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SOUP
Mexican Style Tomato Soup
Makes: 10 cups
1 tablespoon olive oil
2 onions
2 cloves garlic
2 teaspoons ground cumin
1 teaspoon ground chilli
3 400g cans chopped tomatoes
2 cups vegetable stock
2 400g cans red kidney beans, drained,
rinsed
1 tablespoon balsamic vinegar
1 teaspoon brown sugar
Salt and pepper, to taste
Sour cream and tortillas, to serve
1. Using the universal ‘s’ blade on speed 1
process oil, onion and garlic.
2. Place onion mixture in a large saucepan
over medium heat. Cook onion mixture
until tender. Add spices and cook until
fragrant. Add tomatoes and stock. Bring
to a simmer and cook, stirring for 20
minutes. Allow to cool.
3. Add kidney beans to cooled soup. Using
the universal ‘s’ blade process soup. Add
remaining ingredients. Season to taste with
salt and pepper.
4. Reheat. Serve with sour cream and
tortillas.
Mushroom and Thyme Soup
Makes: 9-10 cups
2 onions
2 cloves garlic
1kg button mushrooms
200g oyster mushrooms
100g shiitake mushrooms
20g butter, melted
1 tablespoon olive oil
4 cups vegetable stock
½ cup sour cream
1 tablespoon fresh thyme leaves
Salt and pepper, to taste
1. Using the universal ‘s’ blade process
onions and garlic. Set aside. Process
mushrooms until roughly chopped.
2. Heat butter and oil in a medium saucepan
over medium heat. Add onion and
mushroom mixture cooking until tender
about 15-20 minutes.
3. Add stock. Bring to a simmer and cook for
15 – 20 minutes. Allow to cool.
4. Using the universal ‘s’ blade process soup
in batches until smooth. Season to taste
with salt and pepper.
5. Reheat. Finish soup with sour cream and
thyme. Serve.
Recipes continued