Recipes
Recipes - Blending Jug
Thai Sweet Potato Soup
Makes 1 litre
2 tbsp peanut oil
1 brown onion, diced
2 cloves garlic, minced 2cm piece ginger, minced 1 tsp brown mustard seeds 1 tsp coriander seeds
1 tsp cumin seeds
1 tsp salt
600g sweet potato, roughly chopped 500ml vegetable stock
250ml water
100ml coconut milk Bread, to serve
Fresh coriander, to serve
1.Using a 2 litre pot, heat the oil over
a medium heat and sauté the onion, garlic and ginger until golden brown, approximately 5 minutes, stirring regularly.
2.Add the mustard seeds, coriander seeds, cumin seeds and salt and sauté for a further 5 minutes, stirring regularly.
3.Add the sweet potato, stock and water and allow to simmer over a medium to low heat for 40 minutes. Remove from the heat and pour over the coconut milk and allow to cool for 10 minutes.
4.Pour soup into the blender jug and blend on speed setting ‘LOW’ for
1 minute. Serve with crunchy bread and fresh coriander.
Potato and Leek Soup
Makes 1 litre
30g butter
1 tbsp olive oil
1 leek, thinly sliced, washed thoroughly
2 cloves garlic, minced
2 sprigs thyme
600g potato, peeled, cut into 1⁄8ths
1 tsp salt
¼tsp ground white pepper 500ml vegetable stock 200ml water
Bread, to serve
½ cup sour cream, to serve Optional – crispy bacon, to serve
1.Using a 2 litre pot, heat the butter and oil over a medium heat and sauté the leek and garlic until softened, approximately 5 minutes, stirring regularly.
2.Add the thyme, potato, salt, pepper, stock and water and allow to simmer over a medium to low heat for
30 minutes. Remove from the heat and allow to cool for 10 minutes.
3.Pour soup into the blender jug and blend on speed setting ‘LOW’ for
1 minute. Serve with toasted bread and a dollop of sour cream.
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