Budget recipes
Roast kumara & fennel soup for $7.80
Roast kumara & fennel soup for $7.80
INGREDIENTS
650g kumara, peeled, chopped
1 large bulb fennel, trimmed, chopped
¼ cup olive oil
1 onion, chopped
2 teaspoons ground cumin
3 cups water
2 cups vegetable stock
1 baby eggplant, sliced
plain yoghurt, crusty bread, to serve
METHOD
- Preheat oven to hot, 200°C. Line an oven tray with baking paper.
- Place kumara and fennel on prepared tray. Drizzle with 1 tablespoon oil, tossing to coat. Season to taste. Bake for 20-25 minutes, until just tender.
- Meanwhile, heat 1 tablespoon oil in a large saucepan on medium. Saute onion for 3-4 minutes, until tender. Stir in cumin and cook for 1 minute, until fragrant.
- Add kumara and fennel. Stir in water and stock. Bring to the boil. Reduce heat to low and simmer, covered, for 20-25 minutes. Remove from heat. Hand-blend or process until smooth. Season to taste.
- Heat remaining oil in a small saucepan on high. Cook eggplant for 1-2 minutes each side, until crisp. Serve soup topped with eggplant and a dollop of yoghurt. Accompany with crusty bread.
For our full budget weekday meal planner and shopping list, see this week's
Woman's Day (on sale August 17, 2009).
Also in the mag this week:
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