Russell Hobbs Soup and Blend 21481-56 Instructions Manual page 6

RECIPES
pinch
p
sprig
s
The following recipes are based on the default program run times. However, you can adjust the program
times and ingredient quantites to suit your own tastes and preferences.
Moroccan vegetable soup (serves 4)
1 red onion, peeled and chopped
1 red pepper, deseeded and chopped
1 green pepper, deseeded and chopped
400g tin chopped tomatoes
5g ras el hanout spice blend
250ml water
Put all the ingredients in the jug. Press the N button.
Creamy mushroom soup (serves 4)
30m olive oil
3s thyme (leaves only)
500g mushrooms
1 stock cube (vegetable)
water
Put the oil, onion, garlic and thyme in the jug. Press the L button. Cook for 2 minutes. Press and release
the Y button. Add the mushrooms and stock cube. Add water to the SOUP MAX mark. Press the O
button. After 20 minutes, add the cream. Wait till the program ends, then serve.
Celeriac and apple soup (serves 4)
2 celeriac (approx. 750g), peeled and grated
2 green apples, peeled, cored and diced
2c garlic, peeled and chopped
50g walnuts, chopped
Reserve the walnuts. Put all the other ingredients in the jug. Press the O button. Serve garnished with
the walnuts.
Pea and ham soup (serves 4)
6 spring onions, chopped
100g baby leaf spinach
salt and pepper
100ml double cream
Reserve the cream and ham. Put all the other ingredients in the jug. Add water to the SOUP MAX mark.
Press the O button. After 20 minutes, add the cream. Wait till the program ends. Stir in the ham and
serve.
Thai chicken soup (serves 4)
2 shallots, peeled and sliced
1 stalk lemon grass, finely chopped
1 small piece ginger, peeled and finely sliced
400ml can coconut milk
1 small bunch coriander, chopped
200g cooked chicken, shredded
Reserve the chicken, coriander and lime juice. Put all the other ingredients in the jug. Press the N
button. After 30 minutes, add the chicken. Wait till the program ends. Stir in the chopped coriander and
lime juice, and serve.
bunch
b
clove(s)
c
1 leek, washed and chopped
1 stick celery, chopped
2c garlic, peeled and chopped
15ml tomato purée
1 stock cube (vegetable)
salt and pepper
1 onion, peeled and finely chopped
2c garlic, peeled and crushed
salt and pepper
100m double cream
500ml milk
salt and pepper
1 stock cube (vegetable)
500g frozen peas
1 stock cube (vegetable)
100g shredded cooked ham
water
1 red chilli, sliced
15ml fish sauce
5g palm sugar/caster sugar
600ml water
juice of 1-2 limes
6
program N
program O
program O
program O
program N