Recipes — Soup
Illalangi Moroccan Slow Cooked Lamb Shank and Freekeh Soup
Illalangi Lamb Savoury Slow Cooked Soup

Ingredients: 4 SA Free Range Organic lamb shanks 1 cup of South Australian wholegrain Freekeh 450g of Pangkarra retorted chickpeas 2 tbsp of Illalangi Extra Virgin Olive Oil 1 bunch of fresh coriander, 1 handful parsley, chopped. 1 jar of Illalangi Pasta Sauce 1.5 litres water (750ml for casserole) 4 medium carrots, cubed 3-5 stalks of celery 5 wedges of Illalangi Preserved Lemons or limes, or combination of both finely diced. 1.5-2 Tbsp of G-Fresh Moroccan Spice 4 cloves of crushed garlic Salt and pepper to season Method: 1. Brown shanks with onion, Moroccan spices and garlic in olive oil...
Riverland Creamy Mushroom Soup
Ingredients: Extra virgin olive oil 5 kg mushrooms chopped 4 garlic cloves, crushed 1 large onion diced 1 litre vegetable stock 1tin Carnation Light & Creamy Evaporated milk Caramelised Wattle seed Balsamic Murray river salt & mountain pepper berries 1 handful fresh parsley, finely chopped, Fresh thyme & oregano 2 Tblsp Corn flour (GF) Method: Make 1.5 litres of vegetable stock and place in slow cooker. Heat oil in a saucepan and fry onion, mushrooms in batches. Drizzle each batch with some of our balsamic vinegar to caramelise each batch. Add garlic, and fresh herbs and then add all...
Riverland Satay Pumpkin Soup

Ingredients 1 Glug Extra Virgin Olive Oil 1 Medium Onion (Chopped) 4 Garlic Cloves 2 Tsp Minced Ginger 1 Small Chilli (Sliced, for Garnish) 2 Tbsp Thai Red Curry Paste 1 Tsp Ground Cumin 1.2kg Kent Pumpkin (Peeled & Chopped) 750ml Urban Forager Stock 30ml Fish Sauce 100ml Lite Coconut Milk 3 Tbsp Almond Farmer Natural Almond Butter Good Grind of Murray River Salt 1 Handful Fresh Coriander 2 Fresh Chillies (Sliced) 1 Handful Lime Wedges Method Heat oil in a saucpan and fry onion until soft. Add garlic, ginger, chilli and curry paste and fry. Add cumin, butternut and stock....