Week 1 Thursday - Roast Pumpkin & Capsicum Soup with Foccacia FOR SIX DOLLARS!!!

This is a really easy soup to make and incredibly tasty!  The capsicum and pumpkin came from our garden and the foccacia was home-made.  All up this meal cost $6 to make seeing as we used veges from our garden.

ROAST PUMPKIN & CAPSICUM SOUP

INGREDIENTS
1 large pumpkin, deseeded and cut into wedges
3 red capsicums, deseeded and cut into quarters
3 tbsp olive oil
1 tbsp rock salt
1 onion, chopped
4 cups chicken stock (use vegetable stock for vegetarian option)
salt & pepper
pinch of nutmeg

METHOD

1. Place pumpkin and capsicum into large roasting dish and drizzle with 2 tbsp of olive oil and rock salt.  Roast at 200°C  for approximately 40 minutes, turning vegetables after 20 minutes.
2. Heat 1 tbsp of olive oil in a large saucepan and sauté onion until transparent.
3. Place pumpkin, capsicum and onion into a food processor and blend until smooth.
4. Place blended vegetables and stock into the saucepan.  Add salt and pepper to taste and a pinch of nutmeg.  Stir and simmer for 10 minutes.

RED ONION, OLIVE & ROSEMARY FOCACCIA

INGREDIENTS
350g flour
2 tsp active yeast
210ml warm water
1 1/2 tbsp olive oil
1/2 red onion, sliced thinly
100g kalamata olives, pitted and halved
2 tbsp fresh rosemary, chopped
1 tbsp olive oil
1 tsp rock salt

METHOD

1. Sift flour and salt into a large bowl.  Add yeast and mix.
2. Add water and olive oil and mix until it becomes a dough.
3. Turn the dough out on to a lightly floured board and knead for 10 minutes.
4. Return to the bowl and cover with plastic wrap.  Leave in a warm place for 1 1/2 hours until dough doubles in size.
5. Turn dough out onto lightly floured board and knead for 2 minutes.
6. Push 2/3 of the olives and 1/2 the onion into the dough.
7. Sprinkle remaining olives, onion, rosemary and rock salt on the top and drizzle olive oil over dough.
8. Preheat oven to 190°C.
9. Place on a lightly oiled tray and cover with a damp tea towel.  Leave to puff up for half an hour.
10. Bake for 15 minutes until bread is golden around the edges.