Andrew James Premium Soup Maker and Blender Manuale d'uso - Pagina 13
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Spicy Parsnip Soup
Preparation: 10 minutes
2 tbsp. olive oil
1 tsp ground coriander
1 tsp cumin
1/2 tsp turmeric
1 medium onion, cut into 8 chunks
2 garlic cloves, chopped finely
500g Parsnip
1/2 tin of tomatoes
350ml vegetable stock
1 tbsp. lemon juice
1.
Peel and chop the parsnips.
2.
Add the ground coriander, cumin, turmeric, onion, garlic, parsnip, vegetable
stock, tomatoes and lemon juice to the soup maker.
3.
Put the lid onto the jug and lock into place.
4.
Press the "ON/OFF" button. You will hear a beep.
5.
Press the "SMOOTH" button. The beep will signal it has started and the light will
flash on and off. Allow to cook. This will take approximately 25 minutes.
6.
A beep will signal the soup maker has finished.
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Thai Chicken and Sweet Potato Soup
Preparation: 15 minutes
1 tsp olive oil
2 garlic cloves
1/2 red chilli, deseeded and chopped
2cm cube of fresh ginger
1 tsp easy lemongrass
3 tbsp. red Thai curry paste
500ml chicken stock
160ml coconut cream
350g sweet potatoes, peeled and chopped
2 chicken breasts, cut into chunks
1/2 tsp fish sauce
1.
In a pan fry garlic, chilli, ginger, lemongrass and red curry paste in 1 tsp of olive
oil for 2 minutes to make a Thai spice base.
2.
Add chicken stock, Thai spice base, coconut cream, sweet potatoes and chicken
breast chunks into the soup maker.
3.
Lock the lid into place.
4.
Turn the soup maker on and press "CHUNKY" button. Allow to cook. This will
take approximately 28 minutes.
6.
Turn off the soup maker and serve.
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