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Abbrevations: tsp = teaspoon tbl = tablespoon
R3
CREAMY TOMATO AND LENTIL SOUP
Serves 8
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
Serves 8
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
⁄2kg 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.
Soups