Choose between a pea, mint and potato soup or a Middle Eastern spiced vegetable soup.
Creamy pea, mint and potato soup
- 2 cups Gourmet Vegies Peas
- 4 Potato King Pontiac Potatoes, peeled and coarsely chopped
- 1 litre Vegetable Stock
- olive oil
- 3 Hidden Valley Mint leaves, chopped
- 1 tablespoon low fat ricotta, to serve
- crusty bread, to serve
Method
- Place a large saucepan or casserole dish onto medium heat.
- Add King Pontiac Potatoes to the pan, covering with vegetable stock.
- Reduce the heat, and simmer for 10 minutes.
- Add Gourmet Vegies Peas and continue simmering for another 30 minutes.
- Once potato is extremely tender, add Hidden Valley Mint leaves.
- Using a stick blender, blitz soup in the pot until smooth.
- Serve with a ricotta swirl, chopped mint and crusty bread on the side.
Middle Eastern spiced vegetable soup
- 1 Gourmet Vegies Sweet Potato, peeled and coarsely chopped
- ½ Gourmet Vegies Cauliflower, coarsely chopped florets
- 1 cup French green lentils
- 1 litre chicken stock
- 1 tablespoon Hidden Valley Rosemary, destalked and chopped
- 1 tablespoon chilli, deseeded and chopped
- 1 brown onion, chopped
- 2 garlic cloves, crushed
- 1 tablespoon cumin
- olive oil
- crusty bread, to serve
Method
- Place a large saucepan or casserole dish on high heat. Coating liberally with olive oil.
- Sautee onions until caramelised, adding garlic and stirring until fragrant.
- Add the Gourmet Vegies Sweet Potato, Cauliflower, French green lentils, Hidden Valley Rosemary, cumin and chopped chilli to the pan.
- Top ingredients with chicken stock.
- Reduce heat, cover and simmer for 40 minutes.
- Once sweet potato and cauliflower are very tender, add torn coriander.
- Using a stick blender, blitz soup in the pot until smooth.
- Serve with crusty bread.