TAKE A PACKET OF SOUP GREENS
Hilary Biller shares three ways with a pack of chunky ready-cut soup mix — fresh, convenient, good value for money .
1 VEGETABLE PIE IN OLIVE OIL PASTRY
Serves 4
In a large frying pan, preheat a drizzle of olive oil and fry 2 cloves of chopped garlic and 10ml (2 tsp) grated ginger. Add the vegetable soup mix and some thyme and stir- fry till just softening then season generously. Set aside to cool and add 2-3 rounds of feta cheese, cut into blocks.
Meanwhile make the pastry by combining 240g (2 cups) flour in a mixing bowl with 10ml (2 tsp) baking powder, 30ml (2 tbsp) mixed seeds and pinch of salt. Whisk together 125ml (½ cup) tap water and 125ml (½ cup) olive and slowly add to the flour and mix using a round-bladed knife mixing till it comes together. Knead gently on a lightly floured surface for a couple of minutes. Roll out the dough into a large circle between two pieces of greaseproof paper.
Lift the top sheet of paper off and spoon vegetable mixture into the centre of the dough and bring up the sides of the pastry, folding over the top without covering the pie. Gently place onto a greased baking tray. Brush the pastry with beaten egg and bake at 190°C for 25 minutes or until golden brown.
2 HOMEMADE ROASTED VEGETABLE SOUP
Serves 6
Preheat the oven to 180°C and empty the contents of a vegetable soup mix into a baking dish. Season with salt, pepper, 5ml (1 tsp) each of ground cumin and coriander, a chopped clove of garlic, dash of chilli flakes and some fresh thyme. Drizzle over 30ml (2 tbsp) of olive oil, toss to mix and roast in the oven for 30 minutes, stirring after 15 minutes. Remove and add to a large pot and pour over 1.5 litres of vegetable or chicken stock.
Bring to the boil and simmer gently for an hour, adding extra stock if necessary. Remove the thyme stalks. Using a draining spoon, spoon half the vegetables into a blender or food processor and blend till smooth. Return to the pot, check on the seasoning and reheat till piping hot. Serve topped with croutons, crispy fried onions or toasted seeds and bread of your choice. This soup will freeze well. Cool and pack into a container/s of your choice and freeze for up to three months.
3 QUICK VEGETABLE CURRY
Serves 4
Preheat the oven to 180°C. Combine the vegetable soup mix with 30ml (2 tbsp) curry paste (tikka masala is good), add 30ml (2 tbsp) oil and toss to mix through. Roast in the oven for 30 minutes. Add a drizzle of oil to a large pan and add 40-60ml of curry paste and fry for a couple of minutes till fragrant. Add the roasted vegetables, stir through a 400g can of coconut milk and 250ml stock. Bring to the boil and serve with poppadoms and rice.