13
Method:
1 F
ill the Sauté & Soup Compact Soup Maker to the MIN level
with the prepared vegetables.
2 A
dd the stock cubes and fill to the MAX level with water.
3 Select Smooth setting.
Ingredients:
• 1
30g potato, peeled and diced
• 130g leek, washed and sliced
• 1
00g carrot, peeled and diced
• 100g onion, peeled and diced
• 2 vegetable stock cubes
• 500ml cold water (to max
mark)
Vegetable Soup
Preparation time: 5 minutes
C
ooking time: 19 minutes
Setting: Smooth
S
erves: 2-3
Method:
1 Pre-heat the oven to 200°C / Gas Mark 6.
2 Place the tomatoes skin side up into a roasting tin with the red
onion and garlic. Drizzle over the olive oil, balsamic vinegar and
season with salt and milled pepper. Roast for 20-30 minutes until
softened and slightly charred.
3 Carefully place contents of the roasting tin into the Sauté & Soup
Compact Soup Maker pour in the chicken stock, add the tomato
puree, brown sugar, fresh basil and stir with a wooden spoon.
4 Select the Smooth setting. Once the soup is ready, season to taste
and serve.
Ingredients:
• 400g very ripe tomatoes,
cut in half
• 130g red onion cut into
wedges
• 2 garlic cloves
• 2 tsp olive oil
• 2 tsp balsamic vinegar
• Salt and ground black pepper
• 600ml hot chicken stock
• 1½ tsp tomato puree
• ½ tsp brown sugar
• 5g fresh basil leaves
Roast Tomato and Basil Soup
Preparation time: 30 minutes
Cooking time: 19 minutes
Setting: Smooth
Serves: 2-3
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