PREP: 15 mins COOKING: 45 mins

INGREDIENTS:
1 Butternut Pumpkin
1 Packet French Onion Soup Mix
½ cup Milk
½ small tub of Cream

1. Cut pumpkin into small, even pieces. Steam or boil, then drain and mash well.
2. Add the ½ tub of cream.
3. Add the french onion soup and mix thoroughly.
4. Add milk and stir through.
5. Put soup through a blender if smoother consitancy is prefered.

If you like it richer, you can use all cream and no milk. If you don’t like strong flavour, use half a packet of soup.

Serves 4-5 people. This recipe can be doubled up, and milk/cream added until you get the consistency you desire. Freezes great.

Serve with a piece of crusty bread, YUM!

PREP: 20mins COOK: 1 hour
This recipe makes a big chunky style soup!

INGREDIENTS:
1 med Butternut Pumpkin
2 med Potatoes
3 med Carrots
1 large Onion
Salt and Pepper to taste
Water
Sour cream (optional)

In a large saucepan brown onion and then add about 1 litre of water, bring to boil.

Peel and dice vegetables, then add to saucepan. Bring to the boil for about 10 minutes.

Add an extra 500 mL of water, turn down heat and simmer for another 45 mins.

Remove from heat and mash.

Serve with sour cream and crusty bread.

PREP: 10mins COOK: 30mins

INGREDIENTS:
1 to 3 cups Vegetables, diced (ie carrots, potatoes, zucchini)
1 packet Chicken Noodle Soup
1 packet Spring Vegetable Soup
¾ cup Pearl Barley OR ¾ cup Split Peas
     (best soaked overnight in 2 cups water)
8 cups Water
1 tablespoon Parsley (fresh or dried)

Place the diced vegetables and all other ingredients into a large saucepan. Bring to the boil then simmer until vegetables are cooked. Stir the soup occasionally to prevent burning on the bottom.

NOTE: This great for the colder nights and making in bulk for freezing.You can also use two packets of one type of soup instead of both types.

PREP: 30 mins COOKING: 50 mins
PLUS You need to soak the split peas overnight.

INGREDIENTS:
1 cup Split Peas
Pinch of Pepper
3 chopped Potatoes
2 diced Carrots
2 sticks Celery
1 Onions
1 sachets Chicken Noodle Soup
½ cooked Chicken (optional)

Combine 4 cups of Water, Split Peas and Pepper in a saucepan and soak overnight.

Boil contents of saucepan on the stove for 20 minutes while you prepare the vegetables (careful not to overflow the saucepan). Then add potato’s, carrots, celery and onions.

Mix Chicken Noodle with ½ cup of water Soup in a microwave dish then microwave on high for 3 minutes. Pour into soup and simmer on stovetop for 30 minutes.

OPTIONAL: Add chopped cooked chicken to the soup and simmer for 5 minutes.
NOTE: This is a scrumptious easy recipe that can be made in bulk for freezing.

PREP: 10 mins COOK: 30 mins
Serves 4

INGREDIENTS:
1 Onion, chopped
1 clove Garlic, crushed
1 Carrot, diced
1 Potato, diced
1 Parsnip, peeled and diced
1 stick Celery, diced
125grams (2/3 cup) Red Lentils
6 cups Chicken Stock (or 6 cups water with 3 stock cubes)
1 tablespoon Tomato Paste
Salt and Pepper (optional)
3 sprigs Parsley, chopped (optional)

Saute Onion and Garlic in a large pot with a little water until onion is translucent. Add carrot, potato, parsnip and celery and cook for a further 5 minutes. Stir in lentils, stock, tomato paste, salt and pepper. Bring to the boil, cover and simmer for 30 minutes, stirring occasionally. When lentils and vegetables are just cooked, add parsley.

PREP: 20 mins COOK: 1 hour

A traditional recipe that is smooth and flavoursome. You can store it in the fridge or freezer and the flavour strengthens. For extra nutrition, don’t peel the vegetables.

INGREDIENTS:
2 Meaty Ham Hocks
2 Onions, quartered
4 Carrots, diced
½ bunch Celery, chopped
6 medium washed Potatoes, quartered
3 cups Green or Yellow Split Peas (rinsed in water)
2½ litres salt reduced Vegetable Stock
(2 litres if you want a thicker consistency)

1. Salty par boil the meaty ham hocks (optional).

2. Place all ingredients in a large pot. Cover and bring to the boil.

3. Lower the heat to a simmer and cook until meat falls from bone and vegetables are cooked.

4. Remove ham hock from the pot and set aside to allow to cool. Remove meat from bones and roughly chop.

5. Remove pot from heat and puree the until smooth. Add the meat to the soup and stir through.

Serve with crusty bread.

PREP & COOK: 20mins

INGREDIENTS:
4 medium Potatoes, diced
2 x 420gram cans of corn kernals or 3 cups frozen Corn
2 x 420gram cans of creamed corn
½ cup Milk
½ tablespoon Butter
½ teaspoon Curry Powder (or more to taste)
1 teaspoon Mustard Powder (optional)
2 Chicken Stock Cubes dissolved in ¼ cup Water

Boil potatoes in the microwave or saucepan until nearly cooked then drain.

Add all ingredients to a large saucepan and stir. Simmer for 10 minutes then serve.

NOTE: These quantities make enough to feed a family of four as a main meal. For an entrée halve the quantities.

PREP: 15mins COOK: 25mins

INGREDIENTS:
3 large Potatoes (750grams) peeled and chopped
2 Leeks sliced (use part of the green section)
2 Bacon Rashers, finely chopped
4 cups Water
4 Chicken stock cubes
2 tablespoons Butter
Salt and Pepper

PREP: 20mins COOKING: 30mins

2 teaspoons Olive Oil
1 small Brown Onion, chopped
2 cloves Garlic, crushed
2 trimmed Celery stalks, chopped
2 Carrots, chopped
1 Zucchini chopped
800g canned Tomatoes
3 medium Potatoes, chopped
1 Parsnip, chopped
1 small Sweet Potato, chopped
2 cups Water
4 cups Chicken Stock
1 cup Macaroni (or small pasta)
1 can Red Kidney Beans, rinsed, drained
1 cup finely shredded Chinese Cabbage (optional)
1 cup coarsely shredded Spinach Leaves (optional)
½ cup loosely packed shredded fresh Basil (optional)

Heat oil in large saucepan; cook Onion and Garlic until soft.

Add Celery, Carrot, Zucchini, cook stirring for 5 minutes. Stir in undrained crushed Tomatoes, Potato, Parsnip, Water, Stock – bring to a boil. Add Pasta; simmer, uncovered for 15 minutes or until potato and pasta are just tender. Stir in Kidney Beans.

Just before serving, stir in Cabbage, Spinach and Basil (optional). You can sprinkle each serve with Parmesan Cheese for added taste.