User Manual

12
1 medium onion, chopped
175g (6oz) mushrooms, sliced
25g (1oz) butter
25g (1oz) plain flour
450ml (
3
/4 pint) hot vegetable stock
2.5ml (
1
/2 tsp) dried marjoram (see Tip, page 20)
salt and pepper to taste
300ml (
1
/2 pint) milk
S
TARTERS
1 Cook the onion, mushrooms and butter together in
a bowl on HIGH for 3 minutes.
2 Stir in the flour to form a paste, gradually add the
stock.
3 Stir in the marjoram, salt and pepper to taste. Cook
on HIGH for 8 minutes, stir after 4 minutes.
4 Blend and add the milk, cook on HIGH for 6 minutes.
SERVES 4 PREPARATION TIME - 10 MINUTES
ROCCOLI & BLUE CHEESE SOUP
B
SERVES 4 PREPARATION TIME - 8 MINUTES
SERVES 4 PREPARATION TIME - 6 MINUTES
USHROOM SOUP
M
45ml (3tbsp) olive oil
1 small onion, chopped
1 clove garlic, crushed (see Tip, page 29)
1 medium carrot, chopped
1 stick celery, chopped
100g (4oz) dried red lentils
2.5ml (
1
/2tsp) dried thyme (see Tip, page 20)
2.5ml (
1
/2tsp) dried marjoram (see Tip, page 20)
175g (6oz) canned, chopped tomatoes
900ml (1
1
/2 pints) hot vegetable stock
salt and pepper to taste
REEK LENTIL SOUP
G
SERVES 4 PREPARATION TIME - 8 MINUTES
15ml (1tbsp) sunflower oil
1 large onion, finely chopped
400g (14oz) broccoli, broken into small florets
1 litre (1
3
/4 pints) hot vegetable stock
300ml (
1
/2 pint) low fat natural yoghurt
100g (4oz) Blue Stilton/Danish Blue, crumbled
salt and pepper to taste
1 Place oil, onion and broccoli in a large bowl, mix
well. Cover and cook on HIGH for 5 minutes.
2 Add the stock, mix well. Cover and cook on HIGH
for 10 minutes.
3 Blend in a food processor. Return to bowl, stir in
yoghurt and cheese. Season. Heat on MEDIUM
HIGH for 8 minutes, stir every 2 minutes.
1 Combine the olive oil, onion and garlic together in
a large bowl and heat on HIGH for 2 minutes.
2 Add the carrot and celery, mix well. Cook on HIGH
for 3 minutes.
3 Add the lentils, thyme, marjoram, tomatoes and
stock, season and mix well.
4 Cook on HIGH for 5 minutes and then on MEDIUM
for 25 minutes or until the lentils are tender. Stir
every 5 minutes.
T
OMATO & ORANGE SOUP
25g (1oz) butter
1 medium onion, finely chopped
1 large carrot, finely chopped
1 large potato, finely chopped
800g (1
3
/4 lb) canned, chopped tomatoes
juice and grated rind of 1 medium orange
900ml (1
1
/2 pints) hot vegetable stock
salt and pepper to taste
1 Melt the butter in a large bowl on HIGH for 30
seconds.
2 Add the onion, carrot and potato and heat on HIGH
for 6 minutes, stir after 3 minutes.
3 Add the tomatoes, orange juice, orange rind and
stock. Season to taste, mix thoroughly. Cover the
bowl and cook on HIGH for 18 minutes or until the
vegetables are tender.