Lentil, Barley & Mushroom Soup

Ingredients

1 tablespoon olive oil

2 medium leeks, trimmed, halved, finely chopped

3 cloves garlic, crushed

250g button mushrooms, thinly sliced

2 x 410g cans chopped tomatos

1/2 cup dry red lentils, cooked and rinsed

1/3 cup pearl barley

5 cups cold water

Basil, salt  & pepper to taste

Directions

1)  Heat Oil in large pan over medium heat. Add leek, mushrooms and garlic,

2)  Cook, stirring, for 3-4 minutes until softened

3)  Add remaining ingredients and bring back to the boil

4)  Reduce heat and simmer for approx 4 minutes or until barley is tender

5)  Serve with fresh parsley

6)  Eat & Enjoy!

Serves 4

Creamy Pumpkin Soup

Ingredients
1 medium butternut pumpkin, chopped

3-4 small-medium potatos, chopped

1 teaspoon mild curry powder

salt & cracked balck pepper

3 cups vegetable stock

2/3 cup full cream

pinch chilli powder (to taste)

Directions

1)  Place pumpkin, potato, curry powder and vegetable stock in a large slow cooker. Season with salt & pepper.

2)  Cook for several hours until the vegetables are tender

3)  Turn off heat and allow to cool

4)  Using a food processor or stick blender, process until smooth

5)  Stir through cream and hilli powder

6)  Warm soup again and serve

7)  Eat & Enjoy!

Kylie’s Green Vegetable Soup

Ingredients
1.5L of vegetable stock
2 large leeks, roughly chopped
6-8 spring onions, roughly chopped
2 large potatos, cubed
10-12 large silverbeet leaves chopped
2 sprigs of fresh spearmint leaves
Handful fresh parsley leaves
Salt & pepper to taste
1/2 cup cream
Handful tasty or parmesan cheese
 
Directions
1) Put all ingredients other than the cream and cheese into a pot and bring to the boil.
2) Simmer until all vegetables are cooked through
3) Remove from heat and blend with a stick blender
4) Put back on heat and add cream and cheese
5) Simmer until cheese melted
6) Eat & Enjoy!

Parsnip Soup

Ingredients
4-5 medium size parsnips, woody cores removed, chopped into 2cm pieces
1 onion, diced
1 Tbsp butter
1Tbsp Olive oil
1 tsp coriander seeds
½ tsp whole cumin seeds
½ tsp cardamon seeds
½ tsp ground garam masala
½ tsp turmeric
1.5 litres vegetable stock
1 heaped Tbsp plain flour
50g cream
Salt & freshly ground black pepper

Directions
1) In a mortar & pestle grind the whole spices
2) Add the other ground spices and set aside
3) Heat oil & butter in a large pot
4) Saute onion on moderate heat for several minutes until tender
5) Add spice mix and cook for another minute until they become fragrant
6) Add parsnips and cook for a few minutes more
7) Add the flour, mix through and cook for another minute
8) Add the stock a bit at a time, stirring after each addition
9) Add salt & pepper then bring to the boil and then simmer gently for about 45 minutes
10) Using a stick blender, blend soup until smooth
11) Stir in cream and leave on heat for a couple more minutes
12) Serve with choice of fresh parsley or coriander, croutons, or parmesan
13) Eat & Enjoy!