Cat’s Spicey Lentil and pumpkin Soup
Moroccan Chickpea Soup
Roasted Capsicum & Tomato Soup
- 4 red capsicums, halved & seeds removed
- 4 tomatoes, halved
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 cloves of garlic
- 2 potatoes, peeled & chopped
- 1 litre chicken or veg stock
- 4 slices prosciutto, grilled till crisp (optional)
- chopped parsley
Put capsicum & tomato in baking dish, drizzle with half the oil. Bake in moderate oven 35-40 mins.
Saute onion & garlic till tender. Add potatoes & saute 2 minutes. Add tomatoes & Capsicum. Pour over stock. Bring to boil, reduce heat & simmer 20 minutes or so. Puree.
Serve topped with prosciutto & parsley.
Leek and Artichoke Soup – this is an alternative to Potato & Leek soup
- Fry a small onion
- Add a large Leek
- Add chopped Jeruselum Artichokes
- Add chicken stock or veg stock (make the soup as thick or thin as you like)
- season with salt & pepper
- when soft blend
Thai Pumpkin Soup
This is also known as “Phoebe’s Pumpkin Soup”, as it was given to me after a gathering we attended in the Grampians for a friend”s 5oth birthday
- Peanut oil ( or other veg oil)
- chopped pumpkin
- 12 carrots
- 1 large potato
- 1 large onion
- Chicken stock
- 1 Teaspoon Sambal Olek (or a small chopped chilli)
- 2 teaspoons chopped lemongrass
- 3 shredded Kaffir lime leaves
- juice of a lime
- 1 teasp garam masala
- 2 teaspoons coriander powder
- 1 cup coconut milk
Add all ingredients in a big pot, simmer until soft then blend
Silverbeet, lentil, chickpea & lamb kofte soup
Vegan orzo soup (Cat)
trombachino soup
