Filter
Top Products
79
Soups and Starters
Ingredients
25g (1oz) butter
1 medium onion, coarsely chopped
700g (1½ lb) peeled carrots, sliced
700ml (1
¼ pints) vegetable stock
grated zest of ½ orange
90ml (6tbsp) orange juice
60ml (4tbsp) crème fraiche
salt & black pepper
15ml (1tbsp) fresh chives, cut into
pieces
Serves 4
Dish: 3 litre (6 pt) bowl
Place the butter and onion in a large bowl. Place on
base of oven and cook on MEDIUM MICROWAVE for 4
mins. or until soft. Add the carrots and cook on
MEDIUM MICROWAVE for 10 mins. and stir halfway.
Add stock and orange zest and juice. Cover and cook
on MEDIUM MICROWAVE for 16-18 mins. or until the
carrots are soft, stirring halfway. Cool. Place in
liquidiser and puree until smooth. Stir in the crème
fraiche and season to taste. Cover and cook on
MEDIUM MICROWAVE for 3 mins. or until piping hot.
Garnish with fresh chives.
Carrot & Orange Soup
4
Ingredients
1-3 green chillies
3” piece of root ginger peeled and
finely chopped
2-3 lemongrass sticks – just the soft
middle part finely chopped
1 small pack of fresh coriander
stalks only –keep leaves for garnish
1 ½ tsp Chinese five spice
1tsp ground cumin
2tbsp olive oil
1 onion sliced
1 small pumpkin around 1.1 kg
whole weight
1 pint/600ml vegetable stock
400g tin of low fat coconut milk
2 limes
salt and pepper
Thai Butternut Squash Soup
Serves 6
accessory: Glass tray on base
dish: 6pint Glass mixing bowl
Make the spicy paste by combining the first seven
ingredients. Use a food processor or a pestle and mortar
to do this. Add onion to the paste. Put in a large glass
mixing bowl, cover with pierced cling film and cook on
HIGH MICROWAVE for 5 mins. Peel and chop butternut
squash scraping out all seeds and stringy bits. Add
butternut squash and hot stock to the mixing bowl. Cook
on HIGH MICROWAVE for 15-20mins or until butternut
squash is soft, stirring once during cooking time. Add
coconut milk, juice of limes, salt and pepper. Liquidise.
Stir and serve with coriander leaves.
6