Easy Vegetable Soup with a Difference
Ingredients:
1 tblsp of either butter or olive oil
1 leek
1 large potato
1 stick of celery
2 large carrots
1 garlic clove (crushed)
1 tblsp parsley (fresh) or 1/2 that amount( if dried)
1 1/2 pts of chicken stock (or water and stock cubes)
1 tsp curry powder (secret ingredient)
seasoning
Method
Roughly chop up all the vegetables, keeping the chopped leek separate…
Heat the oil/butter in a pot and then gently fry the leeks for 3 or 4 minutes. Once they have softened a little, add the rest of the vegetables.
Let everything sizzle for a little while longer – stirring to prevent any burning.
Add the stock, curry powder, bring to the boil and then simmer for 30-40 minutes until everything is cooked and soft. Let the soup cool a little and then liquidise with a hand blender or liquidiser. At this point, taste the soup and then add salt & pepper to your taste.
If the soup is too thick, thin it down with either a little more stock or milk.
If it is too thin, add a little instant potato until you are happy with it.
Serve with crusty bread or a naan.
Enjoy
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As with quite a few of the recipes, the connection to cooking it in a halogen oven is tenuous to say the least. Is this all done in the halogen oven? If so, it’s not the most convenient cooking mode for frequent stirring. What temperature should the oven be set on? Should the cooking dish be covered, and at what stage? Even basis things like what size dish is needed to contain the ingredients without it boiling over? This to me reads just like a “soup cooked in a saucepan” recipe.
What would be more helpful would be more information about the different dishes, temperatures and timing needed to convert from ‘normal’ cooking to halogen, and the best way to use the limited space to cook complete meals.
No mention of a halogen oven, no Tempratures etc
Jacquie, I was thinking exactly the same, so you’ve beat me to it. Soups in a saucepan or in a crockpot seem the most favoured method.
I made cheese muffins in the Halogen oven this morning & we enjoyed them for morning tea.
I agree. I think the recipes are too simplistic as I have been cooking for years. The recipes tend to be directed to beginners! But we are all beginners when it comes to using the H/O so I think this site should help more with the technical/ practical side of using the oven and as Jaquie says converting our existing recipes/ways of cooking to this new way. That would be so much more helpful.
Maybe the forum is the place for these comments
I have bought a small halogen oven which is 3.5 litres which will convert to 5.5 litres. It has one smalll rack which measures 6 centimetres. I t is supposed to cook a meal for two people. How could I put two chops and four roast potatoes on a rack measuring 6cm. There is no high rack and I am told there isn’t one available. I am in the UK