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Soup Maker H670 Instructions for Use
Please read and retain these instructions for future reference v001: 05/03/21
800ml Boiling Water
1 Stock Pot (Vegetable or Chicken)
600g Carrots (Peeled and Sliced or Chopped)
75g Onion (Chopped)
75g Potatoes (Sliced)
METHOD
Sauté the onions in the olive oil, adding your stock pot as the onions soften. In the pot, add your onion mix,
and the rest of your ingredients. Make sure to stir well before switching it on. It really does help to avoid
soup sticking to the base of your soup maker surface. Select the smooth function for this option. Serve with
croutons. SERVES 3-4.
POTATO AND ONION SOUP
INGREDIENTS
3 Onions (Diced)
4 Large Potatoes (Diced)
2 Chicken Stock Pots (or Stock)
700ml Boiling Water (Or fill soup maker up to 1400ml mark).
METHOD
Pop all the ingredients into the Soup Maker. Set to smooth setting. Simmer for 21 minutes. If you make the
soup manually, you will have to blend it after cooking. Serve with fresh bread and parsley. SERVES 4-6.
WINTER VEGETABLE SOUP
INGREDIENTS
150g Red Onions (Sliced)
150g Leek (Chopped)
100g Carrot (Sliced)
100g Swede (or Turnip) (Chopped)
200g Baby Potatoes (Washed and Thrown in Whole)
50g Butter
1 Chicken Stock Pot
800ml Boiling Water or Stock
METHOD
Sauté your onions and leek for a couple of minutes, until they are soft, but still light in colour. Add all your
ingredients to the Soup Maker, stir well and select the chunky function on the Soup Maker. You might prefer
to chop your vegetables smaller and peel your baby potatoes for a chunkier soup. Serve hot with fresh
bread. SERVES 4-6.
CHICKEN AND MUSHROOM
INGREDIENTS
300g Pre Cooked Chicken, Shredded
200g Mushrooms, Sliced
100g Potatoes, Peeled & Cubed
1 Clove Garlic, Sliced