donna hay magazine

fresh .power soupscreamy cauliflower, chicken andsplit pea soup with spiced seeds``````1tablespoonextravirginoliveoil1teaspoongroundcoriander1teaspoongroundcumin1 white onion, finely chopped2clovesgarlic,crushed500g cauliflower, chopped1cup(205g)yellowsplitpeas½cup(75g)unsaltedrawcashewsseasaltandcrackedblackpepper1.5 litres chicken stock2 x 200g chicken breast filletsspiced seeds¼cup(60ml)extravirginoliveoil2clovesgarlic,thinlysliced2tablespoonspumpkinseedkernels(pepitas)1 tablespoon sunflower seeds1teaspoonsesameseeds½teaspoongroundcoriander½teaspoongroundcumin``````Heattheoilinalargesaucepanovermediumheat.Addthecorianderandcuminandcook,stirring,for30secondsoruntilfragrant. Add the onion and garlic and cook for 4–6 minutesor until softened. Add the cauliflower, split peas, cashews,saltandpepperandstock.Increasetheheattohighandbringto the boil. Cover with a lid, reduce the heat to medium andcookfor30minutesoruntilthesplitpeasaretender.Add the chicken, cover and cook for 12 minutes or untilcooked through. Remove the soup from the heat, cover andallowtostandfor5minutes.Removethechicken,setasideto cool slightly and shred. Using a hand-held stick blender,blend the soup until smooth.Tomakethespicedseeds,heattheoilinasmallnon-stickfryingpanoverhighheat.Addthegarlic,pumpkinseeds,sunflower seeds and sesame seeds and cook for 1 minuteor until golden. Add the coriander and cumin and stir tocombine. Divide the soup between bowls and top with theshredded chicken and spiced seeds to serve. Serves 4.Wrapping your hands around a bowlful of warm, creamy soup,perhaps while you snuggle beneath a woolly throw by a crackling fire,is one of winter’s greatest pleasures. Dial up the flavour and nutritionof this cosy staple with these two heartwarming recipes, withcrispy chickpeas and crunchy spiced seeds for added texture.112 http://www.donnahay.comsweet potato and harissa soup withtahini and crispy chickpeas``````1 tablespoon extra virgin olive oil1 brown onion, finely chopped2 cloves garlic, crushed½ teaspoon smoked paprika2 tablespoons tomato paste2 teaspoons harissa paste500g sweet potato (kumara), peeled and grated1.5 litres vegetable stock2 tablespoons tahini pastebaby (micro) shiso leaves, to servecrispy chickpeas2 tablespoons extra virgin olive oil1 x 400g can chickpeas (garbanzos), drained,rinsed and patted drysea salt and cracked black pepper``````Heat the oil in a large saucepan over medium heat. Add theonion and garlic and cook for 4–6 minutes or until lightlygolden. Add the paprika, tomato and harissa and cook,stirring, for a further 1 minute. Add the sweet potato andstock. Bring to the boil and cook for 8–10 minutes or until thesweet potato is just tender. Remove from the heat, add thetahini and stir to combine.While the soup is cooking, make the crispy chickpeas. Heatthe oil in large non-stick frying pan over high heat. Add thechickpeas, salt and pepper and cook, stirring, for 4–6 minutes,or until crispy. Divide the soup between serving bowls and topwith the crispy chickpeas and shiso leaves to serve. Serves 4. THIS PAGE: ONDRI JUICER FROM COUNTRY ROAD. OPPOSITE PAGE: SOJI WAN BOWLS BY STUDIO MUTE FROM GINKGO LEAF. SEE DIRECTORY FOR STOCKIST DETAILS.