foody

Ingredients

1 teaspoon Olive Oil

200ml Fresh Cream

1 teaspoon Ground Coriander

800ml Boiling Water

1 Stock Pot (Vegetable or Chicken)

600g Carrots (Peeled and Sliced or Chopped)

75g Onion (Chopped)

75g Potatoes (Sliced)

Method

Step 1. Saute the onions in the olive oil, adding your stock pot as the onions soften.

Step 2. In the pot, add your onion mix, and the rest of your ingredients. Make sure to stir well before switching it on. It really does help to avoid soup sticking to the base of your soup maker if you don’t have a non stick surface.

Step 3. Select the smooth function for this option.

ingredients

• 4 large carrots peeled & grated

• 2 tbsp extra virgin olive oil

• 1 large garlic clove peeled & grated

• 1 large red onion peeled & chopped

• 1 large leek trimmed & sliced

• 2 pints of vegetable stock

• 1 small potato peeled & chopped

• 2 tomatoes peeled, cored & chopped

• 2 tbsp tomato puree

• 1 tsp parsley finely chopped

• 400g can of butter beans rinsed & drained

• pinch of sea salt + black pepper

Method

1. rinse the butter beans in a colander, and rinse in cold water and leave aside for later

2. peal and grate carrots and leave to one side

3. in a large pan heat the oil on medium heat, fry the garlic, onion, leek, for 5 mins until soft stirring constantly

4. add stock, potato, tomato puree and half the grated carrot to pan mix well.

5. cover pan, and simmer 15-20 mins stirring occasionally, remove from heat

6. when cooked slightly blend mixture with a hand blender to thicken

7. add the rest of the carrot,with the parsley to the soup

8. simmer for 15 mins so carrot still has bite to it

9. stir in the butterbeans

10. serve with salt & pepper to taste

Ingredients

• 3-4 large onions (chopped)

• 2 tbsp olive oil

• 1htbsp brown sugar

• 1 tbsp balsamic vinegar

• water (optional

Method

1. add oil to pan on med heat

2. spread onions evenly on pan and cook for five minutes stirring continuously

3. add sugar + vinegar to the pan and continue to heat.

4. cook for at least 30 mina to 1hr

5. keep stirring to dark brown.

ingredients

• bay leaves

• 8 red onions

• 1 red chilli

• 25ml olive oil

• 200 brown sugar

• 150ml balsamic vinegar

• 150ml red wine

Method

1. cut your onions and chilli into short thin slices, and put them into a pan with a bay leaf & oil cook on a low heat for 20 mins

2. once onions are dark & sticky add sugar & vinegar and simmer for 30 mins or so, and the chutney is thick and dark,

3. pour chutney into hot sterilised jars and let cool, ideally you should leave for 1mth or more before you eat, to let it mature in flavour