TOMATO SOUP
1 tablespoon oil
2 cloves garlic, crushed
1 brown onion diced
1 quart (950ml) Italian tomato cooking sauce
1 tablespoon tomato paste
2 teaspoons brown sugar
1. Heat oil in a large saucepan, add garlic
and onions, cook over a medium heat for
2-3 minutes or until onion is soft.
2. Combine tomatoes, tomato paste, and
brown sugar.
3. Pour into pan with onion mixture, bring
to a boil, then reduce heat and simmer,
uncovered for 20 minutes or until liquid
has reduced by one third.
4. Allow the mixture to cool.
5. Transfer mixture into three batches
into pitcher, and using speed 2 blend
until smooth.
VARIATIONS
Tomato and basil soup
Add
1
⁄
4
cup of basil leaves to the blender
when pureeing.
Tomato and chilli soup.
Add 1 teaspoon of chilli powder or
1
⁄
4
small red
chilli to the onion when sautéing.
Creamy tomato soup
Add
1
⁄
4
cup of sour cream to the blender
when pureeing the soup.
BUTTERNUT SQUASH SOUP
2 tablespoons cooking oil
1 brown onion, diced
2 cloves garlic, crushed
13 oz (400g) butternut squash, peeled and diced
4 cups chicken stock
1. Heat a saucepan, add the oil, and sauté
the onions and garlic for 5 minutes.
2. Add the squash to coat with the onion
mix, then add the stock, bring the
mixture to a boil.
3. Reduce to simmer for 20 minutes, cook
with the lid on until the squash is cooked.
4. Allow the mix to cool, transfer the
mixture to the pitcher and using speed 2,
blend until smooth.
5. Return the mix to the saucepan to heat
through, check the seasoning before serving.
VARIATIONS
Curried squash soup
Add 1 tablespoon of curry powder to the
onions when sautéing.
Creamy squash soup
Add
1
⁄
2
cup of cream when adding the stock.
Thai style squash soup
Add 2 small fresh red chilies and 1
tablespoon chopped lemon grass to the
onion mixture. Add
1
⁄
2
cup of coconut milk
before pureeing the mix.
Moroccan squash soup
1 teaspoon ground cumin
1 teaspoon garam masala
1 teaspoon paprika
1
⁄
2
teaspoon ground white pepper
Add the spices to the onion when sautéing,
serve with cilantro and yogurt.
DIPS AND STARTERS cont’d
15
GUACAMOLE
1 large avocado, peeled, pitted
and chopped
3 tablespoons lemon juice
1
⁄
2
cup sour cream
1 teaspoon minced garlic
1 teaspoon salsa or hot sauce
1. To make topping, place avocado, lemon
juice, sour cream, garlic and salsa in
pitcher. Using speed 2 blend until smooth.
Serve with chips, crackers or vegetable
strips.
PESTO DIP
1 cup fresh basil leaves
1 clove garlic peeled and chopped
3 tablespoons lemon juice
2 oz (60g) pine nuts
1
⁄
4
cup olive oil
1
⁄
2
cup cottage cheese
2 oz (60g) grated fresh Parmesan cheese
1. Place basil leaves, garlic, lemon juice
and pine nuts in blender, using speed 2,
blend until finely chopped.
2. With motor running, pour in oil and
blend until smooth. Add cheeses and
mix to combine.
3. Chill until ready to use.
Serve with toasted pita bread.
RICOTTA AND OLIVE SPREAD
1
⁄
2
cup fresh cilantro leaves
6
1
⁄
2
oz (200g) ricotta cheese
5 oz (150g) butter, softened
1
⁄
2
cup cream
2 teaspoons lemon juice
1 oz (30g) grated Parmesan cheese
1 tablespoon drained capers
1
⁄
4
cup chopped black olives
1
⁄
4
cup toasted pine nuts
1. Place cilantro, ricotta cheese, butter,
cream, lemon juice, cheese, capers,
olives and pine nuts in blender pitcher,
using speed 2, blend until smooth.
2. Transfer mixture to a serving bowl, top
with reserved pine nuts.
3. Chill until ready to use.
Serve as a dip with a selection of
raw vegetables.
DIPS AND STARTERS
14
