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It’s getting chilly! What’s better than a bowl of delish comfort to get you through? This is a great recipe for a quick lunch (store it in the fridge and reheat!) or an easy dinner for the family. It’s full of beautiful veggies, spices and more! Cook up a batch and send a bowl over, I’m hungry!
1 Tblspoon olive oil
1 med brown onion chopped coarsely
2 teas finely grated fresh ginger
1 capsicum seeded chopped
1 Tblspoon finely chopped fresh lemongrass
2 teas ground cumin
2 teas ground coriander
1 teas ground turmeric
500g trimmed pumpkin, chopped coarsely
500g kumara chopped coarsely
1.5 litres (6 cups) chicken stock
Heat oil in large pan, cook onion, stirring until soft. Add ginger, capsicum, lemongrass, cumin, coriander and turmeric. Cook stirring until fragrant.
Add pumpkin and kumara, cook, stirring 1 minute. Add stock. Bring to boil, simmer covered about 20 minutes or until veggies are soft.
Cool soup 10 minutes. Blend or process in batches until smooth.
Place soup in individual serving bowls, eat and enjoy!
Note: I cut up all my veggies, measure out my spices etc first. It makes the whole thing a lot quicker and easier.
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