Requires:
1 Table spoon Gold Winner Oil
1 Medium Onion peeled & chopped
250 ml of vegetable stock
Freshly ground Black Pepper
1 Medium Carrot peeled & grated
750 gm Tomatoes skinned & de-seeded
1 Teaspoon lemon juice
250 gm Natural Yoghart salt

Preparation:
Heat the oil in a large saucepan. Cook the onion and carrot in it for 5 minutes. Add tomatoes and vegetable stock. Bring to the boil. Lower the heat and simmer for 10 minutes. Stirring occasionally, take off the heat and cool for 10 minutes. Blend the soup in a food precentor. Pour it into a bowl ad the lemon juice, salt and pepper. Add the yoghart and stir it well.

Cover the bowl and refrigerate for 2 hours. Serve it in soup bowls.
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Requires:
1 Table spoon Gold Winner Oil
2 medium carrots peeled and cut into small cubes
500g of ripe tomatoes skinned and chopped
2 medium onions, peeled and chopped
4 cloves garlic, peeled and chopped
100g beans cut into short pieces
1 litre of vegetable stocks
1 medium potato cut into small cubes salt to taste.

Preparation:
Heat the oil in a large saucepan and cook the onions & garlic in it for 5 minutes. Add carrots, potato and cook for further 3-4 minutes stirring the vegetables occasionally. Add to this the tomatoes and stock. Bring to the boil, then reduce the heat cover and simmer for 20 minutes. Add salt stir in the green beans and continue cooking for about 5 minutes.

Serve the Gold Carrot Soup in warmed bowls.
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Requires:
1 Table spoon Gold Winner Oil
Freshly gound black pepper
1 small orange, skin and pith removed
Flesh cut into small pieces
4 radishes trimmed and sliced
1 small onion peeled and finely chopped
225g fresh young spinach leaved trimmed and washed
1/2 table spoon red wine vinegar

Preparation:
Strum the orange, radishes, onion, oil and pepper in a bowl. Cover & Place it in the refrigerator for 1hour stir. Occasionally dry the spinach leaves with kitchen cloth. Tear them into small pieces and put it in a salad bowl. Sprinkle the vinegar then pour on the orange and radish mixture. Toss the salad gently before serving.
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Requires:
1 Table spoon Gold Winner Oil
300 gms. carrots peeled & sliced
1 medium onion peeled and chopped
3 medium apples peeled and chopped
1 litre veg stock
1/2 tspoon sugar
10 thin slices of red. skimmed apple
Soaked in lemon juice to garnish freshly ground
Black pepper salt taste

Preparation:
Heat the oil in a large pan & cook the onion, carrot & apple over a moderate heat till it soften (5 minutes). Stir in the vegetable stock add pepper. Bring to the boil. Cover & simmer for about 20 minutes. Add salt allow it to cool and then blend it in a food precentor for 1 minutes. Re heat in soup. Serve in Soup bowls. With each serving garnish with two apple slices.
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