Sunbeam LC9000 manual Roasted Pumpkin and Sweet Potato Soup, Makes 8 cups 2 onions, Makes 10 cups

Mains/Sides/Soups continued

Roasted Pumpkin and Sweet Potato Soup

Makes: 8 cups 2 onions

500g carrot, peeled

500g sweet potato, peeled

2 tablespoons vegetable oil

2 cloves garlic

2 teaspoons ground cumin

1 teaspoon ground coriander

5 cups chicken stock

400g can chickpeas, drained, rinsed

1 tablespoon lemon juice

Salt and freshly ground black pepper, to taste

1.Using the large bowl fitted with the variable slicing blade set to 3mm slice onion, carrot and potato.

2.Heat oil in a medium pot over medium heat. Add onion, carrot, potato and garlic cooking for 10-15 minutes or until softened.

3.Add spices and cook for 1-2 minutes or until fragrant. Add stock and chickpeas and simmer for 30 minutes or until vegetables are tender. Set aside to cool.

4.Using the large bowl fitted with large universal ‘s’ blade process cooled soup in batches until smooth. Add lemon. Reheat soup before serving. Season to taste with salt and pepper.

Spicy Tomato and Lentil Soup

Makes: 10 cups

1 tablespoon olive oil

2 onions, chopped

2 cloves garlic, chopped

1 long red chilli, chopped

1 teaspoon ground chilli powder

1 teaspoon ground cumin

1 teaspoon ground turmeric

½teaspoon sweet paprika 6 cups chicken stock

2 ¼ cups red lentils, washed

800g can chopped tomatoes

Salt and freshly ground black pepper, to taste Fresh coriander and Greek yoghurt, to serve

1.Heat oil in a large pan over medium heat. Add onion, garlic and chilli, cooking until tender. Add spices and cook for 1-2 minutes or until fragrant.

2.Add remaining ingredients and bring to a simmer for 1 hour or until lentils are cooked. Allow soup to cool.

3.Using the large bowl fitted with universal

‘s’ blade process cooled soup in batches until smooth. Season to taste with salt and pepper. Garnish with fresh coriander and a dollop of Greek yoghurt.

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