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RECIPES - SOUPS
RECIPES
PUMPKIN AND SWEET POTATO
SOUP
2 tablespoons light olive oil
2 cloves garlic, crushed
2 large leeks, washed and thinly sliced
3¾ lbs (1.5kg) pumpkin, peeled and
chopped
1¾ lbs (750g) sweet potato, peeled
and chopped
5 cups chicken stock
2 teaspoon ground cumin
Pepper, to taste
1 cup light sour cream
Using a large saucepan heat oil, saute 1.
garlic and leeks until transparent and
golden.
Add the next 4 ingredients, bring to the 2.
boil, then reduce heat to simmer.
Simmer until vegetables have softened.3.
Remove from heat, cool slightly.4.
Place Cordless Hand Blender with the 5.
stainless steel blending shaft attached
into saucepan and blend until soup
is smooth. Fold in the remaining
ingredients. Serve.
MEDITERRANEAN SOUP
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 bell peppers, seeded and chopped
2 green bell peppers, seeded and
chopped
1 tablespoon pesto paste
5 cups chicken stock
Pepper, to taste
Using a large saucepan heat oil, saute 1.
onions until slightly golden.
Add remaining ingredients, bring to the 2.
boil, then reduce heat to simmer.
Simmer until vegetables are tender.3.
Remove from heat, cool slightly.4.
Place Cordless Hand Blender with the 5.
stainless steel blending shaft attached
into saucepan and blend until soup is
smooth. Serve.
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