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Soups
R3
Pumpkin and kumera soup
2 tablespoons light olive oil
2 cloves garlic, peeled and crushed
2 large leeks, washed and thinly sliced
1.5kg pumpkin, peeled and chopped
750g kumera, peeled and chopped
6 cups/1
1
⁄
2
litres chicken stock
2 teaspoons ground cumin
Pepper, to taste
1 cup light sour cream
1. Heat oil in a large saucepan, add garlic and leeks
and saute until transparent and golden.
2. Add the next 4 ingredients, bring to the boil, then
reduce heat and simmer until vegetables have
softened.
3. Remove from heat, cool slightly.
4. Place Wizz Stick into saucepan and blend until
soup is smooth. Fold in the remaining
ingredients.
5. Reheat soup before serving, if desired.
Mediterranean soup
2 tablespoons olive oil
2 large Spanish onions, chopped
2 eggplants (500g), chopped
5 zucchinis, chopped
500g tomatoes, chopped
3 cloves garlic, peeled and crushed
3 red capsicum, seeded and chopped
2 green capsicum, seeded and chopped
1 tablespoon pesto paste
6 cups/1
1
⁄
2
litres chicken stock
Pepper, to taste
1. Heat oil in a large saucepan, add onions and saute
until slightly golden.
2. Add remaining ingredients, bring to the boil, then
reduce heat and simmer until vegetables are
tender.
3. Remove from heat, cool slightly.
4. Place Wizz Stick into saucepan and blend until
soup is smooth.
5. Reheat soup before serving, if desired.
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