dicky & debbie.com

This is a real rib sticker of a soup.  It is dense, hearty and filling.  Look out for bacon or ham hocks at the supermarket or butchers and keep in the freezer. Dont use a pork hock which is an altogether different cut.  At a pinch you could use bacon bones.

Ingredients
1 bacon or pork hock
1 packet of split peas
3 liters of water
2-3 medium carrots, medium diced
3 medium onions, diced
pepper to taste

Method

Cover the hock and the peas with the water and simmer until the peas have dissolved and the meat is starting to fall off the hock.  Remove from the heat.

Remove the hocks and allow to cool enough to handle.  Remove the skin and and excess fat and discard.  Dice the meat up and return to the stockpot with the peas.

Add the onions and carrots and simmer until they are softened.  Add the pepper to taste.

This soup tastes much better when allowed to cool until it become stodgy and then reheated for service.

This recipe was featured in the Soup For All Seasons.  It is warm, rich and tasty.

Ingredients

1 tablespoon olive or bran oil
1 medium onion, diced
2-3 large cloves garlic
1 teaspoon dried mint
1 teaspoon salt
1/2  ground black pepper
1 teaspoon ground cardamon
1 teaspoon ground cinnamon
1 x 400 gram can of chickpeas
2 medium carrots, roughy chopped
400 grams butternut pumpkin, diced
400 gram can diced tomatoes
4-5 cups vegetable stock
1 bunch fresh mint, chopped

Method

Over a medium heat in a heavy based saucepan, soften the onion and garlic in the oil, along with the dried  mint, salt, pepper, cardamon and cinnamon.  Fry until onion is translucent.  Add the chickpeas and jucie and bring to a simmer.

Add the carrots and the pumpkin along with the tinned tomatoes.   Cover with the stock and then bring to a boil.  Reduce to a simmer and cook covered for 45 minutes.  Stir occassionally.

Once cooked, blitz with an immersion blender to desired consistency.  Add the mint and stir through. 

I am not much a stickler for buying organic as much as I am for buying fresh.

This spicy stew is filling and warming and just totally delicious.

Ingredients

3 tablespoons olive oil
1 cup red onion, roughly chopped
4 cloves garlic, pressed
1 jalapeno pepper, seeded and chopping
1 1/2 teaspoon tumeric
2 teaspoon curry powder
1 teaspoon ground coriander
1/2 teaspoon cayenne pepper
1 cup soy milk
2 cups light coconut milk
4 cups vegetable stock
6 cups diced squash, peeled, choped and deseeded
1 teaspoon peeled, grated fresh ginger
3 cups of chickpeas, washed and drained
1 teaspoon freshly ground pepper
1 teaspoon sea salt

Method

In a large pot, heat oil over low heat. Stir in onions, garlic, jalapeno, turmeric, curry, coriander and cayenne sautéing for 10 minutes over low heat. Stir in milks and vegetable stock bringing to soft boil over low to medium heat. Reduce heat to low and simmer for 5 more minutes. Remove from heat.

Using an immersion blender or regular blender blend mixture until smooth.

Transfer mixture back to large pot and stir in squash and ginger. Cover and simmer over low heat for 30 minutes stirring occasionally. Add garbanzo beans, black pepper and salt simmering for 15 minutes or until squash is tender. Adjust seasoning, remove from heat and serve.