Potato and Leek Cheesey Soup

As soon as the weather cools (even just a little) out comes my big pot and all the glorious soup and stew cooking. Don't get me wrong I love a salad and summery food too but there is just something about body warming, soul soothing comfort foods like soups and stews!

This one gets made a lot on our house and is one of the soups enjoyed by kids and adults alike!

Potato and Leek Cheesey Soup

Ingredients

• 5 potatoes, chopped into thin circles
• 2 small sweet potatoes, chopped into thin circles
• 1 leek, washed and chopped
• 3-4 cloves garlic, chopped finely
• 1 tablespoon olive oil
• 1 teaspoon ground cumin
• 2 teaspoons turmeric
• 1 tablespoon savoury yeast flakes (health food shop/chemist warehouse etc)
• 1 tablespoon grated cheddar cheese
• 2 stockcubes (for this I used transfat free Massel chicken style - vegetarian)
• 1 litre water (more as needed)
• 1/4 cup french green lentils, washed and drained
• 1/2 cup milk of choice

Method

• NOTE: This soup can be made in a rush on a higher heat or as I prefer slowly. It is totally up to you and the time you have spare! 
• In a deep pot or saucepan saute the leek and garlic in the olive oil gently over a medium low heat.
• After about 3-4 minutes add in the turmeric and cumin and stir through.
• Tip in the potatoes and for about 1 minute stir through the leek and garlic mixture you will see them get some colour from the turmeric.
• Pour in the water and milk and add the stock cubes and lentils.
• Season if desired with freshly cracked black pepper and a good salt like pink Himalayan or sea salt.
• Bring to the boil and then reduce the heat so it slowly simmers.
• Add more water during the cooking time if needed. The soup should not be thick.
• When the potato pieces can be just penetrated with a fork and the lentils are cooked add in the yeast flakes and cheese, stir the soup and continue to simmer for a few minutes.
• Test for seasoning.
• Serve and enjoy!

Notes

• I like to serve this with fresh crusty sourdough bread and organic butter or home-made garlic and herb bread.
• You can make this vegan, leave out the cheddar cheese and just use the savoury yeast flakes which have a lovely cheesey flavour anyway.
• The savoury yeast flakes are a quite exciting ingredient I like to use, de-activated yeast they are rich in flavour and B vitamins and potassium.
• If you don't eat normal potatoes you can make this with all sweet potato.

Toddler Tips

• Kids seem to love this soup, it must be the appealing colour from the turmeric and the loveloy cheesey flavour!
• To make this really fun you can serve theirs in bread boats. You will need really thick, solid bread rolls, hollow out some of the fluffy filling, fill with soup, serve on a plate.

Love Bek XX

(c)rebeccamugridge2014

Passionate about Pumpkin

I love pumpkin. 

Nothing quite like looking at a heap of your own home grown organic pumpkins

Pumpkin is one of my favourite ingredients to cook with and to grow.

In  my book, The Pram Diet I shared my popular moist pumpkin cake recipe and on this blog you can find lots of pumpkin recipes including my Organic Pumpkin and Lentil Soup

My Pumpkin and Feta Quiche

My tasty tempeh, chick pea and pumpkin bites

My roast pumpkin, feta and capsicum pasta

My Vegeliscious Pumpkin Muffins

And today I am sharing with you my protein power pumpkin soup that I also actually often use as a layer in a dish I am famous for amongst family friends,  my pumpkin lasagne!

                                Protein Power Pumpkin Soup

Ingredients

• 1 medium pumpkin
• 1 onion
• 4 cloves garlic
• 2 teaspoons turmeric
• 2 teaspoons thyme
• 2 teaspoons chili (or to taste)
• 1 can organic coconut cream, (I used light)
• 1 can water (as needed)
• 1 can three bean mix, washed and drained
• 2 tbls raw, organic honey
• 1/4 cup quinoa
• 1 tbls olive oil

Method

• In a saucepan fry the onion in the olive oil on a medium low heat until transparent
• Add in the garlic, chili, turmeric and thyme, stir together over heat for 2-4 minutes.
• Cut the pumpkin into bite sized pieces and add into the frying pan.
• Stir together for 1-2 minutes.
• Pour in the coconut cream, and some water if needed, bring to the boil.
• Add in the quinoa and reduce it to a slow simmer.
• When quinoa is cooked and pumpkin is tender and mashable add in the drained beans and honey.
• Blend it all together to make a lovely smooth, rich soup.
• Season to taste with Himalayan pink salt and freshly cracked black pepper.

Notes

• Beautiful creamy and thick soup this is great to also seal in batches and freeze for lunches or dinners.
• I use this as a layer sometimes in my famous pumpkin lasagna from my cookbook
  which I might blog with you all soon!.
• I made my soup extra beautiful and smooth using a 

"Masher"

I was sent one of these to test and have to say I have found it easy to use and effective.

What is a masher?
Unlike conventional cutting blades that over-process and rupture the starch grains in potato producing glue like mash, the Masha’s innovative design works to create a perfect mash every time. But don’t just stop at potatoes! The Masha can be used to mash a variety of vegetables such as pumpkin, to prepare baby food, make a creamy guacamole, or even to rub butter into flour for cake mix.

The Masha uses patented Rotor Cone technology, which allows the motor to gently squeeze ingredients through the outer mesh at a safe, low speed. As the Masha has no blade it is safe for the whole family.

 Making the perfect mash, dips or baby food couldn’t be easier or more convenient with the Masha. Designed with a non-slip handgrip and balanced weight distribution, the Masha ensures no strain to the wrists which is essential for arthritis sufferers and the older generation.

Masha is safe for dishwashers and friendly on non-stick pots. RRP$59.95 www.prepstore.com.au

Happy Cooking
Bek XXX

Winter Warmer Soup

There is something about the chilly air and crispness of the days in Winter that make me always long for soup. I love soup, especially with fresh crusty bread, enjoyed with friends and family under a cold, grey sky or rugged up in front of glowing fire embers with a great book.

Soup makes me think of scarves, boots and winter colours, fallen leaves, houses warmed by baking and the warming scents of spices.

It is a wonderful time of year to be baking in the kitchen and I make a lot of soup through Winter and this recipe here is so easy and so healthy.
You dont need to be a really experienced cook, have a big veggie patch or hours of time on your hands. This can be easily whipped after for a family dinner and is a perfect meal idea for when you are tired, cold and hungry after a long day.
It has lots of added goodness and protein and one of my favourte spices, turmeric, which has great health benefits.

It is so simple and yet so delicious...

Ingredients

• 1 Maleny IGA vegetable soup-pack (find me in the fruit & vegetable section)
• 1 Maleny IGA dry soup-mix (find me with the lentils & pulses)
•  4 cups vegetable stock
• 1 teaspoon ground cumin
• 1 teaspoon turmeric
• 1 teaspoon garam masala
• 3 teaspoons Goumet Garden garlic
• 1 can crushed tomatoes
• 1 onion
• 1 medium fresh red chilli
• 1 tablespoon olive oil.
• Karim Himalyan salt to taste
• Freshly cracked black pepper to taste

Method

• In a deep saucepan sauté the onion in the oil with the garlic and cumin until slightly wilted.
•  Add in the chilli, turmeric, garam masala, stir through.
•  Chop and peel vegetables from the Maleny vegetable soup pack, add into the onion mixture and stir together for a few minutes.
•  Pour in the stock, tomatoes and lentil mix.
• Season with salt and pepper.
• Cover and bring to the boil.
• Reduce to a simmer and allow to cook, stirring occasionally until lentils are cooked and vegetables are all cooked through.
• Add additional water if needed but only a small amount at a time.
• Taste test and season to taste.
• Serve with crunchy bread like Essential Grain spelt sour dough or olive bread.

Notes

• Using the ready to go soup packs makes this a really simple and cost effective soup for the whole family.
• Give the soup extra heat by adding more fresh chilli and you can give it more of a cold beating boost by adding to taste extra fresh Australian garlic.

Toddler Tips

• Increase their interest in soup by serving it in a fun bowl with toasted bread soldiers for dipping.
• A really dense sour dough bread roll can be hollowed out and filled with room temperature soup for a funky serving style.
• Call it dinosaur swamp soup and serve with dinosaur shaped toast soldiers.
• Add a healthy noodle/angel hair pasta into the soup a few minutes before serving, served when cooked.

This recipe is part of the Maleny IGA Local Product Local Recipe - free recipe card series.

You can collect this card and everything to make this recipe in store.

Maleny IGA - Make it easier to support locals.

www.malenyiga.com.au 

Recipeandphotography(c)2013RebeccaMugridge

 

Pumpkin and Feta Quiche & Organic Pumpkin Soup

Pumpkins
I love pumpkin. It has always been one of my absolute favourite vegetables to eat and to grow.
Anyone who has grown pumpkins knows when they are harvesting you can end up with lots of pumpkins - all at once!
So it is always a great idea to have some pumpkin recipes up your sleeve.

This easy, tasty recipe is one of the recipes from my NEW upcoming cookbook
The Healthy, Happy Cookbook
You can also get my delicious Moist Pumpkin Cake recipe in The Pram Diet book


Fabulous Pumpkin and Feta Quiche



Ingredients

• 3 cups pumpkin, cubed
• 200 gms feta, cubed
• 1 cup cottage cheese
• ¼ Cup cheddar cheese
• 250 gms fresh mushrooms, sliced
• 2 stalks spring onion, thinly sliced
• 4 Free range eggs
• 2 sheets reduced fat/wholegrain/butter puff pastry or your own homemade equivalent
• 3 cloves garlic, finely chopped
• ¼ teaspoon turmeric
• salt and pepper to taste

Method

• Pre heat oven to approx 180`
• Grease a large and deep quiche or suitable baking dish
• Cook pumpkin and set aside
• Remove pastry from freezer and allow to thaw slightly
• Lightly fry the spring onion and garlic (and optional bacon if required),for a few minutes until just cooked and set aside
• In a bowl combine the eggs, cottage cheese, grated cheese, Turmeric and season with salt and pepper
• Roughly mash just some of the pumpkin so some pieces are still big chunks and some is smooth
• Gently arrange the pastry sheets in the dish
• Add the mushrooms, spring onion (and bacon) and pumpkin to the egg mixture and crumble in the feta gently
• Pour mixture into the quiche dish
• Bake until golden on top and pastry is cooked
• Serve with a tasty well dressed, leafy green salad

Notes

• Add in some fresh chili for more bite
• Include some low fat bacon by frying off at the spring onion stage and draining on paper towel or some vegetarian Sanitarium not-bacon in the same way, sliced into thin strips

Toddler Tips

• Make some great toddler sized mini quiches by using some of the mixture and a miniature muffin tin. Cut out pastry circles by tracing around the bottom of a glass, filling with mixture and topping with a little grated cheese and a slice of cherry tomato on top of each one.
  Also a great lunch box idea for school aged kids!

And another favourite pumpkin recipe

Organic Pumpkin and Lentil Soup

A recipe that is so wholesome and delicious. From making it, to cooking, to eating it.

Ingredients

• 1 whole medium sized organic pumpkin, skin removed cut into pieces

• 5 cloves Australian garlic, finely chopped

• 100 grams red lentils, washed

• 2 chicken stock cubes (I use Massel as it is trans-fat free) or 1.5 litres chicken stock

• 1.5 litres water

• 1 teaspoon turmeric

• 1 teaspoon mustard seeds

• 1 cup low fat milk or soy milk

• Salt and pepper to taste

Method

• In a deep saucepan fry the onion and garlic until the onion is see through

• Add in the mustard seeds, and turmeric fry gently mixing with the onion and garlic mixture.

• Now add the pumpkin pieces and stir through briefly.

• Pour in the water and add stock cubes (or chicken stock) and lentils

• Bring to the boil and then reduce to a low simmer

• Simmer slowly stirring.

• Season to taste with salt and pepper.

• When pumpkin is cooked through remove half the mixture and blend with the milk until smooth

• Return to the saucepan and stir together. 

• Scatter with very thinly sliced fresh spring onions

• Serve with fresh whole meal roles or pita bread

Notes

• Make the 3 pumpkin version. Instead of 1 medium pumpkin use 3 large pieces of different pumpkin types-this adds a really interesting twist.

• Leave onion out altogether for kids not so keen on it.

• Serve with finely chopped chives, coriander leaves and fresh spring onion sprigs.

• Spice it right up by adding fresh chili, cumin and a strong curry powder to the onion mixture.

• Turmeric is a fantastic spice and is said to have anti-cancer and weight loss boosting properties.

• No mustard seeds on hand? You can substitute with a teaspoon of whole grain mustard but the seeds are best.

• No blender? Using a masher roughly mash the mixture whist in the saucepan until a good consistency is achieved.

Toddler Tips

• Make theirs a really creamy version by blending it completely and adding in some natural yogurt.

• Leave out all onion if desired.

• Serve with whole grain toast soldiers, grilled with melted cheese.

Recipe (c)RebeccaMugridge2012