I copied a soup that I tried in a cafe today . . . I thought it was quite tasty. Very thrown together, so quantities are quite flexible
1 largish onion, quatered
2 cloves of garlic
3 rashers of bacon
1 tbs olive oil
1/2 tsp of chilli flakes
3 cups of water
3 tsps of chicken stock paste
1 1/2 cups of tomato purree
1/2 of a butternut pumpkin, peeled and diced
a tin of chickpeas, drained
Chop onion, garlic and bacon on speed 6 for a few seconds. Scrape down, add oil and chilli and cook on speed 1, 100 deg for 3 or 4 minutes
Add water, stock paste, puree and pumpkin. Cook 100 deg, 20 minutes, speed 1 reverse.
I whizzed it for just a few seconds to leave the soup a little chunky rather than totally smooth. In the cafe, the soup I had looked like it had just been mashed with a fork rather than pureed, and I wanted to replicate this.
Add chick peas and cook another couple of minutes 100 , reverse speed 1.
I was really pleased with this soup, a little different, wouldn't have thought of these flavours if it wasnt for having the soup when I was out.
