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Sage BBL910 - the Boss Manual

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20
SOUPS
PEA & MINT SOUP
Prep Time: 10 minutes
Cooking Time: 10 minutes
Serves 4
INGREDIENTS
420g frozen green peas
2 spring onions, coarsely chopped
500ml vegetable stock, at room temperature
Salt and freshly ground black pepper, to taste
15g fresh mint leaves
Greek style natural yoghurt, to garnish
Extra fresh mint leaves, to garnish
METHOD
1. Place peas in a large heatproof bowl.
Cover with boiling water. Stand for
5 minutes. Drain.
2. Add peas, onion and stock into blender
jug and secure lid. Press SOUP. Process
until program finishes.
3. Add mint leaves. Season to taste with
salt and pepper and secure lid. Dial to
PUREE. Process for 30 seconds or
until combined.
4. Divide among serving bowls. Garnish
with a dollop of yoghurt and extra
mint leaves.
THAI SPICED BUTTERNUT
SQUASH SOUP
Prep Time: 10 minutes
Cooking Time: 25 minutes
Serves 4
INGREDIENTS
1 tablespoon organic coconut oil
6½ tablespoons Thai Red Curry Paste (see page 20)
or 2–3 tablespoons store bought paste
1.5kg butternut squash, peeled, seeded,
cut into 4cm pieces
1 litre chicken stock, at room temperature
400ml can coconut milk
1 tablespoon fish sauce, or more to taste
Fresh coriander leaves and thinly sliced red chilli,
to garnish
Lime wedges, to serve
METHOD
1. Heat coconut oil in a large saucepan over
medium heat. Add curry paste and cook,
stirring, for 2–3 minutes or until fragrant.
2. Add squash and stock. Increase heat to
high and bring to the boil. Reduce heat
to medium low. Simmer for 20 minutes
or until squash is tender. Set aside and
allow to cool until warm and there is no
steam coming from soup.
3. Reserve 125ml coconut milk and set aside.
Add remaining coconut milk to the
squash mixture. Transfer a third of
squash mixture into blender jug and
secure lid. Dial to BLEND. Process for
10–15 seconds or until smooth. Return
mixture back to saucepan. Repeat with
remaining squash mixture.
4. Heat squash soup, stirring, over medium
low heat until hot. Add fish sauce and
stir until combined. If needs additional
seasoning increase fish sauce by 1–2
teaspoons.
5. Divide among serving bowls. Drizzle
with reserved coconut milk. Garnish with
coriander leaves and chilli. Serve with lime
wedges.
… 20 …


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