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Serendipity Soup for the Soul

MaryAnn's Entree, Series 3 Come Dine with Me Australia.


  • 20 ripe Roma tomatoes

  • 1 onion chopped

  • 2 tsp minced garlic

  • 2 tsp fresh chopped ginger

  • 1 tsp cumin

  • 1 tsp smoked paprika

  • 1 tsp turmeric

  • ½ tsp saffron

  • 3 tbsp canola oil

  • 1 tsp salt

  • Zest of one lemon

  • ¾ cup of quinoa

  • 1 tbsp pure organic (preferably) honey

  • 1 tsp of ground black pepper

  • Leaves from 3 springs of fresh thyme

  • 5 re-hydrated chipotle chillies

  • 200g shitake mushrooms

  • 4 tbsp unsalted butter

  • ½ cup chicken stock

  • ½ cup lime juice – to taste

  • 1 cup grated pecorino

  • ½ cup chopped coriander

  • 500ml of pure cream


  • 1.

    Put chipotle chillies in a bowl, pour boiling water over and allow to sit for 20 minutes.

  • 2.

    Add saffron to heated chicken stock and allow to sit.

  • 3.

    Preheat oven to 200 degrees.

  • 4.

    Place baking paper on a large flat baking tray.

  • 5.

    Quarter the tomatoes and place into a mixing bowl with the chopped onions, garlic, ginger, oil, salt pepper and thyme. Turn on to the baking tray and roast in the preheated oven for about 15-20 minutes or until the tomatoes start to blacken.

  • 6.

    While this is in the oven, have the pumpkin for the pie and the turkey cooking at the same time.

  • 7.

    Bring a small pot of salted water to boil and add the quinoa.

  • 8.

    Chop shitake mushrooms roughly and cook in the butter over high heat till blackened.

  • 9.

    Place the cooled baking tray ingredients into a blender and blend in batches until smooth and transfer to a large saucepan.

  • 10.

    Blend the mushrooms and add to saucepan.

  • 11.

    Drain the quinoa and add to the saucepan.

  • 12.

    Add all the remaining ingredients except the chipotle.

  • 13.

    Blend the chipotles until smooth and add a small amount at a time till desired heat is reached.


Note: Salt, pepper, limejuice and honey might need to be adjusted.

Allow to rest for at least 30 minutes.

To serve:

Heat soup on stove till hot, ladle into serving bowls and garnish with coriander, pine nuts and black beans, smoked paprika, chervil and sour cream. Place corn chips on side plate.

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