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Heat oil in a large saucepan over medium heat, saute onions until slightly golden. 2. Add remaining ingredients and bring to the boil, then reduce heat to simmer. 3. Simmer until vegetables are tender. 4. Remove from heat, cool slightly. 5. Place Stick Blender into saucepan and blend until soup is smooth. Serve with crusty Italian bread. PUMPKIN ANd KUMERA SOUP Serves 4-6 INGREdIENTS 2 tablespoons light olive oil 2 cloves garlic, crushed 2 large leeks, washed and thinly sliced 3 lbs (1.5kg) pumpkin, peeled and chopped 1.5lbs (750g) kumera (sweet potato), peeled and chopped 6 cups chicken stock 2 teaspoons ground cumin Pepper, to taste 1 cup light sour cream METHOd 1. Heat oil in a large saucepan over medium heat, saute garlic and leeks until transparent and golden. 2. Add the next 4 ingredients, bring to the boil, and then reduce heat to simmer. 3. Simmer until vegetables have softened. 4. Remove from heat, cool slightly. 5. Place Stick Blender into saucepan and blend until soup is smooth. Fold in the remaining ingredients.. BSB510XL_IB_A10_FA.indd 21 5/08/10 9:49 AM 21 SOUP MEdITERRANEAN SOUP Serves 4-6 INGREdIENTS 2 tablespoons olive oil 2 large Spanish onions, chopped 2 eggplants chopped 5 zucchinis, chopped 1lb (500g) tomatoes, chopped 3 cloves garlic, crushed 3 red bell pepper, seeded and chopped 2 green bell pepper, seeded and chopped 1 tablespoon pesto paste 6 cups chicken stock Pepper, to taste METHOd 1. Heat oil in a large saucepan over medium heat, saute onions until slightly golden. 2. Add remaining ingredients and bring to the boil, then reduce heat to simmer. 3. Simmer until vegetables are tender. 4. Remove from heat, cool slightly. 5. Place Stick Blender into saucepan and blend until soup is smooth. Serve with crusty Italian bread. PUMPKIN ANd KUMERA SOUP Serves 4-6 INGREdIENTS 2 tablespoons light olive oil 2 cloves garlic, crushed 2 large leeks, washed and thinly sliced 3 lbs (1.5kg) pumpkin, peeled and chopped 1.5lbs (750g) kumera (sweet potato), peeled and chopped 6 cups chicken stock 2 teaspoons ground cumin Pepper, to taste 1 cup light sour cream METHOd 1. Heat oil in a large saucepan over medium heat, saute garlic and leeks until transparent and golden. 2. Add the next 4 ingredients, bring to the boil, and then reduce heat to simmer. 3. Simmer until vegetables have softened. 4. Remove from heat, cool slightly. 5. Place Stick Blender into saucepan and blend until soup is smooth. Fold in the remaining ingredients.. BSB510XL_IB_A10_FA.indd 21 5/08/10 9:49 AM 22 SOUP variations MOROCCAN BUTTERNUT SQUASH SOUP Add the following spices to the onion when sauteing. Serve with cilantro leaves and yoghurt. 1 teaspoon ground cumin 1 teaspoon garam marsala 1 teaspoons paprika . teaspoon ground white pepper CURRIEd BUTTERNUT SQUASH Add 1 tablespoon curry powder to the onions when sauteing. CREAMy BUTTERNUT SQUASH Add . cup cream when adding the stock. THAI STyLE BUTTERNUT SQUASH Add 2 small fresh red chillies and 1 tablespoon chopped lemon grass to the onion mixture. Add . cup/125ml coconut milk before pureeing the mix. BUTTERNUT SQUASH ANd REd LENTIL SOUP Add . cup thoroughly washed red lentils when adding the chicken stock to the saucepan. You may need to add a little more water to thin if mixture becomes too thick. BUTTERNUT SQUASH SOUP Serves 2-4 INGREdIENTS 2 tablespoons oil 1 brown onion, peeled and diced 2 cloves garlic, peeled and crushed 1lb (500g) butternut squash, peeled and diced 4 cups/1 liter chicken stock METHOd 1. Heat oil in a large saucepan; add onion and garlic, saute for 5 minutes. 2. Add the squash to the pan and stir to coat with the onion mix, and then add the stock, bring the mixture to the boil. 3. Reduce to a simmer for 20 minutes, cook with the lid on until the squash is cooked. 4. Remove from heat, cool slightly. 5. Place Stick Blender into saucepan and blend until soup is smooth. BSB510XL_IB_A10_FA.indd 22 5/08/10 9:49 AM SOUP variations MOROCCAN BUTTERNUT SQUASH SOUP Add the following spices to the onion when sauteing. Serve with cilantro leaves and yoghurt. 1 teaspoon ground cumin 1 teaspoon garam marsala 1 teaspoons paprika . teaspoon ground white pepper CURRIEd BUTTERNUT SQUASH Add 1 tablespoon curry powder to the onions when sauteing. CREAMy BUTTERNUT SQUASH Add . cup cream when adding the stock. THAI STyLE BUTTERNUT SQUASH Add 2 small fresh red chillies and 1 tablespoon chopped lemon grass to the onion mixture. Add . cup/125ml coconut milk before pureeing the mix. BUTTERNUT SQUASH ANd REd LENTIL SOUP Add . cup thoroughly washed red lentils when adding the chicken stock to the saucepan. You may need to add a little more water to thin if mixture becomes too thick. BUTTERNUT SQUASH SOUP Serves 2-4 INGREdIENTS 2 tablespoons oil 1 brown onion, peeled and diced 2 cloves garlic, peeled and crushed 1lb (500g) butternut squash, peeled and diced 4 cups/1 liter chicken stock METHOd 1. Heat oil in a large saucepan; add onion and garlic, saute for 5 minutes. 2. Add the squash to ...