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Soups
continued
Carrot and orange soup
4-6
2 tablespoons olive oil
2 onions, chopped
2kg carrots, chopped
6 cups chicken stock
2 cups fresh orange juice
Pepper, to taste
1. Using a large saucepan heat oil, saute onions
until slightly golden.
2. Add remaining ingredients, bring to the boil,
then reduce heat to simmer.
3. Simmer until carrot has softened.
4. Remove from heat, cool slightly.
5. Place Wizz Stick into saucepan and blend
until soup is smooth. Serve.
R4
Zucchini and potato soup
4-6
2 tablespoons olive oil
2 leeks, thinly sliced
500g washed potatoes,
peeled and chopped
8 zucchinis, chopped
8 cups chicken stock
Pepper, to taste
1 cup cream
1. Using a large saucepan heat oil, saute leeks
until they have softened.
2. Add the next 3 ingredients.
3. Bring to the boil, then reduce heat to simmer.
4. Simmer until vegetables have softened.
5. Stir in cream and bring to the boil.
6. Remove from heat, cool slightly.
7. Place Wizz Stick in the saucepan and
blend until soup is smooth. Serve.
Sweet coconut and
4-6
spinach soup
2 tablespoons olive oil
2 cloves garlic, crushed
3 leeks, thinly sliced
1 tablespoon red curry paste
1 teaspoon ground cumin
800g English spinach, chopped
600ml chicken stock
200g kumara, peeled and chopped
3 Kaffir lime leaves or 1 teaspoon grated
lime rind
1. Using a large saucepan heat oil, saute the first
2 ingredients until lightly softened.
2. Add the next two ingredients, cook over a high
heat for 1 minute, add remaining ingredients.
3. Bring to the boil, then reduce heat to simmer.
4. Simmer until all vegetables have softened.
5. Remove from heat, cool slightly.
6. Place Wizz Stick in the saucepan and blend soup
until smooth. Serve.
R5
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