Pumpkin And Parsnip Soup

A very smooth soup deserves some garlicky crispy crumbs to elevate it to something really quite fancy!

I use gluten free fresh bread that I crumb but use regular if you can.

Serves 12 and leftover soup freezes really well.

Ingredients

50mls olive oil

1 large onion, diced

2 garlic cloves, roughly chopped

900g pumpkin, peeled, deseeded and diced roughly

500g parsnips, peeled and diced roughly

275g potato, peeled and diced roughly

2 litres vegetable stock

salt and pepper

CRUMB TOPPING

100mls olive oil

4 garlic cloves, crushed

200g gluten free breadcrumbs

4 tablespoons freshly chopped parsley

salt and pepper

Method

In a large stock pot or pan, heat the oil and cook the onion until soft.

Add the garlic and cook for one minute, add the pumpkin, parsnip and potatoes, stir well and then cover.

Allow the veg to sweat for 20minutes stirring occasionally.

Add the stock, salt and pepper and bring up to the boil, simmer gently for 30 minutes until all of the vegetables are soft.

Allow to cool a little and then whizz using a stick blender until smooth.

To make the garlicky crumbs, heat the oil in a frying pan, once hot add the garlic and cook over a medium heat for around one minute.

Add the breadcrumbs and cook until crispy.

Stir through the parsley, salt and pepper.

Sprinkle the garlic crumbs over each bowl of soup.

Pumpkin And Garam Masala Soup

Comfort food in a bowl.

I was given some wonderful Mauritian garam masala by my lovely neighbours and this is a great way to let it shine.

As with most of my soups, I like to make a big batch and freeze half for another day.

Served with some naan or parathas this fills the boys up!

Serves 12.

Ingredients

30-45mls olive oil

1 onion, diced

3 garlic cloves, peeled and roughly chopped

1kg pumpkin, peeled and roughly chopped

400g carrots, peeled and roughly chopped

2 tablespoons garam masala

1 tablespoon ground cumin

1 tablespoon ground coriander

1/2 teaspoon chilli powder

1/2 teaspoon turmeric powder

2 litres vegetable or chicken stock

salt and pepper to taste

1 tablespoon nigella seeds to finish or freshly ground pepper

Method

In a large soup pan or stock pot, heat the oil.

Add the onion, garlic and carrots and cook gently until the onion is soft.

Add the garam masala, cumin, coriander, chilli and turmeric and stir through, cook until fragrant.

Add the pumpkin and stock and bring up to a gentle simmer.

Simmer, covered for 30minutes until all of the vegetables are soft.

Remove from the heat and liquidise, I use a stick blender.

Check for seasoning.

Reheat gently to serve, spoon into bowls and sprinkle over some nigella seeds of freshly ground pepper.

Saffron Rice

It doesnt look like much but don’t be fooled by my awful photographic skills.

This is a brilliantly flavoured rice dish that can go with so many main meals, we have it as part of a mezze style dinner to help fill the teenagers up!

Serves 6-8.

Ingredients

60g butter or olive oil

3 medium onions, peeled, halved and cut into thin slices

1 pinch of saffron

1/2 teaspoon chilli flakes

200g Basmati rice

375mls vegetable or chicken stock

Method

In a pan with a tight fitting lid, heat the butter or oil over a medium heat and add the onions.

Cook the onions until a deep golden brown colour, regularly scraping the gooey bits off the base of the pan, this can take 30-40minutes.

Add the rice to the pan and stir through the onions, add the saffron and chilli followed by the stock.

Cover and bring up to the boil, turn down the heat and allow to simmer for 14minutes, do not remove the lid!

After 14 minutes, turn the heat off and leave the covered pan for 10 minutes before removing the lid and lightly forking through the rice before serving.

Asparagus And Pea Soup

Locally grown asparagus is back on the shelves in Western Australia, if only for too short a season. I have to make the best of it!

Along with dipping spears in runny eggs and cooking them on the barbecue this is another favourite of mine. Less so for the middle son who hates asparagus with a passion! So, I liquidise this soup for him and wave the bag of frozen peas around to avoid questions!

For the adults, I like to leave the the soup as is, the vibrancy of the greens is gorgeous!

Serves 10.

Ingredients

30mls olive oil

2 leeks, white part only, quartered lengthwise, cut into 1 cm chunks and washed

2 bunches fresh asparagus, around 400g, stalks cut into 1cm chunks, tops intact

400g frozen baby peas

1.8litres chicken or vegetable stock

salt and pepper

Method

Heat the oil in a large pan, add the leaks and soften over a medium heat for 10 minutes.

Add the stock and bring up to a simmer, add the peas and asparagus stalks, bring back up to simmer and cook for 3 minutes.

Check seasoning.

Ladle into warmed bowls and sprinkle over the asparagus tips.

Cream of Carrot Soup With Garlic and Fresh Thyme

Soup is such a comfort on a cold evening!

By adding potatoes to the soup you don’t need to use as much cream to get a smooth creamy consistency and I swear it fills my boys more.

I always make this quantity and freeze half for another day.

Serves 12.

Ingredients

2 tablespoons olive oil

1.5 kg carrots, peeled and chopped into discs

2 onions, diced

2 medium potatoes, peeled and diced

4 cloves garlic, peeled and roughly chopped

1-2 teaspoons fresh thyme leaves

1.8litres chicken or vegetable stock

200mls cream

salt and pepper

Method

In a large pan or stock pot, heat the oil over a medium heat and add the carrots, onions and potatoes, stir well and cover to allow the vegetables to sweat.

Once the onion is cooked add the garlic and thyme leaves and cook for 2 mins, stirring regularly so the vegetables don’t catch on the base of the pan.

Pour in the stock and bring up to a simmer.

Simmer until all of the vegetables are cooked.

Take the pan off the heat and using a stick blender, process the soup until smooth.

Add the cream, season and reheat gently.

Serve with a few thyme leaves sprinkled over.