In the Kitchen with Zoe Bingley-Pullin.

Recipes of the season.

Co-host of channel ten’s Good Chef Bad Chef, nutritionist and chef Zoe Bingley-Pullin’s philosophy is all about eating healthy for a better lifestyle. Zoe shares two of her most loved winter recipe’s which are guaranteed to keep tummies warm during winter.

Zoe Tea


A Winter warmer: Tomato, Quinoa and Kidney Bean Soup with Harissa

Tomato Quinoa and Kidney Bean Soup

Tip: Harissa is a spicy paste, which packs a punch and is traditionally used in North African and Middle Eastern cooking. Once made, it will store in the fridge for a few days.

Serves: 2

Pre: 10-15 minutes

Cooking: 10-15 minutes

Vegan/Vegetarian – Dairy Free



Bean Soup

½ red onion, finely chopped

1 garlic clove, crushed

½ cup celery, finely chopped

1L vegetable stock

250g tomatoes, fresh and roughly chopped with skin and seeds

1 x 400g tin organic kidney beans, drained and rinsed

¼ cup quinoa

½ cup chopped fresh mint, roughly chopped

½ cup chopped fresh coriander, roughly chopped

1 cup baby spinach leaves

Harissa Sauce

¼ cup EV olive oil

2 tbsp. lemon juice

2 tsp. of harissa or chilli

1 small clove garlic, crushed



In a large saucepan sauté the onion, garlic and celery till soft. Add the stock,

kidney beans, tomatoes, quinoa, spinach, mint and coriander, mix thoroughly and

simmer for 10-15 minutes. With a food processor or stick blender, blend the soup

until smooth, optional.

Place all the harissa dressing ingredients in a large jar and shake well to combine.

Serve the soup with the harissa dressing drizzled on top.


*Health/Winter Tip

This is a simple plant-based light lunch or dinner guaranteed to keep tummies warm during winter. This soup contains tomatoes, garlic and spinach, all rich sources of vitamin C and is also a great source of fibre, both beneficial for supporting immunity. This soup can be made in a large batch and frozen for use later on as an instant meal.


Feeling like something sweet try Zoe’s Buttermilk Blueberry and Blackberry Pancakes. 

Buttermilk Blueberry and Blackberry Pancakes

Serves: 2-4

Pre: 5-10 minutes

Cooking: 10-15 minutes



1 cup SR wholemeal flour

1 tbsp. honey

1 ¼ – 1 ½ cups buttermilk

1 egg

1 lemon, zested

1 cup cottage cheese

1 tbsp. honey, plus extra to drizzle

125g blueberries

125g blackberries



Pour flour in a bowl and make a well in the centre.

In a jug whisk buttermilk, honey and egg. Pour into well mixing to a smooth

batter and add berries.

In a small bowl, beat cottage cheese, lemon zest and honey together until

smooth. Chill until required (optional).

Heat a large non-stick frying pan on medium. Add a little oil. Spoon 2 to 4

servings and cook 2 minutes each side until underside is golden. Transfer on a

plate and keep warm.

Serve pancakes dolloped with cottage cheese mixture. Top with berries, drizzled

honey and remaining zest.


*Health/Winter tip

A warming winter alternative when cereal or yoghurt no longer appeals. The use of cottage cheese in the pancake mix increases the protein content of this recipe and helps keep appetite under control. Blueberries and blackberries offer antioxidants to support immunity during winter.


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