Carrot and Orange Soup
Serves 4-6
2 tablespoons olive oil
2onions, chopped 2kg carrots, chopped
6cups chicken stock
2cups fresh orange juice 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 carrot has softened.
4.Remove from heat, cool slightly.
5.Place Stick Mixer into saucepan and blend until soup is smooth. Serve.
Zucchini and Potato Soup
Serves 4-6
2 tablespoons olive oil
2 leeks, thinly sliced
500g washed potatoes, peeled and chopped
8zucchinis, chopped
8cups chicken stock Pepper, to taste
1cup cream
1.Using a large saucepan heat oil, saute leeks until they have softened.
2.Add the next 3 ingredients.
3.Bring to the boil, then reduce heat to simmer.
4.Simmer until vegetables have softened.
5.Stir in cream and bring to the boil.
6.Remove from heat, cool slightly.
7.Place Stick Mixer in the saucepan and blend until soup is smooth. Serve.
Sweet Coconut and
Spinach Soup
Serves 4-6
2 tablespoons olive oil
2 cloves garlic, crushed
3 leeks, thinly sliced
1 tablespoon red curry paste
1 teaspoon ground cumin
800g English spinach, chopped 600ml chicken stock
200g kumara, peeled and chopped
3 Kaffir lime leaves or 1 teaspoon grated lime rind
1.Using a large saucepan heat oil, saute the first 2 ingredients until lightly softened.
2.Add the next two ingredients, cook over a high heat for 1 minute, add remaining ingredients.
3.Bring to the boil, then reduce heat to simmer.
4.Simmer until vegetables have softened.
5.Remove from heat, cool slightly.
6.Place Stick Mixer in the saucepan and blend soup until smooth. Serve.
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