Roast Pumpkin Soup

Ingredients:
1 kg peeled, deseeded pumpkin
1 medium parsnip, peeled
1 tablespoon olive oil
1 tablespoon butter
1 large onion, finely chopped
2 cloves garlic, minced
generous pinch ground nutmeg
1 teaspoon ground cumin
Salt and pepper to taste
1 litre chicken or vegetable stock
Cream, sour cream or yoghurt for serving

Method:
Chop pumpkin and parsnip into evenly sized pieces. Place on a baking tray, drizzle with … Read more »

Soup-a-doopa Soup

Bermagui Preschool

‘I don’t like vegetables. But I love Soup-a-Doopa Soup. I made it!!! Can I have more soup please?’ Eva

Here’s what you will need:

1 tablespoon olive oil
2 carrots, peeled and diced
2 zucchini, diced
2 sticks celery, diced
1 brown onion, finely diced
400 g can diced tomatoes (or fresh)
2 cups vegetable stock
400 g can brown lentils, rinsed
½ cup parsley, chopped
1 lemon, quartered.

… Read more »

Gazpacho

Bhagya


If the weather ever warms up, this famous cold soup from the south of Spain is a delicious way to enjoy the produce from your garden in elegant style.

Serves 4

Ingredients:
1 sweet onion
1 kg very ripe tomatoes
2 red capsicums
2 Lebanese cucumbers, peeled
1 large clove garlic
Handful of basil leaves
2 tblspns sherry (or balsamic) vinegar
1/4 cup of olive oil
3/4 tspn fine … Read more »

Cucumber Soup

The Triangle Team

This refreshing, cooling soup is salad in a mug.

4 large cucumbers or more if smaller
1 small red onion chopped or a handful of spring onions, chopped
2 cloves garlic, chopped
¼ cup olive oil
2 cups packed with salad herbs (use what you have!—parsley, tarragon, basil, dill, mint, chives, sorrel, rocket leaves)
1½ cups greek yoghurt
Salt to taste

Peel cucumbers if they’re large and cut into … Read more »

French Lentil Soup

In solidarity with the Climate Strikers, knowing that we all need to reduce the amount of animal products we consume, this month’s Soft Footprints recipes are all vegan. You might be surprised by how delicio
us and economical vegan dishes are while you’re doing your bit for the planet.

Hearty, savoury and yummy, this economical recipe won an award at the Quaama Fair’s ‘Feed 5 for $5’ competition.

3 cups … Read more »

Congee

Linda Sang

Serves 4

Comfort to me is a bowl of steaming congee – rice porridge. You can eat it very simply with a few fresh julienned ginger slices, sliced spring onions, coriander, light soy sauce and a few drops of sesame oil. Maybe some fresh chillies. Make it more substantial by adding some sliced, poached chicken breast.

2 litres boiling water
½ cup basmati or jasmine rice
1 tsp sea … Read more »