En-31
English
Ingredients
5 large tomatoes
30 ml (2 tbsp) olive oil
1 onion, chopped
450 g (1 lb) red or orange
peppers, thinly sliced
30 ml (2 tbsp) tomato purée
Pinch of sugar
475 ml (16 fl.oz) vegetable
stock
60 ml (4 tbsp) soured
cream (optional)
Salt and ground black
pepper
Chopped fresh dill, to
garnish
Tomato and Red Pepper Soup
Dish: large Pyrex
®
bowl
Serves: 4
Oven Accessory: glass tray
1. Skin the tomatoes by plunging them in boiling water for
30 seconds. Chop the flesh and reserve any juice.
2. Place half the oil in a bowl with the onion. Cook on
1000 W for 2 minutes, stirring once. Add the peppers
and remaining oil, mixing well. Cover and cook on
1000 W for 5 minutes, stirring halfway through cooking.
3. Stir in the chopped tomatoes, tomato purée,
seasoning, sugar and a few tablespoons of stock.
Cover and cook on 1000 W for 4 minutes, stirring
halfway through cooking, until the vegetables are
tender.
4. Stir in the rest of the stock and purée in a blender or
food processor until smooth. Strain the soup to remove
the skins and season to taste.
5. Pour into bowls, swirl in the soured cream, if using, and
garnish with dill.
Ingredients
1/
2
cauliflower, divided into
florets
1 carrot, sliced
1/
2
red and green pepper,
diced
2 sticks of celery, sliced
1 clove of garlic, peeled
and crushed
1 onion, peeled and sliced
25 g (1 oz) butter
15 ml (1 tbsp) tomato
puree
396 g (14 oz) can tomatoes
1 litre (2 pt) hot vegetable
or chicken stock
25 g (1 oz) egg noodles
salt and pepper
Minestrone Soup
Dish: large casserole or bowl
Serves: 4-6
Oven Accessory: glass tray
1. Place vegetables with butter in
casserole dish. Cover and cook on
1000 W for 8 mins. Stir once.
2. Add tomato puree, tomatoes and stock. Cover and
cook on 1000 W for 5 mins. and then 440 W for
12-15 mins.
3. Add noodles and cook for a further
5 mins. or until vegetables are soft. Season to taste.
Soups and Starters
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