User Guide

BROCCOLI SOUP
Serves 4
2 tsp Extra Virgin Olive Oil
½ medium Brown onion, quartered
1 stalk Celery, roughly chopped
1 medium Potato, peeled & chopped
4 cups broccoli, including stems, roughly chopped
2 cups vegetable stocker or water
1 ½ cup milk
Place olive oil in a pan or saucepan on medium heat. Add onion and celery to blender and chop
on medium speed. Remove onion and celery from the blender and soften in a pan. Add back to
the blender, with stock, milk, broccoli and potato. Increase speed gradually to maximum. Blend
for approximately 5 minutes, or until steaming. Season to taste and serve.
POTATO & LEEK SOUP
Serves 6
2 tbsp Extra Virgin Olive Oil
1 stalk Celery, roughly chopped
600g Potatoes, peeled and chopped
1 large Leek, roughly chopped
800ml Vegetable stock
4 tbsp Cream
Salt & Pepper to taste
Place olive oil in a pan or saucepan on medium heat. Add celery and leek to blender and chop on
medium speed. Remove celery and leek from the blender and soften in a pan. Add back to the
blender, with stock and potato. Increase speed gradually to maximum. Blend for approximately
5 minutes, or until steaming. Stir through cream, season to taste and serve.
SWEET POTATO, GINGER & MIRIN SOUP
Serves 4
1 thumb sized piece Ginger
½ medium Brown onion, quartered
2 cups, Sweet potato, peeled & Chopped
2 cups Vegetable stock, or water
4 tbsp Mirin, (alternative: 2 tbsp white wine vinegar)
Salt & Pepper to taste
Place ginger, onion and vegetable stock into the blender jug and blend on low speed. Slowly add
the sweet potato through the small hole in the lid and gradually increase the speed to maximum.
Once all ingredients are pureed, blend on maximum for 5 minutes, or until steaming. Stir through
mirin, season to taste and serve.