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Pumpkin soup
2 tablespoons cooking oil
1 yellow onion diced
2 cloves garlic, crushed
13 oz butternut pumpkin, peeled and diced
1 liter chicken stock
1. Heat oil in a hot saucepan, add onions and garlic
and sauté 5 minutes.
2. Add pumpkin and toss to coat with the onion
mixture, then add the stock and bring mixture to
the boil.
3. Reduce heat to simmer for 20 minutes and cook
with the lid on until the pumpkin is cooked.
4. Allow mixture to cool and transfer in batches to
blender jug.
5. Use Speed 5/Puree, blend until smooth.
6. Return pureed soup to saucepan to heat through,
check seasoning before serving.
Sweet peppered tomato soup
1 tablespoon oil
2 cloves garlic, crushed
2 leeks, sliced
2 x 13 oz canned tomatoes, mashed
2 teaspoons chicken stock powder
1 tablespoon tomato paste
2 teaspoons brown sugar
1 bay leaf
1
⁄
4
teaspoon dried thyme
1 teaspoon chopped fresh mint
1 teaspoon chopped fresh coriander
1
⁄
4
teaspoon ground cloves
Pinch cayenne pepper
2 tablespoons chopped fresh parsley
1. Heat oil in a large saucepan, add garlic and leeks,
cook over medium heat for 2-3 minutes or until
leeks are soft.
2. Combine tomatoes, stock powder, tomato paste,
brown sugar, bay leaf, thyme, mint, coriander,
cloves and pepper.
3. Pour into pan with leek mixture, bring to boil,
then reduce heat and simmer, uncovered
for 20 minutes or until liquid has reduced by
one third.
4. Allow the mixture to cool.
5. Transfer mixture into two batches into blender jug,
using Speed 5/Puree, blend until smooth.
6. Ladle soup into serving bowls, sprinkle with
parsley and serve immediately.
Soups
Wonton soup
4 oz lean pork meat, trimmed and
roughly chopped
4 oz green shrimp, shelled and deveined
3
⁄
4
inch (2cm) piece ginger, peeled and sliced
1 tablespoon soy sauce
1
⁄
2
teaspoon salt
1 clove garlic
1
⁄
4
teaspoon sesame oil
16 wonton wrappers
1 egg, lightly beaten
1 liter chicken stock
2 shallots, finely chopped
1. Place pork, shrimp, ginger, soy sauce, salt,
garlic and sesame oil in blender jug and pulse
to a smooth paste.
2. Place a teaspoon of mixture slightly below center
of wonton wrapper and brush edges of the
wrapper with egg. Fold wrapper in half to make a
triangle and press edges to seal, excluding any air.
Moisten the two edges of the triangle with egg,
bring together and pinch to seal.
3. Drop wontons into boiling salted water and cook
for 10 minutes.
4. Meanwhile, bring chicken stock to the boil in a
saucepan, reduce heat and simmer 2-3 minutes.
5. Remove wontons from boiling water and place
four wontons each in four individual bowls, spoon
over chicken stock. Garnish with chopped shallots.
Sweet corn and bacon soup
1 tablespoon oil
1 onion, chopped
4 cloves garlic, peeled and crushed
2 teaspoons ground coriander
1 teaspoon cajun seasoning
2 cups fresh corn kernels, thawed
3 cups chicken stock
1 cup milk
1
⁄
2
cup cream
3 bacon rashers, rind removed and chopped
2 tablespoons snipped chives
1. Heat oil in a large saucepan and add onion, garlic,
coriander and cajun seasoning.
2. Cook over a medium heat, stirring constantly
until onion is soft; add corn, stock, milk. Bring to
boil, then reduce heat and simmer, covered for
30 minutes.
3. Cook bacon in a separate pan until crisp, drain on
absorbent kitchen paper.
4. Allow mixtures to cool.
5. Transfer mixture in two batches into blender jug
using Speed 5/Puree, blend until smooth. Return
soup to pan, add cream, bacon and chives, heat
through gently.
Serve immediately
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