BEETROOT SOUP WITH AVOCADO TOAST

Cook’s tip: “Using Woolies’ marinated beetroot saves time and boosts flavour. And using store-bought tahini is perfectly acceptable.”

Serves 4

EASY

GREAT VALUE Preparation: 20 minutes Cooking: 45 minutes

olive oil 2T large red onion 1, chopped garlic 3 cloves, crushed red chilli 1, seeded large sweet potatoes 2, peeled and finely diced

Woolworths cooked beetroot in vinaigrette 2 x 240 g tubs Woolworths organic beef stock

1 x 500 ml carton

Woolworths miso paste 1T sea salt and freshly ground black pepper, to taste

Woolworths buckwheat-and-cranberry sprinkle 40 g, for serving plain yoghurt, for serving avocado on toast, for serving

For the black sesame tahini: black sesame seeds 70 g vegetable oil 1⁄3 cup

1 Fry the onion, garlic and chilli in the olive oil in a saucepan for 10 minutes. Add the sweet potato, beetroot and stock. Bring to the boil, then simmer until the sweet potato is tender, about 30 minutes. 2 Stir in the miso paste and blend until smooth. Season to taste. 3 To make the black sesame tahini, lightly toast the sesame seeds in a pan. Blend the toasted sesame seeds and oil until smooth.

Add more oil if the mixture is too thick.

4 Serve the soup with a drizzle of black tahini, yoghurt and the buckwheat-andcranberry sprinkle with the avocado toast on the side.

DAIRY-FREE

WINE: Woolworths Diemersdal Grenache Rosé 2019 you need them. Reheat and finish off with fresh greens of your choice so they stay vibrant and keep their flavour.”

Serves 4

EASY

Preparation: 10 minutes Cooking: 30 minutes

olive oil 2T garlic 2 cloves, chopped large onion 1, chopped large leeks 3, sliced large potato 1, peeled and finely diced celery 2 sticks, chopped green chilli 1, seeded

Woolworths organic chicken or vegetable stock 3 cups baby spinach 400 g frozen peas 200 g lemon 2, zested and juiced sea salt and freshly ground black pepper, to taste crème fraîche 125 g, for serving Woolworths oak-smoked salmon ribbons 1 x 100 g pack, for serving capers, for serving

Tenderstem broccoli tips

125 g, blanched, for serving

1 Heat the olive oil in a saucepan and cook the garlic, onion, leeks, potato, celery and chilli for 5 minutes. Add the stock, cover with a lid and simmer for 25 minutes. 2 Remove from the heat and allow to cool slightly, then blend with the spinach and peas until smooth. Reheat slowly in a clean saucepan. Add the lemon zest and juice and season to taste. 3 Serve warm topped with a few dollops of crème fraîche, the smoked salmon, capers and broccoli. CARB-CONSCIOUS, FAT-CONSCIOUS, HEALTH-CONSCIOUS, WHEAT- AND GLUTEN-FREE

WINE: Woolworths Steenberg Sauvignon Blanc 2019