18 May, 2016
Cream of Six Soup
Cream of Six Soup
Serves: 4
Ingredients:
- 1 tablespoon butter
- 1 large onion, diced
- 2 celery stalks, sliced
- 4 cloves garlic, sliced
- 1 teaspoon freshly grated ginger
- 1 heaped teaspoon ground turmeric
- 500g butternut pumpkin
- 250g sweet potato
- 250g potato
- 2 large carrots
- Up to 3 litres chicken or vegetable stock
- Salt & pepper
- 1/2 cup natural yoghurt
Method:
- Melt the butter in a large stock pot and saute the onion and celery for 2-3 minutes until they start to soften
- Add in the garlic, ginger and turmeric and continue to saute until it becomes aromatic and the onion is translucent
- Add in all of remaining vegetables that have been peeled and chopped to similar sized pieces
- Add enough stock to just cover the vegetables and then then bring to the boil
- Reduce heat and simmer for approximately 25 minutes or until all the vegetables are soft
- Use a bar mix style blender to puree the soup until smooth and add salt and pepper to taste
- Add in the natural yoghurt and stir through until well mixed
- Serve with fresh crusty bread or my favourite a toasted cheese sandwich.
Thermo Cooking Method:
Thermo Cooking Ingredients:
- 1 tablespoon butter
- 1 medium onion, quartered
- 1 celery stalk, in chunks
- 2 cloves garlic
- 3/4 teaspoon freshly grated ginger
- 1 teaspoon ground turmeric
- 300g butternut pumpkin
- 150g sweet potato
- 150g potato
- 1 large carrots
- Up to 1.5 litres chicken or vegetable stock
- Salt & pepper
- 1/4 cup natural yoghurt
Thermo Cooking Method:
- Place butter, onion, celery and garlic in the jug
[Pulse 3 times] then [100 degrees, Speed 1, 3 minutes] - Add ginger and turmeric
[100 degrees, Speed 1, 90 seconds] - Add in all remaining vegetables and enough stock to take the jug to maximum liquid level
[100 degrees, Speed 1, 20 minutes] - To blend the soup to smooth
[0 degrees, 60 seconds, starting and Speed 1 and increasing to Speed in increments about 5 seconds apart] but raising the speed gradually it stops the main cap popping off with the speed and with hot soup - Add the yoghurt, salt and pepper through the main cap
[0 degrees, Speed 1, 30 seconds] - Enjoy
Recipe Notes:
- Store in an air tight container in the fridge for a maximum of 3 days
- This recipe is freezer friendly to be consumed within 3 months
Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes. The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered