VEGETABLE AND PESTO SOUP
INGREDIENTS:
1 small leek, sliced to your preferred size
50 g green beans
1 medium zucchini, sliced
1 tomato, deseeded and chopped
400 g tin cannelloni beans, drained
20 g dry spaghetti, in small pieces
Chicken or vegetable liquid stock
2 heaped teaspoons of pesto
METHOD:
Add all ingredients to the pitcher except the liquid stock and pesto.
Fill with liquid stock to the 1400 ml mark on the pitcher.
Put the lid on and lock to the correct position.
Select the Boiled Food program.
The Boiled Food program is the only program which does not blend food during its
process.
At the end of the program, remove the lid cap from the center of the lid.
Add half of the pesto. Add the cap back to the lid.
Use the Pulse blending button to blend until all ingredients are combined if desired, or
just stir all ingredients together before serving.
Serve with the remaining pesto on the top of the soup.
AIOLI
INGREDIENTS:
1 tablespoon lemon juice
2 egg yolks
Pinch chili powder
2 cloves garlic, peeled and crushed
Pinch salt
1 liter olive oil
METHOD:
Place the lemon juice, egg yolks, chili, garlic and salt into the pitcher.
Put the lid on and lock to the correct position.
Select the Nut/Oat Milk program.
Remove the lid cap from the centre of the lid. Do not remove the blender lid, otherwise
blending will stop.
While mixing, gradually add the oil.
Add the cap back to the lid.
Process until the end of the program.
At the end of the program, transfer to airtight bottles/containers.
It can be stored in the fridge for 3 to 4 days.
