10
Blender Soup Recipes
Roast Pumpkin Soup
Makes 2-3 servings
500g roasted pumpkin
500ml chicken stock
1 garlic clove, peeled
¼ cup cream
4-5 large basil leaves
Salt and pepper, to taste
1. Place all ingredients into the blender jug.
2. Select the SOUP function.
3. Pour soup into bowls and serve
garnished with sour cream and extra
mint leaves.
Tip: To make the soup extra hot, run the
soup function a second time.
Thai Carrot Soup
Makes 2-3 servings
3 whole carrots, washed
1 cup cashews
500ml chicken or vegetable stock
Small sprig of coriander
½ red chili
1 clove garlic
1. Place all ingredients into the jug.
2. Select the SOUP function.
3. Serve the soup with extra crushed nuts
and chopped coriander.
Tip: To make the soup extra hot, run the
soup function a second time.
Pea And Mint Soup
Makes 4-6 servings
2 tablespoons olive oil
500g peas, defrosted
4 long green onions, roughly chopped
1 leek, roughly chopped
½ bunch fresh flat leaf parsley
4 cups vegetable stock
2 tablespoons fresh mint leaves
Salt and freshly ground black pepper, to taste
Fresh mint leaves and feta, to serve
1. In a large pot heat oil. Add the peas,
onion, leek and parsley. Cook, stirring,
for 10 minutes or until onions are golden
and peas are beginning to burst.
2. Add stock and mint leaves. Cook, stirring,
for 15 minutes. Take soup off the heat
and allow to cool for 10 minutes.
3. Place soup, in batches into the blender
jug. Secure the lid.
4. Select the SOUP function. Season to
taste with salt and pepper.
5. Serve with mint leaves and feta.
Tip: To make the soup extra hot, run the
soup function a second time.
Roasted Capsicum And Tomato Soup
Makes 4-6 servings
500g vine-ripened tomatoes, quartered
2 red capsicums, seeds removed, cut into
4cm chunks
1 red onion, peeled and cut into quarters
2 tablespoons olive oil
1 tablespoon balsamic vinegar
1 tablespoon brown sugar
3 cups vegetable stock
¼ cup thickened cream
Salt and freshly ground black pepper, to taste
Crusty bread and basil leaves, to serve
1. Preheat oven to 180°C. Grease and line
two baking trays with baking paper.
2. In a large bowl combine tomatoes,
capsicums and onions.
3. Pour over oil, vinegar and brown sugar.
Toss to combine.
4. Scatter tomato mixture across the two
prepared trays.
5. Bake for 40 minutes or until onions are
beginning to caramelize and tomatoes are
soft. Allow to cool to room temperature.
6. Place tomato mixture and stock into the
blender jug. Secure the lid.
7. Select SOUP function. Season to taste
with salt and pepper.
8. Pour soup into bowls and serve with
crusty bread and basil leaves.
To Next Page
Loading...
