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Minestrone Serves 4-6
1 tablespoon olive oil
1 onion, diced finely
2 cloves garlic, crushed
1 carrot, diced finely
2 trimmed celery stalks, diced finely
1 bacon bone (200g)
800g can chopped tomatoes
6 cups water
1 cup finely chopped savoy cabbage
2 small zucchini, diced
1 x 400g can cannellini beans, rinsed and
drained
¾ cup small pasta
sea salt and freshly ground black pepper
shaved parmesan, to serve
1. Heat oil in frypan on setting 5. Cook onion
and garlic until translucent. Add carrot,
celery and bacon bone and cook, stirring
occasionally for 5 minutes.
2. Add the chopped tomatoes and water and
bring the soup to the boil. Reduce heat
to setting 2-3 and cook, covered for 45
minutes.
3. Add the cabbage, zucchini, beans, pasta
and season with salt and pepper. Cook,
covered for a further 20-25 minutes. Add
a little extra water if necessary.
4. Serve hot with shavings of parmesan on
top.
Pumpkin Soup Serves 4
1.5 kg pumpkin
2 tablespoons olive oil
20g butter
1 large onion, chopped
1 litre low salt chicken stock
Sea salt & freshly ground black pepper
1
/3 cup cream or sour cream to serve (optional)
1. Remove skin and seeds from pumpkin and
cut into even sized chunks.
2. Heat oil and butter in frypan on setting
4. Add onions and cook, stirring, until the
onions have softened. Add pumpkin and
cook for a further 3-4 minutes, stirring
occasionally.
3. Add the stock and bring to the boil.
Reduce heat to setting 3 and cook,
covered for 30 minutes. Cool before
blending.
4. Blend or process soup until smooth.
Return pureed soup to frypan.
5. Reheat until soup is hot. Serve with cream
and extra ground pepper if desired.
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