In the colder months there’s nothing better than a bowl of hearty soup. One of the most popular ways to use The Pure Food Co’s fortified purees is as a soup base; they are so delicious they are served in Air New Zealand’s regional lounges and enjoyed by residents and their families across aged care facilities and cafes.
“As a chef you build up this huge bank of flavour memories,” says Anton Leyland, The Pure Food Co’s consulting chef. “Going into that bank and being able to pull one from here and one from there and bring together unexpected flavour combinations and make them work is part of the fun.”
The Pure Food Co’s purees are versatile and work beautifully together. Anton’s Creamy Chicken Soup combines two – Golden Chicken Puree and Creamy Broccoli Puree – with turmeric, paprika, cardamom, coriander powder and a little salt.
The immunity-boosting Carrot and Orange Soup is centred around the Glazed Carrot Puree, made from carrot, honey, citrus fibre, pea protein and a pinch of salt and thyme. Combine the puree with orange juice, onion paste, crushed garlic and caraway seeds and you have a sweet and savoury winter warmer that serves as a satisfying lunch or part of an evening meal.
Mediterranean Roast Vegetable Soup is another immunity booster for residents, and a convenient, nutrition-packed, easy-to-make recipe. Combine Roast Vegetable Puree with water, stock, crushed garlic, cinnamon, paprika and a squeeze of lemon.
Even Thai Pumpkin Soup is a cinch. You take Roast Pumpkin Puree, add water, a dash of coconut milk and a pinch of curry powder and you are done. Cauliflower Cheese Soup is whipped up in minutes by heating Cauliflower Gratin Puree, adding water, grated cheese, salt and pepper. Pea and Ham Soup is simply Minted Peas Puree mixed with Hickory Pork Puree and some water.
Anton suggests finishing each of these gourmet soups off with a dollop of butter, to create a silky smooth texture and add some gloss.
