Soups

Curried Squash and Sweet Potato Soup

2 tsp vegetable oil
4 crushed garlic cloves
4 shallots( or 1 large onion)
2 cups sliced mushrooms
1 Butternut squash peeled, seeded and chopped
2 cups Sweet potato peeled and chopped
4 cups Chicken stock
1 tsp or Crushed ginger to taste
3 tsp Curry powder
2 tbsp Honey
1 cup Soya milk
In a saucepan, saute garlic, shallots(or onion), and mushrooms until softened, approximately 5 minutes.
In a large saucepan heat chopped squash, sweet potato, stock, ginger and curry powder. Bring to boil and reduce heat, cover and simmer for 30 minutes or until vegetables are tender.
Puree in food processor until creamy and smooth. Return to saucepan; stir in honey and soy milk and mix well. Then re heat mixture being careful not to let it boil.
Note: This can be made ahead and refrigerated up to a day before. Add more stock if it is too thick.

Serves 6-8

Cauliflower Soup

1 tbsp vegetable oil
2 or 3 garlic cloves crushed
1 cup large onion chopped
2 lbs cauliflower separated into florets
2 cups chicken stock
2 cups soya milk
fresh ground pepper to taste
salt to taste
2 tbsp chopped chives (Green pepper can be used as a substitute)
In a saucepan, heat oil and saute garlic and onions until softened; approximately 5 minutes.
In a large saucepan, place cauliflower, sauteed garlic and onions, and add the stock. Bring to a boil. Cover, reduce heat and simmer for 25 minutes or until tender.
Transfer to a food processor and puree until creamy and smooth. Return to saucepan and add 2 cups of soya milk. Heat mixture through be careful to prevent boiling. Add more stock if it is too thick.
Ladle into soup bowls. Sprinkle chives ( or green pepper) on the soup.
Note:This soup can be made ahead and refrigerate up to one day before serving, adding more stock if too thick

Serves 4-6

Pea Soup

2 tablespoons olive oil
5 cloves garlic, chopped
1 medium onion, chopped
500g bag of frozen peas (preferably organic)
500 ml chicken or vegetable stock
1 bunch fresh mint, roughly chopped
Heat the olive oil in a pot over a medium heat, add the onion and garlic and soften, but do not brown, for 3-5 minutes. Add the peas straight from the freezer with the stock. Bring to the boil then turn down the heat and simmer for about 5 minutes or until the peas are tender. Add the chopped mint and immediately blend until smooth.

Serves 4