Sadly, today marks the last day of Soup Week. I hope you've enjoyed the recipes and that you have a chance to try them out over the next few weeks! I'd love to hear your feedback on them too. I thought I'd just wrap up the week with a few more for you to try. The one pictured above is a classic Pumpkin Soup, that's my most frequently-made. It's delicious and super easy and you should definitely try it out! Here's the recipe.
I thought I'd also share with you a couple of recipes from readers...thanks Julie for this delicious Pumpkin & Red Lentil Soup Recipe
Olive oil spray
1 brown onion, finely chopped
2 garlic cloves, crushed
1 tsp finely grated fresh ginger
2 tsp curry powder
1kg butternut pumpkin, peeled, deseeded, cut into 1cm-pieces
175g (3/4 cup) red lentils, rinsed
1.25L (5 cups) water
1x 10g Massel Salt-Reduced Vegetable stock cube
90g (1/3 cup) low-fat natural yoghurt
Fresh coriander leaves, to serve
Method
Heat a large saucepan over medium-low heat. Spray with olive oil spray. Add the onion and cook, for 5 minutes or until soft. Add the garlic, ginger and curry powder and cook, stirring, for 1 minute or until aromatic.
Add the pumpkin, lentils, water and stock cube. Bring to the boil. Reduce heat to low. Simmer, partially covered, for 15-20 minutes or until the pumpkin and lentils are soft. Set aside to cool.
Ladle half the lentil mixture into the jug of a blender and blend until smooth. Transfer to a clean saucepan. Repeat with the remaining lentil mixture.
Place the soup over medium heat and cook, stirring, for 3 minutes or until heated through. Season with pepper. Ladle among serving bowls. Top with the yoghurt and coriander to serve.
And Elizabeth was kind enough to share this one for Pumpkin & Apple Soup - the apple really gives it a nice sweetness.
1kg pumpkin
2 green apples
2 onions chopped
2 clove garlic chopped
2 celery sticks
1 teaspoon ground comin
1/2 teaspoon ground nutmeg
Black pepper
6 cups chicken stock
Method
Combine all ingredients in a large saucepan, bring to boil, cover and reduce heat. Simmer for 30 minutes or until tender.
Purer mixture until smooth and strain. Return to saucepan to repeat.
Combine all ingredients in a large saucepan, bring to boil, cover and reduce heat. Simmer for 30 minutes or until tender.
Purer mixture until smooth and strain. Return to saucepan to repeat.
And finally, a couple more soups I've posted on the blog previously...
Enjoy!
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