autumn soup

I'm no Nigella, but I can't help myself when it comes to soup. Soup is the yummiest, fastest, easiest and most nutritious food in the world. As soon as the temperature drops below, er, 21 degrees (I know, I should be fine with cold weather being a Pom, but I seem to have fully acclimatised to Sydney), I’m in the kitchen with my blender. And I totally make it up every time.

Here’s what I made for dinner tonight (it’s currently sitting on the cooktop, steeping in its own goodness).  The name of the recipe says it all. 


"There’s not much in my pantry Soup"



1 Beetroot chopped in to 1cm chunks

1 medium sized sweet potato chopped in to 1cm chunks

½ cup split yellow peas

1 onion, sliced

3 garlic cloves, sliced

2cm square piece of ginger, sliced

1.5 cups veg stock

1 tsp ground cumin

1 tsp tumeric

3 cardamom pods

2 cloves

1tsp olive oil



Boil split yellow peas in plenty of water for 35 - 40 mins

Pour oil into pan and lightly fry cumin, cardamom, tumeric and cloves

Add onion, ginger and garlic and fry till golden brown

Add beetroot and sweet potato and fry for 3 mins

Add stock and bring to boil, then simmer for 30 mins

Add cooked yellow peas

Blend to a smooth creamy consistency

Serve with a bit of cracked black pepper and maybe rock salt to taste

OR a bit of goats cheese on the top is nice!