Breville BBL550 manual Pumpkin and Potato Soup, Herbed Leek and Tomato Soup

Soups continued

PUMPKIN AND POTATO SOUP

Serves 4-6

2 tablespoons oil

1 onion, peeled and chopped

2 cloves garlic, peeled and chopped

500g peeled and roughly chopped butternut pumpkin

200g potato, peeled and cut into chunks

4 cups / 1 litre chicken stock Salt and pepper, optional

1.Heat oil in a saucepan, add onion and garlic, cook for 5 minutes.

2.Add pumpkin and potato, toss to coat with the onion mixture. Add the stock and bring mixture to the boil.

3.Reduce heat to simmer for 20 minutes, cover with lid, until pumpkin is cooked. Allow mixture to cool.

4.Transfer in batches to blender jug. Select the Blend function and blend until smooth.

5.Return pureed soup to saucepan to heat gently, adjust seasoning before serving, if desired.

HERBED LEEK AND TOMATO SOUP

Serves 4-6

1 tablespoon oil

2 cloves garlic, peeled crushed

2 small leeks, sliced

2 × 410g canned tomatoes, mashed

2 cups/ 500ml chicken stock

1 tablespoon tomato paste

2 tablespoons brown sugar

1 bay leaf

1 teaspoon chopped fresh mint

1 teaspoon chopped fresh coriander Pinch of cayenne pepper

2 tablespoons chopped fresh parsley

1.Heat oil in a large saucepan, add garlic and leeks, cook over medium heat for 5 minutes or until leeks are soft.

2.Combine tomatoes, stock, tomato paste, brown sugar, bay leaf, mint, coriander and pepper.

3.Pour into pan with leek mixture, cover with lid, bring to boil, then reduce heat and simmer, covered for 20 minutes. Remove bay leaf. Allow mixture to cool.

4.Transfer mixture into two batches into blender jug, select Blend function and blend until smooth.

5.Return soup to saucepan to heat gently.

6.Ladle soup into serving bowls, sprinkle with parsley and serve immediately.

	Recipe 6
BBL550_IB_FA.indd 6	10/02/10 2:32 PM