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Carrot and Orange Soup
Serves 4-6
2 tablespoons olive oil
2 onions, chopped
2kg carrots, chopped
6 cups chicken stock
2 cups fresh orange juice
Pepper, to taste
1. Using a large saucepan heat oil, saute
onions until slightly golden.
2. Add remaining ingredients, bring to
the boil, then reduce heat to simmer.
3. Simmer until carrot has softened.
4. Remove from heat, cool slightly.
5. Place Stick Mixer into saucepan and
blend 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, saute
leeks until they have softened.
2. Add the next 3 ingredients.
3. Bring to the boil, then reduce heat
to simmer.
4. Simmer until vegetables have softened.
5. Stir in cream and bring to the boil.
6. Remove from heat, cool slightly.
7. Place Stick Mixer in the saucepan and
blend until soup is smooth. 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. Using 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 1 minute, add
remaining ingredients.
3. Bring to the boil, then reduce heat
to simmer.
4. Simmer until vegetables have softened.
5. Remove from heat, cool slightly.
6. Place Stick Mixer in the saucepan and
blend soup until smooth. Serve.