Take an Australian classic like pumpkin soup, add a Moroccan twist and make this "souper" meal which is vegan friendly.
- Heat oil in a large saucepan over low-medium heat and cook leek, garlic and 2 teaspoons salt, stirring occasionally, for 3 minutes or until soft. Add chilli, cinnamon, ginger and cumin and stir for 1 minute or until fragrant. Add carrots, pumpkin and split peas. Stir to coat in onion mixture.
- Add 1.5 litres water to saucepan and bring to the boil, then simmer for 50 minutes or until split peas are soft.
- Remove and discard cinnamon stick from soup. Add lemon juice then process or blend soup, in small batches, in a food processor or blender until smooth. Return soup to pan and reheat over medium heat. Serve topped with coriander sprigs and soup sprinkles.
You may need it
Mixing Bowl Set
Surface Utensil Holder
Kitchen Utensil Set