Winter is definitely here in Australia. And I love a good bowl of soup for dinner but what I love the most is that there is always plenty of leftovers for school. Simply heat up a thermos, and heat the soup, then pop it in the thermos and your children will have a nourishing warm lunch.
This is great to make up on the weekend so you can pull it out of the fridge or freezer for dinner one night or for school lunches. It really doesn’t get much simpler than this soup recipe.
Ingredients
- 1 tblspn coconut oil
- 1 tblspn real butter
- 1 onion
- 1 stick of celery
- 1-2 cloves garlic
- 600g pumpkin
- 400g sweet potato
- 1 large carrot
- 600ml chicken bone broth or vegetable stock
- salt and pepper to taste
Method
- Dice onion and celery – set aside
- Peel and cut pumpkin, sweet potato and carrot into cubes – about 4cm is ok
- Melt butter and coconut oil over low heat
- Add onion, celery and garlic – cook until soft
- Throw in the pumpkin, sweet potato, carrot and broth / stock, and stir
- Bring to boil and then lower heat
- Cook over low to medium heat for about 20 minutes until the cubes of vegetables are soft
- Turn off heat and allow to cool slightly. Transfer to a blender and blitz until creamy and smooth. Add salt and pepper to taste
Storing / Freezing
Separate into serving batches suitable for either lunchbox or for dinner. This can be frozen or stored in the fridge for a few days.
Another 2 ways:
- Serve with a dollop of pesto on top, or stir through some sour cream or yoghurt
- Add some chilli and fresh coriander to give it a Thai flavour