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R3
Creamy tomato
and lentil soup
2 tablespoons olive oil
2 medium spanish onions, sliced
4 garlic cloves, crushed
3 teaspoons minced chilli
4 cups tomato puree
4 cups beef stock
1
⁄
2
cup tomato paste
1
1
⁄
2
tablespoons brown sugar
1
1
⁄
2
cups/300g red lentils
1
1
⁄
4
cups/330ml cream
1
⁄
3
cup 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, cook for 1 minute.
2. Place onion mixture in the removable crockery
bowl. Stir in tomato puree, stock, tomato paste,
brown sugar and lentils.
3. Cover with lid and cook on Low 6-8 hours or
High 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 sun-dried tomato pesto.
Serve hot with crusty bread.
Cajun kumera soup
2 tablespoons vegetable oil
8 bacon rashers, rind removed and chopped
2 large onions, sliced
1 tablespoon Cajun seasoning
1
⁄
2
teaspoon fennel seeds
4 garlic cloves, crushed
1
1
⁄
2
kg kumera, peeled and diced
6 cups chicken stock
1 x 300g can red kidney beans, drained and rinsed
Sour cream, for serving
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.
2. Place kumera into the removable crockery bowl.
Add bacon mixture and stock. Cover with lid and
cook on Low 6-8 hours or High 4 hours.
3. Stir the soup at 1 hour before the end of cooking
to mash the kumera. Stir in the kidney beans.
Replace the lid and continue cooking.
4. Ladle soup into serving bowls and top each serve
with sour cream if desired.
Serve hot.
88
Contents
Page
Soups R3
Chicken R6
Beef, pork, veal and lamb R9
Vegetarian R16
Accompaniments R18
Desserts R20
R2
Measurements used are Australian Standard Metric Cups and Spoons