After a bit of a break we are back with Menu Monday and we have some winter soups for you!
Spicy Pumpkin Soup
1/2 Jap Pumpkin, chopped
3 medium-large potatoes, chopped
1 Onion, diced
Garlic cloves, crushed
1 litre Vegetable stock
Place onion and garlic into pot and brown in some olive oil. Once
browned add the stock, pumpkin, potatoes, cumin and chilli flakes (both to
taste) and bring to the boil. Once boiled cover and let simmer for
approx 20 mins or until pumpkin and potatoes are soft. Remove, mash or blend. Serve with dollop of
cream and ENJOY!
-Jade from Perfectly Piper
Veggie Lentil Soup
This is a good soup to use up whatever is in the fridge before grocery day, or you can use frozen vegetables to make a super quick, super filling winter dinner.
Carrot - diced, fresh or frozen
Celery - diced, fresh or frozen
Peas - frozen
Corn - tinned or frozen
Potato - diced
Green beans - chopped into 2-3cm pieces
- or whatever vegetables you have (ie leek, zucchini, broccoli, cauliflower...)
Bacon - diced, a generous handful worth (omit for vegetarians)
Onion - diced
Garlic cloves - crushed
Stock (whichever you prefer, use vegetable for vegetarians)
Dried herbs and spices to taste - basil, parsley, chili flakes
1 tin diced tomato
1 tin lentils, drained and rinsed
Heat olive oil in a large saucepan and cook bacon. Add the onion, garlic and herbs and cook for 1-2 minutes, then add vegetables and cook for 3-5 minutes. Add tomato and stock and simmer until the vegetables are soft. Add the lentils and simmer for 10 minutes before serving.
- Leigh from Sakurako
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