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Recipe 6
Soups continued
PUMPKIN AND POTATO SOUP
Serves 4-6
2 tablespoons oil
1 onion, peeled and chopped
2 cloves garlic, peeled and chopped
500g peeled and roughly chopped butternut
pumpkin
200g potato, peeled and cut into chunks
4 cups / 1 litre chicken stock
Salt and pepper, optional
1. Heat oil in a saucepan, add onion and garlic,
cook for 5 minutes.
2. Add pumpkin and potato, toss to coat with
the onion mixture. Add the stock and bring
mixture to the boil.
3. Reduce heat to simmer for 20 minutes,
cover with lid, until pumpkin is cooked.
Allow mixture to cool.
4. Transfer in batches to blender jug. Select
the Blend function and blend until smooth.
5. Return pureed soup to saucepan to heat
gently, adjust seasoning before serving,
if desired.
HERBED LEEK AND TOMATO SOUP
Serves 4-6
1 tablespoon oil
2 cloves garlic, peeled crushed
2 small leeks, sliced
2 × 410g canned tomatoes, mashed
2 cups/ 500ml chicken stock
1 tablespoon tomato paste
2 tablespoons brown sugar
1 bay leaf
1 teaspoon chopped fresh mint
1 teaspoon chopped fresh coriander
Pinch of cayenne pepper
2 tablespoons chopped fresh parsley
1. Heat oil in a large saucepan, add garlic and
leeks, cook over medium heat for 5 minutes
or until leeks are soft.
2. Combine tomatoes, stock, tomato paste,
brown sugar, bay leaf, mint, coriander
and pepper.
3. Pour into pan with leek mixture, cover with
lid, bring to boil, then reduce heat and
simmer, covered for 20 minutes. Remove
bay leaf. Allow mixture to cool.
4. Transfer mixture into two batches into
blender jug, select Blend function and blend
until smooth.
5. Return soup to saucepan to heat gently.
6. Ladle soup into serving bowls, sprinkle with
parsley and serve immediately.
BBL550_IB_FA.indd 6 10/02/10 2:32 PM