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Measurements used are Australian Standard
Metric Cups and Spoons.
Note
Creamy tomato
and lentil soup
Serves 4-6
1
1
/
2
tablespoons olive oil
1 large Spanish onion, peeled and sliced
2 garlic cloves, peeled and crushed
1 teaspoon minced chilli
3 cups / 750ml tomato puree
3 cups / 750ml beef stock
1
/
4
cup tomato paste
3 teaspoons brown sugar
3
/
4
cup / 150g red lentils
1 cup / 250ml cream
2 tablespoons sun-dried tomato pesto
1. Heat oil in a non-stick pan. Cook onion over a
medium heat until golden brown. Add garlic
and chilli and cook for 1 minute.
2. Place onion mixture into the removable crockery
bowl. Stir in tomato puree, stock, tomato paste,
brown sugar and lentils.
3. Cover with lid and cook on Low setting for 6-8
hours or High setting for 4 hours.
4. Stir in cream
1
/
2
hour before end of cooking.
Replace lid and continue cooking.
5. Ladle soup into serving bowls and top each serve
with 2 teaspoons of sundried tomato pesto.
Serve hot with crusty bread.
Char-grilled capsicum
and gnocchi soup
Serves 4-6
2 red capsicums, trimmed and quartered
1 medium yellow capsicum, trimmed and quartered
1
/
2
cup/ 125ml water
1 tablespoon olive oil
500g chicken tenderloins, cut into 3cm pieces
1 onion, peeled and chopped
2 garlic cloves, peeled and crushed
1 tablespoon paprika
1 teaspoon caraway seeds
1
1
/
2
teaspoons cracked black pepper
2 tablespoons tomato paste
6 cups / 1
1
/
2
litres chicken stock
250g pre-packaged gnocchi
Sour cream, to serve
Chopped parsley, to serve
1. Place capsicum quarters, skin-side up under a hot
grill until the skin blister. When cool, peel away the
skin and discard. Process capsicum flesh and
water in a food processor or blender until smooth.
2. Heat oil in a non-stick pan. Add chicken pieces
and cook over a medium heat until golden brown.
Place chicken into the removable crockery bowl
3. Add onion to the pan, cook over a medium heat
until soft. Stir in garlic, paprika, caraway seeds,
pepper and tomato paste cook for 1 minute.
Add capsicum mixture and stir until mixture is
heated through.
4. Pour combined mixture and stock over chicken
in the removable crockery bowl. Cover with lid
and cook on Low setting for 6-8 hours or High
setting for 4 hours.
5. Stir gnocchi into the soup for 15-20 minutes before
end of cooking. Replace the lid and continue cooking
until gnocchi has risen to the top of the soup.
6. Ladle soup into serving bowls and top each serve
with sour cream and parsley if required.
Serve hot.
Cajun kumera with
Monteray Jack cheese
Serves 4-6
1
1
/
2
tablespoons oil
4 bacon rashers, trimmed and chopped
1 medium onion, peeled and sliced
2 teaspoons Cajun seasoning
1
/
4
teaspoon fennel seeds
3 garlic cloves, peeled and crushed
1kg kumera, peeled and cubed
4 cups / 1 litre chicken stock
1 cup / 220g canned red kidney beans,
drained and rinsed
Monteray Jack cheese, grated, to serve
cream, to serve
1. Heat oil in a non-stick pan. Cook bacon and onion
over a medium heat, until onion softens and is
light golden brown. Add Cajun seasoning, fennel
seeds and garlic, cook for 1 minute then remove
from heat.
2. Place kumera into the removable crockery bowl.
Top with bacon mixture and stock. Cover with lid
and cook on Low setting for 6-8 hours or High
setting for 4 hours.
3. One hour before the soup is required, stir or mash
the kumera. Add the kidney beans. Replace lid and
continue to cook.
4. Ladle soup into serving bowls. Top each serve
with Monteray Jack cheese and sour cream
if desired.
Serve hot.
Barley soup with
sugared parsnips
Serves 4-6
150g pearl barley
6 cups / 1
1
/
2
litres chicken stock
1 tablespoon oil
1 medium onion, peeled and finely chopped
2 garlic cloves, peeled and crushed
1 medium carrot, peeled and sliced
200g potatoes, peeled and chopped
1 celery stick, sliced
1 bay leaf, halved
1
/
3
cup / 80ml milk
1 tablespoon / 20g butter
2 parsnips, peeled and cubed
1
/
2
teaspoon brown sugar
Fresh mint, chopped, salt and pepper, optional to
serve
1. Place the barley with a third of the stock into the
removable crockery bowl. Cover with lid and cook
on High setting 1-1
1
/
2
hours, or until just tender.
2. Heat oil in a non-stick pan. Add onion and garlic
and cook over a medium heat until onion is soft.
3 Add onion mixture to the cooked barley in the
removable crockery bowl, stir in remaining stock,
carrot, potatoes, celery, bay leaf and milk. Cover
with lid and cook on Low setting for 6-8 hours or
High setting for 3-4 hours. Remove bay leaf
before serving.
4. Just before serving, melt butter in a non-stick pan.
Cook parsnip for 1 minute, stir in sugar and cook
until parsnip is golden brown and tender.
5. Season soup with salt and pepper, ladle soup into
serving bowls and top with parsnip. Sprinkle with
mint if desired.
Serve hot.
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