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58
LIQUID LUNCHES
FRESH VEGETABLE SOUP WITH
NOODLES
Serves 4:
»
1 small tomato
» 1 small onion, peeled and trimmed
» 2 carrots
»
1 green capsicum, base removed and
seeded
»
1 tablespoon butter
» 1 tablespoon wholemeal flour
» 375 ml vegetable stock
»
425 g canned baked beans
» 1 packet 2 Minute Noodles
»
Freshly ground black pepper
Process tomato, onion, carrots and green pepper
through juicer. Melt butter in a large saucepan
over a medium heat. Stir in flour, cook for one
minute, stirring constantly.
Stir in the extracted juice, vegetable stock and
baked beans. Bring to the boil, then reduce
heat and allow to simmer for 10 minutes. Add
noodles, cook for 2 minutes or until noodles are
tender. Pour into 4 soup bowls, sprinkle with
black pepper to taste and serve immediately.
GAZPACHO
Serves 4:
»
4 medium tomatoes
» 4 sprigs fresh parsley
» 1 large clove garlic, peeled
»
1 small onion, peeled and trimmed
» 2 carrots
»
2 stalks celery
» 1 red capsicum, base removed and seeded
» 1 lebanese cucumber
»
2 tablespoons red wine vinegar
» freshly ground black pepper
»
1 cup crushed ice
» 3 tablespoons chopped fresh basil
Process tomatoes, parsley, garlic, onion, carrots,
celery, red capsicum and cucumber through jui-
cer.
Stir in vinegar and black pepper. Arrange ice in
four soup bowls. Pour in extracted juice, sprinkle
with basil and serve immediately.
PASTA WITH PROVENCAL STYLE SAUCE
Serves 4:
» 4 tomatoes
»
2 sprigs fresh parsley
» 1 stick celery
» 2 large cloves garlic
» 1 small onion, peeled and trimmed
» 1 red capsicum, base removed and seeded
»
1 tablespoon tomato paste
» ½ cup red wine
» 2 teaspoons dried oregano
» 500g cooked pasta
» 3 tablespoons grated Parmesan cheese
Process tomatoes, parsley, celery, garlic, oni-
on and red capsicum. Blend tomato paste with
red wine, stir in the extracted juice. Pour into a
saucepan and cook over medium heat for 3-4
minutes. Add pasta and toss to coat pasta well.
Divide mixture between 4 serving bowls. Sprin-
kle with oregano and Parmesan cheese. Serve
immediately.
MANGO, ROCKMELON AND ORANGE
YOGURT DRINK
Serves 4:
»
1 mango, halved, peeled and seeded
» ½ small rockmelon, peeled, seeded and
cut into two equal portions
» 5 oranges, peeled
» 3 tablespoons natural yogurt
Process mango, rockmelon and oranges through
juicer. Pour into a large bowl whisk in yogurt.
Serve immediately.