Pumpkin and Carrot Soup

For those of you who don't quite have my sweet tooth, and who are craving something savory! This is another of my favourite soups, and it's so super easy. What's more, I invented it to use up soem of the ridiculously large amounts of carrot pulp I have from my juicer. Because it's a soup, and you really can't go wrong with soups (well, you can, especially if you add in too much salt, that's really gross, trust me) I'm not going to be too specific. Ingredients: - Approximately equal amounts of carrot pulp (left over from juicing) and pumpkin (I use Kent) - Chives Chop the pumpkin into small pieces, then boil or steam it until mostly cooked. When mostly cooked, add the carrot pulp, and continue cooking. When carrot and pumpkin are fully cooked, blend in your blender. Add the chives, and if you want to, salt to taste. This is one of the soups I freeze and take to work on a regular basis.

Beetroot Soup

I'm not a huge fan of soup recipes normally. i like to make soup from all of the veggie that are left over at the end of the week. But a few are just so remarkablly delicious that you seek out all that you need for that dish.

For me, this is one of these soups!

Because it's a soup, vary amounts depending on what you have and to taste.

Ingredients:
- 1/2 cup pre-soaked split green peas
- Brocolini (1 bunch)
- Celery (3 stalks)
- Cauliflower (1/2 head)
- 3 beetroots, peeled
- Veggie or chicken stock (approx 1 litre)

Cook all of the ingredients together until vegetables are tender (this will vary greatly, depending on how small you chopped your vegetables).

Blend the soup, adding more water, stock, or salt to taste.

This soup goes brilliantly with the coriander pesto I posted earlier.