RECIPES
RECIPES - Soups
Pumpkin and SWEET POTATO soup
2 tablespoons light olive oil
2 cloves garlic, crushed
2 large leeks, washed and thinly sliced
3¾ lbs (1.5kg) pumpkin, peeled and chopped
1¾8 lbs (750g) sweet potato, peeled and chopped
5 cups chicken stock
2 teaspoon ground cumin Pepper, to taste
1 cup light sour cream
1.Using a large saucepan heat oil, saute garlic and leeks until transparent and golden.
2.Add the next 4 ingredients, bring to the boil, then reduce heat to simmer.
3.Simmer until vegetables have softened.
4.Remove from heat, cool slightly.
5.Place Cordless Hand Blender with the stainless steel blending shaft attached into saucepan and blend until soup is smooth. Fold in the remaining ingredients. Serve.
Mediterranean SOUP
2 tablespoons olive oil
2 large Spanish onions, chopped
2 eggplants 1lbs (500g), chopped
5 zucchinis, chopped
1lbs (500g) tomatoes, chopped 3 cloves garlic
3 red bell peppers, seeded and chopped
2 green bell peppers, seeded and chopped
1 tablespoon pesto paste
5 cups chicken stock Pepper, to taste
1.Using a large saucepan heat oil, saute onions until slightly golden.
2.Add remaining ingredients, bring to the boil, then reduce heat to simmer.
3.Simmer until vegetables are tender.
4.Remove from heat, cool slightly.
5.Place Cordless Hand Blender with the stainless steel blending shaft attached into saucepan and blend until soup is smooth. Serve.
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