Soups and stews are where organic ingredients shine. The long, slow cooking extracts flavor in ways that shortcut dishes can't. These six recipes are substantial, meals in themselves, not sides, and they all freeze beautifully for the nights when cooking isn't happening. ## 1. Icelandic Lamb and Root Vegetable Stew Serves 6 · Prep: 15 min · Cook: 2 hours - 800g organic lamb shoulder, cut into chunks

• 2 tbsp organic olive oil
• 2 onions, diced
• 4 organic carrots, chunky-cut
• 3 organic parsnips, chunky-cut
• 3 organic potatoes, cubed
• 4 garlic cloves, minced
• 3 tbsp flour
• 1 tbsp tomato paste
• 1 liter lamb or beef stock
• 200ml red wine (optional)
• 2 bay leaves
• Fresh thyme, rosemary
• Salt and pepper Pat lamb dry. Season. Brown in oil in a heavy pot, in batches. Remove. Cook onions in the same pot 5 minutes. Add garlic, tomato paste, flour, stir 1 minute. Deglaze with wine if using. Add stock, herbs, lamb. Simmer 1 hour. Add vegetables. Simmer another 40–50 minutes until lamb is tender. Organic priority: lamb (welfare), root vegetables. ## 2. Red Lentil Coconut Soup Serves 4 · Prep: 5 min · Cook: 25 min - 2 tbsp organic coconut oil
• 1 onion, diced
• 3 garlic cloves, minced
• 1 tbsp grated ginger
• 2 tbsp curry paste (red or green)
• 300g red lentils, rinsed
• 1 can (400ml) organic coconut milk
• 1 liter vegetable stock
• 1 can (400g) organic tomatoes
• Juice of 1 lime
• Cilantro, chili oil to serve Heat coconut oil, cook onion 5 minutes. Add garlic, ginger, curry paste, stir 1 minute. Add lentils, coconut milk, stock, tomatoes. Simmer 20 minutes. Finish with lime. Top with cilantro. Thickens as it sits, add water when reheating. Organic priority: coconut milk, lentils, tomatoes. ## 3. Minestrone with White Beans Serves 6 · Prep: 10 min · Cook: 40 min - 3 tbsp organic olive oil
• 1 onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 4 garlic cloves, minced
• 1 tsp dried oregano
• 1 can (400g) organic chopped tomatoes
• 1 can (400g) organic white beans (cannellini or butter)
• 150g small pasta (ditalini or small shells)
• 100g organic kale, stemmed and chopped
• 1 liter vegetable stock
• Parmesan rind (optional, great flavor)
• Salt and pepper
• Fresh basil to serve Cook onion, carrot, celery in oil 8 minutes. Add garlic, oregano. Stir 1 minute. Add tomatoes, stock, Parmesan rind. Simmer 15 minutes. Add beans, pasta, kale. Simmer another 12 minutes. Adjust seasoning. Top with basil and fresh Parmesan. Organic priority: tomatoes, kale (Dirty Dozen #3), pasta. ## 4. Butternut Squash and Sage Soup Serves 4 · Prep: 10 min · Cook: 40 min - 1 large organic butternut squash, peeled and cubed
• 2 tbsp organic olive oil
• 1 onion, diced
• 4 garlic cloves, smashed
• 750ml vegetable stock
• 10 fresh sage leaves
• 100ml organic cream
• Freshly grated nutmeg
• Salt and pepper Roast squash with 1 tbsp oil and salt at 200°C for 30 minutes until caramelized at the edges. Meanwhile, cook onion and garlic in remaining oil until soft. Add roasted squash, stock, and 8 sage leaves (reserve 2 for garnish). Simmer 10 minutes. Blend smooth. Stir in cream and a grating of nutmeg. Crisp remaining sage in a little oil for garnish. Organic priority: squash, dairy. ## 5. Three-Bean Vegetarian Chili Serves 6 · Prep: 10 min · Cook: 40 min - 2 tbsp organic olive oil
• 1 onion, diced
• 1 bell pepper, diced
• 4 garlic cloves, minced
• 2 tbsp tomato paste
• 2 tbsp chili powder
• 1 tbsp ground cumin
• 1 tsp smoked paprika
• 2 cans (400g each) organic chopped tomatoes
• 1 can organic kidney beans
• 1 can organic black beans
• 1 can organic pinto beans
• 500ml vegetable stock
• 2 tbsp maple syrup or brown sugar
• 1 tbsp apple cider vinegar
• Avocado, cilantro, lime, sour cream to serve Cook onion and pepper in oil 7 minutes. Add garlic, tomato paste, spices. Stir 1 minute. Add tomatoes, all beans, stock, maple syrup. Simmer 30 minutes, stirring occasionally. Finish with vinegar. Serve with toppings. Better the next day. Organic priority: tomatoes, peppers, beans. ## 6. Chicken and Rice Soup with Lemon Serves 4 · Prep: 10 min · Cook: 35 min - 2 tbsp organic olive oil
• 1 onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 1 liter chicken stock
• 300g organic chicken breast, cut into chunks
• 100g long-grain organic rice
• Zest and juice of 1 lemon
• 1 tbsp fresh dill, chopped
• Salt and pepper Cook onion, carrot, celery in oil 7 minutes. Add garlic. Pour in stock, add chicken and rice. Simmer 20 minutes until rice and chicken are cooked. Break chicken into bite-size pieces. Finish with lemon zest, juice, dill. This is the soup to make when someone is sick. It's also the soup to make when nobody's sick. Organic priority: chicken (welfare), stock, rice. ## Storage and Reheating All six soups keep 4 days in the fridge and freeze for 3 months. Freeze in portions for easy lunches. Reheat gently, dairy-based soups should be heated slowly and not allowed to boil. Pasta in minestrone gets softer on reheating; some cooks add pasta to individual bowls rather than the pot for this reason. Soups and stews are where organic ingredients pay off most. The flavors concentrate, the textures matter, and a well-made stock from organic bones or vegetables is noticeably different from a commodity version.