Winter is the season of soup and crusty fresh bread, slathered in butter. A great way to keep eating costs down, time efficient and vegetables in your system, soup is an essential for a student’s budget and a great way to cook to feed friends too. So here are the basics of delicious recipes. Keep a supply of chicken stock, onions and garlic in the pantry and you’ll be ready to make soup of just about anything.
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AUG 1
NZ International Film Festival
PowerStation
AUG 12 – 29
Zirka Circus
Lido Cinema www.nzff.co.nz
JUL 21 – AUG 1
Manukau Sports Bowl www.zirkacircus.com
The Feelers
Altitude www.thefeelers.co.nz R18 – Standing General Admission
AUG 20
JUL 29 – AUG 1
ASB Show Grounds, Greenlane www.thefoodshow. co.nz
Smokefree Rockquest Finals
SEP 11
Dave Wiggins
Founders Theatre www.sfrq.co.nz
AUG 14
Air New Zealand Foyer, Aotea Centre www.davewiggins. co.nz Free - Experience 11am and workshop 12pm
Wellington The NZ Film Festival JUL 16 – AUG 1
www.nzff.co.nz
Christchurch All Blacks vs Australia AUG 7
AMI Stadium
BROCCOLI & CREAM CHEESE SOUP 1 small head of cauliflower florets chopped 1 litre chicken stock 1 large head of broccoli florets chopped 250g cream cheese 1 large onion 2 cloves of garlic or 2 tsp crushed garlic Finely chop the onion and garlic then fry in a little olive oil in the bottom of a large saucepan. Saute til transparent but not browned on a medium heat. Add chopped broccoli & cauliflower florets and cover with chicken stock. Bring to the boil on high then turn down and simmer til the vegetables are soft. Add cream cheese and stir through til melted through. Salt & pepper to taste. If you’re a blue cheese fan, add 50 – 100g to the soup at this point. Puree in a blender (cool first!) or use a stick blender. CHEATS TIP: Use a blend of broccoli & cauliflower from the supermarket freezer!
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The Temper Trap
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Finely chop the onion and garlic then fry in a little olive oil in the bottom of a large saucepan. Saute til transparent but not browned on a medium heat. Add the spices and stir, then add pumpkin, cubed into smallish pieces (5cm). Coat with the spice & onion paste, stirring gently. Add the rest of the vegetables then pour in chicken stock. Cover and turn temperature to low. Simmer for 60-90mins, stirring occasionally. Add the red wine (the alcohol will cook off) and basil, torn into small pieces. Salt & pepper to taste. If you like chunky, use a potato masher to breakup the pumpkin, potatoes and carrot. If you prefer smooth, use a stick blender. If you intend to use a regular blender, you’ll need to let the soup cool first.
Each of these recipes makes 4 – 6 serves, a great transportable lunch or quick dinner. Dump into freezer/microwave-safe containers and you can safely store in the fridge for a few days or in the freezer for a couple of months over winter!
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1 small pumpkin, peeled and seeded 1 cup heavy red wine 1 large carrot 1 litre chicken stock 1 large kumara 1 tsp cumin power 1 large onion 1 tbsp curry powder 2 cloves of garlic or 2 tsp crushed garlic Fresh basil leaves for the end.
Just a smattering of live activities not to be missed in coming months.
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PERFECT PUMPKIN SOUP
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Cooking Winter Basics
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