Vegetable Smoothies
minted lassi cooler
1 Serving (250ml)
2 ice cubes
150ml natural wholemilk yoghurt
90g
1
⁄
4
cucumber peeled, deseeded
and chopped into 2cm slices
4 mint leaves
1 Place the ice cubes, yoghurt,
cucumber and mint into the mug.
2 Switch to ‘low’ for 5 seconds, then
‘high’ for 25 seconds.
avocado smoothie
1 serving (300ml)
200ml white grape juice
10ml lemon juice
50g
1
⁄
2
small avocado, stoned,
peeled and chopped into 6 pieces.
60g
1
⁄
2
ripe pear, peeled, cored &
chopped into 2cm chunks.
few drops of Tabasco, optional
1 Place the grape and lemon juice,
avocado and pear into the mug
2 Switch to ‘high’ for 20 seconds.
beetroot buzz
1 serving (250ml)
50ml freshly squeezed orange juice
100ml apple juice
15g carrot, grated.
5g fresh root ginger, peeled &
grated.
50g cooked fresh baby beetroot, cut
into 2cm chunks.
1 Add the orange and apple juice to
the mug. Then add the carrot, ginger
and beetroot.
2 Switch to ‘low’ for 5 seconds, then
‘high’ for 25 seconds.
carrot and coriander
soup
200g carrot cut into 12mm cubes
300ml water
small knob of butter
1 small onion finely chopped
5ml ground coriander
salt and pepper
stock
1 Place the carrot and water into the
travel mug.
2 Fit the blade assembly and then
process for 20 seconds on high
speed.
3 Melt the knob of butter in a pan, add
the onion and fry until soft.
4 Add the carrot/water mixture,
coriander and seasoning. Simmer
the soup until cooked. Adjust the
seasoning as necessary and add
extra stock if required.
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