33
VEGETABLE & BEAN SOUP
Serves 4-6
75g celery, sliced
200g carrots, chopped
2 cloves garlic, crushed
200g leeks, sliced
200g courgette, sliced
125g black eyed beans, cooked
125g chick peas, chopped
125g kidney beans, cooked
400g chopped tomatoes, canned
600ml (1 pint) hot vegetable stock
salt and pepper to taste
1 Place the celery, carrots, garlic, leeks and
courgettes in a 2.5 litre (approx. 4 pints) bowl
and cook on 100P for 3 minutes.
2 Place the remaining ingredients into the bowl
and mix well.
3 Cook on 50P for 40 minutes, stirring 3-4
times during cooking.
LEEK & POTATO SOUP
Serves 4
50g margarine
450g leeks, chopped
900g potatoes, chopped
900ml (1
1
/
2
pints) hot vegetable stock
salt and pepper to taste
150ml (
1
/
4
pint) milk
1 Heat the margarine in a large bowl on 100P
for 30 - 40 seconds.
2 Add leeks and potatoes and mix well. Cover
and cook on 100P for 7 minutes, stir twice
during cooking.
3 Add the stock to the potato mixture. Mix well.
4 Cook on 70P for 30 - 35 minutes, until
vegetables are tender, stir 3 - 4 times during
cooking. Season with salt & pepper.
5. Blend the soup and stir in the milk.
6. Cook on 100P for 5 minutes.
TOMATO & ORANGE SOUP
Serves 4
25g margarine
125g onion, chopped
1 large carrot, finely chopped
1 large potato, finely chopped
800g canned, chopped tomatoes
juice and grated rind of 1 medium orange
900ml (1
1
/
2
pints) hot vegetable stock
salt and pepper to taste
1 Melt the margarine in a large bowl on 100P
for 30 seconds.
2 Add the onion, carrot and potato and heat on
100P for 6 minutes. Stir halfway through
cooking.
3 Add the tomatoes, orange juice, orange rind
and stock. Mix thoroughly. Season with salt
and pepper to taste. Cover the bowl and
cook on 100P for 15 minutes, stir 2 - 3 times
during cooking, until the vegetables are
tender.
4 Blend in a food processor. Return to the bowl
and heat on 100P for 5 minutes.
CREAMY MUSHROOM SOUP
Serves 4
125g onion, chopped
225g mushrooms, sliced
25g margarine
25g plain flour
300ml (
1
/
2
pint) milk
450ml (
3
/
4
pint) hot vegetable stock
2.5ml (
1
/
2
tsp) dried marjoram
2.5ml (
1
/
2
tsp) dried basil
salt and pepper to taste
150ml (
1
/
4
pint) double cream
1 Cook the onion, mushrooms and margarine
together in a bowl on 100P for 3 minutes.
2 Stir in the flour to form a paste, gradually add
the milk and the stock.
3 Stir in the marjoram, basil, salt and pepper to
taste. Cook on 100P for 8 minutes, stir after
4 minutes.
4 Blend in a food processor, return to the bowl
and add the cream. Cook on 100P for 6
minutes.
RECIPES
UK R556D O/M,P32- 05.7.11 3:24 PM Page 35 (1,1)