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SOUPS
TOMATO SOUP
Serves 2-4
INGREDIENTS
1 tablespoon oil
2 cloves garlic, peeled and crushed
1 brown onion, peeled and diced
2 x 410g cans diced tomatoes
1 tablespoon tomato paste
2 teaspoons brown sugar
METHOD
1. Heat oil in a large saucepan, add garlic
and onions, cook over a medium heat for
2-3 minutes or until onion is soft.
2. Combine tomatoes, tomato paste and
brown sugar and pour into pan with
onion mixture, bring to the boil, then
reduce heat and simmer uncovered for
20 minutes or until liquid has reduced
by one third.
3. Allow the mixture to cool.
4. Transfer mixture in three batches into
blender jug, select speed 5 and blend
until smooth.
Variations
TOMATO AND BASIL SOUP
Add ¼ cup of basil leaves to the blender jug
when pureeing.
TOMATO AND CHILLI SOUP
Add 1 teaspoon of chilli powder or ½ small
red chilli to the onion when sauteing.
CREAMY TOMATO SOUP
Add ¼ cup of sour cream to the blender
when pureeing the soup.
PUMPKIN SOUP
Serves 2-4
INGREDIENTS
2 tablespoons oil
1 brown onion, peeled and diced
2 cloves garlic, peeled and crushed
400g butternut pumpkin, peeled and diced
4 cups/1 litre chicken stock
METHOD
1. Heat oil in a large saucepan, add onion
and garlic, sauté for 5 minutes.
2. Add the pumpkin to the pan and stir to
coat with the onion mix, then add the
stock, bring the mixture to the boil.
3. Reduce to a simmer for 20 minutes,
cook with the lid on until the pumpkin
is cooked.
4. Allow the mix to cool, transfer mixture
in three batches into blender jug, select
speed 5 and blend until smooth.
5. Return the mix to the saucepan to
heat through, adjust the seasoning
before serving.
Variations
MOROCCAN PUMPKIN SOUP
Add the following spices to the onion
when sautéing. Serve with coriander
leaves and yoghurt.
1 teaspoon ground cumin
1 teaspoon garam marsala
1 teaspoons paprika
½ teaspoon ground white pepper
CURRIED PUMPKIN SOUP
Add 1 tablespoon curry powder to the
onions when sauteing.