Tag Archives: Pumpkin

Easy Miso Vege Soup

This soup has been one of my staples this winter. It’s nothing gourmet but I like it because it is warming, satisfying and an easy source of lots of vegetables and protein. Perfect for when all you want to do is snuggle up under a warm blanket and keep warm! It also reheats nicely for lunch or dinner the next day.

Easy Miso Vege Soup Recipe

(serves 2)

Ingredients

  • 3C water
  • 3TBSP miso paste
  • 1/2t ginger, minced
  • 1/2t garlic, minced
  • 1TBSP tamari
  • 200g pumpkin, chopped into cubes
  • 1/4 cauliflower head, chopped into florets
  • 1/3C dried shiitake mushrooms
  • 1/2 block tofu, cubed
  • 1 large handful baby spinach leaves
  • 1 spring onion, chopped finely
  • 1 sheet nori (seaweed), cut into thin strips  (I roll my nori up like a cigar before cutting it to save time)

Method

1. Bring water to the boil in a medium saucepan
2. In the meantime, chop the pumpkin, tofu and cauliflower
3. Whisk miso paste, ginger, garlic and tamari into water then add pumpkin, tofu, cauliflower and mushrooms
4. Once the pumpkin is tender (about 12 minutes depending on the size of your cubes) add the spinach leaves and heat until wilted.
5. Serve the soup in bowls and sprinkle spring onion and nori on top

This is another recipe that lends itself to using up left over veges lingering in your fridge. I have used kumara, broccoli, beans, carrots and snow peas before. Rice noodles would be another nice addition if you wanted to bulk it out a bit.

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Frugal Frittata

For dinner tonight I wanted to make something light, healthy and use up the withering vegetables in my fridge and cupboard. At the start of the week I realised I had somehow managed to accumulate 3 cartons of eggs so, a frittata it was.
Inspired by the Healthy Food Guide recipe for Potato and Spinach Tortilla I put together the following dish.

Frugal Frittata Recipe

(serves 2)

Ingredients

  • ~2c vegetable, chopped into cubes (I used kumara, pumpkin and potato but I’m sure you could also use parsnip, carrot, courgette or broccoli)
  • 4 eggs
  •  1 TBSP cottage cheese
  • 2c baby spinach leaves
  • 1/4t nutmeg
  • salt and pepper to taste

Method

  1. Roast or fry vegetables until tender in a splash of olive oil until tender
  2. Whisk remain ingredients together and stir through cooked vegetables
  3. Bake until golden, puffed up and firm to the touch (about 20 minutes in my oven)

I served this easy meal with some crisp cos leaves, some cottage cheese and a teaspoon of chutney. Not the most attractive looking dish but it tasted good.

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