14
Method:
1
Heat the olive oil in the Soupmaker Jug, using the Sauté button.
After 1 minute add the butternut squash and sauté for 2-3 minutes,
stirring every so often with a wooden spoon.
2
Add the onion, garlic, cumin and chilli, continue to cook for a
further 5 minutes until the ingredients start to soften.
3
Turn off the Sauté Function by pressing the Sauté Button.
4
Add the remaining ingredients, stir with a wooden spoon or spatula
to evenly distribute.
5
Place the Lid on the Jug and select the Chunky setting.
6
Once ready season to taste and serve. If you would prefer a smooth
soup simply select the Smoothie / Blend Function then press and
hold the Start/ Stop Button to blend until of the desired
consistency.
Ingredients:
•
1 tbsp olive oil
•
310g butternut squash,
de-seeded, peeled and cut
into small cubes
•
65g onion, finely chopped
•
2 garlic cloves, sliced
•
½ tsp ground cumin
•
6-12g red chilli, finely
chopped, (seeds removed)
•
½ tsp fresh ginger, grated
•
500ml hot vegetable stock
•
125ml coconut milk
•
Juice of ½ lime
•
5g fresh coriander, chopped
•
Salt and pepper
Butternut Squash, Chilli and Coconut Soup
Preparation time: 15 minutes
Cooking time: 26 minutes
Setting: Chunky
Serves: 2-3
Method:
1
Place the soup ingredients into the Sauté & Soup Compact Soup
Maker. Season with salt and milled pepper and stir with a wooden
spoon or spatula.
2
Select the Chunky setting.
3
Serve straight away with a spoonful of pesto and freshly grated
Parmesan cheese.
Ingredients:
•
100g courgette, finely diced
•
45g potato, finely diced
•
45g onion, finely chopped
•
30g carrot, finely diced
•
250g tinned chopped tomatoes
•
30g petit pois
•
20g spaghetti, broken into
small pieces
•
30g French beans, cut into 1cm
pieces
•
Approx. 500ml hot vegetable
stock
•
2 tsp tomato puree (mix into
the stock)
•
Salt and pepper
To Serve:
•
Pesto
•
Parmesan cheese
French Style Pistou
Preparation time: 15 minutes
Cooking time: 26 minutes
Setting: Chunky
Serves: 2-3
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