Breville BSC300 Soups continued, Fiery three bean chowder, Char-grilledcapsicum and gnocchi soup

Soups continued

Char-grilled capsicum and gnocchi soup

Serves 8-10

4 red capsicums, trimmed and quartered

2 yellow capsicums, trimmed and quartered

1 cup / 250ml water

2 tablespoons olive oil

1kg chicken tenderloins, diced 2 onions, peeled and chopped

4 garlic cloves, peeled and crushed

2 tablespoons paprika

2 teaspoons caraway seeds

3 teaspoons cracked black pepper 1⁄3 cup tomato paste

10 cups / 21⁄2 litres chicken stock

500g pre-prepackaged gnocchi Sour cream, for serving Chopped parsley, for serving

1.Place capsicum quarters, skin-side up under a hot grill until the skins 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 non-stick 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 heated through.

4.Pour combined mixture and stock over chicken in the removable crockery bowl. Cover with lid and cook on Low setting 8-10 hours, Auto setting 5-7 hours or High setting 4 hours.

5.Stir gnocchi into the soup 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 desired. Serve hot.

Fiery three bean chowder

Serves 8-10

2 tablespoons oil

2 large onions, peeled and chopped

4 garlic cloves, peeled and crushed

2 small red chillies, finely chopped

1 tablespoon ground cumin

2 teaspoons ground coriander 1⁄3 cup tomato paste

1 x 800g canned tomatoes, chopped

6 cups / 11⁄2 litres vegetable stock

1 x 200g can diced capsicum, drained and rinsed

1 x 420g can corn kernels, drained

1 x 420g can butter beans, drained and rinsed

2 x 440g cans red kidney beans, drained and rinsed 1 x 125g can soya beans, drained and rinsed Sour cream, for serving

Grated Cheddar cheese, for serving Chopped Jalapeno peppers, for serving

1.Heat oil in a non-stick pan. Add onion and cook over a medium heat until soft. Stir in garlic, chillies, cumin and coriander, cook for 1-2 minutes. Add tomato paste and half the tomatoes. Stir, over a medium heat, until warmed.

2.Place tomato mixture into the removable crockery bowl. Add remaining tomatoes, stock, capsicum,corn, butter beans, kidney beans and soya beans. Cover with lid and cook on Low setting 6-8 hours, Auto setting 5-7 hours or High setting 3-4 hours.

3.Ladle soup into serving bowls. Top each serve with sour cream, cheese and Jalapeno peppers if desired. Serve hot.

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