Vegie Soup 

1kg mixed vegetables, roughly chopped. 
(For example we used potato, sweet potato, pumpkin, swede, celery, carrot and silverbeet.) 
1 tbs olive oil 
1 onion diced 
2 cloves garlic crushed 
1L vegetable stock 

 
Fry onion and garlic in oil over medium heat until soft. 
Add vegetables and stock and bring to the boil. 
Simmer for 30 minutes or until vegetables are soft. 
Blend until smooth and serve. 

Roasted Cauliflower Soup

1 large cauliflower

2 tbs oil for tossing and frying

Salt

1 onion, sliced

2 cloves of garlic, crushed

1 litre veg stock

• Cut cauliflower into small pieces, toss in oil and arrange in a single layer on a baking tray.
• Sprinkle with salt and then roast at 190° for approximately 30 minutes, until cauliflower is tender and caramelised on edges.
• While cauliflower is roasting, fry onion and garlic until soft and then add stock turn down to low.
• Once cauliflower is ready add to pot and bring back to a high heat and simmer for approximately 30 minutes.

Carefully blend and serve, adding salt and pepper as desired.

If you are available on a Tuesday to help out, please see Tmeeka or the front office to discuss.