Ingredients
o 1 ltr vegetable stock
o 1 shallot (chopped)
o 25g butter
o 75g fresh watercress (leaves only)
o Salt and pepper to taste
Method
1. melt the shallots for five mins in a pan till soft or brown, (your taste)
2. add this with juice, to soup maker
3. add the leaves and the stock
4. fill to max level
5. Set to blend
ingredients
¼ cup crumbled dried seaweed, such as wakame, or kelp
¼ cup of thinly sliced sibes
2 tsps of minced garlic
2 tsps of toasted sesame oil
¼ tsp freshly ground pepper
4 cups of water
2 tbsp white miso
2 tbsp of diced firm tofu
method
place seaweed i a medium bowl, cover with water, and let soak for 20mins
add sibes, garlic, sesame oil and pepper in a bowl
warm a medium saucepan over a high heat, add the sibes mixture cook, stirring until fragrant, about 1 min.stir in water and the miso.
drain the seaweed, and stir it into the soup, along with the tofu, cook onto a medium-low heat for about 10 minutes, remove from the heat, taste and season with more miso if desired.
ingredients
500g potatoes (peeled & chopped)
200g leeks (chopped)
100g onions (chopped)
100ml fresh cream
1600ml fill level of boiling water
1 stock cube (vegetable)
parsley
salt & pepper to taste
method
enter the ingredients into the kettle
set to smooth setting (21 mins)
add sprig of parsley
Ingredients
2 tablespoons extra-virgin olive oil
1 large onion, diced
4 cloves garlic, minced
2 stalks celery, diced
1 large carrot, diced
1/3 pound green beans, trimmed and cut into 1/2-inch pieces (about 1 1/2 cups) I use frozen
1 teaspoon dried oregano
1 teaspoon dried or fresh basil
salt and freshly ground pepper
1 28-ounce can fire roasted diced tomatoes
1 14-ounce can crushed tomatoes
6 cups chicken broth
1 15-ounce can kidney or navy beans, drained and rinsed
cup elbow pasta or use your favorite
1/3 cup grated Parmesan-Reggiano cheese
2 tablespoons chopped fresh basil or Gourmet Garden (squeeze tube)
Instructions
Heat the olive oil in a large pot over medium-high heat. Add the onion and cook until translucent, about 4 minutes. Add the garlic and cook 30 seconds. Add the celery and carrot and cook until they begin to soften, about 5 minutes. Stir in the green beans, dried oregano and basil, 3/4 teaspoon salt, and pepper to taste; cook 3 more minutes.
Add the diced and crushed tomatoes and the chicken broth to the pot and bring to a boil. Reduce the heat to medium low and simmer 10 minutes. Stir in the kidney beans and pasta and cook until the pasta and vegetables are tender, about 10 minutes. Season with salt. Ladle into bowls and top with the parmesan-Reggiano and chopped basil.
ingredients
• 200 yellow/red lentils, rinse & soak in cold water for ½ hour before
• 1l of stock to taste (beef, chicken, or vegetable)
• 1tsp of cracked or ground black pepper
• 1 chopped onion
• 200g of chopped and diced potato
lentil soup is a matter of taste, if you like it thick don’t do anything, if you like it more liquidly, add water.
method
1. add lentils to the kettle with the chopped potatoes, & onion
2. add stock to the max level on the soup
3. select the smooth setting for pureed soup, or chunky for bits
ingredients
• 750g onions peeled, finely sliced
• 15g butter
• 1tbs olive oil
• 1tsp plain flour
• 800ml veg stock
• salt & pepper to taste
method
1. saute onions with butter + oil until begins to caramelize, and add flour and stir for a minute or two.
2. add onions to soup maker, vegetable stock, and set to chunkey
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
