Soup pack & pumpkin soup

In an attempt to make some seasonal soup I grabbed a 1kg veggie soup pack the other morning. I've never really used one before, but it's a great way to get a kilo of veggies cheap. I also had almost a kilo of pumpkin left over from my mother in law, so I booked a date with my slow cooker!

The soup pack and pumpkin soup was simply an experiment so see if I had the gist of cooking soup. I totally made it up as I went along and was pleasantly surprised that soup is hard to stuff up!

1 Onion, diced

2 cloves of garlic, crushed

1 kg Soup pack (2 parsnips, 1 carrot, 1 swede, 2 turnips, 1 celery stick)

750g Butternut pumpkins, diced

1 tin of diced tomatoes

2 tbl spoons of tomato paste

1 cup of red lentils, rinsed

4 cups of vegetable stock

1 tsp paprika

1 tsp oregano

1/4 tsp sage (or any combo of you fave herbs)

1 cup of frozen beans

1. Turn on slow cooker on high, chop veggies.
2. Brown onion and garlic in a small saucepan.
3. Throw (or gently pour!) all other ingredients, except beans, into slow cooker. When it starts bubbling, turn it down to low. Cook for 6ish hours.
4. 1 hour before serving, put in the frozen beans.
5. Serve with a dob of sour cream and chives if you like.

Mmm, veggies!

My red lentils, proudly on display with some of my other favourite things.

The beans are in!

Do you have any favourite soup pack meal ideas?

Go to meal #2 - Vegetarian Bolognese

You know those meals that you make over and over? The ones you don't have a recipe for they just evolve out of a basic process and adapted to whatever you happen to have in? This is one of mine, and probably for many other households. It's the type of meal that you learn when you first move out, living in some kind of social experiment like a share house. The type of living arrangement where everyone is broke, but super busy with a social life and nutrition is at an all time low. I put on around 10kgs (I lost count) in my pasta laden house. But I have resurrected this meal by deleting the beef and pasta, and adding vegetables and usually quinoa. So with out further babbling, here it is:

Winter version of Veg Bol

A bit of olive oil for the pan

1 Onion, diced

2-3 cloves of crushed garlic

1 tsp basil or oregano or both!

1 tsp paprika or cayenne pepper

4ish mushrooms, sliced (or diced if you need to hide them!)

2ish Carrots/Parsnips/Turnips/Swedes of any combo, to make up approx 4 veg, 

1/4 cauliflower, more if you have it!

2 tins of diced tomatoes

2 tablespoons of tomato paste1 tin of lentils, rinsed and drained

1 tin of 4 bean mix (or whatever you have in!), rinsed and drained

3 handfuls of baby (or any type!) spinach

1. Fry onion and garlic in large fry pan (high sides if you have one).
2. Once onion is soft fry spices for a minute or until it's all you can smell.
3. Sauté mushrooms with spices and onion.
4. Add vegetables and cook for 2 minutes.
5. Add tomatoes and paste and bring to the boil then lower to simmer for 10 minutes, stirring occasionally.
6. Add beans and continue to simmer for another 5 minutes, or until vegetables are cooked. Then add spinach which will wilt quickly.
7. Serve with Quinoa, cous cous, rice, pasta

Mmm... seasonal vegetables, they look so crisp!

I love my Tupperware happy chopper - effortless chopping = happy Heidi!

And as Adam (my very camp Tupperware dealer) would say 

"a few tugs and your done - if only everything in life was that easy!"

It's done!

We were to busy to take a photo of the finished result, but Missy Moo and Nate devoured the lot and Nate even reheated some for lunch at work the next day.