sharing recipes from one generation to the next
The weather has taken a turn for the worst in Melbourne today. We can’t complain though, we have had a warm, dry and still autumn so far, the crisp nights helping the deciduous trees to change to the most vivid hues I have seen in years. Right now it is raining, there is thunder rumbling overhead and our ever sensitive pooch is trembling snuggled into his master on the couch! I made a delicious soup for lunch, one of those bottom of the fridge concoctions, whipped up with the remains of last week’s vegetables. These quantities made about 2 ½ litres.
Cumin Spiced Cream Style Vegetable Soup
1 medium zucchini roughly chopped
4 small carrots roughly chopped
Small wedge of Jap pumpkin (about 350g) peeled and roughly chopped
2 potatoes, scrubbed and roughly chopped
2 large sticks of celery, strings removed, roughly chopped
1 brown onion, peeled and chopped
3 cloves of garlic peeled
1 1/2 litres of stock or water and 1 organic vegetable stock cube (I use Swiss Nature brand)
250 mls milk (I use Bonsoy)
2 teaspoons ground cumin
Salt and pepper to taste
Wash all the vegetables then roughly chop them. Put everything together into a saucepan, cover, bring to the boil, then reduce the heat and simmer until the vegies are soft, about 30 minutes. Turn off the heat and purée until smooth with a stick blender. Add the cumin and soy milk, and season to taste. Reheat gently before serving but do not allow to boil. Serve sprinkled with chopped parsley.