user manual

Cauliflower & blue cheese soup
Serves: 4
Preparation: 10 mins (+ 10 minutes cooling time)
Cooking: 25 mins
20g butter, chopped
1 large brown onion, halved, finely chopped
1 tablespoon mustard powder
500g cauliflower, cut into florets
3 cups vegetable stock
2 cups water
60g mild blue vein cheese, chopped
½ cup light thickened cream
Chopped fresh chives, to garnish
Toasted sourdough bread, to serve
1. Heat butter in a large saucepan over
medium-high heat. Add onion and cook,
stirring, for 3 minutes.
2. Add powder and cook, stirring, for 30
seconds. Stir in cauliflower. Add stock and
water and bring to the boil. Reduce heat
to low and simmer, stirring occasionally,
for about 20 minutes or until cauliflower
is tender. Remove from heat. Set aside for
10 minutes to cool slightly.
3. Blend soup on “Setting 2”, in batches,
until smooth. Place soup in a clean
saucepan. Add cheese and stir over low
heat until cheese melts. Taste and season
with salt and ground white pepper.
4. Ladle soup among serving bowls.
Sprinkle with chives and serve with toast.
Gazpacho
Serves: 4
Preparation: 10 mins (+ 3 hours chilling time)
3 cups tomato juice
1 Lebanese cucumber, chopped
1 red capsicum, chopped
1 small red onion, finely chopped
1 small garlic clove, crushed
¼ cup vodka
2 teaspoons Tabasco
Olive oil, to drizzle
Chopped fresh flat-leaf parsley, to garnish
1. Place the juice, cucumber, capsicum,
onion, garlic, vodka and Tabasco in a
blender. Place lid firmly on and blend on
“Setting 2” until smooth.
2. Transfer to a bowl. Cover with plastic wrap
and place in the fridge for 3 hours to
chill.
3. Ladle soup among serving bowls. Drizzle
with oil and sprinkle with parsley and
freshly ground black pepper.
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Recipes – Soups