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Galaxy Soup Bowls

Our two tone soup bowls

I know how annoying it is when someone does a little ditty about their food when all you want is a recipe so I’ll keep it brief just for you Susan!

Two tone soups are my new favourite thing. It doesn’t require much more effort, it looks cool and it gives the kids an opportunity to try a new flavour without having to have a whole bowl full. Also, they like spiralling it around and making patterns and I find that if they’re interested in their food they’re more likely to try it and eat it.

This one is pumpkin and kumara soup with a pea and cauliflower cream.

What you’ll need:

¼ Crown pumpkin

1 medium Kumara

1 clove garlic

1 vege stock bullion

1/3 – ½ head cauli

1 cup frozen peas

Generous spoon of brazil nut butter but any of your faves could sub in here.

For the Pumpkin & Kumara soup

1 medium kumara, washed and chopped into small cubes (I leave skin on)

¼ crown pumpking, skinned and chopped into small cubes

Cover with water and bring to the boil. While this is bubbling away prepare the next part (instructions below). Reduce heat and simmer until kumara is soft when pressed with a fork. Remove from heat, drain ¾ of the liquid into another bowl and either mash until smooth or chuck in the old vitamix with a clove of garlic (peeled) and a vege stock cube, S & P to your liking and blitz it on the hot soup setting – adding more of the drained liquid to reach your ideal consistency. Pour back into the pot because you’ll need the blender again soon. Or if you’re using a stick blender just give it a rinse.

While the P & K is simmering away, Fill half a pot of water and put on the element (you’ll be steaming the cauli so make sure it works with the pot). Chop 1/3-1/2 head of cauli into small pieces and put in your steaming basket, then put that on top of the pot. When the cauli starts steaming away add one cup of frozen peas to the pot. This way – they should both be ready at the same time. When the cauli is cooked remove from the heat (you’ll know when you put a fork in it if it’s slightly soft then take it off).

Drain the peas reserving some of the liquid (or use a slotted spoon to get them out). Put the peas and cauli into the blender with a generous spoonful of nut butter ( I used brazil nut mylk concentrate) and blitz until smooth – adding the reserved liquid to reach desired consistency.

Ladle the P & K soup into bowls, making a little well in the middle then ladle in some of the green soup, and spiral as you please.

Best served with some delicious sourdough bread for dipping and wiping the bowl at the end!

I know how annoying it is when someone does a little ditty about their food when all you want is a recipe so I’ll keep it brief just for you Susan!

Two tone soups are my new favourite thing. It doesn’t require much more effort, it looks cool and it gives the kids an opportunity to try a new flavour without having to have a whole bowl full. Also, they like spiralling it around and making patterns and I find that if they’re interested in their food they’re more likely to try it and eat it.

This one is pumpkin and kumara soup with a pea and cauliflower cream.

What you’ll need:

¼ Crown pumpkin

1 medium Kumara

1 clove garlic

1 vege stock bullion

1/3 – ½ head cauli

1 cup frozen peas

Generous spoon of brazil nut butter but any of your faves could sub in here.

For the Pumpkin & Kumara soup

1 medium kumara, washed and chopped into small cubes (I leave skin on)

¼ crown pumpking, skinned and chopped into small cubes

Cover with water and bring to the boil. While this is bubbling away prepare the next part (instructions below). Reduce heat and simmer until kumara is soft when pressed with a fork. Remove from heat, drain ¾ of the liquid into another bowl and either mash until smooth or chuck in the old vitamix with a clove of garlic (peeled) and a vege stock cube, S & P to your liking and blitz it on the hot soup setting – adding more of the drained liquid to reach your ideal consistency. Pour back into the pot because you’ll need the blender again soon. Or if you’re using a stick blender just give it a rinse.

While the P & K is simmering away, Fill half a pot of water and put on the element (you’ll be steaming the cauli so make sure it works with the pot). Chop 1/3-1/2 head of cauli into small pieces and put in your steaming basket, then put that on top of the pot. When the cauli starts steaming away add one cup of frozen peas to the pot. This way – they should both be ready at the same time. When the cauli is cooked remove from the heat (you’ll know when you put a fork in it if it’s slightly soft then take it off).

Drain the peas reserving some of the liquid (or use a slotted spoon to get them out). Put the peas and cauli into the blender with a generous spoonful of nut butter ( I used brazil nut mylk concentrate) and blitz until smooth – adding the reserved liquid to reach desired consistency.

Ladle the P & K soup into bowls, making a little well in the middle then ladle in some of the green soup, and spiral as you please.

Best served with some delicious sourdough bread for dipping and wiping the bowl at the end!



 

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