Morphy Richards soupmaker User Manual page 6

48821MAUS Rev1_9225 47507 MEE pump - Jon 20/01/2011 16:08 Page 6
What if food burns on the base of my Soup Maker?
Due to the starch and sugars present in some foods, a slight
burning may occur if they are placed in direct contact with the
inside base of the jug. To prevent this, add half a cupful of water
or stock to the Soup Maker before placing in any solid
ingredients. Then top up with the remaining liquid specified in
your recipe.
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Helpline
If you are having a problem with your appliance, please call our
Helpline, as we are more likely to be able to help than the store
you purchased the item from.
Please have the product name, model number and serial
number to hand when you call to help us deal with your enquiry
quicker.
See contact information at the back of this book.
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RECIPES
Basic Vegetable Soup
1 For a quick smooth soup fill the soup maker to the 1L mark with a
selection of diced vegetables (using ready prepared chopped
vegetables is ideal.) Add 2tsp of vegetable or chicken stock
powder, (or dissolve a stock cube in a little water) and fill to the
max mark with water.
2 Press the smooth button on the soup maker. Once the soup is
ready, season to taste and serve.
Roast Tomato and Basil Soup
Preparation time: 10 minutes
Cooking time: 35 minutes
Serves: 4
Ingredients:
• 8 very ripe tomatoes cut in half
• 2 red onions cut into wedges
• 1 tbsp olive oil
• 4 garlic cloves
• 1 tbsp balsamic vinegar
• 2 tsp tomato puree
• 1 tsp brown sugar
• 10g fresh basil
• 750ml chicken stock, made from cube
Method:
Pre-heat the oven to 200°C / gas 5
1 Place the tomatoes skin side up into a roasting tin with the red
onion and garlic. Drizzle over the olive oil, balsamic vinegar and
season with salt and milled pepper. Roast for 20 minutes until
softened and slightly charred.
2 Carefully place the roasted tomatoes into the soup maker pour in
the chicken stock, add the tomato puree, brown sugar, fresh basil.
3 Press the smooth button on the soup maker. Once the soup is
ready, season to taste and serve.
Butternut Squash, Chilli and Coconut Soup
Preparation time 15 minutes
Cooking time 25 minutes
Serves 4
Ingredients:
• 600g butternut squash, de-seeded, peeled and cut into small
cubes
• 1 medium onion, roughly chopped
• 2 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp fresh ginger
• 1 large red chilli, finely chopped, remove the seeds for a milder
taste.