Soups and Snacks
PUMPKIN SOUP
Serves: 4
Ingredients: |
|
1 kg | pumpkin diced |
1 | onion, diced |
2 cups | chicken stock |
1 teaspoon | curry powder |
| pepper |
Method:
Place pumpkin and onion in a
SHORT AND LONG SOUP
Serves: 4
Ingredients: |
|
200 g | fresh singapore noodles |
12 (200 g) | frozen mini dim sims |
4 | green onions, sliced |
1 litre | chicken stock |
1 teaspoon | crushed garlic |
1⁄2 teaspoon | chopped ginger |
2 tablespoons | soy sauce |
1 | chicken breast, cooked and sliced |
4 | baby bok choy, quartered |
1 cup | bean sprouts |
2 tablespoons | dried onion (optional) |
Method:
Place all ingredients except bok choy and bean sprouts in a 4 litre casserole dish and cook on High for 14 minutes. Add bok choy and cook on High for 4 minutes. Serve in individual bowls topped with bean sprouts and onion.
Hint:
To cook 1 double chicken breast. Place onto a dinner plate. Cover and cook on Medium for 8 to 10 minutes.
PEA AND HAM SOUP
Serves: 6 |
|
Ingredients: |
|
21⁄2 cups | green split peas |
850 g | smoked ham hock |
1 | medium onion, chopped |
1 tablespoon | fresh thyme leaves |
1 | bay leaf |
6 cups | chicken stock |
1⁄2 cup | frozen peas |
Method:
Wash split peas and place in a
Tip:
Substitute 500 g bacon bones and 250 g of diced bacon rashers for the ham hock.
Do not add salt when cooking lentils or pulses, as they will toughen. Add salt after cooking if desired.
POTATO AND LEEK SOUP
Serves: 4 to 6
Ingredients: 800 g
11⁄2 cups
2 teaspoons
2 cups
150 ml
Method:
Place potatoes, leeks, thyme and pepper in
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