Manual Sunbeam PB5000 (page 15 of 24) (English)

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Roasted Tomato Soup Serves 8 cups

with Goats Cheese

10 roma tomatoes, halved

½ cup olive oil

20g butter

2 onions, chopped

2 cloves garlic

2 ½ cups vegetable stock

200g roasted red capsicums, chopped*

100g goat’s cheese

Salt and pepper, to taste

1. Preheat oven to 200ºC. Line baking tray

with baking paper.

2. Place tomatoes on prepared tray and toss

with oil, bake for 20 minutes or until

tender.

3. Melt butter in a medium saucepan over

medium heat. Add onions and garlic;

cook until golden.

4. Add tomatoes and remaining ingredients,

excluding cheese, back to the saucepan.

Bring to a simmer and cook for 10

minutes. Set aside and allow soup to cool

to room temperature.

5. Once cooled, in batches blend on speed 2

until smooth. Season.

6. Bring to a simmer before serving. Crumble

goat’s cheese over soup, serve.

* Available fresh from the deli or in jars from

the antipasto section of the supermarket

aisle.

Asparagus and Bacon Soup Serves 6 cups

2 tablespoons olive oil

1 leek, sliced

150g bacon, chopped

400g asparagus, peeled

1 litre salt reduced chicken stock

½ cup cream (35% milk fat)

Salt and pepper, to taste

1. Heat oil in medium saucepan over medium

heat. Add leek and bacon and cook until

golden.

2. Add asparagus and stock bring to a simmer

and cook for 10-15 minutes until tender.

Stir through cream, set aside and allow

soup to cool to room temperature.

3. Once cooled, in batches blend on speed 2

until smooth. Season.

4. Bring to a simmer before serving.

Recipes – Soups (continued)

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Sunbeam PB5000 Manual

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