9
Soup
Method:
1
Melt the butter in a large pan and gently fry the bacon
without browning. Add the onion and garlic and cook
for a minute stirring occasionally, then add the celery,
potato, carrot, cabbage and tomatoes and mix well for
a further minute.
2
Transfer pan contents to the Cooking Pot, add the
tomato puree, Worcestershire sauce, seasoning and the
hot stock. Stir well.
3
Cover with the Glass Lid and select the desired setting
adding the parsley and spaghetti 45 minutes before you
want to serve the soup. For best results cook for 4 1/2 -
5 hours hours on the High setting, 6-8 hours on
Medium or 8-10 hours on Low.
4
Serve sprinkled with a little grated Parmesan.
Ingredients:
•
20g unsalted butter
•
50g streaky bacon, chopped
•
75g onion, chopped
•
1 garlic clove, crushed
•
50g celery stick, chopped
•
100g potato, peeled and diced
•
75g carrot, peeled and diced
•
40g cabbage leaves, roughly chopped,
•
140g tomatoes, skinned and chopped
•
1 tbsp tomato puree
•
½ tsp Worcestershire sauce
•
500ml hot vegetable stock
•
Salt and black pepper
•
1 tbsp fresh parsley, chopped
•
10g raw spaghetti broken into small pieces
•
Parmesan to serve
Minestrone Soup
Meat
Method:
1
Gently brown the mince in a pan without adding any fat
or oil.
2
When the fat has started to run from the meat, add the
onion, celery and garlic.
3
Fry for a couple of minutes and then transfer to the
Cooking Pot.
4
Place the remaining ingredients in the Cooking Pot and
stir well.
5
Cover with the Glass Lid and select the desired slow
cook setting. If using High setting, cook for 4 hours
maximum, cook for 6-8 hours on Medium or 8-10 hours
on Low.
Ingredients:
•
300g minced beef
•
100g onion, chopped
•
1 celery stick, chopped
•
1 garlic clove, crushed
•
200g can chopped tomatoes
•
1 tbsp tomato puree
•
½ tbsp plain flour
•
½ tsp mixed herbs
•
½ tsp oregano
•
100g mushrooms, sliced
•
280ml hot beef stock
•
Salt and pepper
Bolognese
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