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Soups and Snacks
PUMPKIN SOUP
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Serves: 4
Ingredients:
1 kg pumpkin, peeled and chopped
1 onion, diced
2 cups chicken stock
1 teaspoon curry powder
pepper
Method:
Place pumpkin, onion and curry powder in a 2-litre
casserole dish. Cover and cook on High for 12
minutes. Add chicken stock and pepper. Cook on
High for 10 minutes. Cool slightly. Purée pumpkin
and liquid in a blender or food processor. Pour into
individual serving dishes and garnish with chives.
To cook by Auto Cook:
Prepare pumpkin as above cover with plastic wrap.
Press Auto Cook Potatoes, select 900 g weight,
then Start.
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 fresh 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 High
for 10 minutes. Add bok choy and cook on High 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 Medium-High for
8 to 10 minutes.
Hints:
To reheat a single portion of soup. Place in a
microwave safe dish and cook on Medium-High for
2 to 3 minutes.
PEA AND HAM SOUP
Serves: 6
Ingredients:
2
1
⁄2 cups green split peas
850 g smoked ham hock
1 medium onion, chopped
1 tablespoon fresh thyme leaves
1 bay leaf
6 cups chicken stock
1
⁄2 cup frozen peas
Method:
Wash split peas and place in a 2-litre bowl with 1-
litre of water. Cover and allow soaking for 8 hours or
overnight. Remove rind from ham hock and discard.
Cut meat away from the bone and roughly chop.
Reserve bone. Drain peas and place into a 5-litre
microwave safe dish. Add ham bone, chopped ham,
onion, thyme, bay leaf and chicken stock. Cook
uncovered on High for 15 minutes. Reduce power to
Medium and cook for 15 minutes. Skim top of soup
and cook on Medium for a further 30 minutes.
Remove ham bone and bay leaf and stir in frozen
peas. Cook on Medium for 10 minutes. Blend half
the soup and return to the bowl, stirring through the
remaining soup. Serve hot with crusty bread.
Tip:
Substitute 500 g bacon bones and 250 g of diced
bacon rashers for the ham hock.
Do not add salt when cooking lentils or pulses, as
they will toughen. Add salt after cooking if desired.
POTATO AND LEEK SOUP
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Serves: 4 to 6
Ingredients:
1 kg potatoes, peeled and diced
2 medium thinly sliced leeks
2 teaspoons fresh thyme
pepper
3 cups chicken stock
150 ml cream
Method:
Place potatoes, leeks, thyme and pepper in a 4-litre
casserole dish. Cover and cook on High for 8
minutes. Stir in chicken stock. Cover and cook on
High for 14 to 16 minutes. Purée soup mixture. Add
cream, stir and serve hot or cold in individual bowls.
To cook by Auto Cook:
Prepare potatoes as above. Place into a 4-litre dish
with leeks, thyme and pepper. Cover with plastic
wrap. Press Auto Cook Potatoes, select 900 g
weight, then Start.