Sunbeam PB7650 manual Mexican style Tomato Soup, Mixed mushroom & thyme soup

Recipes – Soups (continued)

Mexican style Tomato Soup

Serves: 6

Preparation: 15 minutes

Cooking: 30 minutes

1 tablespoon olive oil

2 brown onions, coarsely chopped

2 garlic cloves, crushed

2 teaspoons ground cumin

1 teaspoon chilli powder

3 x 400g cans chopped tomatoes

2 cups water

1 teaspoon brown sugar

1 tablespoon vinegar

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

Sour cream and warm flour tortillas, to serve

1.Heat oil in a large saucepan over medium heat. Add onions and garlic and cook, stirring, for about 2 minutes or until soft. Add cumin and chilli powder and cook, stirring, for 30 seconds or until fragrant.

2.Add the tomatoes, and water bring to a boil, reduce heat, simmer, stirring occasionally, for 20 minutes. Remove from heat.

3.Add sugar, vinegar and beans. Set aside to cool to room temperature.

4.Blend soup in two batches on “Setting 3” for 30 seconds or until smooth.

5.Return soup to saucepan and stir over low heat until hot. Ladle among serving bowls. Serve topped with sour cream and warm flour tortillas.

Mixed mushroom & thyme soup

Serves: 4

Preparation: 10 mins (+ 5 minutes cooling time)

Cooking: 25 mins

1 tablespoon olive oil

20g butter, chopped

1 large brown onion, finely chopped

2 garlic cloves, crushed

1kg button mushrooms, halved

100g shitake mushrooms, sliced

3 cups vegetable stock

2 cups water

200g oyster mushrooms, sliced ½ cup extra light sour cream

1 tablespoon chopped fresh thyme leaves Rye toast, to serve

1.Heat oil and butter in a large saucepan over medium heat. Add onion and cook, stirring, for 3 minutes.

2.Stir in garlic and button & shitake mushrooms and cook, stirring occasionally, for 5 minutes or until mushrooms soften.

3.Add stock and water and bring to the boil. Reduce heat to medium-low and simmer, stirring occasionally, for 10 minutes.

4.Stir in oyster mushrooms and simmer for a further 2 minutes. Remove from heat. Set aside to cool to room temperature.

5.Blend soup on “Setting 2” in batches, until smooth. Place in clean saucepan.

6.Add cream and thyme, stir over low heat until hot. Taste and season with salt and freshly ground black pepper. Ladle among serving bowls. Serve with toast.

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