Our Souper Schools have made yummy, veggie soups with their Souper School kits and some have kindly shared them with us.

Moonah Primary's Moroccan Spiced Pumpkin and Carrot Soup

Ingredients

• 1 400gram can of chickpeas (drained)
• ¼ large pumpkin
• 1 onion
• 1 clove of garlic
• 1 tablespoon olive oil
• 2 carrots
• 1teaspoon cumin
• 1 teaspoon ground coriander
• 1 litre reduced salt vegetable stock
• ½ teaspoon cinnamon

Method

1. Finely dice onion and garlic.
2. Peel and cut pumpkin and carrot into chunks.
3. Heat oil in a large pot and add garlic and onion, sauté for 3 minutes.
4. Add pumpkin and carrot to the pot with the vegetable stock. Bring to the boil.
5. Drain and rinse chickpeas in a sieve. Add to the pot and turn down heat. Place the lid on the pot and cook until pumpkin is tender.
6. Add cumin, cinnamon and ground coriander to pot and season soup with salt and pepper to taste.
7. Puree until smooth with a stick blender. Serve.

Dover District High School's Prep/1 Minestrone

Ingredients

• 4 cups reduced salt vegetable stock
• 4 cups diced tomatoes
• 1 tablespoon chopped fresh basil or 1 tsp dried basil
• 1/2 teaspoon dried oregano
• 2 carrots, chopped
• 2 stalks celery, chopped
• 1 onion, chopped
• 3 zucchini, chopped
• 1 cup green beans, chopped
• 3 cloves garlic, minced
• 1 bay leaf
• Pepper to taste
• 1 1/2 cups macaroni pasta
• 1 400gram can kidney, cannellini or other beans, drained

Method:

1. In a large pot, combine all the ingredients except the pasta. Simmer over low heat for at least one hour, or until vegetables are tender.
2. Add the pasta and bring to a slow simmer. Cook for another 20 minutes, or until pasta is done.
3. Remove bay leaf before serving.
4. Enjoy!

For more delicious soup recipes visit: Families Tasmania