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Soups
continued
Carrot and orange soup
2 tablespoons olive oil
2 onions, peeled and chopped
2kg carrots, peeled and chopped
6 cups/1
1
⁄
2
litres chicken stock
2 cups/500ml fresh orange juice
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 to simmer until carrots have softened.
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.
Zucchini and potato soup
2 tablespoons olive oil
2 leeks, washed, trimmed and thinly sliced
500g washed potatoes, peeled and chopped
8 zucchinis, chopped
8 cups/2 litres chicken stock
Pepper, to taste
1 cup/250ml cream
1. Heat oil in a large saucepan, add leeks and saute
until they have softened.
2. Add the next 3 ingredients.
3. Bring to the boil, then reduce heat, simmer until
vegetables have softened.
4. Stir in cream and bring to the boil.
5. Remove from heat, cool slightly.
6. Place Wizz Stick in the saucepan and blend until
soup is smooth.
7. Reheat soup before serving, if desired.
Sweet potato and spinach soup
2 tablespoons olive oil
2 cloves garlic, peeled and crushed
3 leeks, washed, trimmed and thinly sliced
1 tablespoon red curry paste
1 teaspoon ground cumin
800g English spinach, chopped
1
1
⁄
2
cups/750ml chicken stock
200g kumera, peeled and chopped
3 Kaffir lime leaves or 1 teaspoon grated lime rind
1. Heat oil in a large saucepan, add garlic and leeks
and saute until lightly softened.
2. Add the next two ingredients, cook over a high
heat for 1 minute, add remaining ingredients.
3. Bring to the boil, then reduce heat simmer
until all vegetables have softened.
4. Remove from heat, cool slightly.
5. Place Wizz Stick in the saucepan and blend soup
until smooth.
6. Reheat soup before serving, if desired.
R4
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