Our 5 broth-based soups are now officially launched and available for sale! + 2 NEW Stockists

We are excited to announce that our broth-based soups in 5 amazing flavours made with all certified organic ingredients are making their debut across Sydney and beyond:

     Chunky chicken and veg soup

      Moroccan soup

      Green soup

      Carrot soup

      Pumpkin soup

 These soups are all made in a base of our long slow simmered organic chicken broth. The popularity of my broths (aka stocks) together with customer requests over the years for broth-based soups led me to create these babies.

Soups made in a base of water taste bland and are not as nutritious as those made in a gelatinous broth. Most soups on the market do not contain any traditional saturated fats or protein which means you are left hungry soon after. For our 4 blended soups, we add traditional healthy fats in the form of organic pastured butter and loads of seasonal veggies to make a beautiful nutritious meal, entree or snack. For the chunky chicken and veg soup we add pieces of pastured chicken along with the veggies. That one is my favourite and reminds me of my mum’s chicken soup growing up! It is a hug in a bowl. My kids have been enjoying taking these soups to school for lunch in a thermos container and they are my go-to lunch meal. Broth-based soups are also a great way to inject deeply nourishing broth and veggies into kids who won’t otherwise eat them.

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Like our stocks, our soups are sold frozen in 500ml containers but if you prefer fresh just let us know so we can put some aside for you in the fridge instead of freezing.

You can find our soups at selected stockists and also at my workshop in Waverley. They are flying out the door so I will be very keen to know which is your favourite flavour and why! I hope you love them as much as we love making them for you!

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In other news we are excited to announce 2 new stockists selling our products:

Taste Organics at 25 Falcon Street, Crows Nest are selling a range of our products including our frozen stocks, raw dark chocolates (look in fridge!), and activated nuts. We hope those north of the bridge check out this great organic store (I was impressed with its size!).

The Royal & Ancient are a fruit kiosk in Pitt Street (Crn Rowe) in Sydney CBA selling an impressive array of clean whole foods. Where was this place when I worked in the CBD a decade ago? Our collaboration with The Royal and Ancient brings city workers and dwellers our activated nuts repackaged exclusively in 2 unique sizes. 

If you are a stockist and would like to stock our products please contact me at info@staraniseorganic.com. If you shop at a favourite haunt and think they would be interested in stocking our products, please let me know their name and I will contact them directly. 

Crab Bisque Recipe

Crab (and crustaceans generally) are a powerhouse of minerals, especially calcium. I try to eat wild seafood twice a week at a minimum due to its high nutrient content. One of the 10 biggest mistakes I made when I transitioned almost a decade ago from a macrobiotic vegetarian diet to an ancestral/ traditional wholefoods diet was to eat red meat to the exclusion of other meats every day in a bid to drastically re-mineralise my body (especially my iron levels) with seafood constantly falling off the radar. I also see this a lot in my private health coaching sessions with clients. For this reason I have idiot-guided myself to eating seafood on 2 designated nights of the week to ensure that this superfood is given its rightful place in my diet.  

When we think seafood, most people will opt for fish. Here is a recipe I crafted to incorporate more crab into my diet. The flavours are intensely rich and satisfying. It makes for a stunning entrée at dinner parties or even a weekday dinner served with greens and oysters. I hope you enjoy this soup as much as I and my kids do! 

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Ingredients:

• 500g cooked crab meat (sold in containers at seafood shops)

• 500ml wild fish stock

• 2 small potatoes (approx. 350g), grated or diced

• 1 onion, chopped

• 15g garlic, chopped

•  1/3 cup (70g) cream

• 3 tablespoons butter

• 3 tablespoons white wine

• a few sprigs of fresh thyme, plus extra for garnishing

• ½ teaspoon unrefined salt

• 1 tablespoon Worcestershire sauce

• extra virgin cold pressed olive oil

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Directions:

1. Melt butter in large saucepan. Add potato, onions and garlic and sauté on low heat for 5 minutes stirring occasionally.

2. Add fish stock, Worcestershire sauce, wine, salt and thyme and gently cook, covered, for 10 minutes or until potatoes and onions are tender.

3. Add cream and blend with hand held/ stick blender until mixture is very smooth.

4. Add crab meat and continue to gently cook (do not simmer) until crab meat is heated through.

5. Ladle into 4 bowls, garnishing each bowl with a few sprigs of fresh thyme and a drizzle of olive oil.

Serves 4

ADDITIONAL DATE ADDED FOR BREAKFAST WORKSHOP // SEPT 3RD, 7.30PM

Due to popular demand, I will be running a breakfast workshop on Thursday 3rd September 7.30-10PM!

Please read my previous blog about everything that this brand new workshop covers! 

To reserve your spot in the SEPTEMBER 3RD workshop, please:

1. Text me on 0407 871 884 to confirm if spaces are available (spaces strictly limited!). 

2. Deposit $80 into my bank account (referencing your FULL NAME and “brekky”):

Account name:  Star Anise Organic Wholefoods Aust Pty Ltd
SB: 062 000
Acct no: 1511 0110

PLACES WILL BOOK UP QUICKLY!

Please feel free to forward to any family members or friends

Cancellation policy: Once funds are deposited into my bank account they are non-refundable but can be transferred to another cooking class/workshop upon 48 hours notice.