11
Method:
1 In a large frying pan heat the olive oil and fry the
b
utternut squash for 2-3 minutes, stirring every so often.
2 Add the onion, garlic, cumin and chilli, continue to cook for a fur-
t
her 5 minutes until the ingredients start to soften.
3 Transfer to the Soup Maker and add the remaining ingredients, mix
ingredients together with a spoon or spatula to evenly distribute.
4 Place the lid on the jug and select the chunky setting.
5 Once ready season to taste and serve. If you would like a smooth
soup simply select the Blend Setting then press and hold the Select
On/Off Button to blend the soup until the desired consistency is
achieved.
Ingredients:
• 2 tbsp olive oil
• 5
00g butternut squash,
de-seeded, peeled and cut
i
nto small cubes
• 100g onion, finely chopped
• 3 garlic cloves, sliced
• 1 tsp ground cumin
• ½-1 large red chilli, 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
P
reparation time 15 minutes
Cooking time 30 minutes
S
etting: Chunky
Serves 4
Method:
1 Place the soup ingredients into the Soup Maker. Season with salt
and milled pepper and stir with a spoon or spatula.
2 Select the chunky setting and simply wait for the Soup Maker to
finish.
3 Serve straight away with a spoonful of pesto and freshly grated
Parmesan cheese.
Ingredients:
• 1 courgette (150g), finely diced
• 1 small potato (70g), finely diced
• 1 small onion (70g), finely
chopped
• 1 carrot (50g), finely diced
• 1 tin of chopped tomatoes
(400g)
• 50g petit pois
• 50g spaghetti, broken into small
pieces
• 50g French beans, cut into 1cm
pieces
• 650ml of vegetable stock
• 1 tbsp tomato puree (mix into
the stock)
• Salt and pepper
To Serve:
• Pesto
• Parmesan cheese
French Style Pistou
Preparation time 15 minutes
Cooking time 30 minutes
Setting: Chunky
Serves 4
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