10
SOUP
Minestrone soup
Ingredients:
• 30g butter
• 60g streaky bacon, chopped
• 1 large onion, chopped
• 1 garlic clove, crushed
• 3 celery sticks, chopped
• 300g potatoes, peeled and cubed
• 2 medium carrots, peeled and diced
• 3 cabbage leaves, shredded
• 3 tomatoes, skinned and chopped
• 1.25L chicken stock
• 11/2 tbsp tomato puree
• 11/2 tsp worcestershire sauce
• 11/2 tbsp parsley, chopped
• 75g pasta shells
• 2-3 tbsp parmesan cheese
• salt and pepper
Method:
1 Melt the butter in the Cooking Pot and fry the bacon and
vegetables until soft.
2 Transfer the Cooking Pot into the Base Unit and add the stock.
3 Add remaining ingredients except the parsley, pasta shells and
parmesan cheese.
4 Cover with the Glass Lid and cook for approximately 4-6 hours on
the Medium setting.
5 45 minutes before serving, add the pasta shells and parsley.
6 When cooked, season to taste and sprinkle with parmesan
cheese just before serving.
Lentil soup
Ingredients:
• 125g smoked bacon, chopped
• 1 large onion, chopped
• 3 carrots, diced
• 2 celery sticks, finely sliced
• 200g orange lentils
• 400g can of chopped tomatoes
• 1.1L chicken stock
• 3 tsp worcestershire sauce
• 1 bay leaf
• 1 tsp basil
• 1 tbsp parsley. chopped
• pinch of nutmeg
• salt and pepper
Method:
1 Gently fry the bacon in the Cooking Pot until the fat begins to run.
2 Add the onion, carrot and celery and fry until soft.
3 Add all the remaining ingredients except the parsley and bring to
the boil, simmer for 2 minutes.
4 Transfer the Cooking Pot into the Base Unit.
5 Cover with the Glass Lid and cook for approximately 4-6 hours on
the Medium setting.
6 If a smoother consistency is required, leave to cool then liquidise
the soup. Reheat the soup in a pan.
7 Sprinkle with parsley and serve.
Vegetable soup
Ingredients:
• 30g butter
• 1.25kg mixed vegetables, e.g.
potatoes, onions, carrots, parsnips, celery, leeks, tomatoes
• 1.1L vegetable stock
• 1 tsp mixed herbs
• salt and pepper
• 30g flour
Method:
1 Peel, wash and cube or slice all the vegetables.
2 Melt butter in the Cooking Pot and gently fry the vegetables for
2-3 minutes.
3 Add the hot stock. Stir well and bring to the boil. Season to taste
and add mixed herbs.
4 Transfer the Cooking Pot into the Base Unit.
5 Cover with the Glass Lid and cook for approximately 6-8 hours on
the Medium setting.
6 Cool and liquidise the soup.
7 Reheat on the hob, thickening the soup with the flour if required.
SC460016MAUS Rev1.qxp_Morphy Richards Instruction Book 15/11/2019 13:14 Page 10
