Bacon and Veggie Soup



  • 1 clove garlic
  • 1 brown onion, halved
  • 50g duck fat, ghee or coconut oil
  • 150g free range, nitrate free bacon eg Henderson bacon from Pak n Save (weigh after removing bacon rind)
  • 3 cups chicken broth 
  • 4 cups mixed veggies (approx) - eg. sliced carrots, broccoli florets, brussel sprouts halved, sliced zucchini, peas (see variation below for using leftover cooked veggies)
  • 2 cups (600g) leftover cauliflower mash (approx)

Thermomix method

  1. Place garlic into Thermomix bowl and chop 3 sec/speed 7.
  2. Add onion and bacon and chop 2 sec/speed 5. Scrape down sides of bowl with a spatula.
  3. Add fat (or ghee or oil), and broth (or water and paste). Place Varoma on top and add veggies to Varoma.
  4. Cook 20 mins/Varoma/rev/sp 1, or until veges are soft.
  5. Set Varoma aside, and add cauliflower mash to bowl. Cook 5 mins/Varoma/rev/sp 1.
  6. Mix soup and veggies together in large serving bowl and season to taste. (If you don't have a bowl big enough, spoon veggies into bowls, and pour over soup.)

Stovetop method

  1. Mince garlic, chop bacon and onion and place all into a large pot on the stove.
  2. Add fat (or ghee or oil) and broth (or water and stock paste) and cook for about 10 mins, covered, or until meat is cooked and onion is soft.
  3. Add cauliflower mash and veggies, and simmer until heated through, stirring now and then, for about 15 more mins. (If using leftover veggies, simmer for 5-10 mins, or until warmed through.)
  4. Season to taste.


To use leftover veggies, place them in the Varoma after the soup has cooked for 10 mins, so they warm up in the last 10 mins of cooking time.

You can use as many veggies as you like in this soup, whatever fits into the Varoma. Just remember to poke a hole in the middle of the veggies before cooking, so that the steam can get through.

Vegetarian version

Swap the bacon for about 2 cups of sliced mushrooms. After chopping the onion and garlic, add mushrooms with ghee or coconut oil and cook 3 mins /Varoma/reverse/speed 1 (or sauté in pan for stovetop method), then add broth and continue with recipe.

By Quirky Cooking

Banana Coconut Cookies

Photo credit Ceres Organics

Photo credit Ceres Organics

Whether you’re trying to eat clean, quit sugar or just find something better to snack on, these are for you. With only two ingredients you have zero excuses. You can have yourself a batch of these banana coconut cookies in 30 minutes.

These cookies are free from refined sugar, nuts, egg, dairy and gluten – so pretty much everyone can eat them! Plus banana and coconut is a winning flavour combo, even kids will love them. Double the recipe and you’re sorted for the gym, the kids, at work, and those late night sugar cravings.


  • 1 banana
  • ¾ cup Organic Coconut, Shredded


  1. Preheat oven to 180°C. Line a baking tray with grease-proof paper.
  2. Pulse the two ingredients in a food processor or blender until combined.
  3. Form balls and press down to create a round cookie shape and bake for 25 minutes or until slightly golden.


// Nourish You snapshot

  • Rolled oats  - boast soluble fibre that can help lower blood cholesterol. They also contain an antioxidant called bilirubin that can help eliminate free radicals, protecting your body from oxidative stress. Free radicals cause ageing… so make a double batch.
  • Bananas - are rich in a mineral called potassium. This mineral is important as it helps maintain fluid levels in the body and regulates the movement of nutrients and waste products in and out of cells.


Mexican Chilli Beans

Use instead of mince in taco's, on nacho' s or over a baked Kumera (sweet potato) or baked potato.

Ingredients – Thermomix

1 onion, peeled and quartered
1 clove of garlic, peeled (or 1 teaspoon of minced garlic)
1 red chilli or 1/2 to 1 teaspoon chilli flakes
2 large carrots, roughly chopped
1 red capsicum, deseeded and roughly chopped
1 teaspoon smoked paprika
1 teaspoon ground cumin
1 teaspoon ground coriander
20g olive oil
1 tin kidney beans (rinsed and drained)
1 tin chopped tomatoes (400g)
1 tablespoon tomato paste
1 teaspoon soy sauce
Salt and pepper to taste (a few grinds of each)

How to – Thermomix

  1. Add garlic, onion, chilli, carrots and capsicum to TM bowl and chop for 5 seconds on speed 7. 

  2. Scrape down sides of bowl, add oil and saute for 3 minutes at 100C on speed 1.

  3. Add cumin, coriander and paprika, and saute for a further 1 minute at 100C on speed 1.

  4. Add the beans, tomato paste, tin tomatoes, soy sauce, salt and pepper and cook for 17 minutes at 100C on reverse + speed soft.