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.
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latest issue:
126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.