Saturday, July 2, 2011
Pumpkin Soup
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.
Ingredients:
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
Method:
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.
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3 comments:
Looks like a delicious alternative to the pumpkin soup Joel loves (butternut pumpkin, garlic, onion, ginger, red curry paste, vegetable stock and coconut cream just before serving)
Thanks Ness. I've been waiting for a chance to hop on to the blog. I heard the taste test when you brought this soup in - the boys obviously enjoyed it! I was inspired and will give this and the slow cook chicken salsa a whirl. Thanks
Mel Wong
Wellington Point
Great to hear Mel, enjoy!!!
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