The Australian Women’s Weekly New Zealand Edition — May 2017

108 MAY 2017

Kale minestrone

Kale minestrone
SERVES 4 PREP AND COOK TIME1 HOUR
10 MINUTES

¼ cup (60ml) extra virgin olive oil
1 medium (150g) brown onion,
chopped finely
3 cloves garlic, chopped
1 medium (120g) carrot, chopped coarsely
¼ cup (70g) tomato paste
2 medium (300g) tomatoes, chopped
1.5 litres (6 cups) vegetable stock
200g pumpkin, chopped coarsely
1 medium (250g) parsnip, chopped
coarsely
1 small (90g) zucchini, chopped coarsely

400g can cannellini beans, drained,

rinsed

3 cups (100g) trimmed, chopped kale or

cavolo nero

1 Place a large saucepan over medium-

high heat. Once hot, add the oil and cook

the onion for 3 minutes or until soft. Add

the garlic and carrot, and continue to

cook for another 5 minutes.

2 Add the tomato paste; cook for 1 minute.

Stir in the tomato, stock, pumpkin and

parsnip. Bring to a rapid simmer, then

turn the heat down to a gentle simmer

and allow to cook for 40 minutes.

3 Add the zucchini and beans to the

pan and cook for a further 10 minutes.

Stir in the kale and cook for a further

1-2 minutes or until wilted. Season to

taste with sea salt flakes and freshly

ground black pepper.

4 Serve the soup in warmed bowls

drizzled with a little extra virgin olive

oil, if desired.

Suitable to freeze and microwave.

Maggie’s tip

●I love serving quince paste with a

sharp cheddar with this soup.

Roasted butternut pumpkin

and almond soup

SERVES 4 PREP AND COOK TIME1 HOUR

30 MINUTES

1.2kg butternut pumpkin, peeled, cut

into large wedges

¼ cup (60ml) extra virgin olive oil

¼ cup (60ml) verjuice

1 medium (150g) brown onion,

chopped coarsely

4 cloves garlic, chopped coarsely

1.5 litres (6 cups) vegetable or

chicken stock

1 cup (80g) flaked almonds, roasted

(see Maggie’s tip, previous page)

½ cup (125g) mascarpone

¼ cup (60ml) cream

extra virgin olive oil, extra, to serve

1 Preheat the oven to 240°C (220°C

fan-forced). Line a shallow-sided oven

tray with baking paper.

2 Place the pumpkin on the prepared

tray. Drizzle over half of the oil and

toss to coat the pumpkin well. Roast

pumpkin for 25 minutes. Remove the

tray from the oven and drizzle the

pumpkin with the verjuice. Roast the

pumpkin for a further 10 minutes.

The pumpkin should be slightly

caramelised and most of the verjuice

should be evaporated.

3 Meanwhile, place a large saucepan

over medium heat. Once hot, add the

remaining oil and onion; cook, stirring,

for 4-5 minutes or until soft. Add garlic;

cook, stirring, for another 3-4 minutes.

4 Pour in the stock and add the roasted

pieces of pumpkin. Bring to a rapid