Pumpkin Soup – lightly spiced

Pumpkin Soup Lightly SpicedIngredients

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


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


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


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.

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