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SOUPS
Curried Pumpkin Soup Serves 4-6
1 medium (1.2kg) butternut pumpkin, peeled
and cut into pieces
1 clove garlic, chopped
1 large onion, roughly chopped
2 teaspoons curry powder
3
1
/
4
cups milk
2
1
/
2
cups chicken stock
salt and pepper to taste
1 cup cream, optional
1. Place all ingredients, except cream into
the slow cooker.
2. Cover and cook on Low for 8-10 hours or
on High for 4-5 hours.
3. Allow to cool, then puree in a food
processor or blender.
4. Return soup to the slow cooker and reheat
on High for 1-2 hours.
5. Stir through cream prior to serving.
French Onion Soup Serves 4-6
1 tablespoon (20g) butter or margarine
4 large onions, finely sliced
1 large clove garlic, crushed
4 cups beef stock
1
/
2
cup white wine
2 tablespoons brandy
1 tablespoon sugar
salt and pepper to taste
70g tasty cheese or parmesan, grated
1. Melt butter or margarine in a frypan. Add
onion and garlic and sauté until onion
becomes transparent.
2. Place onions and garlic into the slow
cooker. Add stock, wine, brandy and sugar.
3. Cover and cook on Low for 6-8 hours or on
High for 3-4 hours.
4. Season to taste and serve topped with
cheese.
Recipes