Vegie Smugglers

Isn’t it lucky that we’re never too old to learn stuff.

Important stuff, too, like the fact that Youtube videos on how to cut your own hair make it look deceptively simple. I learned that this week. And that a new mirrored splash back will cause your cat to MELT DOWN as they fight a territorial war with the new cat who has moved into their kitchen (don’t even ask why he’s on the benchtop). And that the end of term is a tiring time for everyone (mummies included).

Thankfully there are salves for all these issues. Luckily my ‘haircut’ looks ok once blowdried in it’s new daringly short style. A squirt bottle of water can keep cats off bench tops. And veggie-filled recipes DO exist that are incredibly easy to make and soothing to eat. Like this one. Perfect for tired kids. Perfect for tired mums.

Easy Pumpkin soup

1 litre chicken stock (salt-reduced)
8 cups (about 1.1 kg) of evenly cubed vegies (you can use all pumpkin, but I like about 800g pumpkin & a couple of big carrots)
1 tbsp Italian herbs
425g can baked beans in tomato sauce (salt-reduced)

Pour the stock into a large pot and bring it to the boil. Add the vegies and herbs and reduce to a strong simmer.

After 10-15 minutes the vegies should be tender (you can easily pierce the pumpkin with a skewer). Tip in the beans and sauce. Stir them through to heat up then remove the pot from the heat.

Use a stick blender to whizzy it all up (or transfer to a traditional blender when cool).

Serve with bread, pumpkin seeds, or last week’s cheese & sweet potato rock cakes.

Serves 2 adults & 2-3 kids.

And if you struggle to get your little kids to eat soup, click over to the Mother & Baby blog where I’m discussing how to make this genre a success with small kids.

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If you like this recipe, why not try…
Roasted carrot & parsnip soup
Pumpkin & red lentil soup
Green split pea soup

If you love slow cooking, you’ll love my latest e-book!