French Style Pistou
Preparation time 15 minutes
Cooking time 35 minutes
Serves 4
Ingredients:
• 1 courgette, diced
• 1 small potato, diced
• 1 small onion, diced
• 1 carrot, diced
• 1 tin of chopped tomatoes
• 50g petit pois
• 50g very small pasta shapes
• 50g French beans, cut into 1cm pieces
• 650ml of vegetable stock, from cube
• 1 tbsp tomato puree (mix into the stock)
• pesto to serve
• parmesan cheese to serve
Method:
1
Place ingredients into the soup maker, pour over the
vegetable stock/ tomato puree mix, season with salt
and milled pepper, mix ingredients together with a
spoon or spatula to evenly distribute,
2
Press the chunky button and simply wait for 25
minutes until the soup maker has finished.
3
Serve straight away with a spoonful of pesto and
freshly grated parmesan cheese.
Winter Lamb and Lentil Broth
Preparation time 15 minutes
Cooking time 25 minutes
Serves 4
Ingredients:
• 2 lamb steaks, cut into very small pieces
• 2 tbsp olive oil
• 1 tbsp plain flour
• 1 medium onion, finely chopped
• 1 carrot, finely chopped
• 1 potato, finely chopped
• 2 turnips, finely chopped
• 2 garlic cloves, chopped
• 1 tin of cooked lentils, drained
• ½ tsp chopped rosemary
• 2 bay leaves
• 650ml lamb stock, made from cube
• 1tsp Worcestershire sauce
• 1tbsp chopped parsley
Method:
1
In a large frying pan heat the olive oil and fry the
lamb, onion, carrot and turnip until the lamb has
sealed and everything starts to brown.
2
Stir in the plain flour then add half of the lamb stock
and remove from the heat.
3
Pour the lamb into the soup maker with the remaining
stock and the last of the ingredients. Season with a
little salt and milled pepper, mix ingredients together
with a spoon or spatula to evenly distribute, press the
chunky button and leave until ready.
NOTE: If your chunks of lamb are slightly bigger, then
use the chunky cycle twice so the lamb becomes
more tender. Alternatively you could use minced lamb
and prepare in the same way.
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