Filter
Top Products
Spicy Vegetable Soup Serves 6 cups
30g butter
2 carrots, peeled, sliced
2 celery stalks, sliced
1 leek, finely chopped
2 cloves garlic, crushed
1 medium parsnip, peeled, chopped
2 medium sweet potatoes, peeled, chopped
2 teaspoons coriander seeds
1½ litres vegetable stock
2 long red chillies, chopped, deseeded
½ cup coconut cream
1. Melt butter in a medium pot over medium
heat. Add leek and garlic, carrots, celery
cooking until caramelised.
2. Add parsnips, sweet potato, coriander,
stock, bring to a simmer and cook for 20
minutes or until tender. Stir through chilli
and coconut cream. Set aside and allow to
cool to room temperature.
3. Once cooled, in batches blend on speed 3
until smooth. Season.
4. Bring soup to a simmer before serving.
Creamy Pumpkin Soup Serves 6 cups
50g butter
2 onions, chopped
2 cloves garlic, crushed
1 kg butternut squash, peeled, cubed
1 litre vegetable stock
½ cup parmesan cheese
¹⁄
³
cup double cream
Salt and pepper, to taste
1. Melt butter in a medium pot over medium
heat. Add onions and garlic, cooking until
tender.
2. Add pumpkin and stock; bring to a simmer
and cook for 25-30 minutes or until
tender. Set aside and allow to cool to room
temperature.
3. One cooled, in batches blend on speed 3
until smooth.
4. Add remaining ingredients, stirring to
combine. Serve to taste.
5. Bring soup to a simmer before serving.
Recipes – Soups (continued)
14