Souper School Recipes

Moonah Primary students preparing soup

Our Souper Schools have made yummy, veggie soups with their Souper School kits and some have kindly shared them with us.

Moonah Primary's Moroccan Spiced Pumpkin and Carrot Soup


  • 1 can of chickpeas (400g)
  • ¼ large pumpkin
  • 1 onion diced
  • 1 garlic clove
  • 1 tbls oil (poly or monounsaturated)
  • 2 carrots
  • 1tsp cumin
  • 1tsp ground coriander
  • 1L low-salt vegetable stock
  • ½ tsp cinnamon


  1. Finely chop onion and garlic.
  2. Peel and cut pumpkin and carrot into chunks.
  3. Heat oil in a large pot and add garlic and onion, sauté for 3 minutes.
  4. Add pumpkin, carrot to pot with vegetable stock. Bring to the boil.
  5. Rinse chickpeas in sieve and place in pot, turn down heat. Place a lid on pot. Cook until pumpkin is tender.
  6. Add cumin, cinnamon and ground coriander to pot and season soup.
  7. Puree until thick with stick blender. Serve.

Dover District High School's Prep/1 Minestrone


  • 4 cups vegetable stock
  • 4 cups diced tomatoes
  • 1 tbsp chopped fresh basil or 1 tsp dried basil
  • 1/2 tsp oregano
  • 2 carrots, chopped
  • 2 stalks celery, chopped
  • 1/2 onion, chopped
  • 3 zucchini, chopped
  • 1 cup green beans, chopped
  • 3 cloves garlic, minced
  • 1 bay leaf
  • pepper to taste
  • 1 1/2 cups macaroni pasta
  • 1 can kidney, cannellini or other beans


  1. In a large pot, combine all the ingredients except the pasta. Simmer over low heat for at least one hour, or until vegetables are tender.
  2. Add the pasta and bring to a slow simmer. Cook for another 20 minutes, or until pasta is done.
  3. Remove bay leaf before serving.
  4. Enjoy!