10
Method:
1
In a large frying pan heat the olive oil and fry the butternut squash
for 2-3 minutes, stirring every so often.
2
Add the onion, garlic, cumin and chilli, continue to cook for a
further 5 minutes until the ingredients start to soften.
3
Transfer to the Soup Maker and add the remaining ingredients, mix
ingredients together with a spoon or spatula to evenly distribute.
4
Place the Lid on the Jug and select the Chunky setting.
5
Once ready season to taste and serve. If you would prefer a smooth
soup simply select the Blend setting then press and hold the Start/
Stop Button to blend until of the desired consistency.
Resetting the control is required, see page 8.
Ingredients:
•
1 tbsp olive oil
•
310g butternut squash,
de-seeded, peeled and cut
into small cubes
•
65g onion, finely chopped
•
2 garlic cloves, sliced
•
½ tsp ground cumin
•
6-12g red chilli, finely
chopped, (seeds removed)
•
½ tsp fresh ginger, grated
•
500ml hot vegetable stock
•
125ml coconut milk
•
Juice of ½ lime
•
5g fresh coriander, chopped
•
Salt and pepper
Butternut Squash, Chilli and Coconut Soup
Preparation time 15 minutes
Cooking time 26 minutes
Setting: Chunky
Serves 2-3
Method:
1
Place the soup ingredients into the Soup Maker. Season with salt
and milled pepper and stir with a spoon or spatula.
2
Select the Chunky setting.
3
Serve straight away with a spoonful of pesto and freshly grated
Parmesan cheese.
Ingredients:
•
100g courgette, finely diced
•
45g potato, finely diced
•
45g onion, finely chopped
•
30g carrot, finely diced
•
250g tinned chopped tomatoes
•
30g petit pois
•
20g spaghetti, broken into small
pieces
•
30g French beans, cut into 1cm
pieces
•
Approx. 500ml hot vegetable
stock
•
2 tsp tomato puree (mix into the
stock)
•
Salt and pepper
To Serve:
•
Pesto
•
Parmesan cheese
French Style Pistou
Preparation time 15 minutes
Cooking time 26 minutes
Setting: Chunky
Serves 2-3
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