
9
RECIPES
WATERCRESS SOUP
LOW
6-8 hours
HIGH
3-4 hours
Ingredients
10g butter or margarine
1 x85g packs watercress
½ large onion, peeled and chopped
500ml chicken stock
100g potatoes, peeled and finely chopped
Salt and freshly ground black pepper
1 stick celery, chopped
100ml milk
METHOD
Place the butter in a large saucepan and heat until melted.
Add the onion, potatoes and celery and cook for 4-5 minutes.
Reserve a few small sprigs of watercress for garnish, then stir with the remaining ingredients and cook
for 2-3 minutes.
Add the stock and salt and pepper and bring to boil.
Transfer to the ceramic cooking pot. Cover with the lid and cook as recommended.
Stir in the milk, then purée until smooth.
Garnish with the remaining sprigs of watercress.
PUMPKIN SOUP
LOW
6-8 hours
HIGH
3-4 hours
Ingredients
15g butter
1 large potato, peeled and diced
1 large onion, peeled and chopped
500ml vegetable stock
1 clove garlic, peeled and crushed
Pinch ground nutmeg
1 butternut squash, peeled, de-seeded and cubed
Salt and freshly ground black pepper
1 leek, sliced
60ml coconut milk
2 carrots, peeled and sliced
METHOD
Place the butter in a large saucepan and heat until melted.
Add the onion and garlic and cook for 2-3 minutes.
Add the butternut squash, leek, carrots and potato and cook for 4-5 minutes.
Add the stock, nutmeg, salt and pepper and bring to boil.
Transfer to the ceramic cooking pot, cover the lid and cook as recommended.
Purée until smooth, then stir in the coconut milk.