Curried Pumpkin and Vegetable Soup with Cheesy Toasts

• serves 4

• Preparation time: 15

• Cooking time: 15

Ingredients

420g can condensed cream of pumpkin soup
1 cup milk
1 1/2 cups water
1 tblsp vegetable oil
1 onion, finely chopped
2 cloves garlic, crushed
1 tsp curry powder
150g green beans, trimmed, halved
400g cauliflower, cut into small florets
1 red capsicum, finely chopped
1 cup frozen pea, corn and carrot mix
Salt and pepper, to taste
Plain yoghurt, to serve


CHEESY TOASTS

4 slices wholemeal bread
4 tasty cheese slices

Method

1 Combine soup, milk and water in a large jug. Whisk until smooth.


2 Heat oil in a large saucepan. Add onion and garlic. Cook, stirring occasionally, until onion is soft. Add curry powder. Cook, stirring, for 30 seconds. Add soup mixture. Bring to boil. Add beans and cauliflower. Simmer, covered, for about 10 minutes, or until vegetables are almost tender.


3 Add capsicum and frozen vegetables to soup. Return to boil. Simmer for 5 minutes, or until vegetables are tender. Season with salt and pepper.


4 To make cheesy toasts, place bread on an oven tray. Cook under a hot grill until bread is golden brown. Turn over. Top with cheese slices. Grill until cheese is melted. Cut toasts in half.


5 Serve soup with yoghurt and cheesy toasts.

Notes