Recipes
Minestrone | Serves |
1 tablespoon olive oil
1 onion, diced finely
2 cloves garlic, crushed
1 carrot, diced finely
2 trimmed celery stalks, diced finely
1 bacon bone (200g)
800g can chopped tomatoes
6 cups water
1 cup finely chopped savoy cabbage
2 small zucchini, diced
1 x 400g can cannellini beans, rinsed and drained
¾ cup small pasta
sea salt and freshly ground black pepper shaved parmesan, to serve
1.Heat oil in frypan on setting 5. Cook onion and garlic until translucent. Add carrot, celery and bacon bone and cook, stirring occasionally for 5 minutes.
2.Add the chopped tomatoes and water and bring the soup to the boil. Reduce heat to setting
3.Add the cabbage, zucchini, beans, pasta and season with salt and pepper. Cook, covered for a further
4.Serve hot with shavings of parmesan on top.
Pumpkin Soup | Serves 4 |
1.5 kg pumpkin
2 tablespoons olive oil
20g butter
1 large onion, chopped
1 litre low salt chicken stock
Sea salt & freshly ground black pepper
1/3 cup cream or sour cream to serve (optional)
1.Remove skin and seeds from pumpkin and cut into even sized chunks.
2.Heat oil and butter in frypan on setting
4. Add onions and cook, stirring, until the onions have softened. Add pumpkin and cook for a further
3.Add the stock and bring to the boil. Reduce heat to setting 3 and cook, covered for 30 minutes. Cool before blending.
4.Blend or process soup until smooth. Return pureed soup to frypan.
5.Reheat until soup is hot. Serve with cream and extra ground pepper if desired.
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