Saturday, July 2, 2011
One of my all-time favourite meals, which always ticks every box for me (cheap, easy, quick & healthy) is soup. During Winter, I make soup once a week and experiment with lots of flavours - but nothing seems to beat pumpkin. This recipe probably costs about $5 for four decent serves, so you can't get much cheaper than that! I often substitute the herbs and spices for whatever's in the garden or pantry at the time.
3 cups chicken stock (home-made is super tasty!)
1 cup water
1 kg butternut pumpkin, peeled and roughly chopped
1 large onion, roughly chopped
2 carrots, roughly chopped
3 sticks celery, roughly chopped
2 cloves garlic
1 teaspoon paprika
1/2 teaspoon turmeric
1/2 teaspoon ground coriander
1/2 teaspoon ground nutmeg
1 cup coriander leaves
In a large saucepan, bring chicken stock and water to a boil. Add vegetables and spices and bring back to a boil. Reduce heat and simmer for 20 minutes, or until vegetables are soft.
Allow to cool, then puree (my $12 stick blender from Coles does the job!). Season to taste. Serve topped with coriander and with crusty bread on the side.