Biochef Axis - Page 19

19
SOUPS & DIPS
Juiced Tomato
& Herb Soup
• 8 tomatoes
• 2 carrots
• pinch of salt
• pinch of black pepper
• 1 tsp dill
• 2-3 basil leaves
• 1 tsp olive oil
Using the juicing strainer, feed in the
carrots and tomatoes then mix all the
ingredients together.
For more bre, let everything run
through again with the mincing strainer
this time, adding some of the pulp.
Decorate with a sprinkle of fresh
herbs or owers.
Pesto
• 1 ½ cups basil leaves
• bunch of parsley
• 1 garlic clove
• 1 cup pine nuts (or pistachio)
• juice of ½ lemon
• 2 tsp olive oil
Using the mincing strainer feed the
basil, parsley, garlic and pine nuts
into the chute. Mix the oil and lemon
juice into the paste until smooth.
Max Salsa
• 4 ripe tomatoes
• ½ red or green capsicum
• ½ stick celery
• 1 small onion
• 1 garlic clove
• 1-2 tbsp fresh coriander
• ½ tsp cumin
• Braggs liquid aminos
• cayenne pepper or fresh chilli
Using the mincing strainer, feed
all the ingredients into chute
alternatively. Mix well and serve
vegetable with sticks or crackers.
Beetroot
Hummus
• 1 ½ cups cooked chickpeas
• ½ beetroot peeled and chopped
• ¼ tsp. salt
• 1-2 garlic cloves, peeled
• 2 tbsp. hulled tahini
• 1-2 tbsp. olive oil
• Squeeze of fresh lemon juice
Using the mincing strainer feed
chickpeas, beetroot and garlic into
the chute.
Thoroughly mix all remaining
ingredients together and serve.
EN