It's soup weather

We are getting together the June 2011 issue of SAcommunity News and have so much to fit in that we decided to leave the recipe out and put it here instead!

It has been cold in South Australia over the past few days, and it's almost officially winter. We want you all to be warm and healthy and here's a good way to achieve that: cook this soup recipe and share it with your family, friends, neighbours or work mates.

Thanks to Community Kitchens for this recipe. Community Kitchens are places where people come together to socialise and cook affordable and nutritious meals. Did you know that there are two in South Australia?

CITY LIFE VEGETABLE SOUP

Grating the vegetables reduces the cooking time. You'll need a BIG POT! Makes approximately 12 serves

Ingredients

2 onions, peeled and diced
1 carrot, peeled and grated
3 sticks of celery, chopped
1/2 swede, peeled and grated
1 parsnip, peeled and grated
1 sweet potato, peeled and diced
1 zucchini, diced
1 can of corn kernels
1 can of Borlotti beans
1/2 cup red lentils
1 1/2 cups of dry wholemeal pasta
3 litres vegetable stock
3 tbsp olive oil
2 tsp ground oregano
Fresh or dried parsley to taste

Method

1. In a large stockpot heat the vegetable stock
2. In a separate plan heat the oil. Saute the onions, celery and carrots and when tender add them to the stock
3. Bring the soup to the boil, begin to add the other ingredients one at a time, making sure the soup continues to keep boiling. First add the lentils and the beans. Then add the grated vegetables, and add the zucchini and corn kernels last
4. Add the herbs and season with salt and pepper. Stir frequently while simmering, cook for 30mins
5. Add pasta and simmer for another 10 minutes or until the pasta is cooked

Roast vegetable soup (c) 2009 Vegan a Go-go CC BY-NC-ND 2.0