As the weather cools down, we're shifting into warmer lunches and that means soup! Beck & Lisa share their favourite soup recipes to keep those bodies warm! Kids and adults alike will love these - give them a try!
LISA'S ROASTED PUMPKIN & SWEET POTATO SOUP
- 2 brown/yellow onions
- 1 tablespoon olive oil
- 550 gm pumpkin (jap or butternet depending on the season)
- 550 gm sweet potato
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cumin
- 4 cups (1 litre) vegetable stock (try our veggie scrap stock!)
- Coconut cream (1 can)
- salt and pepper to taste
- Garnishes (optional but almost essential!)
- parsley
- coriander
- roasted pumpkin seeds
METHOD
- Preheat oven to 180 degrees.
- Peel and cut pumpkin and sweet potato into small cubes.
- Roast the pumpkin/sweet potato until golden (about 40 mins).
- Peel and finely slice onions.
- In a large saucepan over a medium heat, cook onions in the oil for a couple of minutes.
- Add the sweet potato, pumpkin, and the spices. Stir until well coated. Cook for 1 minute.
- Add vegetable stock and simmer for 20-25 minutes, or until vegetables are tender.
-
Blend the soup until it is smooth.
- Add the coconut cream.
-
Make sure the consistency is to your liking – we love it to be thicker but you can think out with more stock if you prefer it thinner.
-
Garnish with fresh herbs (parsley & coriander) or roasted pumpkin seeds!
BECK'S NOURISHING VEGGIE SOUP
INGREDIENTS
- 4 cups of water
- 8 cups of veggie stock
- 2 red onions
- 1 tablespoon olive oil
- 4 sticks of celery finely chopped
- 2 carrots finely chopped
- 2 large sweet pototates chopped into cubes
- 3 corn cobs or 3 cups of frozen corn kernels
- 2 cups of cauliflower chopped into chunks
- 1 cup of shredded cabbage (wombok or red cabbage)
- 6 cloves of garlic finely chopped
- medium knob of ginger grated
- 2 strips of kombu (dried seaweed) cut into small pieces
- 8 shitake mushrooms (or mix of mushrooms) dried or fresh
- pinch of Cayenne peeper
- pinch of Salt
- pinch of Black pepper
- 1/2 teaspoon ground cumin & coriander
- 1 tablespoon of mixed spices (moroccan or five spice)
METHOD
- Preheat oven to 180 degrees.
- Peel and cut sweet potato into cubes and place on baking tray with olive oil & sprinkle mixed spices and season with salt and pepper. Bake for 25 mins and then set aside to cool
- Add olive oil to a heavy bottom large pot and brown onions and garlic.
- Add carrot, cauliflower and celery to pot to brown.
- Add water and stock and simmer for 10 mins
- If using dried mushrooms add boiling water and allow to steep for 10 mins
- Remove mushrooms (add mushroom water to the pot) and slice and add to the pot.
- Add corn kernels and remaining ingredients (sweet potato, corn, kombu, etc) into the pot.
- Add seasoning and allow to simmer for 25 mins
- Serve with crusty bread or store in glass containers (in the freezer) for a simple and delicious mid week meal!
