TOMATO SOUP
1 tablespoon oil
2 cloves garlic, crushed
1 brown onion diced
2 x 410g cans diced tomatoes
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 the 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
blender jug, using high speed, and 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 sauteing.
Creamy tomato soup
Add
1
⁄
4
cup of sour cream to the blender
when pureeing the soup.
PUMPKIN SOUP
2 tablespoons cooking oil
1 brown onion diced
2 cloves garlic, crushed
400g butternut pumpkin, peeled and diced
1 litre chicken stock
1. Heat a saucepan, add the oil, saute the
onions and garlic for 5 minutes.
2. Add the pumpkin to coat with the onion
mix, then add the stock, bring the
mixture to the boil.
3. Reduce to a simmer for 20 minutes, cook
with the lid on until the pumpkin is cooked.
4. Allow the mix to cool, transfer the
mixture to the blender jug, using high
speed, blend until smooth.
5. Return the mix to the saucepan to heat
through, add seasoning before serving.
Moroccan Pumpkin Soup
Add the spices to the onion when sauteing,
serve with coriander leaves and yoghurt.
1 teaspoon ground cumin
1 teaspoon garam marsala
1 teaspoons paprika
1
⁄
2
teaspoon ground white pepper
Curried Pumpkin Soup
Add 1 tablespoon of curry powder to the
onions when sauteing.
Creamy Pumpkin Soup
Add
1
⁄
2
cup of cream when adding the stock.
Thai style pumpkin Soup
Add 2 small fresh red chillies and 1
tablespoon chopped lemon grass to the
onion mixture. Add 120 ml of coconut milk
before pureeing the mix.
DIPS AND STARTERS cont’d
15
GUACAMOLE
1 large avocado, peeled, de-stoned
and chopped
40 ml lemon juice
1
⁄
2
cup sour cream
1 teaspoons minced garlic
1 teaspoon chilli sauce
1. To make topping, place avocado, lemon
juice, sour cream, garlic and chilli sauce
in blender jug, using high speed, blend
until smooth.
Serve with crustini or crudites.
PESTO DIP
1 cup fresh basil leaves
1 clove garlic peeled and chopped
40 ml lemon juice
60g pine nuts
1
⁄
4
cup olive oil
1
⁄
2
cup cottage cheese
60g grated fresh Parmesan cheese
1. Place basil leaves, garlic, lemon juice
and pine nuts in blender, using high
speed, 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 Turkish bread.
RICOTTA AND OLIVE SPREAD
1
⁄
2
cup fresh coriander leaves
200g ricotta cheese
150g butter, softened
120 ml cream
2 teaspoons lemon juice
1
⁄
3
cup grated Parmesan cheese
1 tablespoon drained capers
1
⁄
4
cup chopped black olives
1
⁄
4
cup toasted pine nuts
1. Place coriander, ricotta cheese, butter,
cream, lemon juice, cheese, capers and
olives in blender jug, using high speed,
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
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