What We Do
Cooking Classes
Pumpkin Soup – lightly spiced
Ingredients
30 ml oil
2 onions, finely chopped
2 cloves garlic, crushed
1 ml ground cloves
2 ml nutmeg, freshly grated
half a pumpkin, peeled, seeded and cut into chunks
200 ml red lentils
500 ml vegetable stock
15 ml lemon juice
100g sweet potato, peeled and cubed
Method
1. Crush garlic and set aside for 10 minutes
2. Heat the oil in a large saucepan over medium heat and fry the onions, garlic, cloves and nutmeg for 5 minutes.
3. Add pumpkin, sweet potato, lentils, stock and lemon juice and simmer for 25-30 minutes, or until the vegetables are tender. Season with salt and freshly ground black pepper to taste
4 Purée the soup, and reheat
5. Sprinkle with cinnamon to serve.
Broccoli Soup – free vegetable
Ingredients
20ml Olive Oil
2 medium Onions, sliced
8 sticks Celery, chopped
500g Broccoli
10ml ground Coriander
1.5L Vegetable Stock
200g (1 small) Sweet Potato, peeled and cubed
Salt & freshly ground Black Pepper
10ml Lemon Juice
Method
1. Heat oil and sauté onion and celery until soft
2. Add broccoli and coriander and cook for 5 minutes until broccoli begins to soften
3. Add the stock and bring to boil
4. Add sweet potato, cover and simmer for about 20 minutes until sweet potato is soft
5. Remove from heat and puree soup
6. Add salt, pepper and lemon juice to taste
7. Reheat to serve.
