Spiced Butternut and Cracked Wheat Soup
Photography by Nick Tresidder.

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.
latest issue:
Issue #103
Winter is on its way but rather than batten down the hatches, we're ready to have some fun with the latest issue of dish! Get your soup bowls out, we've got all the soul warming deliciousness you can handle, plus outrageously good toasties for a cheesy bit of fun on the side. Next, it's time to hit the road with an epic escape to Black Barn Retreat and some classic comfort food. Back home, there's plenty of sumptuous bakes to tempt you with and even more to tempt your guests in our latest Dinner for Six section. And be prepared for time to really fly by when you're having fun with our Food Fast section!