Soup is a fantastic way of eating well during the colder seasons. It’s easy to cook, can be frozen and reheated for a ‘rainy day’ and you can make large batches of it. It’s a healthy but lazy way of eating which is always a good thing! We don’t always feel motivated to cook when we’re busy or tired so it’s nice to know that you have some pre-made portions of delicious soup waiting for you in the freezer that all you have to do is reheat and serve!
The other great thing about soup is you can add heaps of different types vegetables and use up the ones that might be close to their used by date in the bottom of your fridge.
Why not make up a big batch this evening to get you through the weekend.
Cumin and Sweet Potato Soup
Ingredients (serves 8):
- 1 tbsp extra-virgin olive oil
- 2 brown onions, roughly chopped
- 3 garlic cloves, crushed
- 2 tsp cumin
- 1.5kg sweet potato, peeled and roughly chopped
- 500g jap pumpkin, peeled and roughly chopped
- 6 cups water
- tsp chicken stock powder
- Heat the oil in a large saucepan over medium heat. Add the onion and garlic and sauté until soft. Add the cumin and cook for a further minute until fragrant.
- Add the sweet potato and pumpkin to the saucepan and toss in the onion mixture until coated. Add the water and chicken stock and bring to the boil. Simmer, uncovered, for 20-25 minutes or until the vegetables are soft.
- Removed the saucepan from the heat and allow to cool slightly. Using a hand-held bar mix or blender, blend the soup until smooth. Serve.
Nutrition Information for Cumin and Sweet Potato Soup
- Energy: 860kJ (205 cal)
- Protein: 5g
- Carbohydrate: 32g (sugars 15g)
- Fat: 6g (saturated 1g)
- Fibre: 5g
- Sodium: 205mg