BACON AND SWEETCORN SOUP
INGREDIENTS:
1 medium onion, peeled and finely chopped
1 small potato, peeled and diced
2 rashers streaky bacon, grilled
Small tin sweetcorn, drained
200 ml milk
Chicken or vegetable liquid stock
METHOD:
Add all ingredients to the pitcher except the liquid stock.
Fill with liquid stock to the 1400 ml mark on the pitcher.
Put the lid on and lock to the correct position.
Select the Boiled Food program.
The Boiled Food program is the only program which does not blend food during its
process.
Use the Pulse blending button to blend until all ingredients are combined if desired, or
just stir all ingredients together before serving.
MEXICAN CHICKEN SOUP
INGREDIENTS:
1 medium onion, peeled and finely chopped
2 cloves garlic, crushed
1 red chilli, chopped very fine
400 g tin diced tomatoes
¼ teaspoon ground cumin
1 cooked chicken breast, shredded
Chicken or vegetable liquid stock
2 teaspoons lime juice
METHOD:
Add all ingredients to the pitcher except the liquid stock and the lime juice.
Fill with liquid stock to the 1400 ml mark on the pitcher.
Put the lid on and lock to the correct position.
Select the Boiled Food program.
The Boiled Food program is the only program which does not blend food during its
process.
At the end of the program, remove the lid cap from the center of the lid.
Add the lime juice. Add the cap back to the lid.
Use the Pulse blending button to blend until all ingredients are combined if desired, or
just stir all ingredients together before serving.
