Vegetable Recipes

Spicy Pumpkin Soup Recipe

Warm your soul and delight your taste buds with this spicy pumpkin soup recipe! It’s super easy to whip-up if you’re pressed for time and can be frozen in batches to enjoy throughout the week. Cooking for more than one? It’s the ideal family meal that the littlies will love when accompanied with warm, crusty bread.

RELATED: Corn And Zucchini Fritters With Poached Eggs Recipe 

Serves 4

Ingredients

1 red onion, chopped

3 garlic cloves, crushed

2 (300g) golden delight potatoes, peeled, chopped

1kg butternut pumpkin, peeled, chopped

1/4 tsp dried chilli flakes

2 tsp ground coriander

1 litre salt-reduced chicken stock

1/2 cup pure cream

Pure cream, chopped fresh chives and toast, to serve

Method

  1. Heat oil in a saucepan over medium-high heat. Add onion and garlic and cook, stirring, for 3 minutes or until onion has softened.
  2. Add potato and pumpkin. Cook, stirring occasionally, for 5 minutes or until potato starts to brown. Add chilli and coriander and cook for 1 minute or until fragrant.
  3. Add stock. Cover, then bring to the boil. Reduce heat to medium-low and then simmer for 10 to 12 minutes or until potato and pumpkin are tender. Set aside for 2 minutes to cool slightly.
  4. Blend in batches until smooth. Return to pan over low heat and stir in cream. Cook for 1 minute or until heated through. Season with pepper.
  5. Divide between bowls, top with cream and chives and serve with crusty bread if desired.

Recipe via Taste

Spring Vegetable Soup Recipe

Soups aren’t only reserved for winter – you can now create this light vegetable soup which is perfect alternative to a carb-loaded meal.

Garnish with lemon for a super-sweet flavour, and enjoy with a side of toasted bread for extra texture.

RELATED: Easy Pumpkin Soup Recipe

Serves 4

Ingredients

2 tablespoons olive oil

1 onion

2 cloves garlic

2 potatoes

100g asparagus

100g cabbage

100g fresh peas

2 cups vegetable stock

2 tablespoons creme fraiche

Method

  1. Heat the oil, then fry the onion until glossy. Add the garlic and vegetables, then cook until golden brown.
  2. Pour the vegetable stock and bring the entire mixture to a boil. Simmer, and pour in the creme fraiche. Season with salt and pepper, and serve with a side of warm toast.

Image via Taste

Healthy Provencal Vegetable Soup

For a healthy lunch recipe, why not try a traditional French vegetable soup?

It’s the perfect meal if you’re feeling under the weather, and is ideal for even children on a cold, rainy day. Feel free to add some of your favourite pasta for a filling dish during the winter weather.

RELATED: Zurek or Polish Ryemeal Soup Recipe

Serves 4-6

Ingredients

200g broad beans

2 garlic cloves

1 tablespoon olive oil

1/2 onion (finely chopped)

1 celery stick (sliced)

2 carrots (diced)

1 potato

2 leeks

5 cups water

1 zucchini (sliced)

1 cup peas

1 cup green beans

2 tomatoes (peeled and sliced)

Spinach leaves

Basil leaves

Mixed herbs

Method

  1. Heat a pan of hot water over the stove, and add the broad beans. Boil for 10 minutes, then drain and add the garlic cloves and mixed herbs.
  2. Add the green beans, then cook until completely boiled. Set aside to cool down.
  3. In another pot, heat the olive oil and combine the onions and leeks. Cook for 5 minutes before adding the celery, carrots, garlic and other vegetables into the pot.
  4. Once the mixture has settled into a consistent boil, add the beans from step 1, potatoes, and 5 cups of water. Boil, and skim off any foam from the surface.
  5. Finally add the zucchini, peas, and tomatoes. Let the mixture simmer with the lid on for 25 minutes, or until the vegetables are tender. Serve with fresh basil.

Image via Hungry Poodle

Tomato, Eggplant and Zucchini Gratin Recipe

Gratins are fabulous any time of the year because they can be made with almost any ingredient, and are ready in less than 30 minutes.

Our recipe takes inspiration from a classic French dish mainly revolving around eggplant, tomato, and of course zucchini. The result is a creamy main meal with a slight crunch around the corners, and packed with colour and taste.

RELATED: Classic Nicoise Salad

Ingredients

1/4 cup extra virgin olive oil

1 medium eggplant

1.5 tablespoon Herbes de Provence

Salt and freshly ground pepper

2 medium zucchinis

2 ripe tomatoes

1/2 cup freshly ground breadcrumbs

1/2 cup grated Parmesan cheese

Method

  1. Preheat the oven to 400ºF (200ºC), and sprinkle some olive oil over a pan lined with baking paper.
  2. Slice the eggplant into diagonals and lay each slice over the tray. Brush with oil, and sprinkle lightly with salt and Herbes de Provence.
  3. Bake for 10-15 minutes or until the eggplant is soft in the centre. Take them out to cool.
  4. Slice the zucchini and tomatoes, and spread them out evenly over the eggplant. Seeason with salt and freshly ground pepper.
  5. Arrange each slice so that the previous row is still visible, this will allow them to cook evenly.
  6. Sprinkle with Parmesan cheese, breadcrumbs, olive oil, and grated cheese before cooking in the over for 30-40 minutes. Remove only until the top is golden or the centre is nice and soft.

Image and Recipe via Food Beest, Blogher

Cauliflower and Broccoli Cheese Recipe

Michelle Bridges shares on our favourite comfort food dinner ideas: classic cauliflower cheese with a healthy, low-calorie twist.

Cauliflower and cheese – what a flavourful combination. With the addition of broccoli, you get a double whammy of cruciferous goodness as well. The cheese provides protein and calcium, but use a low-calorie version to avoid too much fat.

Recipe from Superfoods Cookbook: The facts, the foods and the recipes – feel great, get fit and lose weight by Michelle Bridges, photography by Henryk Lobaczewski and Julie Renouf. Published by Viking, RRP $29.99.

Serves: 2
Prep: 10 minutes. Cook: 45 minutes. Calories per serve 388

Ingredients
700 g cauliflower, trimmed and broken into large florets
1 large head broccoli (300 g), trimmed and broken into large florets
2 1⁄2 tablespoons cornflour
2 cups (500 ml) low-cal milk
1 cup (120 g) grated low-cal cheddar cheese
freshly ground black pepper
pinch freshly grated nutmeg
pinch cayenne pepper
mixed salad leaves, to serve

Method
1. Preheat the oven to 200°C (180°C fan-forced).

2. Steam the cauliflower over a large saucepan of boiling water for 4 minutes. Add the broccoli and steam for another 4 minutes or until just tender. Place in a 5-cup (1.25 L) capacity ovenproof dish.

3. Meanwhile, combine the cornflour and 1⁄4 cup milk in a jug. Place the remaining milk in a saucepan and bring to the boil over high heat. Whisk in the cornflour mixture and cook, stirring, for 2–3 minutes or until the sauce boils and thickens. Stir in half the cheese until smooth. Season with black pepper and nutmeg. Pour over the cauliflower and broccoli. Sprinkle with the remaining cheese and cayenne. Bake for 30 minutes or until bubbly and golden.

4. Serve with the salad leaves alongside.

What’s your favourite comfort food dish?

superfoods

Vegetable Patties Recipe

Whether you’re looking for delicious meat-free Monday recipes or new easy dinner ideas, give these authentic Sri Lankan patties a try. They’re delicious hot or cold, served as part of a curry night or a picnic, and a great recipe to get kids cooking.

Recipe and image from Hidden Kitchens of Sri Lanka by Bree Hutchins, Published by Murdoch Books, RRP: $49.99

Sri Lankan patties are unlike the ones I’m used to; these are deep-fried pastry parcels filled with curried vegetables, similar to a samosa. Vigneshwaran wrapped up a few patties for me to eat on the drive back to Jaffna, but we only made it down the road before they were all gone.

Makes 32 

Ingredients

Filling
1 tablespoon coconut oil
200 g cabbage, thinly sliced
4 dried long red chillies, chopped
6 small pink Asian shallots, finely chopped
1 teaspoon fennel seeds
1 teaspoon roasted chilli powder
1/2 teaspoon ground turmeric
1 sprig curry leaves, leaves picked and roughly chopped
6 cm piece rampe (pandanus) leaf, chopped
1 teaspoon salt, dissolved in 1 tablespoon warm water
1 kg potatoes, boiled, peeled and mashed
vegetable oil, for deep-frying

Dough
600 g (4 cups) plain flour
1 teaspoon bicarbonate of soda
1 teaspoon salt
1 tablespoon coconut oil, plus 2 tablespoons extra
250 ml (1 cup) full-cream milk

Method

1. To make the filling, heat the coconut oil in a wok or deep frying pan over medium heat. Add the cabbage, dried chillies, shallots, fennel seeds, chilli powder, turmeric, curry leaves and rampe; cook for 5 minutes, or until the shallots are golden brown. Add the salty water and remove from the heat. Stir in the mashed potato until well combined. Set aside to cool to room temperature.

2. To make the dough, sift the flour, bicarbonate of soda and salt into a bowl. Using your hands, mix in the coconut oil, then gradually add the milk, about 2 tablespoons at a time. Continue to work the dough until it is soft and pliable; you may need to add a little water (up to 4 tablespoons). Shape the dough into a large ball and rub with a little extra coconut oil.

3. Roll out half the dough on a lightly floured surface to 3 mm thick. Cut out 10 cm  circles with a pastry cutter or glass. Spoon a heaped tablespoon of the filling into the centre of each circle and fold in half. Use your fingers to press the edges together, brushing the edge of the dough with a little water if necessary. Re-roll the offcuts and use as well. Repeat with the remaining dough.

4. Fill a wok one-third full of oil and heat to approximately 180°C (a cube of bread dropped into the oil will brown in 15 seconds). Deep-fry the patties in batches for 2–3 minutes until crisp and golden, turning them over halfway through cooking time. Remove with a slotted spoon and drain on paper towel. Serve hot or cold.

srilanka

What’s your favourite meat-free Monday recipe? Share them in the comments!

 

Easy Pumpkin Soup Recipe

This easy pumpkin soup recipe is low in fat and calories but full of flavour, which makes it the perfect winter warmer when you want to lose weight.

Ingredients
2 butternut pumpkins
1/2 brown onion, diced
1-2 garlic cloves, smashed
1 litre vegetable or chicken stock
Salt and pepper to taste
Pinch of nutmeg

Optional toppings
1/4 apple, unpeeled, finely diced
Greek yoghurt or creme fraiche
Handful chives or coriander leaves
Toasted pumpkin seeds or chopped toasted almonds

Method
1. Preheat oven to 160C. Slice pumpkins lengthways, scoop out seeds and place pumpkins cut-side down on a baking tray. Roast for about 30 minutes or until a knife pierces through the flesh easily. Remove and allow to cool slightly, then scoop out the flesh into a blender or large bowl.

2. While the pumpkin is cooking, saute the onion and garlic in a small pan in some olive oil over low-medium heat. Cook for about 10 minutes until softened but not browned.

3. Add the softened onion and garlic to the pumpkin, add the stock and blend or use a hand blender to puree until velvety smooth. Season with salt and pepper. Add nutmeg, blend again and taste.

4. Serve immediately, topped with any or all of the optional toppings.

What’s your best pumpkin soup recipe?

Quick And Easy Winter Vegetable Soup

This low-calorie, vitamin-rich vegetable soup makes a delicious and filling lunch or dinner. Use the best canned tomatoes you can find, and top with a dollop of pesto for great flavour.

Ingredients
4 garlic cloves, chopped
2 carrots, halved lengthwise and thinly sliced
2 celery ribs, halved lengthwise and thinly sliced
2 leeks, halved and thinly sliced
1 fennel bulb, halved, cored and thinly sliced
1 can of whole tomatoes
2 bay leaves
Handful spinach or kale leaves
6 cups water
Leftover parmesan rinds
2 Tablespoons pesto

Method
1. Heat a little olive oil in a large soup pot. Add the garlic and cook over moderate heat, until fragrant, about 2 minutes. Add the carrots, celery, leeks and fennel and cook, stirring, until the vegetables begin to soften, about 5 minutes. Add the can of tomato, bay leaves and spinach or kale leaves, and cook until the vegetables are tender, about 5 minutes. Add the water and the parmesan rinds and bring to a simmer. Cover partially and cook over moderately low heat until the vegetables are very tender, about 30 minutes.

2. Discard the rinds and bay leaves. Season the soup with salt and pepper. Ladle into bowls, add a dollop of pesto and serve.

Hint: Use this vegetable soup as a base to add other ingredients like cooked beans or lentils.

Collect and freeze parmesan rinds when you finish grating cheese, then add to soups and casseroles to infuse the dish with savoury flavour.

Salmon And Roast Pumpkin Salad With Feta And Spinach

Tassal Research and Development Manager (and trained chef) Kevin Horgan shares one of his favourite recipes that’s quick and easy to prepare and packs in a lot of nutritional and health benefits – and is amazing for your skin too. Leftovers make a delicious next-day lunch.

Serves 2

Ingredients
2 Tassal fresh Salmon portions, skin-off
400g pumpkin, peeled
4 garlic cloves, left whole with skin on
1 tsp extra virgin olive oil
1 ½ lemons, juiced
200g baby spinach leaves or rocket
1 shallot, thinly sliced
25g slivered almonds
100g feta, crumbled
100g cous cous, cooked
Bunch of asparagus, blanched and refreshed

Method
1. Pre-heat oven to 200°C. Cut salmon and pumpkin into 3cm cubes.

2. Place pumpkin and garlic on an oven tray, and season with salt and olive oil. Bake for 20-25 mins or until golden brown. Remove and allow to cool.

3. Mix lemon and oil together and set aside.

4. Cook salmon in pan on medium heat and then let cool.

5. In a bowl, combine spinach, shallot, almonds, feta, garlic, cous cous, asparagus and pumpkin. Toss salmon through salad and coat with the lemon-oil dressing.

Creamy Mushroom Soup With Poached Egg

Everything’s better with an egg on it! This creamy mushroom soup flavoured with thyme and chives is the perfect midweek meal or indulgent dinner for one.

Serves 4. Preparation time: 10 minutes, cooking time: 20 minutes

Ingredients
4 eggs
1 tbsp white vinegar
1 tbsp butter
1 onion, diced
1 clove of garlic, sliced
600g mushrooms, roughly chopped
½ cup dry white wine
2 large potatoes, peeled and diced
3 cups salt reduced chicken stock, plus one cup water
6 sprigs fresh thyme, stalks removed
1 cup evaporated milk
½ bunch chives, chopped
Salt and pepper to taste

Method
1. Heat saucepan and add olive oil, sweat the onions and garlic until translucent. Add mushrooms and thyme; gently cook while stirring occasionally for 2 -3 minutes. Add the wine and continue to simmer until liquid has reduced by half, then add chicken stock, water and potatoes. Simmer for 20 minutes or until mushrooms and potatoes are fully cooked.

2. With a hand blender, blend to a smooth consistency and add evaporated milk. Check seasoning.

3. For the poached eggs, bring a pot of water and vinegar to the boil, reduce heat to a simmer.

4. Crack each egg into a small bowl. Slowly lower the eggs into the water and cook for 2-3 minutes or to your liking. Remove eggs from water and place onto kitchen paper.

5. Ladle soup into bowls and place one egg into each soup bowl.

6. Garnish with chopped chives. Serve with crusty wholegrain bread.

What’s your favourite soup recipe?

Meat-Free Mondays: No-Cream Creamy Broccoli Pasta

This is one of our all-time favourite recipes when you want an indulgent pasta without the calories. Cooking the pasta with the broccoli saves time and cleaning up – who doesn’t love a dinner that’s on the table in 15 minutes?

Serves 3-4

Ingredients

1 head of broccoli, cut into florets and the stem cut into dice

3 cloves of garlic, crushed

6 tablespoons extra virgin olive oil

2 tablespoons grated Parmesan cheese

500g pasta of your choice (we love orecchiette or any other small pasta shape for this recipe)

Handful pine nuts

Method

1. Cook the pasta and broccoli together in boiling salted water.

2. While the pasta and broccoli is cooking, heat a small pan over low-medium heat and cook the garlic in the olive oil. Make sure it doesn’t burn.

3. When the pasta and broccoli are done, drain them in a colander together, reserving 1/2 cup of the cooking water.

4. Put the pasta and broccoli into the pan with the oil with garlic and crush the broccoli with the back of a fork. It’s fine to leave some florets whole for texture. Add a little of the pasta cooking water if the sauce is too thick. Season with salt and pepper.

5. Take the pan off the heat, add the grated parmesan and sprinkle with the pine nuts. Serve with a salad.

What’s your favourite pasta dish?

Pumpkin And Macadamia Soup

There’s nothing better than a bowl of warm pumpkin soup on a chilly day, and this is one of SheSaid’s favourite recipes, topped with crunchy macadamia nuts!

Serves: 4 to 6

Ingredients

1 tablespoon Suncoast Gold Australian Macadamia Oil?

½ cup roughly chopped, roasted unsalted Suncoast Gold Australian Macadamias

?1 small white onion

?1 teaspoon grated ginger?

3 cups diced pumpkin

?1 apple, chopped?

3 cups salt-reduced chicken stock

?Reduced-fat natural yoghurt for serving

Whole or halved roasted unsalted Suncoast Gold Macadamias, for garnish

Method

1. Heat oil in a heavy-based pan, add macadamias, onion and ginger and sauté for 2-3 minutes, or until golden brown.

2. Add the pumpkin and apple and cook for 2-3 minutes then pour over the stock. Cover and simmer for 20 minutes or until pumpkin is soft.

3. Transfer mixture to a blender and process until smooth and creamy.

4. Serve in large bowls with a swirl of yoghurt and a few roasted macadamias tossed over for garnish.

What’s your favourite soup recipe?

Meat-Free Mondays: Spinach And Tomato Dhal

Created by Women for Women International SHARE is a cookbook that celebrates our common humanity. With recipes from renowned chefs, humanitarians, philanthropists and women living in war-torn countries across the globe, SHARE is a stunningly beautiful collection of international flavours and a glorious celebration of our shared humanity.

Contributors include Paul McCartney, Aung San Suu Kyi, Maggie Beer, Nelson Mandela, Annie Lennox, Dame Judi Dench, Stephanie Alexander, and many more, with a foreword by Meryl Streep.

Buy SHARE online with free delivery – makes the perfect Mother’s Day gift!

Serves 4

Ingredients

2 tablespoons olive oil

2 red onions, finely chopped

4 garlic cloves, crushed

4cm piece fresh ginger, peeled and grated

1 green chilli, finely sliced

1 teaspoon cumin seeds

½ teaspoon ground coriander

½ teaspoon ground turmeric

pinch of asafoetida (optional)

½ teaspoon salt

250g red lentils

400g can chopped tomatoes

900ml vegetable stock or water

400g baby spinach

Method

1. Heat the oil in a lidded, wide, heavy-based pan over medium heat. Add the onions, garlic, ginger and chilli and cook, stirring often, for about 10 minutes or until the onions have softened. Add the cumin, coriander, turmeric, asafoetida (if using) and salt. Stir and cook for 2 minutes, or until fragrant.

2. Stir in the lentils, tomatoes and stock or water and bring to the boil. Cover, reduce the heat to a slow simmer and cook for about 20–30 minutes, or until the lentils are soft and thick, stirring often to stop them sticking to the bottom of the pan.

3. Fold in the spinach and cook for a further 3–5 minutes, or until it has wilted. Adjust the seasoning, then serve with steamed basmati rice and warm naan or pitta bread. Top each serving with a generous spoonful of yogurt, scatter lavishly with the chopped fresh herbs and hand round the citrus wedges for everyone to squeeze over. Cook’s tip: You can cook the lentils several days ahead and refrigerate until needed, but stir in the spinach just before serving so it retains its colour.

To serve: steamed basmati rice warm naan or pitta bread 4 generous tablespoons thick, creamy, natural yogurt handful of fresh coriander, parsley or mint, or a combination of the three 1 lemon or lime, cut into wedges.

Meat-Free Mondays: Mushroom Recipes With Chilli Sambal

These tasty dumplings are filled with mushrooms and aromatics and can be steamed – or turn them into potstickers by pan-frying the bottom. The delicious homemade chilli sambal keeps for weeks in the fridge.

Ingredients

1 packet of round dumpling wrappers

20g fresh ginger, peeled and finely chopped

1 shallot, finely chopped

1 tbsp peanut or rapeseed oil

170g chestnut mushrooms, finely chopped

80g Napa cabbage, finely chopped

Light soy sauce, 1-2 tsp to taste

1½ tsp rice wine or dry sherry

¼ tsp sea salt

Pinch of white pepper and sugar

1½ tsp sesame oil

For the chilli sambal

2-5 large red chillies (tops removed)

1 bulb of garlic (peeled cloves)

Salt and sugar to taste

Method

1. For the dumpling filling, gently fry the ginger and shallot in a little oil until translucent.

2. Add the finely chopped mushrooms and cabbage to the shallots and ginger. Cook on a medium high heat for a few minutes, before adding soy, rice wine, salt, white pepper, sugar and sesame seed oil. Sauté for a further minute or two, mixing well. Taste to check seasoning and set aside.

3. To make the chilli sambal, fry the garlic cloves and chilli together in deep hot oil until nicely browned. Drain and cool the mixture on kitchen paper before blitzing with a hand blender until smooth. Add sugar and salt to taste. The sambal should taste spicy, slightly sweet and salty.

4. Dust the work surface with a little flour. Lay out several dumpling wrappers, put a teaspoon of the stuffing mixture into the centre, fold in half and seal the edges with a series of pinches (like a little cornish pasty). Repeat to make about 15-20 dumplings.

5. To cook the dumplings, heat the peanut oil in a frying pan, add half the dumplings and fry the bottom side for 2 minutes. Add 2 tbsp of water to the pan and immediately cover with the lid. Steam for 4-5 minutes before removing the lid and continue to fry for a further minute, then remove from the pan and drain on kitchen paper (cover with foil to keep warm). Repeat with the remaining dumplings.

6. To serve, place the dumplings on a plate with the bottom side up and serve with a small bowl or spoonful of sambal, and a sprinkle of fresh coriander leaves.

Wontons? Gyoza? Pierogi? What are your favourite dumplings?

Meat-Free Mondays: Jamie Oliver’s Pumpkin, Chickpea And Coconut Curry

It’s curry week on SheSaid and this delicious meat-free curry from Jamie Oliver is the perfect weeknight dinner. Any leftovers make a fantastic lunch the next day too.

Serves 4

Ingredients

1 large pumpkin, peeled, or a squash (approx. 900 g), seeds removed

4 cm fresh ginger, peeled

a bunch of fresh coriander

4 garlic cloves, peeled and finely sliced

peanut oil

1 fresh red chilli, deseeded and finely sliced

4 shallots, peeled and finely sliced

1 teaspoon mustard seeds

20 curry leaves

1 teaspoon turmeric

1 tin (400 g) chopped tomatoes

2 tins (800 g) coconut milk

2 tins (800 g) chickpeas, drained

Method

1. Chop the pumpkin or squash into 3 cm chunks and cut the ginger into matchsticks. Pick the coriander leaves and finely chop the stalks.

2. Pour a good lug of peanut oil into a large saucepan and place on a high heat. Add the ginger, garlic, red chilli and shallots, then reduce to a medium heat.

3. Cook until golden, stirring occasionally, then add the mustard seeds, curry leaves, and coriander stalks and fry until the curry leaves go crispy. Add the turmeric, tomatoes and coconut milk.

4. Bring to the boil, then add the pumpkin and chickpeas. Reduce to a low heat, cover with a lid and simmer for 45 minutes. Check occasionally and add a splash of water if it looks a bit dry.

5. When the time’s up, take the lid off and cook for a further 15 minutes or so until the sauce is lovely and thick. Scatter with coriander leaves and serve with rice, naan bread and chutneys and dips on the side.

What’s your favourite meat-free Monday dish?

Beef And Zucchini Salad With Mint Oil

This 30-minute meal is brilliant for summer when you want something fast and low-fat that’s also full of flavour. The bright mint oil makes the beef pop.

Ingredients – serves 4

600g oyster blade steak

3 medium zucchinis, sliced into ribbons using a vegetable peeler

2 bunches of asparagus, woody ends discarded, cut into 3 cm pieces

16 cherry tomatoes, quartered

2 tbsp olive oil, plus extra for brushing

1 tbsp lemon juice,

1 small red chilli, seeded and thinly sliced (optional)

8 mint leaves, shredded, plus extra to garnish

Method

1. Steam the zucchini slices and asparagus in two batches, for about 5 minutes, until just tender.

2. Whisk together the olive oil, lemon juice, chilli and mint and pour over the vegetables while warm. Toss gently to coat and set aside.

3. Preheat a chargrill pan over high heat. Brush the steaks with oil and cook for 6 minutes on one side, turn over and cook for a further 5 minutes or until cooked to your liking. Cover with foil and rest for 5 minutes.

4. To serve, scatter the cherry tomatoes over the salad. Thinly slice the steak and arrange on top.

Tips: Softened rice vermicelli noodles can also be added to this salad, toss them in with the zucchini.

Sliced mini lamb roasts are also delicious served with this salad.

What’s your favourite beef recipe?

Best-Ever Pumpkin Soup Recipe

It’s that time of year when little is more appealing than a hot bowl of pumpkin soup for lunch or dinner. Here’s our never-fail recipe which is a favourite at the SheSaid office!

Serves: 4-6

Ingredients

700g pumpkin, cut in half, seeds removed

100g potatoes, cut into 2cm dice

60g onions, chopped

500ml reduced salt stock or water

50g reduced salt butter

small pinch of curry powder

1/4 cup cream (optional)

Sliced almonds, toasted

Wholegrain bread roll

1. Preheat oven to 175F. Lie the pumpkin halves face down on a baking tray lined with baking paper, and roast for 45 minutes to 1 hour, until soft. Scoop out the flesh.

2. Melt butter in a saucepan and sauté the onions over low heat until lightly golden. Add the curry powder and potatoes and stir for 2 minutes, then add the roasted pumpkin, stock or water.

3. Bring to the boil, then reduce the heat and simmer for 10-15 minutes.

4. Blend the soup in a blender or food processor. Return the pureed soup back to the saucepan.

5. Over low heat, add a little cream and season to taste. Sprinkle with toasted almonds. Serve with wholegrain bread roll.

What’s your favourite soup?

Meat Free Monday: Broccoli Frittata

These gluten-free broccoli frittatas make an ideal meal for one, or simply bake one large frittata for a healthy family dinner. Serve with a fresh tossed salad.

Preparation time: 15 minutes, cooking time: 5 minutes

Serves 4

Ingredients

Olive oil cooking spray

200g broccoli, trimmed and cut into small florets

2 green onions, (shallots) chopped

4 eggs

1/2 tsp chilli flakes

50g grated reduced fat cheddar cheese

Method

1. Preheat oven to 180 °C and grease four muffin tins with cooking spray. Line the bases with some baking paper.

2. Steam, microwave or boil broccoli until tender; drain and cool slightly.

3. Spray a non stick pan with cooking spray and sauté onions over medium heat for two minutes.

4. Mix eggs, chilli flakes and grated cheese together. Stir through onions and cooled broccoli.

5. Spoon frittata mixture evenly between the muffin tins and bake for 30 minutes, or until set and golden on top.

6. Stand in the tin for five minutes before removing. Serve warm with a fresh tossed salad.

Tip: For a tasty twist, try using broccolini instead of broccoli.

What is your favourite meal for one?

Meatball And Tomato Soup

Gluten Free Meatball And Tomato Soup

Meatballs:

200g chicken mince

½ cup gluten free breadcrumbs (freshly made work well)

½ clove garlic, chopped

1 tbsp chopped parsley

2 tbsp grated parmesan

1 egg

Pinch salt

Soup:

1 red capsicum

Olive oil

1 tbsp butter

2 tbsp olive oil

1 clove garlic

2 x 400g tins Italian tomatoes, pureed

Pinch dried oregano

250ml water

Salt

Handful of dried gluten free pasta, any flat or small shape

Method:

Mix all the meatball ingredients together in a bowl and refrigerate until ready to use.

To make the soup, place the capsicum on a grill tray, drizzle with olive oil and roast until brown and blistered. Remove to a bowl and cover with plastic wrap.

Meanwhile, heat the butter and olive oil in a pot, add the garlic and cook for a few minutes on low heat until fragrant and lightly coloured. Add the tomatoes, oregano and water and season with salt.

When the capsicum is cool enough to handle, peel it and discard the skin, seeds and stem. Puree flesh, add to the soup and simmer for 30 minutes.
Roll the chicken mixture into small balls and add directly to the soup with the dried pasta. Ensure there is enough soup to just cover the meatballs, adding water if necessary.

Simmer for 10 minutes or until the meatballs are cooked through and the pasta is soft.

For Vegetarian meatballs, try the following:

2 tbs olive oil

1 onion, finely chopped

1 garlic clove, crushed

1 zucchinis, grated

1 large carrot, grated

100g (about 4 slices) gluten free bread, crusts removed

400g canned chickpeas, rinsed, drained

3 tbs crunchy peanut butter

1 egg yolk

Method:

Heat half the oil in a large frypan over medium-low heat, add the onion and cook for 5 minutes or until softened.

Add the garlic, zucchini and carrot, then cook, stirring, for 2-3 minutes until wilted and softened. Drain off any liquid.

Place bread and chickpeas in the bowl of a food processor and pulse to combine.
Add softened vegetables, peanut butter and yolk. Process until mixture comes together.

Form the mixture into meatballs and chill for 10 minutes. Heat the remaining tablespoon of oil in a non-stick frypan over medium heat and cook the meatballs, in batches if necessary, for 1-2 minutes each side until golden.

What are you making for dinner tonight?

Pumpkin And Macadamia Soup

Pumpkin And Macadamia Soup

Pumpkin soup is a favourite in the SheSaid office, and this recipe might just be one of the best we’ve seen! Topped with crunchy macadamias, this is the perfect winter warmer for lunch or mid-week dinner.

Serves: 4-6

Ingredients:

1 tablespoon macadamia or olive oil

1/2 cup roughly chopped macadamias

1 small white onion

1 teaspoon grated ginger

3 cups diced pumpkin
1 apple, chopped

3 cups chicken stock

Natural yoghurt for serving

Whole or halved macadamias, roasted for garnish

Method:

1. Heat oil in a heavy based pan, add the macadamias, onion and ginger and sauté for 2-3 minutes, or until golden brown.

2. Add the pumpkin and apple and cook 2-3 minutes then pour over the stock. Cover and simmer for 20 minutes or until pumpkin is soft.

3. Transfer mixture to a blender and process until smooth and creamy.

4. Serve in large bowls with a swirl of yoghurt and a few roasted macadamias tossed over for garnish.

Source: Australian Macadamia Society

What’s your favourite soup?BR>