POTATO-LEEK SOUP Serves 4
2 leeks, chopped (white and light green
parts only), rinsed of sand
2 carrots, coined
4 tablespoons olive oil
2 cloves garlic, minced
1 tsp salt and black pepper
1/2 tsp dried thyme
4 small potatoes, diced
6 cups vegetable or chicken broth
Parsley and paprika for garnish
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Place leeks and carrots in olive oil with garlic, salt, pepper, and thyme into the inner
pot and turn on COOK cycle.
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Sauté until the leek and carrots are tender.
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Add the potatoes and liquid, secure lid and restart the COOK cycle (switch to WARM
then back to COOK again).
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Set a timer for 20 minutes or until potatoes are soft. Switch cooker to WARM cycle.
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Remove and serve or allow to cool and pour into blender to process until smooth.
Then re-heat and serve.
TURKISH RED LENTIL SOUP Serves 4
1 cup red lentils, rinsed
2 Tbsp butter or oil
2 Tbsp flour
1 onion, diced finely
1 carrot, diced finely
1 small potato, diced finely
1 tsp minced garlic
4 Tbsp chicken stock concentrate
6 cups water
Salt, pepper, lemon juice, and paprika
to taste
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Add the butter to the pot and turn on COOK cycle to melt butter.
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Add the garlic and flour, cooking for a minute or two.
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Add onion, carrots, and potatos, and sauté for a few minutes.
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Add the chicken stock concentrate, lentils, and water.
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Secure lid and restart the COOK cycle (switch to WARM then back to COOK again).
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Set a timer for approx. 20 to 30 minutes, or until the lentils are falling apart.
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Switch to WARM cycle, unlock the lid and add salt and pepper, to taste.
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Using an immersion blender, regular blender, or food processor, puree the soup
until it reaches a smooth, creamy texture. Always use extreme caution when
handling hot liquids.
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Garnish with paprika and lemon juice, to taste.
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