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Char-grilled CapsiCum and gnoCChi soup
Serves 8-10
4 red capsicums, trimmed and quartered
2 yellow capsicums, trimmed and quartered
1 cup / 250ml water
2 tablespoons olive oil
1kg chicken tenderloins, diced
2 onions, peeled and chopped
4 garlic cloves, peeled and crushed
2 tablespoons paprika
2 teaspoons caraway seeds
3 teaspoons cracked black pepper
1⁄3 cup tomato paste
10 cups / 21⁄2 litres chicken stock
500g pre-prepackaged gnocchi
Sour cream, for serving
Chopped parsley, for serving
1. Place capsicum quarters, skin-side up under a hot
grill until the skins 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 non-stick 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 heated through.
4. Pour combined mixture and stock over chicken in the
removable crockery bowl. Cover with lid and cook on
Low setting 8-10 hours, Auto setting 5-7 hours or
High setting 4 hours.
5. Stir gnocchi into the soup 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 desired. Serve hot.
Fiery three bean Chowder
Serves 8-10
2 tablespoons oil
2 large onions, peeled and chopped
4 garlic cloves, peeled and crushed
2 small red chillies, finely chopped
1 tablespoon ground cumin
2 teaspoons ground coriander
1⁄3 cup tomato paste
1 x 800g canned tomatoes, chopped
6 cups / 11⁄2 litres vegetable stock
1 x 200g can diced capsicum, drained and rinsed
1 x 420g can corn kernels, drained
1 x 420g can butter beans, drained and rinsed
2 x 440g cans red kidney beans, drained and rinsed
1 x 125g can soya beans, drained and rinsed
Sour cream, for serving
Grated Cheddar cheese, for serving
Chopped Jalapeno peppers, for serving
1. Heat oil in a non-stick pan. Add onion and cook over
a medium heat until soft. Stir in garlic, chillies, cumin
and coriander, cook for 1-2 minutes. Add tomato
paste and half the tomatoes. Stir, over a medium heat,
until warmed.
2. Place tomato mixture into the removable crockery
bowl. Add remaining tomatoes, stock, capsicum,corn,
butter beans, kidney beans and soya beans. Cover
with lid and cook on Low setting 6-8 hours, Auto
setting 5-7 hours or High setting 3-4 hours.
3. Ladle soup into serving bowls. Top each serve with
sour cream, cheese and Jalapeno peppers if desired.
Serve hot.
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