3 ways to cook with Soup Teas

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Can’t get enough of our new Soup Teas? Neither can we! That’s why we came up with three delicious new recipes that’ll make you fall in love with them all over again. Packed with fresh spices and infused with a feel-good dose of green tea, our savoury soup mixes are the perfect way to add a pop of flavour to your weeknight meals – from classic scalloped potatoes to tapas-ready marinated feta to spicy curried chickpeas and rice.  Don’t be surprised if people ask you what your secret ingredient is…

Tomato Turmeric marinated feta cheese and finishing oil

This crowdpleasing recipe elevates rich feta cheese with the comforting ripe tomato flavours of our green tea-infused Tomato Turmeric soup mix. The best part? It’s a quick and easy recipe to make ahead for your next potluck party. Just serve with a freshly baked baguette or use the finishing oil as a salad dressing.

Tomato Turmeric marinated feta cheese & finishing oil


  • 1 tsp of Tomato Turmeric Soup Tea
  • ½ tsp fennel seeds
  • 100 g firm feta cheese, cut into bite-size cubes
  • 150 ml olive oil


Step 1
In a small skillet, heat fennel seeds over medium-low heat until fragrant, about 1 minute.
Step 2
Crush seeds with a mortar and pestle.
Step 3
Combine all ingredients in a glass jar, close lid and shake.
Step 4
Let marinate for at least 4 hours or overnight. Makes one 325 ml jar.

Spanish Rice with Spicy Rasam and Chickpeas

It’s time to bring on the heat! Combined with the curry-inspired flavours of our Spicy Rasam green tea soup mix and smoky chorizo, this Spanish-Indian fusion is one hot bowl of comfort – the perfect way to warm up on a chilly day.

Spanish Rice with Spicy Rasam & Chickpeas

Serves 6


  • 1 Perfect Spoonful of Spicy Rasam Soup Tea
  • 2 cups near-boiling water
  • 1½ tbsp olive oil
  • ½ onion, diced
  • 1 small garlic clove, minced
  • 100 g chorizo
  • 1 cup basmati rice
  • 1 cup cooked chickpeas
  • 2 tsp paprika


Step 1
Brew soup tea in near-boiling water (95°C) for 5 minutes, then strain into a measuring cup (straining is optional – if you want it more spicy, do not strain).
Step 2
In a medium pot over medium heat, add oil and fry rice until lightly golden.
Step 3
Add onion and sauté until translucent. Then add chorizo and sauté until chorizo is cooked through.
Step 4
Add chickpeas and brewed soup tea.
Step 5
Reduce heat to low, cover and simmer for 15-20 minutes.

Rosemary Black Pepper Scalloped Potato

Ready to add a little extra zip to those scalloped potatoes? Mix them with our lively green tea-infused Rosemary Black Pepper soup blend and prepare to have your mind blown. With aromatic rosemary, basil and a fresh crack of black pepper, this lighter, dairy-free version of the classic is the flavour bomb you’ve been waiting for.

Rosemary Black Pepper Scalloped Potato

Serves 8


  • 2 Perfect Spoonfuls of Rosemary Black Pepper Soup Tea
  • 4 russet potatoes, thinly sliced
  • 1 leek, thinly sliced
  • 4 tbsp olive oil
  • Pinch of salt


Step 1
1. Preheat oven to 350°F.
Step 2
In a bowl, combine all ingredients and gently fold with your hands.
Step 3
Carefully layer ingredients in a baking dish.
Step 4
Bake for 1 hour or until cooked through.



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