Sweet Potato Soup

Ingredients:

• 2 tablespoons extra virgin olive oil
• 1 medium brown onion, chopped coarsely
• 2 cloves garlic, crushed
• 1 teaspoon cumin
• 600g sweet potato, chopped coarsely
• 400g potato, chopped coarsely
• 2 cups (500 ml) water
• 1 1/2 cups (375 ml) vegetable stock
• 1/2 cup (125 ml) cream

Directions:

1. Heat the oil in a large saucepan over medium heat.
2. Cook onion and garlic, stirring until onion softens.
3. Add spices and cook stirring for 1 minute.
4. Add sweet potato, potato, water and stock. Bring to the boil. Reduce heat and simmer covered for about 20 minutes, or until vegetables are tender.
5. Cool soup for 10 minutes, then process in batches until smooth.
6. Return soup to the pan and add cream. Reheat without boiling.

Slow Cooked Lamb and Pumpkin Soup

This recipe is from Taste.com.au, but I have altered it to be low sodium.

This was a quick, easy, delicious soup to make. Next time I might try adding some diced carrots and/or potato as well.

Ingredients:

• 2 tsp Moroccan spice mix (I used the Pureblends brand)
  
• 6 (about 1.5kg) lamb shanks
• 500g Butternut pumpkin, peeled, deseeded, cut into 1cm pieces
• 500ml (2 cups) salt skip chicken stock
• 500ml (2 cups) water
• 250ml (1 cup) passata (tomato pasta sauce)
• 1 x 400g can no added salt chickpeas, rinsed, drained
• 200g (1 cup) basmati rice
• Greek-style natural yoghurt, to serve

Directions:

1. Place spice mix on a plate. Add the lamb shanks and toss to lightly coat.
2. Add the lamb, pumpkin, stock, water and passata to the slow cooker. Cover and cook on low for 6 hours or until the lamb falls off the bone. Use tongs to remove bones and discard.
3. Add the chickpeas and rice. Cook for 30 minutes or until rice is tender.
4. Ladle among serving bowls and top with the coriander. Serve with yoghurt.