Spicy Pumpkin Soup with Brown Rice & ‘raw 10 Veggie’ Salad

  • Spicy Pumpkin Soup with Brown Rice & ‘raw 10 Veggie’ Salad

Rated 3.75 out of 5 based on 2 votes

Ingredients

  • 500 g queensland blue pumpkin cut into 3cm cubes
  • 300g x jap pumpkin cut into 3 cm cubes
  • 1 x large sweet potato chunkily cut
  • 2 x large potatoes cut into 3cm cubes
  • 3 x medium onions finely chopped
  • 1 1/2 L vegetable stock ( or as required)
  • 250 ml can of evaporated milk ( lite-low fat))
  • 4 Tbls curry powder
  • 2 tspn chilli powder or crushed chilli ( optional)
  • 2 splashes extra virgin olive oil
  • 1 splash vegetarian worcestershire sauce ( yes you can get it)
  • 1 splash natural yoghurt ( 1 'dollop' optional)

Method

In a very large soup pot fry onions in the extra virgin olive oil until almost transparant then add worcestershire and finish cooking the onions.
Add all other vegetables to the pot, sprinkle the curry powder & the (optional) chilli evenly over the top, then add enough vegetable stock to ALMOST cover the vegetable. L(leave about 1cm of vegeatables visible from the surface)
Bring to boil, and then lower heat to simmer with lid on until all veges are are soft & tender.
Using a hand blender, blend contents until smooth.
Add can of evaporated milk for a creamy and lighter colour and texture, stir in).
For something different, add an optional ‘dollop’ of natural yoghurt for presentation, and taste.

Serve with a bowl of steamed brown rice AND my:

‘Raw Ten Veggie Salad’ ( BEWARE, this salad is reccomended for the health food concious only) BUT its ‘yummy’

Ingredients & Method:
(Qty’s can be to your discretion)

Broccolli, (very finely chopped)
Brussells Sprouts (very finely sliced)
Cucumber (finely diced)
Red capsicum ( finely chopped)
1 xTomato (firm & finely diced)
1x red onion (very finely chopped)
Cauliflower (very finely chopped
I large Carrott ( finely chopped)
Red cabbage ( finely chopped up)
1 large clove of ‘Russian garlic’ ( optional, but tastes wonderful)
Sea salt

Combine all the raw vegetable in a bowl, mix well, and add a good pinch of sea salt ( to bring out the juices) & mix well.
Then add a simple and healthy dressing of extra Virgin Olive Oil & Apple Cider Vinegar
(2 parts oil to 1 part Cider Vinegar or to taste. Simply combine & mix thru, OR just pour over veges separately and mix as I do)

Hint: If you are using the garlic, you may wish to add the chopped garlic to the vinegar, and stir around before adding, as this helps disperse the garlic so you dont have garlic clumping together.

Leave a Review

Leave a rating

  • Looks good , a great vegie combination . Well done . I will have to try soon

    Reply

    by Wayne Warren on 22/09/2012, 03:05
    Wayne Warren