Carrot, Leek and Zucchini Soup
4 cups vegetable stock
1 cup water
2 leeks, washed and cut into 3cm chunks
3 carrots cut into 3cm chunks
3 zucchini cut into 3cm chunks
Black pepper
2 tablespoons parsley
1. Combine stock and water in a large saucepan and bring to boil
slowly.
2. Turn heat to lowest setting and add vegetables and pepper.
3. Cook for 4 hours, without boiling.
4. Mash to combine and add parsley just prior to serving.
Tomato Soup with Basil
3 cloves garlic, crushed
2 leeks, finely chopped
1 cup celery & leaves, finely chopped
1 ¼ cups vegetable stock
2 kg tomatoes, peeled, seeded and roughly chopped
2 tablespoons pure tomato paste
3 teaspoons fresh basil, finely chopped
Black pepper to taste
1. In a large saucepan add garlic, leeks, celery and ¼ cup
vegetable stock.
2. Simmer for 10 minutes.
3. Add tomatoes and remaining stock.
4. Simmer for 20 minutes.
5. Add tomato paste, basil and season with pepper.
6. Simmer for a further 10 minutes and serve.
Lentil and Spinach Soup
1 tablespoon extra virgin olive oil
1 onion, chopped finely
2 cloves garlic, crushed
300g brown lentils
1.5 litres water
250g packet frozen spinach
Black pepper
½ bunch fresh coriander, chopped
2 tablespoons lemon juice
1. Heat oil in saucepan and gently cook onion and garlic for 2 – 3
minutes.
2. Add lentils and water.
3. Bring to the boil, cover and simmer gently for an hour (lentils
should be soft but not too mushy).
4. Add spinach and pepper; continue cooking until spinach is
heated through.
5. Just before serving, stir in coriander and lemon juice.
Celery, Cauliflower and Bean Soup
1 small cauliflower, separated into florets & lightly steamed
1 – 2 stalks celery, sliced
1 x 400g can Pinto beans, drained and rinsed
2-3 dry sun-dried tomatoes, roughly chopped
4 cups vegetable stock
1-2 cloves garlic, crushed
1 small onion, diced
Pinch dried chillies
2 black pitted olives, sliced
3 tablespoons tomato paste
1-2 tablespoons chopped parsley
Sea salt & pepper
1. Place the sun dried tomatoes, garlic, onions, dried chilli, olives
and half a cup of stock into a large saucepan.
2. Cover and bring to the boil, then reduce heat and simmer for 5-
7 minutes or until the garlic and onion are tender and the liquid
reduced and syrupy.
3. Add the cauliflower, celery and another ½ cup of stock.
4. Stir gently to allow vegetables to soak up the flavour of the
liquid.
5. Stir the tomato paste into the remaining stock and add it to the
pan.
6. Add the beans and salt & pepper to taste and simmer for 5-6
minutes.
7. Stir through the parsley just prior to serving.
Pumpkin and Lentil Soup
5-6 cups diced pumpkin
1 cup washed red lentils
1.5 litres vegetable stock
1 tablespoon extra virgin olive oil
1 onion, diced
2-3 cloves garlic, finely chopped
½ teaspoon grated fresh ginger
Sea salt & pepper
Ground turmeric
1. Warm the oil in a large saucepan over a medium heat.
2. Add onions and garlic.
3. Fry for a few minutes, until onions soften.
4. Add pumpkin, lentils, ginger and stock and bring to the boil.
5. Simmer, covered, for 30 minutes or until pumpkin is soft and
cooked.
6. Season with salt and pepper to taste.
7. Blend or mash to desired consistency and serve hot, sprinkled
with turmeric.