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Mexican style Tomato Soup Serves 6
2 onions, quartered
2 cloves garlic, peeled
1 tablespoon olive oil
2 teaspoons cumin powder
1 teaspoon chili powder
3 x 400g can chopped tomatoes
500ml water
1 teaspoon brown sugar
1 tablespoon vinegar
2 x 400g cans red kidney beans, rinsed,
drained
Sour cream and flour tortillas to serve
1. Using the processing bowl fitted with the
universal 's' blade, process onions and
garlic until just chopped.
2. Heat oil in a large saucepan, add onions
and garlic and cook on a medium heat
until onions start to soften. Add the
cumin and chili powder and cook, stirring
until the spices become fragrant. Add
the tomatoes and water; simmer for 20
minutes then remove from heat.
3. Stir through the sugar, vinegar and beans
and allow to cool to room temperature.
4. Using the processing bowl fitted with the
universal 's' blade, process the soup in two
batches until smooth.
5. Return soup to saucepan to heat through,
serve with sour cream and warm flour
tortillas.
Lamb Meatballs
3 cloves garlic, peeled
2 tablespoons finely grated lemon rind
¼ cup mixed fresh herbs
¼ cup lemon juice
sea salt flakes and black pepper to taste
1kg lamb meat roughly cut into large pieces
(no bones)
1. Using the processing bowl fitted with
the universal 's' blade, process the garlic,
lemon rind, herbs, lemon juice, sea salt
flakes and black pepper for 5-10 seconds.
2. Add the lamb meat to the mixture in the
processing bowl and process for 30-40
seconds or until you have a fine mince.
3. Remove the universal 's' blade and with wet
hands roll the mince mixture into small
balls.
4. Place meatballs onto a tray lined with
baking paper and cover with plastic wrap.
Allow meatballs to rest in the fridge,
preferably overnight or for at least 30
minutes before use.
5. Pan fry the meatballs in batches and serve
with a mint yogurt sauce.
Mint Yogurt Sauce
Freshly chopped mint with a good quality
plain yogurt.
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