It is finally soup weather in Melbourne again! Nothing quite beats a thick veggie soup with sourdough bread on a freezing night. Yum. This soup is hearty with just enough spice that it won’t disappoint. My one year old happily gobbled up a bowl too so it’s family friendly. You can adjust what vegetables you use as it’s quite forgiving. Sweet potato would work well in this too. Enjoy!
(This recipe is low FODMAP, so you could always add onion and garlic if you like.)
1 kg Pumpkin (kent or butternut) peeled and roughly chopped
150 g Silverbeet or Rainbow Chard (Roughly 6 big leaves/stems) washed and roughly chopped
3 Carrots, peeled and chopped
100g Spelt pasta (I roughly broke up spelt spaghetti, you will blitz later so size isn’t important)
¼ cup freshly chopped chives (These grow prolifically in my garden at the moment!)
1 tsp cumin
1 tsp ground coriander
1 tsp ground ginger
1.5 tsp chicken stock powder
½ tsp chilli powder (more if you like it really spicy)
Fill kettle with water and boil.
Heat 1 tbs olive oil in a large soup pot. Add pumpkin and carrots and cook for 1 min. Add spice mix and cook for 1 min until fragrant. Pour Boiling water from kettle over the top of the veggies until they are just covered (you can add more later if you need). Simmer for 30 minutes.
Add spinach, chives and pasta and simmer for another 20 minutes stirring occasionally. (Add a touch more water if you think it’s looking low as the pasta will drink up some of the liquid. I like soup thick though so I didn’t add more.)
Remove from heat and blitz with a hand blender until smooth.
Top with some more fresh chives and serve.
Note: Baby had a tsp of greek yoghurt stirred through hers.
This freezes really well too. I always like to have some soup in the freezer, perfect for lazy weekend dinners