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16
Creamy Pumpkin and
Coconut Soup
Makes 4 serves
1 tbsp olive oil
1 brown onion, chopped
1 clove garlic
680g pumpkin, peeled and chopped into
small pieces
500ml chicken or vegetable stock
200ml coconut cream
Pinch sea salt
Pinch black pepper
Sprig of coriander, to serve
Coconut cream, to serve
1. In a large pot, heat up the oil and fry
onion for 3 minutes.
2. Once the onion has become slightly
transparent, add the garlic. Cook for
2 minutes.
3. Add pumpkin, stock, coconut cream,
salt and pepper.
4. Bring to the boil and then simmer for
20 minutes, or until the pumpkin is soft
and tender.
5. Place the blending shaft inside the
large pot, turn speed control dial to
‘MAX’ and press the ‘ON’ button,
blend for 45 seconds or until smooth.
6. Serve with a sprig of coriander and a
swirl of coconut cream.
Leek and Potato Soup
Makes 4 serves
1 tbsp vegetable oil
1 onion, sliced
2 cloves garlic, crushed
225g potatoes, peeled and cubed
2 medium leeks, sliced
1.2L vegetable stock
150ml double cream
½ bunch thyme
Salt
Ground black pepper
Chives, chopped, to serve
Crème fraiche, to serve
1. In a large pot, heat up the oil and fry
onions for 3 minutes. Add garlic and
cook for a further minute.
2. Add potatoes and leeks, cook for 3-4
minutes or until the leeks start to break
down.
3. Add vegetable stock and bring
to the boil.
4. Season well with salt and pepper
and simmer for 20 minutes until the
vegetables are soft and tender. Add
cream.
5. Place the blending shaft inside the
large pot, turn speed control dial to
‘MAX’ and press the ‘ON’ button,
blend for 45 seconds or until soup is
smooth.
6. Serve with chopped chives and a swirl
of crème fraiche.
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