19
Suggested Recipes
Roasted Tomato and Garlic Soup
Preparation time: 30 mins
1 kg ripe, vine tomatoes
1 head of garlic
1 tbsp. olive oil
1 tsp thyme
1 tsp oregano
1 large onion, diced
300ml vegetable stock
3 tbsp. tomato puree
Salt and pepper to taste
1.
Preheat the oven to 200°C. Score a cross in the top of the tomatoes then
place the tomatoes onto a foil lined baking tray. Separate the cloves of garlic
and peel. Scatter the garlic cloves between the tomatoes. Drizzle the
tomatoes and garlic with 1 tbsp. of olive oil and sprinkle with salt and
pepper. Place in the oven and roast for 30minutes until the tomatoes are
dark and the skins are shriveled.
2.
Add the onion, thyme, oregano and tomato puree into the soup maker with
the vegetable stock. Remove the tomatoes and garlic from the baking tray
and add to the soup maker.
3.
Put the lid onto the jug and lock into place.
4.
Turn the soup maker on. You will here a beep.
5.
Select Smooth soup. The beep will signal it has started and the light will
flash on and off.
6.
The soup will cook for 30 minutes. A beep will signal the soup maker has
finished.
