Pumpkin Soup

This immune boosting pumpkin soup combines extra vegetables with some added herbs and spices to help boost your immune system and fight off those winter nasties


500g – 1 kg of pumpkin. I used a combination of Jap and Butternut.

2 potatoes peeled and diced

2 sweet potatoes peeled and diced

1 brown onion peeled and finely diced

2 cloves garlic crushed

2 carrots roughly chopped

2 sticks of celery roughly chopped

1 litre of vegetable stock. For my vegetable stock recipe click here: https://thecontentedlife.com.au/2015/08/25/recipe-stock/


  • Preheat oven at 200 degrees celsius
  • Remove skin off the pumpkin and cut into chunks
  • Place in a baking tray lined with baking paper and drizzle with olive oil and some pink Himalayan salt
  • Cook in the oven for 30-40 minutes, until it is soft and tender and slightly brown. Cooking time will depend on your oven
  • Meanwhile prepare all the other vegetables
  • When the pumpkin is cooked, remove from oven
  • Add onion and garlic to a soup pot together with a little olive oil. Fry until fragrant and transparent
  • Add in pumpkin then add in 1 tsp ground coriander, 1 tbs cumin, 1 tbs tumeric, 1 tsp smoked paprika, 1 tsp curry powder. Mix to combine
  • Add all the other vegetables and cover with the vegetable stock. You can add some water if necessary.
  • Continue to cook for approximately 20 minutes. I reduce the heat and cook for additional time to develop the flavour but if you are short on time, it is ok to eat now.
  • Using a hand bar mixer with a soup attachment, blend the soup until it is smooth. You can also use a blender or similar tool but allow the soup to cool slightly before blending.
  • Serve with a dollop of sour cream and some fresh corriander
  • This is a perfect meal to make in bulk and have for some meal options at work

Chicken & Vegetable Stir Fry with Organic Udon Noodles

A stir fry is a really quick and simple way to prepare a wholesome meal full of a variety of vegetables, maximising your nutrient intake in one meal!




  • 1 onion, halved and sliced
  • 1-2 cloves garlic, crushed
  • 1 capsicum
  • 1 zucchini, halved and sliced on diagonal
  • 1 carrot, halved and sliced on diagonal
  • 4 mushrooms sliced thinly
  • half broccoli, heads either broken or cut
  • 1-2 sticks celery, cut
  • cabbage of choice
  • spring onions (green shallots)
  • any other vegetables you like

Protein of choice. Tonight we used chicken but you can use beef, lamb, pork or just have it as a vegetarian dish if you wish.


I tend to mix it up a little but tonight was;

  • 1-2 tbs soy sauce
  • 1 tbs hoisin sauce
  • 1/2tbs oyster sauce
  • 1/2 tbs sesame oil



  • Add 1 tbs of coconut oil (or oil of choice) into a cool wok. Add in the garlic and onion. Cook until the onion is transparent. You don’t want the garlic or onion to brown as it will become bitter and start losing their immune boosting properties.
  • Remove them from the heat.
  • Add the chicken and cook until browned. Remove from heat.
  • Add in the harder vegetables (so in this case I kept the cabbage and spring onion to the side). Cook for about 2 minutes. Add a small amount of water and let them steam to lock in the nutrients but make them a little softer.
  • Add the onion, garlic and chicken back in.
  • Add in the sauce and cook for 2 minutes.
  • Throw in the udon noodles (prepared earlier according to packet instructions, usually just boiling), and the softer vegetables (cabbage and spring onion). I also throw in a handful of raw cashew nuts for some extra crunch.
  • Cook for 1-2 minutes.
  • Top with some fresh coriander and serve.
  • Enjoy



Homemade Sausage Rolls

Sausage rolls…for some reason they bring back memories of my childhood. Hot summer days at the beach followed with a sausage roll from the bakery on the way home, a very special treat. All the crumbs dropping on to my lap as we sat under a tree and ate them. But mostly, for me, they bring back memories of every single party or family event we had. My mum has made her own sausage rolls for as long as I can remember and this is her special recipe. There are many different options for these – including adding extra vegetables in the mix, but here you go…



1 kg lean mince

500g sausage mince

a combination of fresh and dried herbs. About 1 tbs of each including;

  • parsley (fresh is best)
  • italian herbs (dried ok)
  • oregano (fresh or dried)

1 cup of breadcrumbs – you can use pre-made or make your own. (There are also Gluten Free breadcrumbs available on the shelves if you need them.)

2 cloves garlic – crushed

2 eggs

Puff pastry – can also get Gluten Free if necessary

salt and pepper


  • You can grate some carrot and zucchini and include it in the mix.
  • You could also cut some baby spinach or silverbeet finely, just place in boiling water for a good two minutes, rinse under cold water and then drain the extra water out.
  • You can also place feta in the mixture too for some extra cheesy yumminess.

Get creative and see what you like.



Preheat the oven to 180 Degrees Celsius.


Using your hands, mix all ingredient together until it is well combined. Using your hands allows for a little food therapy but it is also better to “feel” the mixture to make sure the texture is just right.

Using the puff pastry, divide each sheet into 3 equal lengths.

Roll out the meat mixture into sausage shapes (approximately 1 tbs)

Place the sausage mixture on one edge then roll the puff pastry over. Rub some egg white on to the edge and pinch together.

Cut into equal parts (depending on the size you want but we tend to make bite size pieces which is awesome for the kids and as finger food at parties).

Repeat until all of the meat mix is used.

Gently slice across the top of the pastry on a diagonal to allow steam release as you cook.

Place on a lined baking tray, and spray with olive oil then place in the oven cook for approximately 20-30minutes until the pastry is golden.


You can also prepare extra and place in the freezer. Perfect to have on hand for when unexpected visitors pop past, a great afternoon tea option for the kids or even an extra accompaniment for soups.