POTATO AND LEEK SOUP
INGREDIENTS:
2 medium potatoes, cubed
2 medium or 3 small leeks sliced
1 tablespoon olive oil
1 onion, diced
1 clove of garlic, crushed
Chicken or vegetable liquid stock
3 tablespoons double cream (optional)
Sea salt and freshly ground black pepper to season
METHOD:
Add the chopped potatoes and chopped leek to the pitcher.
Fill with liquid stock to the 1200 ml mark on the pitcher.
Put the lid on and lock to the correct position.
Select the boiled food program.
Allow the potatoes and leek to cook in the stock for 8 minutes.
Remove the lid cap from the center of the lid. Do not remove the blender lid, otherwise
cooking will stop.
Add the olive oil, followed by the onion and garlic.
Add the lid cap back to the blender lid.
At the end of the program, add seasoning to taste.
Then add the double cream.
Use the Pulse blending button to blend until smooth.
TOMATO SOUP
INGREDIENTS:
2 x 400 g cans chopped tomatoes, drained.
1 clove garlic, peeled and chopped
1 small onion, peeled and chopped
1 carrot, peeled and chopped
1 stalk celery, trimmed and chopped
Chicken or vegetable liquid stock
1 bay leaf
Pinch dried basil
Pinch thyme
METHOD:
Add the tomatoes, garlic, carrot, celery, bay leaf basil and thyme in the pitcher.
Fill with liquid stock to the 1400ml mark on the pitcher.
Put the lid on and lock to the correct position.
Select the Soup program.
At the end of the program, use the Pulse blending button to blend for a smoother
consistency if desired.
