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SOUP
MEDITERRANEAN SOUP
Serves 4-6
INGREDIENTS
2 tablespoons olive oil
2 large Spanish onions, chopped
2 eggplants (500g), chopped
5 zucchinis, chopped
500g tomatoes, chopped
3 cloves garlic
3 red capsicum, seeded and chopped
2 green capsicum, seeded and chopped
1 tablespoon pesto paste
6 cups chicken stock
Pepper, to taste
METHOD
1. Heat oil in a large saucepan over
medium heat, sauté onions until slightly
golden.
2. Add remaining ingredients and bring to
the boil, then reduce heat to simmer.
3. Simmer until vegetables are tender.
4. Remove from heat, cool slightly.
5. Place Stick Mixer into saucepan and
blend until soup is smooth.
Serve with crusty Italian bread.
PUMPKIN AND KUMERA SOUP
Serves 4-6
INGREDIENTS
2 tablespoons light olive oil
2 cloves garlic, crushed
2 large leeks, washed and thinly sliced
1.5kg pumpkin, peeled and chopped
750g kumera (sweet potato), peeled and chopped
6 cups chicken stock
2 teaspoons ground cumin
Pepper, to taste
1 cup light sour cream
METHOD
1. Heat oil in a large saucepan over
medium heat, sauté garlic and leeks
until transparent and golden.
2. Add the next 4 ingredients, bring to the
boil, and then reduce heat to simmer.
3. Simmer until vegetables have softened.
4. Remove from heat, cool slightly.
5. Place Stick Mixer into saucepan and
blend until soup is smooth. Fold in the
remaining ingredients.
Serve.