so let's plan it then eat it

Servings 4 Ingredients 2 red capsicums, halved and seeded 2 tablespoons olive oil 1 large onion 2 cloves garlic 1 tablespoon tomato paste 750g ripe tomatoes, roughly chopped 2 cups vegetable stock 1 handful basil, torn Method Preheat oven to 180° Place capsicums in a shallow baking dish skin side up and drizzle with half the oil. Roast for 25 minutes or until softened Remove from oven, then cover with foil and allow to cool slightly. Peel off and discard skin and roughly chop flesh Heat remaining oil in a large saucepan over medium heat, add onion and sauté until soft. Add garlic and tomato paste and cook for 2 minutes, stirring constantly Add capsicum, tomato and stock, then cover and simmer for 15 minutes Allow to cool slightly, then puree using a blender or hand held processor. Season to taste

Serves 4  Ingredients 5 sprays olive oil  1 large chopped onion  4 garlic clove, crushed  1 tbsp curry powder  200 g dried red lentils  200 g tomato, chopped  1.2 Litres vegetable liquid stock  360 ml warm water  Method Spray a medium saucepan with olive oil and heat over medium heat. Add the onion and garlic and cook for 1-2 minutes or until onion is soft. Add the curry powder and cook for 15 seconds or until fragrant.   Add the lentils, tomato, stock and warm water. Bring to the boil. Reduce heat and simmer, uncovered, for 15-20 minutes or until soup has thickened and lentils are cooked and soft. Remove from heat. If you prefer a smoother soup, allow the soup to cool slightly then blend with a handheld blender or in a food processor.

Serves 4 Ingredients  3 cups chicken stock 1 cup water 1kg butternut pumpkin, peeled and chopped 1 large onion, roughly chopped 2 carrots, roughly chopped 3 sticks celery, roughly chopped 2 cloves garlic 1 teaspoon paprika ½ teaspoon turmeric ½ teaspoon ground coriander ½ teaspoon ground nutmeg 1 cup coriander leaves Method In a large saucepan, bring chicken stock and water to a boil Add vegetables and spices and bring back to a boil Reduce heat and simmer for 20 minutes or until vegetables soft Allow to cool then puree using a blender Season to taste