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Mains/Sides/Soups continued
Roasted Pumpkin and Sweet Potato Soup
Makes: 8 cups
2 onions
500g carrot, peeled
500g sweet potato, peeled
2 tablespoons vegetable oil
2 cloves garlic
2 teaspoons ground cumin
1 teaspoon ground coriander
5 cups chicken stock
400g can chickpeas, drained, rinsed
1 tablespoon lemon juice
Salt and freshly ground black pepper, to taste
1. Using the large bowl fitted with the
variableslicingbladesetto3mmslice
onion, carrot and potato.
2. Heat oil in a medium pot over medium
heat. Add onion, carrot, potato and
garlic cooking for 10-15 minutes or until
softened.
3.Addspicesandcookfor1-2minutesor
until fragrant. Add stock and chickpeas
andsimmerfor30minutesoruntil
vegetables are tender. Set aside to cool.
4. Using the large bowl fitted with large
universal ‘s’ blade process cooled soup in
batches until smooth. Add lemon. Reheat
soup before serving. Season to taste with
salt and pepper.
Spicy Tomato and Lentil Soup
Makes: 10 cups
1 tablespoon olive oil
2 onions, chopped
2 cloves garlic, chopped
1 long red chilli, chopped
1 teaspoon ground chilli powder
1 teaspoon ground cumin
1 teaspoon ground turmeric
½ teaspoon sweet paprika
6 cups chicken stock
2 ¼ cups red lentils, washed
800g can chopped tomatoes
Salt and freshly ground black pepper, to taste
Fresh coriander and Greek yoghurt, to serve
1. Heat oil in a large pan over medium heat.
Add onion, garlic and chilli, cooking
until tender. Add spices and cook for 1-2
minutes or until fragrant.
2. Add remaining ingredients and bring to
a simmer for 1 hour or until lentils are
cooked. Allow soup to cool.
3.Usingthelargebowlfittedwithuniversal
‘s’ blade process cooled soup in batches
until smooth. Season to taste with salt and
pepper. Garnish with fresh coriander and a
dollop of Greek yoghurt.
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