Spiced Butternut and Cracked Wheat Soup

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.