by Bhagya
Ingredients:
4 cups low-sodium vegetable broth
2 cups water
1 medium red onion, chopped
2 tablespoons peeled and minced fresh ginger
4 cloves garlic, minced
1 teaspoon salt
1 bunch collard greens (or kale), ribs removed and leaves chopped into 25 mm strips
¾ cup unsalted peanut butter (chunky or smooth)
½ cup tomato paste
hot sauce, like sriracha … Read more »
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 … Read more »
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, … Read more »
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 … Read more »
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 … Read more »
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.
