Recipes – Soups (continued)
Roast Pumpkin Soup | Serves 6 |
1.5 kg pumpkin
2 tablespoons olive oil
Sea salt & freshly ground black pepper 20g butter
1 onion, chopped
1 litre chicken stock
¹/³ cup cream or sour cream to serve (optional)
1.Preheat oven to 200°C.
2.Remove skin and seeds from pumpkin and cut into even sized chunks.
3.Place pumpkin in an oven dish and drizzle with half the oil. Season with a little salt and pepper. Bake in oven for about 40 minutes or until cooked.
4.In a large saucepan heat remaining oil and butter. Add onion and cook until tender. Add the pumpkin and stock and bring to the boil. Reduce heat, simmer, uncovered, for 10 minutes. Cool before blending.
5.Place half of the soup mixture in blender and press the ‘PUREE’ button. Repeat with remaining soup mixture.
6.Reheat until soup is hot. Serve with cream and extra ground pepper if desired.
Vegetable Soup | Serves |
1 tablespoon olive oil
1 onion, chopped
2 cloves garlic, crushed
2 carrots, diced
1 potato, diced
2 trimmed celery stalks, diced finely
800g can chopped tomatoes
6 cups water
1 cup chopped savoy cabbage
2 small zucchini, diced
100g button mushrooms, sliced
sea salt and freshly ground black pepper
1.Heat oil in frying pan on setting 5. Cook onion and garlic until translucent. Add carrot, potato and celery; cook, stirring occasionally for 5 minutes.
2.Add the chopped tomatoes, cabbage, zucchini, mushrooms and water and bring the soup to the boil. Reduce heat to a simmer and cook, covered for about 45 minutes or until vegetables are tender.
3.Remove from heat and allow to cool. Place the soup in batches into the blender jug and press the ‘PUREE’ button.
4.Return soup to saucepan and reheat until hot.
Tip: For a soup with more texture you can simply puree only half the soup.
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