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88
Soups / Starters
ingredients
SERVES 4
1 medium onion,
coarsely chopped
1 tbsp (15 ml) olive oil
2 cloves garlic, crushed
700
g
(1 lb 5 oz) sweet potatoes,
peeled and chopped
1 large red pepper,
deseeded and chopped
700 ml (1
¼
pt) vegetable stock
150 (5 fl oz) ml coconut milk
salt and pepper
Dish: 1 Pyrex
®
bowl,
3 litres (6 pt) capacity
Sweet potato soup
Place the onion, oil and garlic into a large bowl and cover. Place on base
of the oven and cook on HIGH MICROWAVE for 2 mins. Add the potato
and pepper. Cover and cook on HIGH MICROWAVE for 5 mins. Add stock,
cover and cook on MEDIUM MICROWAVE for 20 mins, or until the potatoes
are soft, stirring halfway. Allow to cool slightly. Place in liquidiser and puree
until smooth. Stir in the coconut milk and season to taste. Heat on MEDIUM
MICROWAVE for 3 mins, or until piping hot.
ingredients
SERVES 4
5 large tomatoes
30 ml (2 tbsp) olive oil
1 onion, chopped
450
g
(1 lb) red or orange peppers,
thinly sliced
30 ml (2 tbsp) tomato purée
Pinch of sugar
475 ml vegetable stock
60 ml (4 tbsp) soured cream
(optional)
salt and pepper
Chopped fresh dill, to garnish
Dish: large Pyrex
®
bowl
Tomato and red pepper soup
Skin the tomatoes by plunging them in boiling water for 30 seconds. Chop
the fl esh and reserve any juice. Place half the oil in a bowl with the onion
and cover with pierced cling fi lm. Cook on HIGH MICROWAVE for
2 minutes, stirring once. Add the peppers and remaining oil, mixing well.
Cover and cook on HIGH MICROWAVE for 5 minutes, stirring halfway
through cooking. Stir in the chopped tomatoes, tomato purée, seasoning,
sugar and a few tablespoons of stock. Cover and cook on HIGH
MICROWAVE for 4 minutes, stirring halfway through cooking, until the
vegetables are tender. Stir in the rest of the stock and purée in a blender
or food processor until smooth. Strain the soup to remove the skins and
season to taste. Pour into bowls, swirl in the soured cream, if desired, and
garnish with dill.
ingredients
SERVES 6
1-3 green chillies
7 cm (3”) piece of root ginger,
peeled and fi nely chopped
2-3 lemongrass sticks – just the
soft middle part fi nely chopped
1 small pack of fresh coriander stalks,
keep leaves for garnish
7.5 ml (1½ tsp) Chinese fi ve spice
5 ml (1 tsp) ground cumin
30 ml (2 tbsp) olive oil
1 onion sliced
1 butternut squash,
around 1.1
kg
whole weight
600 ml (1 pt) vegetable stock
400
g
(14 oz) tin of low fat
coconut milk
juice of 2 limes
salt and pepper
Dish: 3 litre (6 pt) Pyrex
®
bowl
Thai butternut squash soup
Make the spicy paste by combining the fi rst seven ingredients. Use a food
processor or a pestle and mortar to do this. Add onion to the paste. Put in
a large glass mixing bowl, cover with pierced cling fi lm and cook on HIGH
MICROWAVE for 5 mins. Peel and chop butternut squash scraping out all
seeds and stringy bits. Add butternut squash and hot stock to the mixing
bowl, cover with pierced cling fi lm. Cook on HIGH MICROWAVE for
15-20 mins or until butternut squash is soft, stirring once during cooking
time. Add coconut milk, juice of limes, salt and pepper. Liquidise. Stir and
serve with coriander leaves.
F0003BH21BP_04_130820.indd 88F0003BH21BP_04_130820.indd 88 2013-8-20 9:21:522013-8-20 9:21:52
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