Nettie's

A tomato classic, gazpacho is a chilled tomato soup that is known around the world as a Spanish contribution to the dinner table. You will need a 12-cup (2.8 L) food processor in order to process this soup but if you have a smaller capacity food processor or blender, divide the ingredients in half or […]

The combination of sweet spices such as cinnamon and cardamom with hot cayenne pepper adds punch to this interesting chilled apricot lentil soup with cantaloupe. Prepare the soup even a couple of days ahead, then garnish with cantaloupe balls and parsley at the last minute. Makes: 6-8 servings TIP: Without the cantaloupe, this soup is […]

Wakame is a dark green sea vegetable. To reconstitute, soak it until soft, usually 15 minutes. Drain saving the soaking water for soup. Wakame will swell to about 5 times its dry size. After soaking, cut out the central rib. Chop the rib very fine and cut the soft part of the leaf into bite […]

Like fine wine, miso has its own distinct flavour, aroma and texture. It is the powerhouse taste behind the flavour profile for this recipe. Amano is my favourite brand, lasts up to six months in the fridge. This Buddha Dragon Bowl recipe features barley miso. Serves: 4 Ingredients: 2 tbsp. toasted sesame oil 1 red […]

This is a very easy soup to prepare. Split peas come in green and yellow varieties. Once dried, their indigestible skins are removed and the peas are split in half. They cook in under 45 minutes. I soak split peas in cold water to cover by 2 inches at room temperature for 6 hours. Running low […]