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Speedy Tortilla Soup
Prep 10 mins / Cook 15 mins
Makes 1.2L / Serves 4
1 onion, halved
2 garlic cloves, peeled
60ml vegetable oil
2 teaspoons Mexican chilli powder
½ teaspoon ground cumin
2 tablespoons tomato puree
400g canned diced tomatoes
500ml vegetable stock, at room temperature
2 celery sticks, halved
1 teaspoon dried oregano leaves
420g canned red kidney beans, drained, rinsed
3 x 10cm-diameter corn tortillas, cut into ½cm thin strips
1 avocado, sliced
1–2 corn cobs, husk removed, blanched, kernels reserved
25g coriander leaves
2 tablespoons fresh lime juice
Salt and freshly ground pepper, to taste.
Thai Spiced
Butternut Pumpkin Soup
Prep 10 mins / Cook 35 mins
Makes 1.2L / Serves 4
1 tablespoon organic coconut oil
4 tablespoons Thai Red Curry Paste (see page 66)
650g butternut pumpkin, peeled, cut into 4cm pieces
700ml chicken stock
270ml coconut milk
2 teaspoons fish sauce, or more, to taste
TO SERVE
Thinly shredded kaffir lime leaves, chilli flakes,
chopped roasted cashews.
1. Heat coconut oil in a saucepan over medium
heat. Add the curry paste and cook, stirring,
for 2–3 minutes or until fragrant.
2. Add pumpkin and stock. Increase heat to high
and bring to the boil. Reduce heat to medium
low and simmer, covered for 20 minutes or until
pumpkin is tender. Allow to cool until there
is no visible steam.
3. Reserve ½ cup coconut milk and set aside.
4. Add remaining coconut milk , fish sauce
and pumpkin mixture to the blender jug
and secure lid.
PUREE
2–3 minutes or until hot.
Serve:
divide soup among serving bowls. Drizzle
with reserved coconut milk. Garnish with kaffir
lime leaves, chilli flakes and cashews.
1. Place onion and garlic into blender jug
and secure lid.
CHOP
10 seconds or until roughly chopped.
2. Heat 1 tablespoon oil in a frying pan over medium
heat. Add onion mixture, Mexican chilli powder
and cumin. Cook, stirring, for 3 minutes or until
onion has softened. Add tomato puree and cook,
stirring, for 1 minute. Transfer to blender jug.
3. Add tomatoes, stock, celery and oregano to
blender jug and secure lid.
SOUP
until program finishes.
4. Reserve 100g drained kidney beans. Add
remaining beans to blender jug and secure lid.
PUREE
2 minutes, season with salt and pepper.
5. Meanwhile heat remaining oil in a large
non-stick frying pan over medium-high heat.
Add half the tortillas. Cook, turning, for 2 minutes
or until golden and crisp. Transfer to a plate lined
with paper towel. Repeat with remaining tortilla
pieces, reheating pan between batches.
6. Combine reserved kidney beans, avocado, corn
kernels, coriander and lime juice in a bowl.
Season with salt and pepper.
Serve:
divide soup among serving bowls, top with
avocado mixture and tortilla strips.
