User Instructions

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Method:
1 Put the pork, carrots, spring onions, chilli, ginger, coriander and
lime juice into the Jug.
2 A
dd the coconut milk and vegetable stock and stir well with a
wooden spoon.
3 P
lace the Lid on the Jug and select Chunky setting. When 8
minutes show in the timer display add the noodles and broccoli and
stir with a wooden spoon. Refit the Lid.
4 When 4 minutes show in the display, add the Pak choi and stir. Refit
the Lid.
5 When the soup is ready serve immediately.
Ingredients:
• 200g cooked roast pork, cut
into bitesize pieces
• 1
00g carrots cut into sticks
approx. 30mm x10mm
• 6
0g spring onions, sliced into
rounds
• 20g red chilli, finely chopped
with seeds
• 20g fresh ginger, finely grated
• 15g fresh coriander leaves
• 3 tbsp lime juice
• 300ml coconut milk
• 700ml vegetable stock
• 125g Pak choi, finely
shredded
• 50g dried fine egg noodles,
broken into small pieces
• 180g tender stem broccoli,
chopped into 30mm pieces
Pork and Pak Choi Broth
Preparation time: 30 minutes
C
ooking Time: 28 minutes
Serves: 4
Method:
1 Heat the olive oil in a pan over medium heat and brown the mince.
Add the onion, garlic, carrot, potato and turnip and cook for a
couple of minutes.
2 Transfer the pan contents to the Soup Maker Jug, add the flour and
remaining ingredients and stir with a wooden spoon.
3 Place the Lid on the Jug and select Chunky setting.
4 When ready, season to taste and remove the bay leaves before
serving.
Ingredients:
• 2 tbsp olive oil
• 75g raw minced lamb
• 100g onion, finely chopped
• 2 garlic cloves, crushed
• 50g carrot, finely diced
• 100g potato, finely diced
• 100g turnip, finely diced
• 1 tbsp plain flour
• 400g can lentils, rinsed and
drained
• ½ tsp fresh rosemary,
chopped
• 1 tbsp fresh parsley, chopped
• 2 bay leaves
• 1 tsp Worcestershire sauce
• 900ml hot lamb stock, made
from 2 stock cubes
Winter Lamb and Lentil Broth
Preparation time: 20 minutes
Cooking Time: 28 minutes
Serves: 4
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