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Pumpkin Soup
Makes 1 litre
2 tbsp olive oil
1 brown onion, diced
2 cloves garlic, minced
1 tsp salt
400g pumpkin, peeled, roughly chopped
500ml vegetable stock
100ml water
100ml cream
Bread, to serve
½ cup sour cream, to serve
1. Using a 2 litre pot, heat the oil
over a medium heat and sauté
the onion and garlic until softened,
approximately 5 minutes,
stirring regularly.
2. Add the salt, pumpkin, stock and
water and allow to simmer over a
medium to low heat for 30 minutes.
Remove from the heat, stir through
the cream and allow to cool for
10 minutes.
3. Pour soup into the blender jug and
blend on speed setting ‘LOW’ for 1
minute. Serve with toasted bread
and a dollop of sour cream.
Satay Sauce
Makes 8 serves
¼ cup peanuts
1 tbsp peanut butter
2 tbsp coconut cream
1 small red chilli, roughly chopped
2 cloves garlic, roughly chopped
1 tbsp kecap manis
2 tsp lime juice
1. Place the peanuts, peanut butter,
coconut cream, chilli, garlic, kecap
manis and lime juice into the blender
jug and hold the ‘PULSE’ speed setting
for 3 second increments at one time
for approximately 30 seconds or until
desired consistency is reached.
2. Blend on the ‘LOW’ speed setting for
15 seconds and serve over chicken
skewers or on vegetable burgers.
Green Curry Paste
Makes 1 curry
4 eschalots, diced
1 stick lemon grass, thinly sliced
3 cloves garlic, roughly chopped
2cm piece of ginger, roughly chopped
2 small green chillis, sliced
½ cup coriander leaves, washed
½ cup vegetable oil
1. Place all ingredients into the blender
jug and hold the ‘PULSE’ speed setting
for 3 second increments at one time
for approximately 30 seconds or until
desired consistency is reached.
2. Blend on speed setting ‘LOW’ for
a further 15 seconds and then store
in an airtight container for 6 months
in the freezer or 1 week in
the refrigerator.