(Indian Spice Tea – serves 10)

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Two saucepans, one double the size of the other.
Mortar and pestle (or modern equivalent)
A finely meshed sieve



(avoid powdered spices as they have lost a lot of flavour) CHAI SPICE
15 Cardamon pods
1 or 2 Cinnamon sticks
15 Cloves
Pinch Garam Masala
1 inch Fresh Ginger
1/4 Nutmeg
2-3 Star Anise
3 – 4 desert spoons Black Tea
Milk – 1 litre
3 Tablespoons Honey (or sugar) adjust sweetness to taste
Water – 2 litres


Fill the smaller saucepan with the water and bring to the boil.
Crush and add all of the following to boiling water:
— cardamon pods
— cinnamon sticks
— cloves
— garam masala
— nutmeg
— star anise
— fresh ginger

Boil for 6 min
Take off the boil
Add the black tea
Cover and steep for 8 min




Heat milk in large saucepan

Add honey or sugar until sweet
Pour water and spices into the milk (use the sieve here)
Taste and adjust according to taste
Note: If your chai tastes bland, adding honey / sugar will draw out the taste of the spices


Image source: (CC0 Public Domain - no attribution required)



1st batch:

Olive oil
Mixed herbs
2 onions
3 cloves garlic
Chilli (how hot do you want it?)
2 tsp Cumin powder
5 or 6 tomatoes


2nd batch:

Capsicum – 1 red + 1 green
3 or 4 potatoes
2 carrots
Bunch of Spinach
4 tbsp tomato paste
2 vegetable stock cubes
A little Tamari or Soy Sauce
One celery stick
salt to taste



This is SO easy, it isn’t funny!
Mix all the ingredients in the 1st batch together and fry until onion is translucent.
Add tomatoes and cumin.
Stir and fry a little longer.
Add water
Add all the ingredients in the 2nd batch
Cook until ready!
Secret ingredient: participating in a Sweat Lodge before consuming the soup will enhance flavour!