SORGANIC Pumpkin Soup


  1. 1 kg pumpkin (any), chopped into large chunks (remove skin and seeds) (Note 1)
  2. 2 medium onions, sliced
  3. 2 cloves of garlic
  4. 3 cups / 750ml chicken or vegetable stock
  5. 1 cup / 250ml SORGANIC Organic Soy Drink (*made with 50g of SORGANIC Organic Soy Powder with your preferred flavour)
  6. Salt and pepper


  1. Combine all ingredients (except salt and pepper) in a saucepan and bring to boil, then reduce heat and let simmer until pumpkin is tender.
  2. Remove from heat and use a stick blender to blend until smooth. If you don’t have a stick blender, use a blender – see notes.
  3. Season to taste with salt and pepper, then serve with crusty bread.
  4. Garnishes: Dollop of yoghurt, sour cream or creme fraiche goes wonderfully.
  5. Tasty and healthy SORGANIC Pumpkin Soup is ready to be served.

Special Notes:

  1. 1.2kg pumpkin before peeling and removing seeds. To make this with pumpkin puree, you will need around 2½ cups of puree.
  2. If you don’t have a stick blender, you can use a blender BUT you must make sure that the soup is cooled slightly before blending it, otherwise you will find out the hard way that hot soup + blender = soup explosion (literally, the lid will blow off the blender when you start blending it).

Preparation time: Less than 30 minutes

Broccoli Chessy Stone Baked Quinoa


  1. 1 cup SORGANIC REAL GRAIN Quinoa
  2. 1 piece Broccoli (cut into small pieces)
  3. 2 table spoon Olive Oil
  4. 1/3 cup of Bread Crumbs
  5. 3 pieces boneless and skinless chicken breast (Cut into small fillet size)
  6. Pinch of black pepper
  7. 2 table spoon Unsalted Butter
  8. 2 table spoon All Purpose Flour
  9. 2 cup SORGANIC Natural Soy Milk
  10. 1 ½ Parmesan Cheese
  11. 1/3 cup Greek Yogurt


  1. Preheat the Oven at 125°C, spray some oil on baking tray.
  2. Rinse the Quinoa under cold water. Tip into a saucepan, cover with water with ratio 1 : 2.5 (Quinoa : Water) and bring to boil. Reduce the heat and simmer for 15 minutes until the grains have swollen but still have some bite. At last 5 minutes, add the broccoli.
  3. Meanwhile, use a pan with medium heat, use 1 table spoon olive oil to fry the bread crumbs to crispy about 3 minutes, set aside.
  4. Marinate the chicken fillet by pinch of salt and black pepper, grill on pan to cooked. Transfer the chicken to a bowl and let cool slightly.
  5. Tip the butter in a saucepan with a medium heat until melted, add in the all purpose flour, mix well, then add the milk, stir until yellowish and thick.
  6. Add the cooked quinoa, broccoli, chicken fillet, parmesan cheese and greek yogurt inside the sauce and stir well.
  7. Pour the mixture to the baking tray, sprinkle with parmesan cheese and bread crumbs. Bake for 5 minutes until the cheese melted.
  8. Ready to serve.
Baked Capsicum with Millet

Serving – 7-8 person


  1. 1 handful spiral pasta (roughly chopped)
  2. 2 table spoon pesto
  3. 2 table spoon Unsalted Butter
  4. 2 table spoon All Purpose Flour
  5. 2 cup SORGANIC Natural Soy Milk
  6. 1 garlic clove, grated
  7. ½ cup millet
  8. 1 table spoon fresh thyme
  9. 6 medium size capsicums
  10. 2 table spoon olive oil
  11. Pinch of salt and pepper’


  1. Preheat the oven to 195°C
  2. Clean and core the capsicums, removing the cap but reserving it
  3. Tip the butter in a saucepan with a medium heat until melted, add in the all purpose flour, mix well, then add the milk, stir until yellowish and thick.
  4. Mix the millet, spiral pasta, pesto, garlic and thyme into the milk batter. Gently mix together.
  5. Spoon the filling into the capsicums almost to the top. But leaving a bit of free space, the millet will expand a bit.
  6. Line up the capsicum into a baking tray, drizzle with olive oil. Place the cap on top of the filling.
  7. Bake for about 30 – 40 minutes.
Soy Ginger Shrimp Black Rice

Soy Ginger Sauce
i. 1 tbsp light soy sauce
ii. 1 tbsp hoisin sauce
iii. 1 tbsp water
iv. 2 tsp rice vinegar
v. 2 tbsp minced ginger
vi. 1 tbsp chopped green onion

i. 300g large shrimp, tails on, peels and deveined.
ii. Pinch of salt and pepper to season shrimp
iii. 1 tbsp canola oil

Black Rice
i. 1 3/4 cups water
ii. 1 tsp salt
iii. 1 cup Real Grain Black Rice
iv. Pinch of red pepper flakes
v. Pea Shoots, for garnish


i. In a medium sauce pot, bring water, rice and salt to a boil over medium heat. Reduce heat to simmer and cover pot. Cook for about 35-45 minutes until rice is tender and water has totally absorbed. Keeping the lid on the pot, remove from heat and let sit for 5 minutes. Remove lid and fluff rice with a fork.

ii. Whisk together hoisin sauce, soy sauce, water, rice vinegar, white pepper, minced ginger and chopped green onions. Set aside.

iii. Pat shrimp dry with paper towels. Season with salt and pepper.

iv. Set a large skillet over medium heat. Add 1 tbsp oil and swirl around the pan. Once oil is hot, add seasoned shrimp. Cook for 60-90 seconds until shrimp is almost cooked. (Don’t over cook shrimp because it will get rubbery.)

v. Pour in soy ginger sauce. Toss to coat shrimp. Heat for 45 seconds or until sauce is warm.
vi. Remove from heat. Serve immediately over cooked black rice.

Preparation time : 45 minutes