Serves: 4–6
INGREDIENTS
Soup
3 tablespoons olive oil
1 onion, chopped
2 carrots, peeled and chopped
400 grams butternut pumpkin, peeled and diced
2 cloves garlic, crushed
1 tablespoon finely chopped rosemary
1 tablespoon grated fresh ginger
2 teaspoons ground cumin
1 teaspoon ground cinnamon
sea salt
1⁄4 cup medium grain cracked wheat (burghul), rinsed and drained
4 cups chicken or vegetable stock
To finish
2 tablespoons chopped coriander or flat-leaf parsley
METHOD
Heat the olive oil in a large saucepan and add all the ingredients except the cracked wheat and chicken stock. Season, cover and cook over a medium low heat for 30 minutes until tender and a light golden colour, stirring occasionally.
Add the cracked wheat and chicken stock, partially cover and simmer until the cracked wheat is cooked, about 30 minutes. Using a potato masher, roughly crush the soup to give a coarse texture. Stir in the coriander. Tip into a flask for transporting.
Serve with Quick Feta, Walnut and Herb Breads.
latest issue:
Issue #122
Our latest of dish is an absolute bumper issue, packed with over 70 recipes! We start by chatting with the MasterChef Australia judges and Kiwi contestant Ben Mcdonald before cooking up the very best of what’s in season. Then we make freezer meals easy and delicious with double-batch cooking. Next up we share some of our faves including Pretzel-crumbed Chicken Schnitty and French Onion Soup Mac and Cheese. Then we whip up warming curries, tempting dinners for two, epic sides like our Parmesan-crusted Roasted Potatoes, and crowd pleasers like our cover-star Miso French Onion Chicken. We finish up with irresistible sweet treats and a run-down of top Aussie shiraz!