Soups

Pumpkin and kumera soup

2 tablespoons light olive oil

2 cloves garlic, crushed

2 large leeks, washed and thinly sliced

33⁄8 lbs (1.5kg) pumpkin, peeled and chopped 13⁄4 lbs (750g) kumera, peeled and chopped 5 cups chicken stock

2 teaspoon ground cumin Pepper, to taste

1 cup light sour cream

1Using a large saucepan heat oil, saute garlic and leeks until transparent and golden.

2.Add the next 4 ingredients, bring to the boil, then reduce heat to simmer.

3.Simmer until vegetables have softened.

4.Remove from heat, cool slightly.

5.Place Cordless Hand Blender with the stainless steel blending shaft attached into saucepan and blend until soup is smooth. Fold in the remaining ingredients. Serve.

Mediterranean

2 tablespoons olive oil

2 large Spanish onions, chopped

2 eggplants 1lbs (500g), chopped

5 zucchinis, chopped

1lbs (500g) tomatoes, chopped 3 cloves garlic

3 red capsicum, seeded and chopped

2 green capsicum, seeded and chopped

1 tablespoon pesto paste

5 cups chicken stock Pepper, to taste

1.Using a large saucepan heat oil, saute onions until slightly golden.

2.Add remaining ingredients, bring to the boil, then reduce heat to simmer.

3.Simmer until vegetables are tender.

4.Remove from heat, cool slightly.

5.Place Cordless Hand Blender with the stainless steel blending shaft attached into saucepan and blend until soup is smooth. Serve.

Carrot and orange soup

2 tablespoons olive oil

2 onions, chopped

41⁄2 lbs (2kg) carrots, chopped

5 cups chicken stock

13⁄4 cups fresh orange juice Pepper, to taste

1.Using a large saucepan heat oil, saute onions until slightly golden.

2.Add remaining ingredients, bring to the boil, then reduce heat to simmer.

3.Simmer until carrots have softened.

4.Remove from heat, cool slightly.

5.Place Cordless Hand Blender with the stainless steel blending shaft attached into saucepan and blend until soup is smooth. Serve.

Zucchini and potato soup

2 tablespoons olive oil

2 leeks, thinly sliced

1Ib (500g) washed potatoes, peeled and chopped 8 zucchinis, chopped

63⁄4 cups chicken stock Pepper, to taste

1 cup cream

1.Using a large saucepan heat oil, saute leeks until they have softened.

2.Add the next 3 ingredients.

3.Bring to the boil, then reduce heat to simmer.

4.Simmer until vegetables have softened.

5.Stir in cream and bring to the boil.

6.Remove from heat, cool slightly.

7.Place Cordless Hand Blender with the stainless steel blending shaft attached into saucepan and blend until soup is smooth. Serve.

Sweet coconut and spinach soup

2 tablespoons olive oil

2 cloves garlic, crushed

3 leeks, thinly sliced

1 tablespoon red curry paste

1 teaspoon ground cumin

13⁄4 lbs (800g) English spinach, chopped

21⁄2 cups chicken stock

1⁄2 lb (225g) kumara, peeled and chopped

3 Kaffir lime leaves or 1 teaspoon grated lime rind

1.Using a large saucepan heat oil, saute the first 2 ingredients until lightly softened.

2.Add the next two ingredients, cook over a high heat for 1 minute, add remaining ingredients.

3.Bring to the boil, then reduce heat to simmer.

4.Simmer until all vegetables have softened.

5.Remove from heat, cool slightly.

6.Place Cordless Hand Blender with the stainless steel blending shaft attached in the saucepan and blend soup until smooth. Serve.

BCS600XL specifications

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