88
1 litre chicken or vegetable stock
2x 400 g can chopped tomatoes
^ cup shredded fresh basil leaves
Salt and freshly ground black pepper
Method:
1. Preheat oven to 200 °C. Place onions, garlic, fennel, zucchini and capsicums into
a large baking dish; drizzle with oil and season with salt and pepper. Bake in oven
for about 30 minutes or until vegetables are tender.
2. Place vegetables into a saucepan with stock and chopped tomatoes. Bring mix-
ture to the boil and cook for a 10 minutes.
3. Allow mixture to cool and transfer in batches to blender jug. Place lid on jug.
4. Select speed 3/BLEND and blend until smooth.
5. Return pureed soup to saucepan, heat through and serve with basil leaves.
Season to taste.
THAI SWEET POTATO SOUP
Serves 4
Ingredients:
2 tablespoons oil
1 large brown onion, chopped
2 cloves garlic, chopped
1–2 tablespoons red curry paste
1 kg peeled, chopped sweet potato
1 litre chicken stock
270 ml can light coconut cream
Salt and pepper
Chopped fresh coriander, to serve
Method:
1. Heat oil in a large saucepan, add onion, garlic and curry paste and cook, stirring
for 4 to 5 minutes or until onion has softened and curry paste is fragrant.
2. Add sweet potato and stock and bring to the boil. Lower heat and simmer cov-
ered for 25 minutes or until sweet potato is soft. Remove from heat and allow
soup to cool slightly.
3. Blend soup in batches with lid on, on speed 3/BLEND until just blended.
4. Return pureed soup to saucepan with coconut milk; season to taste and heat on
low until hot. Serve with fresh coriander.
