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PUMPKIN SOUP
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2 sp cooking oil
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1 brown onion diced
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2 cloves garlic, crushed
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400 g butternut pumpkin, peeled and diced
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1 litre chicken stock
Heat oil in a hot saucepan, add onions and gar-
lic and sauté 5 minutes. Add pumpkin and toss
to coat with the onion mixture, then add the stock
and bring mixture to the boil.
Reduce heat to simmer for 20 minutes and cook
with the lid on until the pumpkin is cooked. Allow
mixture to cool and transfer in batches to blender
jug. Select mixing (level 1-12), blend until smooth.
Return pureed soup to saucepan to heat through,
check seasoning before serving.
SWEET PEPPERED TOMATO SOUP
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1 sp oil
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2 cloves garlic, crushed
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2 leeks, sliced
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2 x 410 g canned tomatoes, mashed
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2 tsp chicken stock powder
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1 sp tomato paste
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2 tsp brown sugar
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1 bay leaf
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¼ tsp dried thyme
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1 tsp chopped fresh mint
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1 tsp chopped fresh coriander
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¼ tsp ground cloves
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2 sp chopped fresh parsley
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pinch cayenne pepper
Heat oil in a large saucepan, add garlic and
leeks, cook over medium heat for 2-3 minutes
or until leeks are soft. Combine tomatoes, stock
powder, tomato paste, brown sugar, bay leaf,
thyme, mint, coriander, cloves and pepper. Pour
into pan with leek mixture, bring to boil, then red-
uce heat and simmer, uncovered for 20 minutes
or until liquid has reduced by one third. Allow the
mixture to cool. Transfer mixture into two batches
into blender jug, select mixing (level 1-12), blend
until smooth. Ladle soup into serving bowls, sprin-
kle with parsley and serve immediately.
SALADS
PRAWN SALAD WITH RASPBERRY SAUCE
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500 g cooked prawns, peeled and deveined
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100 g salad mix
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100 g snow pea sprouts
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1 orange, peeled and segmented
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2 kiwi fruit, peeled and sliced
Raspberry Sauce
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125 g fresh or frozen raspberries, thawed
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2 sp balsamic vinegar
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2 sp vegetable oil
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1 tsp finely chopped fresh mint
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1 sp sugar
Arrange prawns, salad mix, sprouts, orange seg-
ments and kiwi fruit attractively on a serving plat-
ter and chill until required. To make sauce, place
raspberries into blender jug, select mixing (level
1-12), blend until smooth. Push through sieve to
remove seeds. Combine raspberry puree with
vinegar, oil, mint and sugar. Pour sauce over
salad and serve immediately.
Tip:
Substitute prawns for 2 lobster tails, cooked
and shells removed. Cut lobster tail flesh into thick
medallions approximately 1cm thick.
FRESH VEGETABLE SALAD WITH PEPITA
DRESSING
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2 carrots, cut into thin strips
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1 parsnip, cut into thin strips
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125 g green beans, sliced
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1 beetroot, cooked, cut into thin strips
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1 red apple, chopped
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2 tsp lemon juice
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1 sp chopped fresh coriander
Pepita dressing
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100 g pepita (Mexican pumpkin) seeds, toa-
sted
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1 sp lemon juice
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2 sp balsamic vinegar
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1 clove garlic, chopped
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1 sp dijonaise mustard
Combine carrots, parsnip, beans, beetroot,
apple, lemon juice and coriander. Toss well then
arrange in a serving bowl. Chill until required. To
make dressing, place all ingredients into blender
jug, select ›Ice Crush‹ program and blend until
