Advertisement
Recipes
Roasted Tomato and Garlic Soup
Preparation time: 30 mins
1 kg ripe, vine tomatoes
1 head of garlic
1 tbsp. olive oil
1 tsp thyme
1 tsp oregano
1 large onion, diced
300ml vegetable stock
3 tbsp. tomato puree
Salt and pepper to taste
Method
1. Preheat the oven to 200°C.
cross in the top of the tomatoes then
place the tomatoes onto a foil lined
baking tray. Separate the cloves of garlic
and peel.
Scatter the garlic cloves
between the tomatoes.
tomatoes and garlic with 1 tbsp. of olive
oil and sprinkle with salt and pepper.
Place in the oven and roast for 30
minutes until the tomatoes are dark and
the skins are shriveled.
2. Add the onion, thyme, oregano and
tomato puree into the soup maker with
the vegetable stock.
tomatoes and garlic from the baking
tray and add to the soup maker.
3. Put the lid onto the jug and lock into
place.
4. Turn the soup maker on and press the
5. Select "SMOOTH" button.
6. A beep will signal the soup maker has
Thai Chicken and Sweet Potato Soup
Preparation: 15 minutes
1 tsp olive oil
2 garlic cloves
1/2 red chilli, deseeded and chopped
Score a
2cm cube of fresh ginger
1 tsp easy lemongrass
3 tbsp. red Thai curry paste
Drizzle the
500ml chicken stock
160ml coconut cream
350g
chopped
2 chicken breasts, cut into chunks
1/2 tsp fish sauce
Method
Remove the
1. In a pan fry garlic, chilli, ginger,
11
"ON/OFF" button, you will here a
beep.
cook. This will take approximately 25
minutes.
finished.
sweet
potatoes,
lemongrass and red curry paste in 1
tsp of olive oil for 2 minutes to make a
Allow to
peeled
and
Advertisement
