Soups

Orange and Carrot Soup

• 4 medium sized carrots, scrubbed and diced
• 1 potato, peeled and diced
• 1 cup orange juice
• 3 cups vegetable stock
• 1 onion diced
• 1 teaspoon coriander powder
• 1/2 teaspoon chilli powder Steam fry onion in a little of the stock. When cooked, add spices and cook for about a minute, careful not to burn. Add carrots and potato, followed by vegetable stock. Bring to boil, then simmer until carrot is soft. Cool mixture a little, then puree well. Add orange juice and reheat gently. Garnish with chopped fresh coriander leaves and serve with warmed crusty bread. Serves 4.

Vegetarian Corn Chowder

• 6 tablespoons butter
• 1/4 cup diced onion
• 1/2 cup diced celery
• 6 tablespoons all-purpose flour
• 2 (14.5 ounce) cans vegetable broth
• 2 (15 ounce) cans creamed corn
• 1 (15 ounce) can whole kernel corn, drained
• 2 tablespoons shredded carrot
• 1 cup half-and-half cream
• 3/4 cup skim milk
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground black pepper
• 1 pinch salt In a large saucepan over medium heat, melt butter. Cook onions and celery in butter 3 minutes. Whisk in flour and cook 6 minutes more, until light brown. Whisk in broth and simmer 10 minutes. Stir in creamed corn, corn, carrot, half-and-half, milk, nutmeg, pepper and salt. Simmer over low heat 10 minutes more.