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RECIPE
MEDITERRANEAN SOUP
Serves 4-6
INGREDIENTS
3 tablespoons/45ml olive oil
2 red onions, quartered
5 cloves garlic
1 large fennel, cut into thin wedges (white part
only)
3 zucchinis, roughly chopped
2 red bell pepper, quartered and seeded
2 green bell pepper, quartered and seeded
2 - 3 tablespoons/30-45ml olive oil
Salt and freshly ground black pepper
4 cups/1 litre chicken or vegetable stock
One 19 fl oz/540ml can chopped tomatoes
L cup/80ml shredded fresh basil leaves
METHOD
1. Preheat oven to 400°F/200°C. Place
onions, garlic, fennel, zucchini and bell
peppers into a large baking dish; drizzle
with oil and season with salt and pepper.
Bake in oven for about 30 minutes or
until vegetables are tender.
2. Place vegetables into a saucepan with
stock and chopped tomatoes. Bring
mixture to a boil and cook for a 10
minutes.
3. Allow mixture to cool and transfer in
batches to blender jug. Place lid on
blender jug.
4. Select Speed 3/BLEND and blend until
smooth.
5. Return pureed soup to saucepan with
basil leaves to heat through. Season to
taste.
THAI SWEET POTATO SOUP
Serves 4
INGREDIENTS
3 tablespoons/45ml oil
1 large brown onion, chopped
2 cloves garlic, chopped
2-3 tablespoons/30-45ml red curry paste
2 lbs/1 kg peeled, chopped sweet potato
4 cups/1 litre chicken stock
9 fl. Oz/270ml can light coconut cream
Salt and pepper
METHOD
1. Heat oil in a large saucepan, add onion,
garlic and curry paste and cook, stirring
for 4 to 5 minutes or until onion has
softened and curry paste is fragrant.
2. Add sweet potato and stock and bring to
a boil. Lower heat and simmer covered
for 25 minutes or until sweet potato is
soft. Remove from heat and allow soup
to cool slightly.
3. Place soup in jug, place lid on blender
jug and blend soup in batches on Speed
3/BLEND until just blended.
4. Return pureed soup to saucepan with
coconut milk; season to taste and
heat on low until hot. Serve with fresh
coriander.
BBL605XL_IB_A11_FA.indd 28 9/08/11 10:20 AM