RECIPE
Mediterranean Soup
Serves
ingredients
3 tablespoons/45ml olive oil
2 red onions, quartered
5 cloves garlic
1 large fennel, cut into thin wedges (white part only)
3 zucchinis, roughly chopped
2 red bell pepper, quartered and seeded
2 green bell pepper, quartered and seeded
2 - 3
4 cups/1 litre chicken or vegetable stock One 19 fl oz/540ml can chopped tomatoes L cup/80ml shredded fresh basil leaves
method
1.Preheat oven to 400°F/200°C. Place onions, garlic, fennel, zucchini and bell peppers into a large baking dish; drizzle with oil and season with salt and pepper. Bake in oven for about 30 minutes or until vegetables are tender.
2.Place vegetables into a saucepan with stock and chopped tomatoes. Bring mixture to a boil and cook for a 10 minutes.
3.Allow mixture to cool and transfer in batches to blender jug. Place lid on blender jug.
4.Select Speed 3/BLEND and blend until smooth.
5.Return pureed soup to saucepan with basil leaves to heat through. Season to taste.
Thai Sweet Potato Soup
Serves 4
ingredients
3 tablespoons/45ml oil
1 large brown onion, chopped
2 cloves garlic, chopped
2 lbs/1 kg peeled, chopped sweet potato
4 cups/1 litre chicken stock
9 fl. Oz/270ml can light coconut cream Salt and pepper
method
1.Heat oil in a large saucepan, add onion, garlic and curry paste and cook, stirring for 4 to 5 minutes or until onion has softened and curry paste is fragrant.
2.Add sweet potato and stock and bring to a boil. Lower heat and simmer covered for 25 minutes or until sweet potato is soft. Remove from heat and allow soup to cool slightly.
3.Place soup in jug, place lid on blender jug and blend soup in batches on Speed 3/BLEND until just blended.
4.Return pureed soup to saucepan with coconut milk; season to taste and heat on low until hot. Serve with fresh coriander.
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BBL605XL_IB_A11_FA.indd 28 | 9/08/11 10:20 AM |
