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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
Select the chunky setting and simply wait for the Soup Maker to
finish.
3
Serve straight away with a spoonful of pesto and freshly grated
parmesan cheese.
Ingredients:
•
1 courgette, diced
•
1 small potato, diced
•
1 small onion, diced
•
1 carrot, diced
•
1 tin of chopped tomatoes
(400g)
•
50g petit pois
•
50g spaghetti, broken into
pieces
•
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
French Style Pistou
Preparation time 15 minutes
Cooking time 30 minutes
Setting: Chunky
Serves 4
Method:
1
In a large frying pan heat the olive oil and fry the lamb, onion,
carrot, potatoes 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, select the chunky setting and leave until ready.
•
NOTE: Alternatively you could use minced lamb and prepare in the
same way.
Ingredients:
•
270g lamb, cut into very small
pieces
•
2 tbsp olive oil
•
1 tbsp plain flour
•
1 medium onion, finely chopped
•
1 small carrot, finely chopped
•
1 potato, finely chopped
•
1 medium turnip, finely chopped
•
2 garlic cloves, chopped
•
1 tin of cooked lentils, drained
(400g)
•
½ tsp chopped rosemary
•
2 bay leaves
•
650ml lamb stock, made from
cube
•
1tsp Worcestershire sauce
•
1tbsp chopped parsley
Winter Lamb and Lentil Broth
Preparation time 15 minutes
Cooking time 30 minutes
Setting: Chunky
Serves 4
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