500 g chopped sweet potato
500 g chopped pumpkin (usually I use butternut)
4 cups of vegetable stock
1 medium onion
50 g butter
400 g of Carnation milk OR 400 Coconut cream
1 teaspoon crushed ginger
1 teaspoon crushed garlic
In a large saucepan melt the butter. Add Chopped onion, garlic and ginger – cook till onion is clear.
Add other vegetables, mix, cook a few minutes
Then add chicken stock, bring to boil.
Simmer 20 minutes.
Cool (a bit) & blend. Add in Carnation OR Coconut cream.
Return to heat, bring to nearly boiling. Serve….
and enjoy with the last rays of a Winters day.
Recipe by Chef: Tony Freeman from Samford
This is an old favourite, one I’ve been making for many years. I believe it might be an old weight watchers one, so it’s pretty low fat, and like always, super easy to make.
1 tablespoon olive oil (4 tsp for USA)
2 tablespoons plain flour (8 tsp for USA)
1 can evaporated skim milk
2 cups vegetable or chicken stock
1 small cauliflower, broken into florets (I cut into chunks)
Heal oil in a non stick pan, then add flour to make a paste with the oil.
Gradually stir in the milk, then still stirring, bring to the boil until sauce thickens (try to avoid lumps like I got…. but don’t normally..don’t worry if you do cause it all gets blended at the end)
Add stock and cauliflower. Cook covered on a moderated heat for 15mins.
Blend, season if desired, and enjoy. It makes about 4 bowls and most of this batch got devoured by my family this afternoon.