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Dual Soup
Delight
from: Jacqlyn
Edge - Cape Town, South Africa
Serves six to eight
Tomato soup:
- 25g vegan margarine (Olé or Cardin)
- 3 large carrots, scraped and chopped
- 1 medium potato, peeled and chopped
- 1 small onion, chopped
- 3ml sugar
- 6 - 8 large tomatoes, skinned, seeded and chopped
- 1 litre water
- 1 vegetable stock cube, crumbled
- salt and pepper to taste
- 15ml pale dry sherry (optional)
- Pumpkin soup:
- 40g margarine
- 1 clove of garlic, crushed
- 1 onion, chopped
- 500g pumpkin, peeled and chopped
- 100ml orange juice
- 10ml finely grated orange rind
- 3ml ground nutmeg
- 1 litre water
- 1 vegetable stock cube, crumbled
- salt and pepper to taste
Tomato Soup:
Heat margarine, cook carrots, potato and onion over low heat until
soft, about 15 minutes.
Add sugar and tomatoes, cook a further five minutes.
Stir in water and stock cube, bring to the boil.
Reduce heat, cover and simmer 30 minutes.
Blend and process mixture in batches until smooth.
Return to heat, stir in seasoning and sherry.
Bring to the boil, simmer until liquid has reduced by half.
Pumpkin Soup:
Heat margarine, sauté garlic and onion until soft.
Add pumpkin, cook until soft.
Stri in the orange juice, orange rind and nutmeg.
Add water and stock cube, bring to the boil.
Reduce heat, simmer 30 minutes.
Season well.
Remove from heat, leave to cool slightly.
Blend or process mixture in batches until smooth, return to stove.
Bring to the boil, simmer until liquid has reduced by half.
To serve, spoon Tomato soup on to one side of a large soup plate,
using a piece of cardboard to divide soup plate in half.
Spoon Pumpkin soup into remaining half.
Carefully remove divider, add a pastry shape to decorate, if desired.
Serve at once.
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