Breville BSC100 Soups, Cajun kumera with Monteray Jack cheese, Creamy tomato and lentil soup

Soups

Measurements used are Australian Standard Metric Cups and Spoons.

Note

Creamy tomato and lentil soup

Serves 4-6

11/2 tablespoons olive oil

1 large Spanish onion, peeled and sliced

2 garlic cloves, peeled and crushed

1 teaspoon minced chilli

3 cups / 750ml tomato puree

3 cups / 750ml beef stock

1/4 cup tomato paste

3 teaspoons brown sugar

3/4 cup / 150g red lentils

1 cup / 250ml cream

2 tablespoons sun-dried tomato pesto

1.Heat oil in a non-stick pan. Cook onion over a medium heat until golden brown. Add garlic and chilli and cook for 1 minute.

2.Place onion mixture into the removable crockery bowl. Stir in tomato puree, stock, tomato paste, brown sugar and lentils.

3.Cover with lid and cook on Low setting for 6-8 hours or High setting for 4 hours.

4.Stir in cream 1/2 hour before end of cooking. Replace lid and continue cooking.

5.Ladle soup into serving bowls and top each serve with 2 teaspoons of sundried tomato pesto.

Serve hot with crusty bread.

Char-grilled capsicum and gnocchi soup

Serves 4-6

2 red capsicums, trimmed and quartered

1 medium yellow capsicum, trimmed and quartered

1/2 cup/ 125ml water

1 tablespoon olive oil

500g chicken tenderloins, cut into 3cm pieces

1 onion, peeled and chopped

2 garlic cloves, peeled and crushed

1 tablespoon paprika

1 teaspoon caraway seeds

11/2 teaspoons cracked black pepper

2 tablespoons tomato paste

6 cups / 11/2 litres chicken stock 250g pre-packaged gnocchi Sour cream, to serve Chopped parsley, to serve

1.Place capsicum quarters, skin-side up under a hot grill until the skin blister. When cool, peel away the skin and discard. Process capsicum flesh and water in a food processor or blender until smooth.

2.Heat oil in a non-stick pan. Add chicken pieces and cook over a medium heat until golden brown. Place chicken into the removable crockery bowl

3.Add onion to the pan, cook over a medium heat until soft. Stir in garlic, paprika, caraway seeds, pepper and tomato paste cook for 1 minute.

Add capsicum mixture and stir until mixture is heated through.

4.Pour combined mixture and stock over chicken in the removable crockery bowl. Cover with lid and cook on Low setting for 6-8 hours or High setting for 4 hours.

5.Stir gnocchi into the soup for 15-20 minutes before end of cooking. Replace the lid and continue cooking until gnocchi has risen to the top of the soup.

6.Ladle soup into serving bowls and top each serve with sour cream and parsley if required.

Serve hot.

Cajun kumera with

Monteray Jack cheese

Serves 4-6

11/2 tablespoons oil

4 bacon rashers, trimmed and chopped

1 medium onion, peeled and sliced

2 teaspoons Cajun seasoning

1/4 teaspoon fennel seeds

3 garlic cloves, peeled and crushed 1kg kumera, peeled and cubed

4 cups / 1 litre chicken stock

1 cup / 220g canned red kidney beans, drained and rinsed

Monteray Jack cheese, grated, to serve cream, to serve

1.Heat oil in a non-stick pan. Cook bacon and onion over a medium heat, until onion softens and is light golden brown. Add Cajun seasoning, fennel seeds and garlic, cook for 1 minute then remove from heat.

2.Place kumera into the removable crockery bowl. Top with bacon mixture and stock. Cover with lid and cook on Low setting for 6-8 hours or High setting for 4 hours.

3.One hour before the soup is required, stir or mash the kumera. Add the kidney beans. Replace lid and continue to cook.

4.Ladle soup into serving bowls. Top each serve with Monteray Jack cheese and sour cream if desired.

Serve hot.

Barley soup with sugared parsnips

Serves 4-6

150g pearl barley

6 cups / 11/2 litres chicken stock 1 tablespoon oil

1 medium onion, peeled and finely chopped

2 garlic cloves, peeled and crushed

1 medium carrot, peeled and sliced

200g potatoes, peeled and chopped

1 celery stick, sliced

1 bay leaf, halved

1/3 cup / 80ml milk

1 tablespoon / 20g butter

2 parsnips, peeled and cubed

1/2 teaspoon brown sugar

Fresh mint, chopped, salt and pepper, optional to serve

1.Place the barley with a third of the stock into the removable crockery bowl. Cover with lid and cook on High setting 1-11/2hours, or until just tender.

2.Heat oil in a non-stick pan. Add onion and garlic and cook over a medium heat until onion is soft.

3Add onion mixture to the cooked barley in the removable crockery bowl, stir in remaining stock, carrot, potatoes, celery, bay leaf and milk. Cover with lid and cook on Low setting for 6-8 hours or High setting for 3-4 hours. Remove bay leaf before serving.

4.Just before serving, melt butter in a non-stick pan. Cook parsnip for 1 minute, stir in sugar and cook until parsnip is golden brown and tender.

5.Season soup with salt and pepper, ladle soup into serving bowls and top with parsnip. Sprinkle with mint if desired.

Serve hot.

16 17