Filter
Top Products
13
Indian Lentil Soup Serves 8 cups
with Minted Yoghurt
2 tablespoons olive oil
2 carrots, peeled, chopped
2 celery stalk, chopped
2 onions, chopped
3 cloves garlic
500g dried red lentils, rinsed
1 tablespoon curry powder
1 teaspoon ground coriander
1 teaspoon ground cumin
2 ½ litres salt reduced chicken stock
1 ½ cups plain Greek yoghurt
¼ cup freshly chopped mint
1 teaspoon lemon juice
½ teaspoon ground cumin
Salt and pepper, to taste
1. Heat oil in a large pot over medium heat.
Add carrots, celery, onion and garlic,
cooking until tender.
2. Add lentils, curry powder, cumin and
coriander, cooking until fragrant. Add stock
and bring to a simmer, lower heat and cook
for 1 hour or until lentils are softened.
Set aside and allow lentils to cool to room
temperature.
3. Once cooled, in batches blend on speed 3
until smooth. Season.
4. Place yoghurt, mint, coriander and basil
in blender. Place the lid securely onto the
jug.
5. Blend on speed 1 until smooth. Season to
taste.
6. Bring to a simmer before serving. Serve
with a dollop of minted yoghurt.
Caramelized Onion Serves 5 cups
and Gorgonzola Soup
50g butter
2 onions, chopped
2 cloves garlic, crushed
1 leek, chopped
400g potatoes, peeled, chopped
1 ½ litres chicken stock
100g blue cheese
Salt and pepper, to taste
1. Melt butter in a medium saucepan over
medium heat. Add onions, leek and
garlic; cooking until light, golden brown,
approximately 15-20 minutes.
2. Add potatoes and stock to saucepan, bring
to a simmer and cook for 20 minutes or
until tender. Set aside and allow soup to
cool to room temperature.
3. Once cooled, in batches blend on speed 3
until smooth. Season to taste.
4. Bring to a simmer before serving. Crumble
blue cheese over soup, serve.
Recipes – Soups