Spice Drops® have developed a raft of easy, delicious recipes guaranteed to take your meals to greater heights, making flavoursome, healthy, dishes that are easy to achieve.

Spice Drops® are an exciting range of 31 highly concentrated natural extracts of herbs, spices, flowers and fruits made by cold pressing the raw ingredients so the goodness of the spices is still intact while removing the hassle of having to peel, chop, grate or grind the fresh produce or measure out the dried variety, saving the cook valuable time too.

Spice Drops® are so concentrated that only a couple of drops are needed to transform a recipe with authentic taste and aroma, blending easily with the other ingredients.

CARROT AND CUMIN SOUP WITH GINGER

TOTAL PREP TIME: 5 MINS

SERVES: 2

This very moor-ish soup beautifully combines the flavour of cumin and carrot with the sharpness of ginger. Perfect for a chilly winter’s day.

Ingredients

• 2 tbsps. olive oil

• 1 medium onion, finely chopped

• 800 g carrots, roughly chopped

• 1 litre veg stock

• 4 tbsps. natural Greek yoghurt

• 6 drops Ginger Spice Drops®

• 6 drops Cumin Spice Drops®

• Salt to taste

• Croutons, pepper and coriander leaves to garnish

Method

1. Heat the butter and gently cook the onions until they turn pink.

2. Add the carrots and sauté for 2 minutes, stirring.

3. Add the stock and cook for 25 minutes until the carrots are tender.

4. Blend the soup into a smooth texture. Add salt to taste.

5. Infuse 4 tsps. yogurt with Cumin Spice Drops® and Ginger Spice Drops® .

6. Pour the soup into a bowl and add in 1 tsp. of the infused yoghurt into each bowl and stir through. Garnish with fresh coriander leaves and croutons.

COUSCOUS WITH PRAWNS

TOTAL PREP TIME: 10 MINS

SERVES: 2

A healthy dish, rich in protein thanks to the couscous. The prawns can be substituted with tofu or paneer for a vegetarian option.

Ingredients

• 1 tsp. vegetable oil

• 150 g wholemeal couscous

• 250 ml chicken or vegetable stock, warm

• 1/2 red bell pepper and

• 1/2 yellow bell pepper, de-seeded and diced

• 2 spring onions finely chopped

• 1 small carrot, diced

• 200 g fresh raw peeled prawns

• 4 drops Garam masala Spice Drops®

• 3 drops Chilli Spice Drops®

• 2 drops Garlic Spice Drops®

• 2 drops Ginger Spice Drops®

• Juice of 1/2 lemon

• Freshly ground black pepper

Method

1. Place the couscous in a mixing bowl and pour over the stock. Cover with a tea towel and leave for 2 minutes.

2. Keep a non-stick frying pan on medium flame.

3. Add the oil, bell peppers and then the raw prawns. Cook them until the prawns change colour to pink.

4. Finally add in all the Spice Drops® .

5. Fluff the couscous with a fork and mix all the chopped vegetables and the prepared prawn and bell pepper mixture along with the lemon juice. Mix well and season with freshly ground pepper.