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CARROT AND ORANGE SOUP
Serves 4-6
2 tablespoons olive oil
2 onions, chopped
2 kg carrots, chopped
6 cups chicken stock
2 cups fresh orange juice
Pepper, to taste
1. Using a large saucepan heat oil, sauté
onions until slightly golden.
2. Add remaining ingredients, bring to the
boil and then reduce to a simmer until
carrot has softened.
3. Remove from heat
4. Place Wizz Stainless into saucepan and
process until soup is smooth. Serve.
ZUCCHINI AND POTATO SOUP
Serves 4-6
2 tablespoons olive oil
2 leeks, thinly sliced
500g washed potatoes, peeled and chopped
8 zucchinis, chopped
8 cups chicken stock
pepper, to taste
1 cup cream
1. Using a large saucepan heat oil, sauté
leeks until they have softened.
2. Add the next 3 ingredients.
3. Bring to the boil and then reduce to
a simmer.
4. Simmer until vegetables have softened.
5. Place Wizz Stainless in the saucepan and
process until soup is smooth. Add cream
to taste and then serve.
SWEET COCONUT AND
SPINACH SOUP
Serves 4-6
2 tablespoons olive oil
2 cloves garlic, crushed
3 leeks, thinly sliced
1 tablespoon red curry paste
1 teaspoon ground cumin
800g English spinach, chopped
600ml chicken stock
200g kumara, peeled and chopped
3 Kaffir lime leaves/ or 1 teaspoon grated
lime rind
1. In a large saucepan heat oil, saute the
first 2 ingredients until lightly softened.
2. Add the next two ingredients, cook over a
high heat for a further 1 minute, add
remaining ingredients.
3. Bring to the boil, then reduce to a simmer.
4. Simmer until all vegetables have softened.
5. Remove from heat.
6. Place Wizz Stainless in the saucepan and
process until soup is smooth. Serve.
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PUMPKIN AND KUMERA SOUP
Serves 4-6
2 tablespoons light olive oil
2 cloves garlic, crushed
2 large leeks, washed and thinly sliced
1.5 kg pumpkin, peeled and chopped
750g kumara, peeled and chopped
6 cups chicken stock
2 teaspoon ground cumin
Pepper, to taste
1 cup light sour cream
1. Using a large saucepan heat olive oil,
sauté garlic and leeks until transparent
and golden.
2. Add the next 4 ingredients, bring to the
boil and then reduce to a simmer.
3. Simmer until vegetables have softened.
4. Remove from heat, cool slightly.
5. Place Wizz Stainless into saucepan and
process until soup is smooth. Fold
through remaining ingredients. Serve.
MEDITERRANEAN SOUP
Serves 4-6
2 tablespoons olive oil
2 large Spanish onions, chopped
2 eggplants (500g), chopped
5 zucchini, 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
1. Using a large saucepan heat olive oil,
sauté onions until slightly golden.
2. Add remaining ingredients, bring to the
boil and then reduce to a simmer.
3. Cover, simmer until tender.
4. Remove from heat.
5. Place Wizz Stainless in the saucepan and
process until soup is smooth. Serve.
SOUPS, SAUCES AND DRESSINGS
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SOUPS, SAUCES AND DRESSINGS cont’d