Chunky kumara and pumpkin soup with parmesan wafers
|1 Tbsp||Moroccan seasoning|
|7 cups||Beef stock|
|¼ cup||Risoni pasta|
- Peel onion and chop finely. Crush garlic, peel and chop finely. Heat oil in a large saucepan. Add onion, garlic and Moroccan seasoning. Stir often for one to two minutes.
- Peel kumara and pumpkin and cut into cubes. Add to onion mixture. Add beef stock. Cook until vegetables are tender. Add risoni and cook a further five minutes.
- Serve hot with Parmesan wafers.
- To make the parmesan wafers: Mix Parmesan and cornflour together. Place tablespoons of mixture on a baking paper-lined baking tray. Bake at 250 degrees C for one to two minutes or until bubbly and the edges are golden.