CARROT AND GINGER SOUP
INGREDIENTS:
6 large carrots, peeled and chopped into cubes
1 onion, peeled and chopped into cubes
2cm piece fresh ginger, peeled
1 tbsp olive oil
Chicken or vegetable liquid stock
20g fresh coriander
METHOD:
Add the carrots, onion, ginger, olive oil and coriander 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, use the Pulse blending button to blend for a smoother
consistency if desired.
CELERY AND CHICKPEA SOUP
INGREDIENTS:
1 small onion, peeled and chopped into cubes
3 sticks celery chopped into cubes
2 x 400 g tins of chickpeas
Chicken or vegetable liquid stock
15 – 30 g butter
METHOD:
Add the onion, celery, chickpeas and butter 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, use the Pulse blending button to blend for a smoother
consistency if desired.
