There is no denying the healing powers of soups, especially when they look just as good as they taste. Here are four delightful soup recipes for a splash of colour on your dining table.

Purple: Purple Sweet Potato Soup

Ingredients (Serves four):

Large purple sweet potatoes, peeled and chopped 2pcs White onion, cut in half 1/2pc Red cabbage, roughly chopped 1/2pc Cooking water 830mL Ground nutmeg 1/4 tsp Ground cloves 1/4 tsp Extra virgin olive oil To taste Fresh thyme  To taste

Steps: 1. In a large pot, cook sweet potatoes and onion for around 10 minutes until soft. Add cabbage and cook for another 4 minutes. 2. Add the cooked vegetables, cooking water and remaining ingredients into a blender and blend until smooth. 3. Return blended mixture to the pot. Season with salt and pepper. Cook for 5 minutes, stirring well. If the soup is too thick, add more water until desired consistency. 4. Drizzle extra virgin olive on top, and garnish with fresh thyme.

 

Red: Beetroot Soup

Ingredients (Serves four):

Medium beetroots, peeled and chopped 3pcs Large tomatoes, chopped 2pcs Onion, cut in half 1pc Vegetable broth 350mL Tomato paste 1 tbsp Sea salt To taste  Black pepper To taste

Steps: 1. Cook beetroot and onion for about 10 minutes until soft. Drain and set aside. 2. Add the cooked vegetables, chopped tomatoes, tomato paste and vegetable broth into a blender and blend until smooth. 3. Return blended mixture to the pot and cook for 5 minutes. Stir well and season with salt and pepper. Serve.

 

Yellow: Pumpkin Soup

Ingredients (Serves four):

Sugar pumpkins, peeled and cut into large pieces 2pcs White onion, diced 1/2pc Vegetable stock 470mL Light coconut milk 235mL Maple syrup 2 tbsp Olive oil For cooking Salt To taste Black pepper  To taste

Steps: 1. Preheat oven to 180°C and bake pumpkin for 30 to 50 minutes until soft. Remove from oven, slightly mash and set aside. 2. In a large saucepan over medium heat, add olive oil and chopped onions. Cook for 2 to 3 minutes, or until slightly browned and translucent. Add remaining ingredients and bring to a simmer. 3. Transfer soup mixture to a blender to purée the soup. Pour mixture back into pot. 4. Continue cooking over medium-low heat for 5 to 10 minutes. Season to taste.

 

Green: Green Pea Soup

Ingredients (Serves four):

Onion, chopped 1pc Vegetable stock 600mL Dried tarragon 3/4 tsp Salt 1/2 tsp Ground black pepper 1/2 tsp Frozen peas 280g Olive oil For cooking

Steps: 1. In a large pot, heat olive oil over medium heat. Add the onions and cook until soft, about 5 minutes. Add the vegetable stock, tarragon, salt and pepper and bring to the boil. Add the frozen peas and cook until just defrosted. 2. In a blender, purée the soup until very smooth. Return the soup to the pot and bring to a simmer. Serve.

 

Loco for Coconut

We love all things coconut. From its water and flesh to byproducts like coconut oil and coconut milk, this multi-purpose fruit is great for cooking and beauty regimens due to its many health benefits, such as being high in natural medium chain fatty acids, rich in fibre and loaded with essential vitamins and minerals.

• Coconut oil: use this for cooking, baking, as a skin moisturiser, or even as a hair mask to repair damaged hair.
• Coconut flour: this flour is highly absorbent flour is rich in dietary fibres, gluten-free and packed with protein.
• Coconut sugar: an alternative to white sugar for your baking needs.
• Coconut chips: simply toast the coconut chips for a nutritious, delicious snack or salad topping
• Coconut yogurt: this is a vegan option for people who prefer their yogurt dairy-free, gluten-free and paleo.
• Coconut milk: lactose intolerant? Have your cereal with coconut milk.Fresh whole coconut: crack open one for refreshing coconut water and fresh coconut meat that can be used for cooking, baking or whatever tickles your fancy.