Kai Lelei - Recipes for Large Families - Health Navigator NZ

SOUPSCream of Vegetable SoupServes 10 – 121T canola oil2 onions, peeled and chopped6 potatoes, peeled and diced6 c peeled, diced vegetables eg: carrots, pumpkin, kumara, parsnip4 c water or stock4 c milksalt and pepper to taste1. Heat the oil in a large saucepan2. Add the onion and cook until soft3. Add potatoes, vegetables, water or stock4. Simmer until the vegetables are tender, about 30 – 40 minutes5. Pass the mixture through a sieve or food processor and return to a saucepan6. Add milk, salt and pepper to taste7. Reheat and serveMussel SoupServes 8 – 101T canola oil2 onions, diced8 potatoes, peeled and diced3 c water or stock¼ c tomato sauce4 c milk24 cooked mussels, chopped in half1. Heat the oil in a large saucepan2. Add the onion and stir-fry until just cooked3. Add potatoes, water or stock and tomato sauce4. Simmer until the potatoes are cooked5. Add the milk and mussels6. Heat through and servePumpkin SoupServes 8 – 101T canola oil2 onions, peeled and chopped1 stalk celery, diced1 kg (1 small) pumpkin, peeled and diced2 potatoes, peeled and diced4 c waterpepper to taste1. Heat a large heavy-based saucepan, add oil, then onion and celery and cook until lightly coloured2. Add the pumpkin, potatoes and water and season with salt and pepper3. Boil gently until all vegetables are tender4. Puree in a blender, food processor or put through a sieve and return the puree to the saucepan5. Add a little pepper to taste6. Heat through and serve6 Kai Lelei Recipes for Large Families - 2nd Edition