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15
Carrot and Cumin Dip
Makes 4 cups
240g carrots, 1cm diced
360ml water
1 brown onion, thinly sliced
2 clove garlic, minced
1 tbsp extra virgin olive oil
2 tsp ground cumin
1 tsp flaked salt
1
⁄4 cup light olive oil
Sour dough bread, to serve
1. Preheat the extra virgin olive oil in a
frypan over a medium heat and sauté
the onions and garlic until golden
brown.
2. Place the carrots and water into the
blending jug
3. Turn speed control dial to 'MAX' and
press the 'ON' button, blend for 5
seconds or until smooth.
4. Pour the carrot mixture into the frypan
along with the cumin and salt and
allow to simmer until thickened,
approximately 10 minutes, stirring
occasionally.
5. Allow to stand until cooled and then
place back into the blending jug
along with the light olive oil; securely
attach the removable blade holder.
6. Turn speed control dial to 'MAX' and
press the 'ON' button, blend for 20
seconds or until smooth.
7. Serve with sour dough bread.
Chicken and Sweet Corn Soup
Makes 4 serves
20ml olive oil
1 onion, peeled and diced
2.5cm piece fresh ginger, grated
1 leek, halved and sliced
1 chicken breast, cut into strips
420g can creamed corn
420g can corn kernels
1.2L chicken stock
2 tbsp corn flour
2 tbsp water
2 egg whites, whipped
1 tsp sesame oil
Sprig of coriander, to serve
Corn kernels, to serve
1. In a large pot, heat up the oil and fry
onion, ginger and leek until they start
to break down.
2. Add the chicken breast, creamed
corn, corn kernels and stock, bring to
the boil and simmer for 15 minutes.
3. Mix corn flour and water together to
make a smooth paste with no lumps.
4. Place the blending shaft inside the
large pot, turn speed control dial to
‘MAX’ and press the ‘ON’ button for
3 second increments at one time for
approximately 1 minute while adding
the corn flour paste and egg whites.
5. Serve soup straight away, garnish with
sesame oil, a sprig of coriander and a
few corn kernels.
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