Category Archives: Soups and sauces

Yoghurt and Mint Salad Dressing

Yoghurt and Mint Dressing (enough for a salad dressing for 6-8 people)


1 shallot finely diced

Juice of 1 small lemon (about 2 tablespoons)

2 tablespoons white wine vinegar

2 tablespoons of chopped mint

2 tablespoons of chopped parsely

2chopped spring onions

1 cup full-fat plain yoghurt

2 crushed garlic cloves

1/4 cup of extra virgin olive oil

Salt and black pepper to taste


This is super easy to make, mix everything together and it’s done! Keep in the refrigerator for up to a week and use as needed

This dressing is delicious over a green salad, with endives, sliced radishes and fresh fennel.

Cauliflower and lentil soup

Serves 4

  • 1 ½ cups red lentils
  • 2 tablespoons of olive oil
  • 1 large yellow onion, chopped
  • 3 cloves of garlic, crushed
  • 1 chili pepper, finely chopped
  • 1 teaspoon turmeric powder
  • 1 teaspoon freshly toasted and ground cumin
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon ground cardamom
  • 3 cups hot water
  • 3 teaspoons white miso
  • 1 head of cauliflower, trimmed and broken into bite-sized florets
  • salt and freshly ground pepper, to taste

Put the olive oil, onions, garlic, chili, and spices in a large saucepan and gently soften the onion for about 10 minutes. Add the cauliflower. Mix the miso into the hot water and then pour the miso mixture into the pan. Add the red lentils. Simmer gently for about 15 minutes until the cauliflower and lentils are soft.

Enjoy the delicious soup!


Hazelnut & Manchego Pesto

My farmer’s market is full of fresh herbs at this time of year, and one of the most delicious summer herbs is basil. You can add the leaves to salads, and they are amazingly delicious with tomatoes. Best of all you can make pesto and serve it with roasted vegetables, or whole wheat pasta, or with beans, or in sandwiches – the uses are almost limitless. This pesto is a slightly different version from the traditional which uses pine nuts and parmesan, and it is super tasty.


1 large bunch of fresh basil, washed and picked from the biggest stems.

2 cloves of garlic

1/2 cup roasted hazelnuts (if you need to roast them put them on a baking sheet in the oven at 350F for 10 minutes)

4 tablespoons olive oil

Juice of 1 lemon

4 oz aged manchego cheese (sheep’s milk cheese from Spain)

freshly ground black pepper and salt to taste


Put everything in a food processor and whizz together until it’s a smooth paste.

That’s all folks! Very simple and super yummy. You can adjust the taste by adding more or less of any of the ingredients you like.



Beet soup

This easy and delicious soup serves 4-6 people.


6 medium sized beets

1 onion

2 pints of water or vegetable stock

Zest and juice of 1 lemon

Salt and black pepper to taste

Plain organic yoghurt



Grate the beets and onion. Put them in a pan with the water or stock, bring to a boil then simmer for 20 minutes. Blend the soup. Add the lemon zest and juice. Add salt and pepper to taste. Serve with a tablespoon of whole milk plain yoghurt.

David Millett Publications

Tom’s Red Kuri Soup

This delicious fall soup serves 4 people.


2 cups of Red Kuri squash (seeds removed, no need to remove skin, cubed)
Fresh dill
2 cups vegetable or chicken stock
1 onion (chopped)
1 cup chopped celery root (also called celeriac)
1 leek, chopped
Salt and pepper to taste


Roast the cubed Red Kuri squash in a 500Foven for about ½ hour (turn after 15 minutes).  While the squash is roasting, sauté the onions, celery root, and dill in a large pot until the vegetables are soft.  Add the stock, and let it simmer until the squash has finished roasting in the oven.  Then add the squash into the pot of soup and mash it all together with a potato masher.  You can also blend the soup if you prefer a smoother texture. Add more water if needed. Add salt and pepper to taste.

David Millett Publications

Mary’s lentil soup

This soup is easy to make and very satisfying to eat. The recipe comes from my mother, who is an expert at making delicious soups. It serves 4 people.


  • 1 medium onion, chopped
  • 1 clove of garlic, crushed
  • 1 tablespoon of olive oil
  • 1/2 teaspoon of ground cumin
  • 1/4 teaspoon of turmeric
  • 1 can of tomatoes
  • 2 cups of vegetable stock
  • 1/2 cup of red lentils
  • salt and black pepper to taste


In a pan soften the garlic and chopped onion in the olive oil. Add the cumin and turmeric.  Add the lentils and stir everything together.  Add tomatoes and the stock. Bring to the boil, then simmer the soup until the lentils are soft and cooked (about half an hour). Blend the soup. Add salt and black pepper to taste.