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Laura Faire's juice, smoothie and soup recipes - 19 March

Gentle juice (left) and superfood smoothie.

Pumpkin and blond miso soup with rosemary

Gentle Juice

Juice is an easy way for your body to get nutrients but sometimes vegetable juice can seem a bit off-putting. The sweetness of the pineapple and the pink beetroot means this gentle juice will have you feeling tip -top in no-time.

Time: 2 minutes
Makes: 500ml
Cost: $2.12

1 cup pineapple

- Slice the prickly skin from the pineapple and cut into chunks that will fit your juicer. Make sure you keep the woody core.
- Chop beetroot and apples and feed into your juicer with the pineapple.

Superfood Smoothie

All things naturally purple in the food world are full of anthocyanins which are powerful antioxidants. Antioxidants are the gorgeous little fighters of the free radicals that lead to aging and disease. 

Time: 2 mins
Makes: 500ml
Cost: $2.38

1 cup fresh or frozen blueberries
1/2 cup organic plain yoghurt
1/4 ground almonds (preferably skin-on organic)
3/4 cup milk, soy milk, almond milk or rice milk
Honey or agave syrup (optional)

- Pulse the blueberries in a blender to a paste.
- Add yoghurt, ground almonds and milk and blend to combine.
- Taste and add 1-2 tsp of honey or agave syrup if you like it a little sweet.

About agave nectar
- Agave nectar (also called agave syrup) is a sweetener commercially produced in Mexico from several species of agave.
- Agave nectar is sweeter than honey, though less viscous.
- Agave nectar is said by one supplier to be 1.4 to 1.6 times sweeter than sugar.
- Agave nectar is often substituted for sugar or honey in recipes.
- Vegans in particular commonly use agave nectar to replace honey in recipes.
- It is also used as a sweetener for cold beverages such as iced tea because it can dissolve quickly.

Pumpkin and Blond Miso Soup with Rosemary

Pumpkin soup is a favourite, it is warm and soothing and hearty. This pumpkin soup is filled with flavour and packs a powerful healing punch. Just perfect for a winter pick-me-up.

Time: 20 mins
Serves: 4
Cost: $2.80

1 tbsp cold pressed olive oil
1 onion, finely chopped
2 cups finely diced pumpkin
1/2 cup shredded savoy cabbage (the crinkly one)
1 carrot, finely chopped
1 stick celery, finely chopped
1 tsp finely chopped rosemary

1/4 cup white miso paste
2 cups organic stock (chicken or vegetable)
2 tsp manuka honey
1 pinch white pepper
1 squeeze lemon juice

- Gently cook the vegetables, including the rosemary in olive oil in a large saucepan with the lid on for ten minutes. Shake regularly to prevent sticking.
- Add combined miso paste and stock and bring to the boil. Simmer for 10 minutes until pumpkin is completely soft.
- Stir through honey, white pepper and lemon juice to taste. 
- Use a blender or a masher to make into a smooth soup. If an extra smooth texture is required push through a sieve before serving.

If you would like a copy of Laura's Fresh Face juice recipe or homemade organic chicken stock, please email your request to