Method:

• Heat the oil in a large pot and add the onions, garlic, ginger and celery.
• Stir gently until they are lightly cooked and the onions are fragrant.
• Add the potato, pumpkin and stock.
• Bring to boil and simmer for 20-30 minutes.
• Once the vegetables are cooked through, use a stick blender to blend or transfer to a blender in batches.

Recipe notes:

• Soup can be thinned by adding more stock or milk. This will change the number of serves made. Thickness of soup will depend on the amount of liquid and the type of pumpkin you use.
• If you want your soup to have a richer flavour, bake the pumpkin instead of boiling it.
• The soup can be garnished with low fat yoghurt and chopped parsley.
• Add a touch of curry powder to the soup to enrich the flavour.

Method:

• Heat the oil in a large pot and add the onions and chicken.
• Cook until the onions are fragrant and the chicken is starting to change colour.
• Add the ginger, garlic and chicken stock.
• Bring to the boil and simmer for 30 minutes.
• Add the noodles and cook for two minutes.
• Mix the cornflour together with water and gradually add it to the soup, stirring constantly. Bring the soup back to the boil. It should look a little thicker.
• Reduce the heat and check the soup’s thickness. If needed, add some more stock to thin the soup out. If it needs more thickening, add more cornflour and water.
• Serve topped with finely chopped herbs.

Recipe notes:

• To make the recipe vegetarian, you could add tofu or a chopped omelette in place of the chicken (and check that the stock is vegetarian-friendly).
• Add fish sauce or a reduced-salt soy sauce for a deeper flavour.

Method:

• Place the stock and pasta in a large pot and cover until it comes to the boil. Simmer for 10-12 minutes, or until the pasta is tender.
• Add the chicken and corn to the pot and simmer for a further 5-10 minutes.
• Remove from the heat. Stir in the parsley and allow the soup to cool slightly.
• Use a stick blender to blend the soup, or transfer for a blender in batches.

Recipe notes:

• For more efficient cooking, use pre-cooked skinless chicken available from your local supplier.

This recipe should give you about 20 small pieces, or one large damper that pieces can be broken off.

Method:

• Preheat the oven to 220oC and sprinkle a baking tray with flour.
• Add the dry ingredients to a large bowl.
• Add the water to the bowl and gently knead the dough to combine it.
• On the baking tray, shape the damper into one large ball or into smaller balls. Aim to make it around 4cm thick.
• Bake in the oven for 20-25 minutes.

Recipe notes:

• Add extras to the top of the dough for flavour. Try reduced-fat grated cheese or dried or fresh herbs.

To work out pricing for the recipes use the following simple model :

Ingredient cost  +  Packaging  +  Mark up*

* The standard mark up is usually 65% but is it up to you whether you increase or decrease this.

Divide the Mark up by the Number of Serves to get your profit per serve.