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Potato and Leek Soup Serves 4
1 tablespoon olive oil
2 small rashers bacon, chopped
3 medium leeks, sliced thinly
1 kg potatoes, peeled and chopped roughly
2 litres chicken or vegetable stock
Freshly ground black pepper
½ cup grated Parmesan
1. Heat oil in a large saucepan; add bacon
and cook, stirring occasionally, until crisp.
Remove from pan.
2. Add leeks to the same pan and cook,
stirring for about 5 minutes or until leeks
are tender. Add potatoes and stock and
bring to the boil; reduce heat and simmer,
uncovered, for about 40 minutes.
3. Remove from heat; cool to room
temperature. Place half of the soup
mixture into the blender jug and press
the ‘PUREE’ button. When the cycle has
finished, pour back in with remainder of
soup.
4. Add cooked bacon to soup and reheat
until soup is hot. Season to taste with
freshly ground pepper.
5. Serve soup topped with parmesan cheese.
Mexican style Tomato Soup Serves 4
1 tablespoon olive oil
2 onions, chopped
2 cloves garlic, crushed
2 teaspoons cumin powder
1 teaspoon chilli 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. 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 chilli powder and cook, stirring,
until the spices become fragrant. Add
the tomatoes, and water; simmer for 20
minutes. Remove from heat; cool to room
temperature.
2. Stir through the sugar, vinegar and beans;
allow to cool.
3. Place half of the soup mixture into the
blender jug and press the ‘PUREE’
button. Pour contents of blender jug into
a container and repeat this step with the
remaining soup mixture.
4. Return soup to saucepan to heat through;
serve with sour cream and warm flour
tortillas.
Recipes – Soups