Smokey Chorizo and Bean Minestrone
1 tbsp olive oil
4 chorizo sausages, finely diced
2 onions, finely chopped
2 carrots, peeled, finely chopped
2 celery stalks, finely chopped
2 cloves garlic, crushed
¹⁄³ cup tomato paste
1 tbsp smoky paprika
400g can chopped tomatoes
6 cups chicken stock
2 cups macaroni pasta
½ cabbage, finely sliced
Basil pesto, to serve
Salt and freshly ground black pepper, to taste
1. Heat oil in pot on setting 12.
2. Add chorizo, onions, carrots, celery and
garlic to the pot. Cook for about 10
minutes or until tender and golden.
3. Add tomato paste and paprika. Cook for
about 1 minute or until a dark golden
colour.
4. Add tomatoes, macaroni and stock. Bring
to a simmer and add macaroni. Cook for
15 minutes or until tender.
5. Add cabbage. Cook for a further minute.
Season to taste with salt and pepper.
6. Top with basil pesto. Serve.
Curried Lentil and Pumpkin Soup
20g butter, softened
2 leeks, finely sliced
2 cloves garlic, crushed
4 tsp curry powder
½ cinnamon stick
3kg butternut pumpkin, seeds and skin
removed
6 cups vegetable stock
3 cups red lentils
Sour cream and curry powder, to serve
Salt and freshly ground black pepper, to taste
1. Melt butter in pot on setting 8.
2. Add leeks and garlic. Cook for 6-8 minutes
or until golden.
3. Add curry powder and cinnamon stick.
Cook for a further 2 minutes.
4. Add remaining ingredients. Bring to a
simmer on setting 6. Cook for 20 minutes
or until the pumpkin is soft and cooked
through.
5. Allow the soup to cool before pureeing.
If you like chunkier soup, puree half and
mash the other half. Season to taste with
salt and pepper.
6. Top with a dollop of sour cream and a
sprinkling of curry powder. Serve.
Pot & Steamer Recipes continued
17
