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RECIPES - LIQUID LUNCHES
FRESH VEGETABLE SOUP WITH NOODLES
Serves 4
1 small tomato
1 small onion, peeled and trimmed
2 carrots
1 green capsicum, base removed and
seeded
1 tablespoon butter
1 tablespoon wholemeal flour
375ml vegetable stock
425g canned baked beans
1 packet 2 Minute Noodles
Freshly ground black pepper
1. Process tomato, onion, carrots and
green pepper through Juice Extractor.
2. Melt butter in a large saucepan over a
medium heat.
3. Stir in flour, cook for one minute, stirring
constantly.
4. Stir in the extracted juice, vegetable stock
and baked beans.
5. Bring to the boil, then reduce heat and
allow to simmer for 10 minutes.
6. Add noodles, cook for 2 minutes or until
noodles are tender.
Pour into 4 soup bowls, sprinkle with black
pepper to taste and serve immediately.
GAZPACHO
Serves 4
4 medium tomatoes
4 sprigs fresh parsley
1 large clove garlic, peeled
1 small onion, peeled and trimmed
2 carrots
2 stalks celery
1 red capsicum, base removed and seeds
removed
½
small cucumber
2 tablespoons red wine vinegar
freshly ground black pepper
1 cup crushed ice
3 tablespoons chopped fresh basil
1. Process tomatoes, parsley, garlic, onion,
carrots, celery, red capsicum and
cucumber through Juice Extractor.
2. Stir in vinegar and black pepper.
3. Arrange ice in four soup bowls.
Pour in extracted juice, sprinkle with basil
and serve immediately.
PASTA WITH PROVENCALE STYLE SAUCE
Serves 4
4 tomatoes
2 sprigs fresh parsley
1 stick celery
2 large cloves garlic
1 small onion, peeled and trimmed
1 red capsicum, base removed and seeds
removed
1 tablespoon tomato paste
½
cup red wine
2 teaspoons dried oregano
500g cooked pasta
3 tablespoons grated Parmesan cheese
1. Process tomatoes, parsley, celery, garlic,
onion and red capsicum.
2. Blend tomato paste with red wine, stir in
the extracted juice.
3. Pour into a saucepan and cook over
medium heat for 3-4 minutes.
4. Add pasta and toss to coat pasta well.
Divide mixture between 4 serving bowls.
5. Sprinkle with oregano and Parmesan
cheese.
Serve immediately.
MANGO, ROCKMELON AND ORANGE
YOGHURT DRINK
1 mango, halved, peeled and seeded
¼
small rockmelon, peeled, seeded and
cut into two equal portions
5 oranges, peeled
3 tablespoons natural yoghurt
1. Process mango, rockmelon and oranges
through Juice Extractor.
2. Pour into a large bowl whisk in yoghurt.
Serve immediately.
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