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SOUPS
PEA & MINT SOUP
Prep Time: 10 minutes
Cooking Time: 10 minutes
Serves 4
INGREDIENTS
3 cups (420g) frozen green peas
2 green onions, coarsely chopped
2 cups (500ml) vegetable stock, at room
temperature
Salt and freshly ground black pepper, to taste
¾ cup (15g) fresh mint leaves
Greek style natural yoghurt, to garnish
Extra fresh mint leaves, to garnish
METHOD
1. Place peas in a large heatproof bowl.
Cover with boiling water. Stand for
5 minutes. Drain.
2. Add peas, onion and stock into blender
jug and secure lid. Press SOUP. Process
until program finishes.
3. Add mint leaves. Season to taste with
salt and pepper and secure lid. Dial to
PUREE. Process for 30 seconds or
until combined.
4. Divide among serving bowls. Garnish
with a dollop of yoghurt and extra
mint leaves.
THAI SPICED BUTTERNUT
PUMPKIN SOUP
Prep Time: 10 minutes
Cooking Time: 25 minutes
Serves 4
INGREDIENTS
1 tablespoon organic coconut oil
5 tablespoons Thai Red Curry Paste (see page 20)
or 2–3 tablespoons store bought paste
1.5kg butternut pumpkin, peeled, seeded,
cut into 4cm pieces
4 cups (1 litre) chicken stock, at room temperature
400ml can coconut milk
1 tablespoon fish sauce, or more to taste
Fresh coriander leaves and thinly sliced red chilli,
to garnish
Lime wedges, to serve
METHOD
1. Heat coconut oil in a large saucepan over
medium heat. Add curry paste and cook,
stirring, for 2–3 minutes or until fragrant.
2. Add pumpkin and stock. Increase heat to
high and bring to the boil. Reduce heat
to medium low. Simmer for 20 minutes
or until pumpkin is tender. Set aside
and allow to cool until there is no steam
coming from soup.
3. Reserve ½ cup (125ml) coconut milk and
set aside. Add remaining coconut milk
to the pumpkin mixture. Transfer a third
of pumpkin mixture into blender jug and
secure lid. Dial to BLEND. Process for
10–15 seconds or until smooth. Return
mixture back to saucepan. Repeat with
remaining pumpkin mixture.
4. Heat pumpkin soup, stirring, over
medium low heat until hot. Add fish
sauce and stir until combined. If needs
additional seasoning increase fish sauce
by 1–2 teaspoons.
5. Divide among serving bowls. Drizzle
with reserved coconut milk. Garnish with
coriander leaves and chilli. Serve with
lime wedges.