Soups
Moonah Primary's Moroccan Spiced Pumpkin and Carrot Soup
Ingredients
1 can of chickpeas 400g
¼ large pumpkin
1 onion diced
1 garlic clove
1 tbls oil (poly or monounsaturated)
2 carrots
1tsp cumin
1tsp ground coriander
1L low-salt vegetable stock
½ tsp cinnamon
Method
- Finely chop onion and garlic.
- Peel and cut pumpkin and carrot into chunks.
- Heat oil in a large pot and add garlic and onion, sauté for 3 minutes.
- Add pumpkin, carrot to pot with vegetable stock. Bring to the boil.
- Rinse chickpeas in sieve and place in pot, turn down heat. Place a lid on pot. Cook until pumpkin is tender.
- Add cumin, cinnamon and ground coriander to pot and season soup.
- Puree until thick with stick blender. Serve.
Dover District High School's Prep/1 Minestrone
Ingredients
4 cups vegetable stock
4 cups diced tomatoes
1 tbsp chopped fresh basil or 1 tsp dried basil
1/2 tsp oregano
2 carrots, chopped
2 stalks celery, chopped
1/2 onion, chopped
3 zucchini, chopped
1 cup green beans, chopped
3 cloves garlic, minced
1 bay leaf
pepper to taste
1 1/2 cups macaroni pasta
1 can kidney, cannellini or other beans
Method:
- In a large pot, combine all the ingredients except the pasta. Simmer over low heat for at least one hour, or until vegetables are tender.
- Add the pasta and bring to a slow simmer. Cook for another 20 minutes, or until pasta is done.
- Remove bay leaf before serving.
- Enjoy!