Moroccan Sweet Potato, Carrot and Chickpea Soup

INGREDIENTS
2 tablespoons olive oil
1 large brown onion, roughly chopped
2 garlic cloves, crushed
1 teaspoon ground coriander
2 teaspoons ground cumin
1/4 teaspoon chilli powder
600g orange sweet potato, peeled, diced
500g carrots, peeled, sliced
6 cups reduced-salt chicken stock
300g can chickpeas, drained, rinsed
1/2 small lemon, juiced
Turkish bread croutons (see note), to serve

METHOD
Heat oil in a large saucepan over medium-high heat. Add onion and garlic. Cook, stirring often, for 3 minutes. Stir in coriander, cumin and chilli powder. Cook, stirring, for 1 minute. Add sweet potato and carrot. Cook, stirring often, for 5 minutes. Add stock. Cover. Bring to the boil. Reduce heat to medium-low and simmer, stirring occasionally, for 20 minutes.
Add chickpeas to soup and simmer, covered, for 10 minutes or until chickpeas are tender.
Blend soup, in batches, until smooth. Return to saucepan over medium-low heat. Season with salt and pepper. Stir in 1 tablespoon lemon juice. Heat, stirring, until hot (do not boil).
Ladle into bowls. Top with croutons. Sprinkle with pepper. Serve.

COMMENTS
Cut Turkish bread loaf in half lengthways and chop into 2cm cubes. Spray lightly all over with olive oil cooking spray. Place on a tray and bake in a 200°C oven for 10 minutes or until golden.

SERVINGS
4

NUTRITIONAL INFORMATION
(per serve)
1407kJ
1.60g saturated fat

SOURCE
www.taste.com.au Super Food Ideas - August 2005 , Page 66

Cardamom Biscuits

INGREDIENTS
BISCUITS
1/2 cup slivered almonds
125g cubed butter at room temp
1/2 cup firmly packed dark brown sugar
1/2 tsp vanilla essense
3/4 cup SR flour
2/3 cup plain flour
2 tsp ground cardamom
2 tsp milk
icing sugar to dust

CARAMEL FILLING
125g butter
1 cup brown sugar
1/4 cup thin cream
1 Tblspn golden syrup

METHOD
BISCUITS
- Preheat oven to 160C
- Spray 2 trays
- Brown almonds
- Beat sugar, butter and essense till fluffy
- Mix in flour, cardamom with wooden spoon
- Add milk and almonds, knead into consistent dough
- Roll out and cut with biscuit shapes or glass
- Bake for 16 mins swapping trays halfway
- Make filling, sandwich together and enjoy!

CARAMEL FILLING
- Melt all ingredients together slowly, until boiling and slightly thickened, cool.

COMMENTS
Delicious!

SOURCE
AGT Mag

Quick-as-a-Wink Pumpkin Soup

INGREDIENTS
800g pumpkin, peeled and finely diced
4 cups chicken stock, or
2 cups unsweetened OJ and 2 cups water
1 medium sized onion
1 tsp fresh ginger, finely chopped
1 clove garlic, crushed
¼ cup salt free tomato paste
½ tsp cumin

METHOD
Cook onion, garlic and ginger in 2 tablespoons of water for 3 minutes, or until transparent.
Add all other ingredients.
Cook for 15-20 minutes, or until pumpkin is tender.
Puree.
Serve with a thin slice of orange and garnish with parsley.

COMMENTS
To get the best flavour from onions without cooking in oil, always place lid on saucepan while onions are cooking.