18
Pumpkin Soup
Makes 2 serves
1 tbsp olive oil
1 small brown onion, diced
1 clove garlic, minced
1 tsp salt
200g pumpkin, peeled, roughly chopped
250ml vegetable stock
50ml water
50ml cream
Bread, to serve
¼ cup sour cream, to serve
1.
Using a 1 litre pot, heat the oil over a
medium heat and sauté the onion and
garlic until softened, approximately
5 minutes, stirring regularly.
2.
Add the salt, pumpkin, stock and
water and allow to simmer over a
medium to low heat for 30 minutes.
Remove from the heat, stir through
the cream and allow to cool for
10 minutes.
3.
Pour soup into the blending jug and
turn the variable speed dial to speed
setting 4 and press the ‘ON’ button for
20 seconds. Serve with toasted bread
and a dollop of sour cream.
Satay Sauce
Makes 8 serves
¼ cup peanuts
1 tbsp peanut butter
2 tbsp coconut cream
1 small red chilli, roughly chopped
2 cloves garlic, roughly chopped
1 tbsp kecap manis
2 tsp lime juice
1.
Place the peanuts, peanut butter,
coconut cream, chilli, garlic, kecap
manis and lime juice into the chopper
bowl and hold the ‘TURBO’ speed
setting for 3 second increments at one
time for approximately 30 seconds or
until desired consistency is reached.
2.
To blend, turn the variable speed
dial to speed setting 8 and press the
‘ON’ button for 15 seconds and serve
with serve over chicken skewers or on
vegetable burgers.
Green Curry Paste
Makes 1 curry
4 eschallots, diced
1 stick lemon grass, thinly sliced
3 cloves garlic, roughly chopped
2cm piece of ginger, roughly chopped
2 small green chillis, sliced
½ cup coriander leaves, washed
½ cup vegetable oil
1.
Place all ingredients into the chopper
bowl and hold the ‘TURBO’ button
for 3 second increments at one time
for approximately 30 seconds or until
desired consistency is reached.
2.
To blend, turn the variable speed
dial to speed setting 8 and press the
‘ON’ button for 15 seconds and then
store in an airtight container for
6 months in the freezer or 1 week in
the refrigerator.
