Soup & Stew

I love versatile recipes that you can learn by heart and cook on repeat. This spiced, tomato, chickpea stew can be served with flatbreads and yoghurt, or with rice and grilled veggies. It’s great as part of a shared meal with lamb skewers and a Greek-style salad or piled on toast with a fried egg. It’s a good budget-friendly recipe that lasts well in the fridge and will keep you nourished throughout the week.

Italian Brodo is considered a remedy for all sorts of maladies according to the Italians. This dish is a clear broth that is cooked over several hours, allowing it to develop a beautiful and natural flavor. It serves as a versatile base, perfect for soups or as a stock, and can be frozen for up to 3 months. This slow-cooked dish is rich in tradition, often passed down through generations, and is cherished for its simplicity and depth of flavor. An old Nonna’s secret to a clear broth involves simmering the ingredients slowly, rather than boiling, over the course of 2-3 hours.

If you’re a mushroom lover or looking to embrace your inner wholefoods earth mama, then this is the recipe for you. Deeply nourishing and delicious, this soup will start your week on the right track. Wild rice, loads of mushrooms, a whole leek, tops and all, plus plenty of ginger, garlic, and chili oil. It’s a bowl of medicine for the soul.

A good mushroom ragu is a staple in the Clove Kitchen. It’s hearty, flavoursome and really good for you. We love a recipe that can be used in multiple ways and this one ticks a lot of boxes. It can be served over polenta or mash, piled on top of fettuccine with lots of parmesan, the base of a vegetarian lasagne, or served straight on toast.

Field mushrooms make this ragu dark and meaty, button mushrooms will lighten it up, or use a combination of mushrooms if that’s what you have. The trick to getting this recipe right is to cook the mushrooms slowly, a handful at a time. Don’t be tempted to chuck everything in one go!

If you love this ragu, try using it in our Mushroom and Spinach lasagne.

This dish is an excellent way to use up summer vegetables, especially those that have sat in the crisper for too long. The low and slow cooking time disguises any blemishes and wrinkles and turns tired vegetables into a harmony of summer flavours.

You need about 1-1.5 kg of summer vegetables like eggplants, zucchini, and capsicum. You can use equal parts of all three vegetables, or just one. There are no real rules.

Serve this ratatouille with polenta and goat’s cheese, use it as a base for baked eggs, or as a side with any grilled meats, fish, or roast chicken.

When it’s tomato season you should eat tomatoes every day! This roasted tomato soup reminds us how simple ingredients can bring so much flavour and satisfaction to a dish. Roasting the tomatoes with garlic, onion and lots of olive oil brings a big depth of flavour and sweetness to the soup. If you’re looking to eat more vegetables and experiment with a more mediterranean style diet, give this simple recipe a go.

Hearty but not heavy, this chicken and vegetable stew is both comforting and nourishing. Fennel, white wine, lemon, and thyme keep this stew light but still full of rich aromatic flavours. Feel free to be flexible with the vegetables; this works just as well with all fennel, or just with potato and carrot if that’s what you have. It’s a winner in the Clove kitchen because there’s only one pot to wash up! Serve with crusty bread or couscous and lots of fresh herbs.

Packed with wholesome veggies, hearty barley, and tangy sauerkraut, this soup is a nourishing meal perfect for any weeknight. Easy to make and full of flavour, this soup brings comfort and health to your table every time. We’ve used carrot, cauliflower and potato in this recipe, but it is an adaptable recipe so feel comfortable to use other vegetables like leeks and sweet potato. If you don’t have barley, you can replace with brown rice or even brown lentils.