does not stick to the bottom of the pot. The liquid will reduce to a gravy-like consistency and the vegetables will soften during cooking time.
  8. Ladle into bowls, top with garnishes of choice and enjoy.
  9. Chilli will keep in the fridge for 3 days in an airtight container, or in the freezer in an airtight container for up to 2 months.

Vegan Black Bean Chilli | Gluten Free | Vegan | Thoroughly Nourished Life

Despite our Sunday night stuffed-with-chilli tummy aches, we will definitely be making several more batches of this during the next few chilly months (oh, a pun at the end!).

Oat and Apple Pancakes with Stewed Apple

Sunday was one of those quietly blessed days. The sky was a bright blue glass dome and the sunshine was a water-colour stripe across our sunroom floor. We slept easily and well as the sun crept into our bedroom and lit the walls and the wind brushed the leaves of the tree outside against the window panes. We rose, we pottered around and introduced ourselves into the world on that bright cold morning. We escaped from the thickening crowds and entertained ourselves inside our own four walls for the remainder of the day. I stayed close to the stove all day. Warming my body and warming my soul with old favourites and new ideas. It was a simple kind of day. It was a deeply enriching simplicity where you realise that all you have right now is all you really need to make you happy and nourished forever if only you remember to look through the eyes of gratitude.

Apple and Oat Pancakes | Gluten Free | Thoroughly Nourished LifeI dreamed of these pancakes all week and Sunday felt like a brunch day. Too late home from an early morning errand to be breakfast and too sweet and cake-like to be called lunch. I whisked together the batter, waited patiently for each pancake to bubble and be flipped and then wait for its siblings to join it in the plate to keep warm. I listened to Edith Piaf and Dean Martin and padded across the wooden floors on bare, cool feet. A gift of apples from a friend-in-passing became the caramelised topping for the substantial but fluffy pancakes. When all was complete I curled up in a sun-washed chair and devoured my oat and apple pancakes. I looked out across the bay and realised that my heart was calm, my mind was completely in the moment: I felt thoroughly nourished.

These are thick, cake-y pancakes. Hearty, winter morning pancakes for mornings where you linger in a sunny spot with a book and a pot of tea. They are filled with all the best winter things: oats, apples, cinnamon and stand up very well to reheating for an afternoon snack (or second breakfast helping). They also do well when cooled, wrapped tightly in plastic wrap and stored in the freezer. Perfect for those extra lazy winter mornings, or for a lunch box friendly snack. These Oat and Apple Pancakes are perfect for cooking with children, and you can even make the batter the night before and leave in the fridge overnight. Then all you need to do is heat the pan and cook them in the morning. The stewed apples are worthy of multiplying. Any leftovers are delightful reheated for dessert topped with a scoop of ice cream or some thick Greek yoghurt.

Apple and Oat Pancakes | Gluten Free | Thoroughly Nourished Life

Oat and Apple Pancakes

Gluten Free. Makes 8 large pancakes.

Ensure your quick oats are gluten free. I used Freedom Foods Free Oats. I topped mine with stewed apples, you may wish to add a dollop of thick yoghurt, some golden syrup, or for extra indulgence, some ice cream.


  • 80 grams almond meal
  • 80 grams brown rice flour
  • 70 grams buckwheat flour
  • 70 grams quick oats
  • 2 teaspoons ground cinnamon
  • 2 teaspoons gluten free baking powder
  • 1/2 teaspoon salt
  • 1/4 cup greek/natural yoghurt
  • 3/4 cup milk
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 heaped tablespoons brown sugar
  • 1 medium apple, grated
  • Stewed apples to serve, recipe below


  1.  In a medium size bowl whisk together almond meal, brown rice flour, buckwheat flour, quick oats, cinnamon, gluten free baking powder, and salt.
  2. In a separate bowl whisk together yoghurt, milk, eggs, vanilla and brown sugar until well combined. Gently stir in apple.
  3. Make a well in the centre of the dry ingredients and add apple mixture. Whisk until just incorporated.
  4. Heat a non-stick heavy bottomed frying pan over medium heat and add a little olive oil or butter to grease the bottom of the pan.
  5. Add approximately 1/4 cup of batter to the pan. You may have to spread the mixture out a little in a circular shape. Cook until bubble appear on the surface of the batter, about two minutes, once most of the bubbles have popped, flip pancake over and cook for another two minutes on the other side.
  6. Transfer pancake to a plate and keep covered while you repeat with the remaining batter. You may be able to cook more than one pancake at a time depending on the size of your frying pan.
  7. To serve, top with with stewed apples and other toppings if desired.

Apple and Oat Pancakes | Gluten Free | Thoroughly Nourished Life

Stewed Apples

This recipe is easily multiplied. I suggest making at least a double batch. They will keep in the refrigerator for up to two days.


  • 1 medium apple, thinly sliced
  • 2 teaspoons golden syrup
  • 1 teaspoon cinnamon
  • 1/2 teaspoon vanilla essence
  • 1 tablespoon water


  1. Add all ingredients to a small saucepan. Place over a low heat and cook, covered until apple is soft.
  2. Uncover and cook until juices have thickened slightly. Serve with pancakes.

Apple and Oat Pancakes | Gluten Free | Thoroughly Nourished Life

Curried Carrot, Lentil, and Coconut Soup

The act of making soup in the middle of the week is a perfect relaxant, no drugs required. Even though a bowl of hearty nourishing soup can take just 45 minutes from chopping board to table you feel like you have accomplished a task that should have taken all day. We are just recovering from the shock of going back to work after two long weekends back-to-back – serendipitous events of the calendar happen every now and again – and that shock requires soothing, seemingly labour-intensive-but-not-really recipes to help us sink back into the rhythm of the week.

Curried Carrot, Lentil, and Coconut Soup | Thoroughly Nourished Life | Vegan | Gluten Free

When I saw this easy spicy carrot soup recipe while paging through a neglected cookbook that has now found itself shuffled over to the cottage by the bay I knew I had the perfect back-to-work dinner recipe. All the ingredients were in the cupboard already and I had only to chop and sauté for a few moments before I could leave the pot bubbling away merrily to itself. A shower and change out of my running clothes, and a welcome home kiss for Chris later and the soup was thick and ready to be ladled generously into bowls and be anointed with a final drizzle of coconut milk. In the dark of the night in our little house we slurped and dipped and nourished ourselves with conversation and spicy sweet soup. Every day is like a weekend when you share a meal with the one you love.

This Curried Carrot, Lentil, and Coconut Soup is thick and slightly chunky, layered with spices, and slightly sweetened by light coconut milk. It comes together in barely the time it takes to unpack the groceries. Once you have softened the onions and leeks you add the rest of the ingredients and let it simmer away. Thirty minutes later you add the coconut milk, ladle the soup into your favourite bowls, and serve with an extra drizzle of coconut milk and maybe some toast (or bacon as Chris enjoyed his). Then, enjoy.

Curried Carrot, Lentil, and Coconut Soup | Thoroughly Nourished Life | Vegan | Gluten Free

Curried Carrot, Lentil, and Coconut Soup

Adapted from Delicious: Home Cooking by Valli Little

Vegan. Gluten Free. Serves 4 generously.


  • 1 tablespoon olive oil
  • 1 small brown onion, chopped
  • 2 leeks (white parts only), chopped
  •  5 large carrots, chopped
  • 2 cloves of garlic, chopped
  • 2 teaspoons mild curry powder (I used Keen’s)
  • 2 teaspoons ground cumin
  • 1/4 teaspoon chilli powder
  • 1/4 cup tomato paste
  • 1 cup red lentils
  • 4 1/2 cups vegetable stock
  • 1/2 cup light coconut milk, plus extra to serve


  1. Heat olive oil over medium heat. Add onion and leek and cook, stirring, for 3 minutes until the onion is softened but not colouring.
  2. Add carrots, garlic, spices, tomato paste, lentils, and vegetable stock. Stir well.
  3. Bring soup to the boil and then reduce to a simmer and cook for 20-30 minutes stirring occasionally.
  4. When the carrot is well softened and the tender red lentils have broken down the soup is ready. I mashed mine slightly with a potato masher, you can use a stick blender to purée to a smooth consistency, but I like my soup a little chunky and textured.
  5. Stir through coconut milk and ladle into bowls. Drizzle over extra coconut milk to serve.
  6. The leftovers will keep for 2 days covered in the refrigerator. Reheat well before eating.

Curried Carrot, Lentil, and Coconut Soup | Thoroughly Nourished Life | Vegan | Gluten Free

Random Thoroughly Nourished Family story: When my mother was born the doctor thought she was jaundiced because she was orange all over; however, it turns out it was actually carotenaemia caused by my grandmother’s insatiable appetite for carrots while she was pregnant. Or so the family legend goes. The result of this incident is that my mother now refuses to eat any orange vegetables: pumpkin, sweet potato, carrots – anything that lies on the spectrum between red and yellow is not on her menu. Except pumpkin soup (secretly I think this is because it is an excuse to eat lots of bread and butter all in the name of ‘dipping’…this may be genetic…).