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Pumpkin and kumera soup
2 tablespoons light olive oil
2 cloves garlic, crushed
2 large leeks, washed and thinly sliced
3
3
⁄
8
lbs(1.5kg) pumpkin, peeled and chopped
1
3
⁄
4
lbs (750g) kumera, peeled and chopped
5 cups chicken stock
2 teaspoon ground cumin
Pepper, to taste
1 cup light sour cream
1 Using a large saucepan heat oil, saute garlic and
leeks until transparent and golden.
2. Add the next 4 ingredients, bring to the boil, then
reduce heat to simmer.
3. Simmer until vegetables have softened.
4. Remove from heat, cool slightly.
5. Place Cordless Hand Blender with the stainless
steel blending shaft attached into saucepan and
blend until soup is smooth. Fold in the remaining
ingredients. Serve.
Mediterranean
2 tablespoons olive oil
2 large Spanish onions, chopped
2 eggplants 1lbs (500g), chopped
5 zucchinis, chopped
1lbs(500g) tomatoes, chopped
3 cloves garlic
3 red capsicum, seeded and chopped
2 green capsicum, seeded and chopped
1 tablespoon pesto paste
5 cups chicken stock
Pepper, to taste
1. Using a large saucepan heat oil, saute onions
until slightly golden.
2. Add remaining ingredients, bring to the boil, then
reduce heat to simmer.
3. Simmer until vegetables are tender.
4. Remove from heat, cool slightly.
5. Place Cordless Hand Blender with the stainless
steel blending shaft attached into saucepan and
blend until soup is smooth. Serve.
18
Soups
Carrot and orange soup
2 tablespoons olive oil
2 onions, chopped
4
1
⁄
2
lbs(2kg) carrots, chopped
5 cups chicken stock
1
3
⁄
4
cups fresh orange juice
Pepper, to taste
1. Using a large saucepan heat oil, saute onions
until slightly golden.
2. Add remaining ingredients, bring to the boil, then
reduce heat to simmer.
3. Simmer until carrots have softened.
4. Remove from heat, cool slightly.
5. Place Cordless Hand Blender with the stainless
steel blending shaft attached into saucepan and
blend until soup is smooth. Serve.
Zucchini and potato soup
2 tablespoons olive oil
2 leeks, thinly sliced
1Ib (500g) washed potatoes, peeled and chopped
8 zucchinis, chopped
6
3
⁄
4
cups chicken stock
Pepper, to taste
1 cup cream
1. Using a large saucepan heat oil, saute leeks until
they have softened.
2. Add the next 3 ingredients.
3. Bring to the boil, then reduce heat to simmer.
4. Simmer until vegetables have softened.
5. Stir in cream and bring to the boil.
6. Remove from heat, cool slightly.
7. Place Cordless Hand Blender with the stainless
steel blending shaft attached into saucepan and
blend until soup is smooth. Serve.
Sweet coconut and spinach soup
2 tablespoons olive oil
2 cloves garlic, crushed
3 leeks, thinly sliced
1 tablespoon red curry paste
1 teaspoon ground cumin
1
3
⁄
4
lbs(800g) English spinach, chopped
2
1
⁄
2
cups chicken stock
1
⁄
2
lb (225g) kumara, peeled and chopped
3 Kaffir lime leaves or 1 teaspoon grated lime rind
1. Using a large saucepan heat oil, saute the first
2 ingredients until lightly softened.
2. Add the next two ingredients, cook over a high
heat for 1 minute, add remaining ingredients.
3. Bring to the boil, then reduce heat to simmer.
4. Simmer until all vegetables have softened.
5. Remove from heat, cool slightly.
6. Place Cordless Hand Blender with the stainless
steel blending shaft attached in the saucepan and
blend soup until smooth. Serve.