15
Method:
1
Put the pork, carrots, spring onions, chilli, ginger, coriander and
lime juice into the Jug.
2
Add the coconut milk and vegetable stock and stir well with a
wooden spoon.
3
Place the Lid on the Jug and select Chunky setting. When 8
minutes show in the timer display add the noodles and broccoli and
stir with a wooden spoon. Refit the Lid.
4
When 4 minutes show in the display, add the Pak choi and stir. Refit
the Lid.
5
When the soup is ready serve immediately.
Ingredients:
•
200g cooked roast pork, cut
into bitesize pieces
•
100g carrots cut into sticks
approx. 30mm x10mm
•
60g spring onions, sliced into
rounds
•
20g red chilli, finely chopped
with seeds
•
20g fresh ginger, finely grated
•
15g fresh coriander leaves
•
3 tbsp lime juice
•
300ml coconut milk
•
700ml vegetable stock
•
125g Pak choi, finely
shredded
•
50g dried fine egg noodles,
broken into small pieces
•
180g tender stem broccoli,
chopped into 30mm pieces
Pork and Pak Choi Broth
Preparation time: 30 minutes
Cooking Time: 28 minutes
Serves: 4
Method:
1
Heat the olive oil in a pan over medium heat and brown the mince.
Add the onion, garlic, carrot, potato and turnip and cook for a
couple of minutes.
2
Transfer the pan contents to the Soup Maker Jug, add the flour and
remaining ingredients and stir with a wooden spoon.
3
Place the Lid on the Jug and select Chunky setting.
4
When ready, season to taste and remove the bay leaves before
serving.
Ingredients:
•
2 tbsp olive oil
•
75g raw minced lamb
•
100g onion, finely chopped
•
2 garlic cloves, crushed
•
50g carrot, finely diced
•
100g potato, finely diced
•
100g turnip, finely diced
•
1 tbsp plain flour
•
400g can lentils, rinsed and
drained
•
½ tsp fresh rosemary,
chopped
•
1 tbsp fresh parsley, chopped
•
2 bay leaves
•
1 tsp Worcestershire sauce
•
900ml hot lamb stock, made
from 2 stock cubes
Winter Lamb and Lentil Broth
Preparation time: 20 minutes
Cooking Time: 28 minutes
Serves: 4
FP501050 MUK Rev1.qxp_Layout 1 02/06/2020 10:26 Page 15
