EASY winter soups
Whip up these budget soups in batches and freeze them for time-poor winter days — they’re bursting with fresh, seasonal veg!
Pea & fennel soup (p62)
Serves 4 Cost per serve $2.10 Hands-on time 10 min Cooking time 25 min Suitable to freeze
dairy free vegetarian
2 fennel bulbs, chopped 1 leek, chopped 1 medium potato, peeled,
chopped 3 garlic cloves, chopped 1 litre reduced-salt
vegetable stock 250g frozen peas Flat-leaf parsley, to garnish
1 Place the fennel, leek, potato, garlic and the stock in a large saucepan over medium heat. Bring to the boil, then reduce heat to low, cover and simmer for 20 minutes, or until the vegetables are tender. 2 Set aside a few frozen peas on a plate to defrost for the garnish, and add the rest to the saucepan. Simmer for 5 minutes more. 3 Blend the soup until smooth, then season with cracked black pepper. Ladle the soup into four serving bowls, top with reserved peas and garnish with the flat-leaf parsley.
Spicy roasted pumpkin soup
(p62) Serves 4 Cost per serve $2.40 Hands-on time 10 min Cooking time 45 min Suitable to freeze
dairy free vegetarian
750g butternut pumpkin,
cut into 3cm-thick slices 1 medium onion, chopped 2 medium carrots, chopped 2 garlic cloves, chopped 1 tablespoon Moroccan
spice mix 1 long red chilli, deseeded,
finely chopped 500ml reduced-salt
vegetable stock 1 x 400g can no-added-salt
chickpeas, rinsed, drained Smoked paprika,
to garnish Fresh chives, to garnish 4 slices wholegrain bread,
torn into chunks, to serve
1 Preheat the oven to 180°C. Line a large baking tray with baking paper. Place the sliced pumpkin on tray and spray with olive oil. Roast the pumpkin for 30–35 minutes, or until tender. 2 Meanwhile, spray a large saucepan with olive oil and set it over medium heat. Add the onion and carrots; cook, stirring occasionally, for 5 minutes. 3 Add the garlic, and spice mix, two-thirds of the chilli, plus stock, to the pan with 2 cups of water. Stir well, bring to the boil, then reduce heat to low. Cover and simmer for 10 minutes. 4 When the pumpkin is tender, remove the flesh from the skin (discard the skin) and add to the saucepan with the chickpeas. Simmer, covered, for 10 minutes. 5 Blend soup until smooth; stir in remaining chilli. Ladle into four serving bowls, sprinkle with a little paprika, scatter with chives and serve with the bread.
Beetroot, apple & ginger soup
(p63) Serves 4 Cost per serve $2.25 Hands-on time 10 min Cooking time 40 min Suitable to freeze
1 medium onion, chopped 2 celery stalks, chopped 2 garlic cloves, chopped 500g beetroot, peeled, chopped 1 Royal Gala apple,
peeled, chopped 3cm piece fresh ginger,
peeled, chopped ½ teaspoon ground cumin 800ml reduced-salt
vegetable stock 4 tablespoons reduced-fat
plain yoghurt, to serve Basil leaves, to garnish
1 Spray a large saucepan with olive oil and set over medium heat. Sauté onion, celery, garlic and beetroot for 5 minutes, or until softened. 2 Add the apple, ginger, cumin and stock to the pan. Bring to the boil, then reduce heat to low. Cover, simmer for 35 minutes. 3 Blend the soup until smooth. Ladle into four serving bowls, top each with a swirl of yoghurt and a few basil leaves, to garnish. Serving suggestion You can serve this soup with wholegrain sourdough or other bread.