CREAM OF VEGETABLE SOUP
INGREDIENTS:
1 large carrot, peeled and chopped into cubes
1 large turnip, peeled and chopped into cubes
1 large potato, peeled and chopped into cubes
2 sticks of celery, chopped into cubes
5 or 6 savoy cabbage leaves
Chicken or vegetable liquid stock
50 g butter
25 g plain flour
METHOD:
Add the vegetables to the pitcher.
Add the flour and butter.
Fill with liquid stock to the 1400 ml mark on the pitcher.
Put the lid on and lock to the correct position.
Select the Soup program.
At the end of the program, use the Pulse blending button to blend for a smoother
consistency if desired.
CREAM OF CAULIFLOWER SOUP
INGREDIENTS:
1 medium onion, peeled and chopped into cubes
1 medium potato, peeled and chopped into cubes
1 medium cauliflower, chopped into 5 cm pieces
25 g butter
1 tablespoon dried parsley
Pinch of ground nutmeg
Chicken or vegetable liquid stock
100 ml double cream
METHOD:
Add the vegetables to the pitcher.
Add the butter, parsley and nutmeg.
Fill with liquid stock to the 1400 ml mark on the pitcher.
Put the lid on and lock to the correct position.
Select the Soup program.
At the end of the program, allow the contents to cool slightly.
Remove the lid cap from the center of the lid.
Add the cream, add the cap back to the lid.
Use the Pulse blending button to blend until all ingredients are combined.
