Serves: 4–6
INGREDIENTS
Soup
3 tablespoons olive oil
1 onion, chopped
2 carrots, peeled and chopped
400 grams butternut pumpkin, peeled and diced
2 cloves garlic, crushed
1 tablespoon finely chopped rosemary
1 tablespoon grated fresh ginger
2 teaspoons ground cumin
1 teaspoon ground cinnamon
sea salt
1⁄4 cup medium grain cracked wheat (burghul), rinsed and drained
4 cups chicken or vegetable stock
To finish
2 tablespoons chopped coriander or flat-leaf parsley
METHOD
Heat the olive oil in a large saucepan and add all the ingredients except the cracked wheat and chicken stock. Season, cover and cook over a medium low heat for 30 minutes until tender and a light golden colour, stirring occasionally.
Add the cracked wheat and chicken stock, partially cover and simmer until the cracked wheat is cooked, about 30 minutes. Using a potato masher, roughly crush the soup to give a coarse texture. Stir in the coriander. Tip into a flask for transporting.
Serve with Quick Feta, Walnut and Herb Breads.
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Issue 128
This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.