Soups
Creamy tomato and lentil soup
Serves 8-10
2 tablespoons olive oil
2 medium Spanish onions, peeled and sliced
4 garlic cloves, peeled and crushed
3 teaspoons minced chilli
6 cups / 11⁄2 litres tomato puree
6 cups / 11⁄2 litres beef stock 1⁄2 cup tomato paste
11⁄2 tablespoons brown sugar 11⁄2 cups / 300g red lentils 11⁄4 cups / 330ml cream
1⁄3 cup sun-dried tomato pesto, for serving
1.Heat oil in a
1minute.
2.Place onion mixture in to the removable crockery bowl. Stir in tomato puree, stock, tomato paste, brown sugar and lentils.
3.Cover with lid and cook on Low setting
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
2teaspoons
Cajun kumera soup
Serves
2 tablespoons vegetable oil
8 bacon rashers, rind removed and chopped
2 large onions, sliced
1 tablespoon Cajun seasoning 1⁄2 teaspoon fennel seeds
4 garlic cloves, peeled and crushed 2kg kumera, peeled and diced
8 cups / 2 litres chicken stock
1 x 300g can red kidney beans, drained and rinsed Sour cream, for serving
1.Heat oil in a
2.Place kumera into the removable crockery bowl. Add bacon mixture and stock. Cover with lid and cook on Low setting
3.Stir the soup at 1 hour before the end of cooking and mash the kumera. Stir in the kidney beans. Replace the lid and continue cooking.
4.Ladle soup into serving bowls and top each serve with sour cream if desired. Serve hot.
Measurements used are Australian Standard Metric Cups and Spoons.
Note
14
