Broccoli Soup and Pumpkin Salad

Mwaha! The first recipe. Actually, it's more two linked recipes. I served these together when our good friend Dave came over. They're pretty simple.

Broccoli Soup

1 large broccoli head, chopped
1 large zucchini, chopped
1 small potato, chopped
3 cups water
2 cups vege stock
1 tB garlic
1/4 tsp dried rosemary
1/4 tsp dried marjoram
1 tB tahini
1/4 tsp cayenne pepper
plenty of black pepper
splash lemon juice

Put broccoli, zucchini, potato, garlic, stock, rosemary, marjoram and water in a large saucepan with the lid on for 10 minutes. Add tahini, cayenne pepper and black pepper. Continue cooking until veges are soft. Add the lemon juice. Blend.

Roasted Pumpkin Salad

250g pumpkin
1/2 cos lettuce, chopped
1/4 cup pine nuts
1 tB balsamic vinegar

Heat oven to 180ºC. Chop pumpkin into bite-sized pieces. Place in an oven tray and pour 1 cm of water in. Sprinkle with dried marjoram. Roast in oven for about 30 minutes.
Dry-fry pine nuts in a pan until lightly browned. Place lettuce, pine nuts and pumpkin in a bowl, reserving any remaining water from the pumpkin tray. Add vinegar to reserved liquid. Pour the water–vinegar mixture over the salad. Toss.

Both are so tasty. So very tasty. My girlfriend & I were fighting over the leftovers. Dave, foolish boy, didn't finish his as he'd had a rather enormous lunch.