Definitions
Recipe classification: All recipes have been classified according to state and territory policies and guidelines. Click here for information.
Vegie Power Index: Developed by The George Institute, a Vegie Power Index has been applied to each recipe based on the proportion of vegetable content. Click here to assess your own recipes, and download this handy conversion sheet to make entering your recipes easier!
| INGREDIENTS | SERVES 10 | SERVES 25 | SERVES 50 |
|---|---|---|---|
| Medium pumpkin | 1/4 | 1 | 2 |
| Large sweet potato | 1/2 | 1 | 2 1/2 |
| Brown onions | 1 | 2 1/2 | 5 |
| Potatoes | 1 1/2 | 4 | 7 1/2 |
| Water | 1.25L | 3.1L | 6.25L |
| Chicken stock powder | 1 1/2 tbsp | 4 tbsp | 8 tbsp |
| Minced ginger | 1 tsp | 2 tsp | 4 tsp |
| Reduced fat milk | 1/2 cup | 1 1/4 cups | 2 1/2 cups |
Method
- Peel and roughly chop all vegetables, place in pot
- Add water, chicken stock powder, and ginger
- Cook until soft (approximately 15-20 minutes), then puree
- Add reduced-fat milk and stir
