Sunbeam LC6950, LC6250 Potato and Leek Soup, Mexican style Tomato Soup, Do not process hot soup

Recipes continued

Potato and Leek Soup Serves 4-6

3 medium leeks, whites only

1 tablespoon olive oil

2 small rashers bacon, chopped 1kg potatoes, peeled and chopped 2 litres chicken or vegetable stock

Salt and pepper, to taste

Shaved parmesan cheese, to serve

1 Using the processing bowl fitted with the blade holding disk (fitted with the thick slicing blade), feed the leek through the feed tube using the food pusher.

2 Heat oil in a large saucepan over medium heat. Add bacon and cook, stirring occasionally, until crisp. Remove from pan.

3 Add leeks and cook, stirring for 5 minutes or until soft. Add potatoes and stock and bring to a boil. Reduce heat, simmer, uncovered, for 35-40 minutes or until potatoes are tender. Remove from heat and allow to cool to room temperature before processing (Do not process hot soup).

4 Using the processing bowl fitted with the chopping blade, process cooled soup in batches until smooth.

5 Return soup to saucepan with bacon. Reheat until soup is hot. Season with salt and pepper.

6 Serve with parmesan cheese if desired.

Mexican style Tomato Soup Serves 4-6

2 onions, quartered

2 cloves garlic, peeled

1 tablespoon olive oil

2 teaspoons cumin powder

1 teaspoon chilli powder

3 x 400g can chopped tomatoes

500ml water

1 teaspoon brown sugar

1 tablespoon vinegar

2 x 400g cans red kidney beans, rinsed, drained

Sour cream and flour tortillas, to serve

1 Using the processing bowl fitted with the chopping blade, process onions and garlic until chopped.

2 Heat oil in a large saucepan over medium heat. Add onions and garlic and cook until tender. Add cumin and chilli powder and cook, stirring, until fragrant.

3 Add tomatoes and water and bring to the boil. Reduce heat, simmer, uncovered for 20 minutes.

4 Stir through the sugar, vinegar and beans. Remove from heat and allow to cool to room temperature before processing

(Do not process hot soup).

5 Using the processing bowl fitted with the chopping blade, process cooled soup in batches until smooth.

6 Return soup to saucepan. Reheat until soup is hot.

7 Serve with sour cream and warm flour tortillas.

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