Moroccan pumpkin soup

Ingredients (serves 6)

• 1/4 cup (60ml) olive oil
• 1 leek, white part only, thinly sliced
• 3 cloves garlic, finely chopped
• 1 red birdseye chilli, finely chopped
• 1 cinnamon stick
• 3cm piece ginger, peeled, thinly sliced
• 1 1/2 tsp cumin seeds
• 2 carrots, peeled, coarsely chopped
• 1.5kg butternut or Queensland blue pumpkin, peeled, seeded (see note), cut into 3cm pieces
• 1/3 cup (70g) yellow split peas
• Juice of 1/2 lemon
• Coriander sprigs and soup sprinkles, to serve

 

Method

1. Heat oil in a large saucepan over low-medium heat and cook leek, garlic and 2 tsp salt, stirring occasionally, for 3 minutes or until soft. Add chilli, cinnamon, ginger and cumin and stir for 1 minute or until fragrant. Add carrots, pumpkin and split peas. Stir to coat in onion mixture.
2. Add 1.5 litres water to saucepan and bring to the boil, then simmer for 50 minutes or until split peas are soft.
3. Remove and discard cinnamon stick from soup. Add lemon juice then process or blend soup, in small batches, in a food processor or blender until smooth. Return soup to pan and reheat over medium heat. Serve topped with coriander sprigs and soup sprinkles.

 

Notes

Reserve 1/2 cup pumpkin seeds for soup sprinkles.

French onion soup

A regular on bistro menus, this hearty soup gets extra flavour from fresh thyme sprigs. 

Ingredients (serves 4)

• 1 tbs olive oil
• 60g butter
• 1kg brown onions, halved, thinly sliced
• 1 tsp brown sugar
• 2 tbs plain flour
• 750ml (3 cups) salt-reduced beef stock
• 125ml (1/2 cup) white wine
• 2 sprigs fresh thyme
• 2 Woolworths Petit Pain
• Bake-at-Home crusty bread rolls, cut into 1cm-thick slices
• 40g (1/3 cup) coarsely grated gruyere or Swiss cheese
• Fresh thyme sprigs, extra, to serve

 

Method

1. Heat the oil and butter in a large saucepan over medium heat. Add the onion and cook, stirring, for 10 minutes or until the onion softens. Add the sugar and cook, stirring occasionally, for 8-10 minutes or until the onion is golden.
2. Add the flour to the pan and cook, stirring, for 1-2 minutes. Remove from heat. Gradually add the stock and wine, stirring until combined.
3. Place the onion mixture over medium heat. Add the thyme and cook, stirring constantly, for 5 minutes or until the mixture thickens. Cover and simmer, stirring occasionally, for a further 5 minutes. Season with pepper.
4. Meanwhile, preheat grill on medium. Place bread on a baking tray. Cook under grill for 1-2 minutes or until toasted. Turn and sprinkle with the gruyere. Cook under grill for a further 1-2 minutes or until the gruyere melts.
5. Ladle soup among serving bowls. Top with croutons and extra thyme to serve.

 

Notes

Freezing tip: At the end of step 3, set aside to cool. Place in an airtight container. Label, date and freeze for up to 3 months. To thaw, place in the fridge overnight. To reheat, place in a saucepan over medium heat. Continue from step 4.

Indian parsnip soup

A colourful array of root vegetables proves to be versatile riches in this tasty recipe. 

Preparation Time

15 minutes

Cooking Time

30 minutes

Ingredients (serves 4)

• 30g butter
• 1 brown onion, coarsely chopped
• 2 garlic cloves, crushed
• 1 tbsp finely grated ginger
• 1 long green chilli, seeded, finely chopped
• 6 fresh curry leaves
• 4 parsnips, peeled, coarsely chopped
• 1 potato, peeled, coarsely chopped
• 1 litre vegetable or chicken stock
• 1/2 cup coconut cream
• Natural yoghurt, to serve

• Coriander sambal

• 2 tbsp flaked coconut
• 1 tsp cumin seeds
• 1/4 cup coriander leaves
• 1/4 cup mint leaves
• 1 tbsp lemon juice

 

Method

1. Heat the butter in a large saucepan over medium heat. Cook the onion, stirring occasionally, for 10 minutes or until soft and golden. Add the garlic, ginger, chilli and curry leaves and stir for 1 minute or until aromatic. Add the parsnip, potato and stock and bring to the boil. Reduce heat to medium-low and cook, stirring occasionally, for 20 minutes or until parsnip is tender.
2. Set aside for 5 minutes to cool slightly.
3. Blend half the parsnip until smooth. Transfer to a clean saucepan. Repeat with remaining parsnip mixture. Add coconut cream then taste and season with salt and pepper. Warm through over low heat.
4. To make the coriander sambal, heat a small frypan over medium heat. Add the coconut and cook, tossing the pan, for 2-3 minutes or until lightly toasted. Transfer to a bowl.
5. Add the cumin seeds to the pan and cook for 1 minute or until aromatic. Remove from heat.
6. Add the cumin, coriander, mint and lemon juice to the coconut and stir to combine.
7. Ladle the soup among serving bowls. Dollop with yoghurt and spoon over the sambal. Serve immediately.

Carrot and ginger soup

Home-made garlic bread is the perfect accompaniment to this smooth carrot and ginger soup. 

Cooking Time

30 minutes

Ingredients (serves 4)

• 5 medium (about 150g each) carrots, peeled, coarsely chopped
• 1 brown onion, halved, coarsely chopped
• 500ml (2 cups) hot water
• 2 x 14g pkts vegetable concentrated liquid stock (MasterFoods brand)
• 1/2 tsp ground ginger
• 125ml (1/2 cup) thickened cream
• 2 garlic cloves, crushed
• 1 tbs olive oil
• 1/2 baguette (French breadstick), cut into 2cm thick slices
• Freshly ground black pepper

 

Method

1. Preheat oven to 180°C. Combine the carrot, onion, water, stock and ginger in a saucepan and bring to the boil over high heat. Reduce heat to low and simmer, covered, for 10-12 minutes or until carrot is tender. Set aside for 5 minutes to cool slightly.
2. Pour the carrot mixture into the jug of a blender and blend until smooth. Return to the saucepan. Add the cream and stir over low heat for 2-3 minutes or until heated through.
3. Meanwhile, combine garlic and oil in a bowl. Brush bread with oil mixture. Wrap in foil and bake in oven for 5-8 minutes.
4. Pour soup in bowls and season with pepper. Serve with bread.

Creamy cauliflower and potato soup with bacon

Delicious pieces of salty bacon add a meaty touch to this hearty cauliflower and potato soup. 

Ingredients (serves 4)

• 1 tablespoon olive oil
• 250g 97% fat-free bacon, finely chopped
• 3 garlic cloves, crushed
• 2 leeks, halved, washed, thinly sliced
• 1/4 cauliflower, trimmed, cut into small florets
• 500g Sebago or Desiree potatoes, peeled, diced
• 6 cups reduced-salt chicken stock
• 1/4 cup light thickened cream
• Toasted wholegrain bread, to serve

 

Method

1. Heat 2 teaspoons oil in a large saucepan over medium-high heat. Add bacon. Cook, stirring often, for 3 minutes or until crisp. Remove to a plate lined with paper towel.
2. Add remaining 2 teaspoons oil, garlic and leek to pan. Cook, stirring often, over medium heat for 5 minutes. Add cauliflower, potato and stock. Partially cover. Increase heat to medium-high and bring to the boil. Reduce heat to low and simmer, stirring occasionally, for 25 minutes or until vegetables are tender. Stir in half the bacon.
3. Blend soup, in batches, until smooth. Return to saucepan over low heat. Stir in cream. Heat, without boiling, until hot. Ladle into bowls. Top with remaining bacon. Sprinkle with pepper. Serve with toast.

Minestrone soup

Serve this warm and filling soup with some fresh crusty bread to create a winter's meal. 

Preparation Time

20 minutes

Cooking Time

45 minutes

Ingredients (serves 4)

• 3 bacon rashers, rind removed, roughly chopped
• 2 carrots, peeled, chopped
• 2 celery sticks, chopped
• 1 desiree potato, peeled, chopped
• 2 garlic cloves, crushed
• 1L (4 cups) beef stock
• 1 300g can red kidney beans, rinsed, drained
• 1 425g can rich and thick finely chopped tomatoes (Ardmona brand)
• 40g (1/2 cup) 3-minute rollini pasta (Nanda brand)
• Salt & freshly ground black pepper
• 1/3 cup chopped fresh continental parsley

 

Method

1. Place the bacon, carrots, celery, potato and garlic in a large saucepan and stir to combine. Cook over high heat, uncovered, stirring often, for 5 minutes.
2. Add the beef stock, red kidney beans and tomatoes to the pan, cover and bring to the boil. Reduce heat to medium-low. Simmer, covered, stirring occasionally, for 30 minutes or until the vegetables are tender. (To freeze the soup, see note).
3. Increase heat to high. Add pasta and cook, uncovered, stirring occasionally, for 3 minutes or until pasta is al dente. Season with salt and pepper. Ladle into serving bowls and sprinkle with parsley. Serve immediately.

Notes

Serving suggestion: Crusty white bread.