Operation Manual

13
Roasted Tomato Soup Serves 8 cups
with Goats Cheese
10 roma tomatoes, halved
½ cup olive oil
20g butter
2 onions, chopped
2 cloves garlic
2 ½ cups vegetable stock
200g roasted red capsicums, chopped*
100g goat’s cheese
Salt and pepper, to taste
1. Preheat oven to 200ºC. Line baking tray
with baking paper.
2. Place tomatoes on prepared tray and toss
with oil, bake for 20 minutes or until
tender.
3. Melt butter in a medium saucepan over
medium heat. Add onions and garlic;
cook until golden.
4. Add tomatoes and remaining ingredients,
excluding cheese, back to the saucepan.
Bring to a simmer and cook for 10
minutes. Set aside and allow soup to cool
to room temperature.
5. Once cooled, in batches blend on speed 2
until smooth. Season.
6. Bring to a simmer before serving. Crumble
goat’s cheese over soup, serve.
* Available fresh from the deli or in jars from
the antipasto section of the supermarket
aisle.
Asparagus and Bacon Soup Serves 6 cups
2 tablespoons olive oil
1 leek, sliced
150g bacon, chopped
400g asparagus, peeled
1 litre salt reduced chicken stock
½ cup cream (35% milk fat)
Salt and pepper, to taste
1. Heat oil in medium saucepan over medium
heat. Add leek and bacon and cook until
golden.
2. Add asparagus and stock bring to a simmer
and cook for 10-15 minutes until tender.
Stir through cream, set aside and allow
soup to cool to room temperature.
3. Once cooled, in batches blend on speed 2
until smooth. Season.
4. Bring to a simmer before serving.
Recipes – Soups (continued)