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…Soup recipes
Ingredients
Method
Carrot soup (Smooth)
A wonderfully smooth and colourful soup, full of flavour and goodness. Just add crusty bread.
Serves: 3-4
Cook the onion in the oil in a large pan until soft, but not browned. Add the butter, carrots and
potato, and stir to coat. Transfer the ingredients to the soup maker and add the hot vegetable
stock to top up between the min and max markers on the jug. Add half the parsley, saving the
rest to sprinkle onto the finished soup. Select the Smooth program.
1 small red onion, chopped
1 tbsp sunflower oil
25g butter
500g carrots (peeled weight), finely diced
1 medium potato, diced to 1cm cubes
600ml vegetable stock
3 tbsp chopped curly parsley
Ingredients
Method
Winter chunky vegetable soup
A substantial minestrone-type soup that’s great for using up leftovers.
Serves 3-4
Heat the oil in a large pan and slowly cook the onion and celery until soft.
Add the shredded greens and garlic. Cook for another 2 minutes.
Transfer to the soup maker. Add the beans, peas and dried thyme. Add the tomatoes, purée,
and top up with hot vegetable stock between the min and max markers on the jug. Select the
Chunky program.
1 tbsp olive oil
1 large onion, sliced
3 celery sticks, sliced
½ x 150g pack kale, spinach or pak choi, roughly shredded
2 garlic cloves, crushed
6 semi-dried tomatoes
1 tbsp tomato purée
500ml hot vegetable stock
210g canned borlotti beans, drained
75g frozen broad beans
75g frozen peas
Pinch of dried thyme
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