Country Cabbage Soup

So I know it's summer and summer's not really the time we like to eat soup very often, but personally, I love soups. A few months ago while Mum was away and we had more cabbages in the garden then we could poke a stick at, I came across a 'French Cabbage Soup' recipe on the internet. I made it again for tonight and I changed the recipe a little and though I'd share it. I apologise in advance for the dodgy pictures! :)

Country Cabbage Soup

Ingredients

2 cups      onion, diced

2 cups      carrot, diced

2 cups      zucchini, diced

2 cups      potato, diced

4 cups      cabbage, diced

4 litres     chicken stock (approx.)

1/2 cup    flour

1/3 cup    olive oil

salt to taste

mixed herbs to taste

Method

1. make a 'white roux' with the flour and oil by mixing together in a saucepan and simmering for 3-5 minutes stirring regularly.
2. combine remaining ingredients in a large stock-pot and cook until vege's are soft.
3. stir in 'white roux' and season with salt and herbs to taste.
4. simmer to combine flavours and serve.

Pumpkin, Pesto Pasta

We have allot of pumpkins at the moment that need using so while lying awake in my freezing bed last night, I came up with this idea. It sure looks yummo and it tastes it too!

Roasted Pumpkin

12 cups       diced pumpkin (1cm cubes)

1/4 cup        olive oil

1 T              cumin

1 T              paprika

1 T              sea salt

Combine all ingredients and roast in the oven until cooked and crispy.

Pesto

2 cups       parsley (pack it into the cup)

2 cups       cashews

3 large      garlic cloves

1 t             sea salt

2 T            lemon juice

1/2 cup     olive oil

water as needed

Combine all ingredients in a food processor and blend until smooth. Add water as needed to make into a soft paste constancy. (thinner is better then thicker for this recipe because it can be hard to mix through the pasta.)

Cook 750g packet of pasta according to directions

Mix cooked pumpkin and pesto through the pasta and sprinkle a handful of pine nuts on the top.

(could be made gluten free if you used a rice pasta or corn pasta)