Breville BSB530 manual Leek and Potato Soup, Roasted Mediterranean Soup

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Leek and Potato Soup

Serves 4

INGREDIENTS

40g butter

1 tablespoon olive oil

2 leeks, thinly sliced

750g potatoes, roughly chopped

1 litre chicken stock Salt and white pepper Chopped chives, to serve

METHOD

1.Heat butter and oil in a large saucepan, add leeks and cook, stirring, for 3–4 minutes until softened. Add potatoes and stock. Bring to the boil then reduce heat and cook, covered, for about 20 minutes or until potatoes are soft. Remove from heat and allow soup to cool slightly.

2.Place stick mixer into saucepan and blend until soup is smooth. Season to taste.

3.Serve soup topped with fresh chopped chives.

NOTE

If soup becomes too thick when cooking or blending add a little extra stock or water.

Roasted Mediterranean Soup

Serves 4–6

INGREDIENTS

2 tablespoons olive oil

2 red onions, quartered

5 cloves garlic

1 large fennel, cut into thin wedges

3 zucchinis, roughly chopped

2 red capsicum, quartered and seeded

2 green capsicum, quartered and seeded 1–2 tablespoons olive oil

Salt and freshly ground black pepper 1 litre chicken or vegetable stock

2 x 400g can chopped tomatoes

1⁄3 cup shredded fresh basil leaves

METHOD

1.Preheat oven to 200°C. Place onions, garlic, fennel, zucchini and capsicums into a large baking dish; drizzle with oil and season with salt and pepper. Bake in oven for about 30 minutes or until vegetables are tender.

2.Place vegetables into a saucepan with stock and chopped tomatoes. Bring mixture to the boil and cook for a 10 minutes. Allow mixture to cool slightly.

3.Place stick mixer into saucepan and blend until soup is smooth. Season to taste and stir through shredded basil.

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