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Soups – Pumpkin, Bacon & Cauliflower and Monster Soup!

We all love soup! It’s best to make the soup into a puree so its easier to consume from a flask.

Soups are great when you have limited time as they are a one pot wonder; a pot on the stove or a slow cooker!

 

Pumpkin

• 1 tbs olive oil

• 1 brown onion, coarsely chopped

• 2 tsp ground cumin

• 1.2 kg butternut pumpkin, peeled, seeded, coarsely chopped

• 1L (4 cups) chicken or vegetable stock

• Dollop of natural yoghurt

• Turkish bread, to serve

Heat 1 tbs olive oil in a large saucepan over medium heat. Cook onion, stirring, for 5 minutes or until golden. Add cumin and cook, stirring for 1 minute or until aromatic.

Add pumpkin and stir to coat. Add stock. Simmer for 20 minutes or until the pumpkin is soft. Set aside to cool slightly. Use a stick blender to blend until smooth.

Cut Turkish bread in half and cook on a chargrill until golden. Ladle soup among serving bowls. Top with a dollop of natural yoghurt.

Monster Soup

Be creative with this one for the kids….a couple of cherry tomatoes for eyeballs, some cooked spaghetti for brains, grated carrot for hair…..the list is endless!

• olive oil

• 1 brown onion, roughly diced

• 2 cups peas

• 1 cup spinach

• 1 cup silverbeet or cabbage

• 1 cup fresh mint

• 1 ½ cups stock

• lemon juice to serve

Heat olive oil in a pan. Add onions and cook until soft.

Add spinach and silverbeet until soft and wilted.

Add peas and stock. Add extra stock if necessary. Bring to the boil.

Reduce heat and simmer until peas are cooked.

Add fresh mint. Puree until smooth. Serve with a squeeze of fresh lemon. A dollop of yoghurt will create a smooth and creamy consistency.

 

Cauliflower and Bacon

• ½ large cauliflower

• 3 bacon rashers, chopped

• 1 medium onion, finely chopped

• 1 litre (4 cups) chicken stock

• 60ml (¼ cup) cream

• sprinkle of nutmeg

Cut cauliflower into flowerets. Combine bacon and onion in large saucepan, cook, stirring, until onion is soft.

Add cauliflower and stock, bring to boil, reduce heat, simmer, covered, for about 20 minutes or until cauliflower is soft.

Blend or process the mixture in batches until smooth. Return the soup to saucepan, heat slowly, add cream and nutmeg. Serve.