12
Method:
1 A
dd the butter to the Jug and press the Sauté Button. Ensure the
butter does not burn.
2 After a minute, add the vegetables, and stir for 4 minutes with a
wooden spoon or spatula.
3 Turn off the sauté function by pressing the Sauté Button. Add the
stock and season to taste.
4 Select the smooth setting. Once the soup is ready, check the
seasoning and garnish with freshly chopped parsley.
Ingredients:
• 2
5g butter
• 1 head of celery, roughly
chopped (including leaves)
• 1 onion (approx 100g),
chopped
• 3 small potatoes (approx 150g)
peeled and chopped
• 1L of vegetable stock
(made with 2 stock cubes)
• Salt and ground black pepper
• Fresh parsley to garnish
Celery Soup
Preparation time: 5 minutes
C
ooking time: 30 minutes
Setting: Smooth
S
erves: 4
Sauté Recipes
Method:
1 Add the oil to the Jug and press the Sauté Button.
2 After a minute, add the butternut squash and sauté for 3-4 minutes,
stirring every so often.
3 Add the onion, garlic, ground cumin and red chilli, continue to cook
for a further 5 minutes until the ingredients start to soften.
4 Turn off the sauté function by pressing the Sauté Button. Add the
remaining ingredients, stir with a wooden spoon or spatula to
evenly distribute.
5 Place the lid on the Jug and select the chunky setting.
6 Once ready season to taste and serve. If you would like a smooth
soup simply press the blend button until the desired consistency is
achieved.
Ingredients:
• 2 tbsp olive oil
• 500g butternut squash,
de-seeded, peeled and cut
into small cubes
• 1 medium onion (approx
100g), chopped
• 3 garlic cloves, sliced
• 1 tsp ground cumin
• 1/2-1 large red chilli to taste,
finely chopped, seeds
removed.
• 1 tsp fresh ginger, grated
• 800ml vegetable stock, made
from 2 stock cubes
• 200ml coconut milk
• Juice of 1 lime
• 10g fresh coriander, chopped
• Salt and pepper
Butternut Squash, Chilli and Coconut Soup
Preparation time: 15 minutes
Cooking time: 30 minutes
Setting: Chunky
Serves 4
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