Operation Manual

22
PAge heAder.....
SOUP FROM SAGE
MEDITERRANEAN SOUP
Serves 4-6
INGREDIENTS
2 tablespoons olive oil
2 red onions, quartered
5 cloves garlic
1 large fennel, cut into thin wedges
3 zucchinis, roughly chopped
2 red capsicum, quartered and seeded
2 green capsicum, quartered and seeded
1-2 tablespoons olive oil
Salt and freshly ground black pepper
1 litre chicken or vegetable stock
2 x 400g can chopped tomatoes
L cup shredded fresh basil leaves
METHOD
1. Preheat oven to 200°C. Place onions,
garlic, fennel, zucchini and capsicums
into a large baking dish; drizzle with oil
and season with salt and pepper. Bake
in oven for about 30 minutes or until
vegetables are tender.
2. Place vegetables into a saucepan with
stock and chopped tomatoes. Bring
mixture to the boil and cook for a 10
minutes.
3. Allow mixture to cool and transfer in
batches to blender jug. Place lid on jug.
4. Select Speed 2/BLEND and blend until
smooth.
5. Return pureed soup to saucepan with
basil leaves to heat through. Season to
taste.
THAI SWEET POTATO SOUP
Serves 4
INGREDIENTS
2 tablespoons oil
1 large brown onion, chopped
2 cloves garlic, chopped
1-2 tablespoons red curry paste
1 kg peeled, chopped sweet potato
1 litre chicken stock
270ml can light coconut cream
Salt and pepper
chopped fresh coriander, to serve
METHOD
1. Heat oil in a large saucepan, add onion,
garlic and curry paste and cook, stirring
for 4 to 5 minutes or until onion has
softened and curry paste is fragrant.
2. Add sweet potato and stock and bring to
the boil. Lower heat and simmer covered
for 25 minutes or until sweet potato is
soft. Remove from heat and allow soup
to cool slightly.
3. Blend soup in batches with lid on, on
Speed 3/BLEND until just blended.
4. Return pureed soup to saucepan with
coconut milk; season to taste and
heat on low until hot. Serve with fresh
coriander.