Recipes
Pumpkin and Kumera Soup
Serves 4-6
2 tablespoons light olive oil
2 cloves garlic, crushed
2 large leeks, washed and thinly sliced 1.5kg pumpkin, peeled and chopped 750g kumera, peeled and chopped 6 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 Stick Mixer into saucepan and blend until soup is smooth. Fold in the remaining ingredients. Serve.
Mediterranean
Serves
2 tablespoons olive oil
2 large Spanish onions, chopped
2 eggplants (500g), chopped
5zucchinis, chopped 500g tomatoes, chopped
3cloves garlic
3red capsicum, seeded and chopped
2green capsicum, seeded and chopped
1tablespoon pesto paste
6cups 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 Stick Mixer into saucepan and blend until soup is smooth. Serve.
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