CREAM OF SWEETCORN SOUP
INGREDIENTS:
40 g butter
1 onion, chopped
300 g sweet potato, diced
900 ml milk
2 x 325 g cans sweetcorn, drained
6 tablespoons double cream
Dash of salt and pepper to season
METHOD:
Add the butter and onion to the pitcher, put the lid on and lock to the correct position
and select the boiled food program. Allow the butter to melt and onion to ‘fry’ slightly.
Press Start/Cancel to stop the program.
Remove the lid and add the rest of the ingredients except the double cream.
Put the lid on and lock to the correct position and cook using the soup program.
When done, add the double cream and seasoning to taste by removing the lid cap from
the center of the lid.
Add the lid cap back to the blender lid.
Use the Pulse blending button to blend until smooth.
PUMPKIN SOUP
INGREDIENTS:
500 g pumpkin, peeled and de-seeded, chopped into small cubes
2 small potatoes, cubed
Chicken or vegetable liquid stock
Dash of salt and pepper to season
METHOD:
Add pumpkin and potato to the pitcher.
Fill with liquid stock to the 1400 ml mark on the pitcher.
Put the lid on and lock to the correct position.
Select the soup program.
At the end of the program, add seasoning to taste by removing the lid cap from the
center of the lid.
Add the lid cap back to the blender lid.
Use the Pulse blending button to blend until smooth.
