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Soups and Snacks
PUMPKIN SOUP
Serves: 4
Ingredients:
1 kg pumpkin, chopped and peeled
1 onion, diced
2 cups chicken stock
1 teaspoon curry powder
pepper
Method:
Place pumpkin and onion in 2-litre casserole dish.
Cover and cook on P10 for 12 minutes. Add chicken
stock, curry powder and pepper. Cook on P10 for 10
minutes. Cool slightly. Purée pumpkin and liquid in a
blender or food processor. Pour into individual
serving dishes and garnish with chives.
SHORT AND LONG SOUP
Serves: 4
Ingredients:
200 g fresh singapore noodles
12 (200 g) frozen mini dim sims
4 green onions, sliced
1 litre chicken stock
1 teaspoon crushed garlic
1
⁄2 teaspoon chopped ginger
2 tablespoons soy sauce
1 chicken breast, cooked and sliced
4 baby bok choy, quartered
1 cup bean sprouts
2 tablespoons dried onion (optional)
Method:
Place all ingredients except bok choy and bean
sprouts in a 4 litre casserole dish and cook on P10
for 10 minutes. Add bok choy and cook on P10 for 2
minutes. Serve in individual bowls topped with bean
sprouts and onion.
Hints:
To cook 1 double chicken breast. Place onto a
dinner plate. Cover and cook on P7 for 8 to 10
minutes.
Hints:
To reheat a single portion of soup. Place in a
microwave safe dish and cook on P7 for 2 to 3
minutes. Stir and serve.
Pumpkin Soup
TOMATO BACON SOUP
Serves: 4 to 6
Ingredients:
4 bacon rashers, chopped
1 onion, chopped
1 (840 g) can tomatoes
2 tablespoons tomato paste
2 cups chicken stock
1 teaspoon oregano
pepper
Method:
Place bacon and onion in 4-litre casserole dish. Cook
on P10 for 3 minutes. Add remaining ingredients and
stir. Cook on P10 for 16 to 18 minutes, stirring once
during cooking. Purée in food processor or blender
and serve in individual soup bowls.
POTATO AND LEEK SOUP
Serves: 4 to 6
Ingredients:
800 g potatoes, peeled and diced
1
1
⁄2 cups thinly sliced leeks
2 teaspoons fresh thyme
pepper
2 cups chicken stock
150 ml cream
Method:
Place potatoes, leeks, thyme and pepper in 4-litre
casserole dish. Cover and cook on P10 for 8 to 10
minutes. Stir in chicken stock. Cover and cook on
P10 for 14 to 16 minutes. Purée soup mixture. Add
cream, stir and serve hot or cold in individual bowls.
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