Recipe by Amira Georgy
This year, we’ve joined Jamie Oliver’s Food Revolution Day Blogger Soup Challenge as a way of supporting his fight to raise awareness about the importance of good food and better food education. The friendly folk at Aussie Farmers Direct sent us a box of fresh, seasonal goodies, and we carried them straight into the kitchen to create a soup that’s simple, delicious and nutritious! Here’s what we came up with…
SERVES 4 PREPARATION 10 mins COOKING 35 mins
HALVE IT / DOUBLE IT / FREEZE IT / MAKE AHEAD / EAT IT TOMORROW / LOW IN KILOJOULES / LOW IN SATURATED FAT / GLUTEN FREE / HIGH IN FIBRE / FULL OF VEGIES
- measuring spoons
- chef’s knife
- chopping board
- vegetable peeler
- measuring cups
- small frying pan
- large saucepan
- wooden spoon
- stick blender
- 1 tbsp cumin seeds
- 1 tbsp olive oil
- 1 brown onion, chopped
- 2 tsp grated ginger
- 1.2kg peeled, chopped butternut pumpkin or kumara
- 2 potatoes, peeled, chopped
- 4 cups (1L) salt-reduced vegetable stock
- Dry-fry cumin seeds in a small frying pan on medium heat for 1-2 mins, until toasted. Set aside.
- Heat olive oil in a large saucepan on medium. Cook onion, stirring, for 5 mins, until soft. Add ginger and cook for 30 secs, until fragrant. Stir in butternut pumpkin and potato, and cook for 5 mins. Add vegetable stock, 2 cups water and half of reserved cumin seeds. Increase heat to high and bring to boil. Reduce heat to medium and cook for 20 mins, until pumpkin is soft. Remove from heat.
- Using a stick blender, blend soup until smooth. Ladle into bowls and top with remaining cumin seeds. Serve.
1370 kilojoules, 7g total fat (1g sat fat), 54g carbohydrate (19g sugar), 7g fibre, 10g protein, 994mg sodium, 5 serves of vegetables. Read more about our Nutrition Information.