Soup is the perfect winter meal.
These delicious soups from the Stephanie Alexander Kitchen Garden Program are easy to make and a hit with kids and adults alike.
I leek, finely chopped
1 garlic clove, crushed
1 bay leaf
1/2 cauliflower, chopped
2 potatoes, peeled & chopped
750ml vegetable stock
4 - 6 sprigs of fresh thyme, leaves removed from stalks
salt & pepper
Melt butter in a saucpan over low heat.
Add the leek, garlic, thyme & bay leaf and cook 5 - 8 minutes until leek has softened.
Add the cauliflower, potato, stock & milk and cook for 15 minutes on medium heat until cauliflower and potato are soft.
Remove from heat and blend until smooth.
Add cream, slat and pepper to taste.
Pumpkin and Apple Soup
1/2 butternut pumpkin, chopped into small cubes
1 small brown onion, finely chopped
1 green apple, peeled and sliced
1 litre vegetable stock
1 tablespoon butter
In a deep pot, fry onion in butter until golden.
Add pumpkin, apple and vegetable stock - boil until soft.
Blend and serve.