Recipes
Soup
Ingredients
10 Portions
• White Onion (sliced): 400g
• Garlic (diced): 1 clove
• Mixed Herbs: 1 tsp
• Olive Oil: For frying
• Salt: To taste
• Pepper: To taste
• Vegetables (e.g. Carrot & Coriander, Leek & Potato, Butternut Squash, Mushroom): As needed
50 Portions
• White Onion (sliced): 2kg
• Garlic (diced): 5 cloves
• Mixed Herbs: 2 tbsp
• Olive Oil: For frying
• Salt: To taste
• Pepper: To taste
• Vegetables: As needed
100 Portions
• White Onion (sliced): 4kg
• Garlic (diced): 10 cloves
• Mixed Herbs: 4 tbsp
• Olive Oil: For frying
• Salt: To taste
• Pepper: To taste
• Vegetables: As needed
Method
1. Heat olive oil in a heavy-bottomed pan
2. Add onion, garlic, and herbs; cook on high heat for 5 minutes, stirring
3. Add chosen vegetables, season with salt and pepper
4. Lower heat and sweat vegetables for 20 minutes to develop flavour
5. Add water to just cover vegetables and bring to a boil
6. Simmer for 15 minutes or until vegetables are tender
7. Blend until smooth and adjust seasoning
Key Points
• Complete an allergen matrix if using ingredients containing allergens
• Roasting vegetables intensifies their flavour
• Serve soup in cups for easier child-friendly consumption
• Leftover soup can be reused in sauces the next day (reheat only once)
Allergens
None – If adding any ingredients containing any allergens, an allergen matrix must be
