Kalorik BL 44440 Manual page 16

Roasted Potato and Veggie soup
Ingredients:
4 Yukon gold potatoes, peeled and cut into 1-inch cubes
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3 carrots, peeled and cut into 1-inch cubes
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3 celery sticks, chopped
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½ small onion, diced
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1 tbsp olive oil
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3 cups vegetable broth (ROOM TEMP / CHILLED)
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Salt and pepper, to taste
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2 sprigs of fresh parsley
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Cover your vegetables in olive oil, salt, and pepper. Using your Kalorik
Air Fryer Oven, roast the potatoes and carrots for 15 minutes, flipping
halfway. Add celery and onion and roast an additional 5-7 minutes,
until onions are no longer opaque and have become tender. Allow to
cool for at least 10 minutes, or until the vegetables have cooled to 115
°F. You can also let the vegetables cool completely. Add vegetable
broth to blender and place cooked vegetables on top. Place lid on
with lid cap REMOVED and select "SOUP" mode. The blades will start
spinning, increasing in speed until it reaches its maximum velocity. The
friction of the blades will produce heat, which will in turn heat up the
soup. Allow blender to blend until steam begins to issue from the top of
the lid, which should take around 5 minutes of blending. If necessary,
add more broth to thin out the soup, ¼ cup at a time, or use tamper to
push food down onto the blades. The soup should be ready once it
reaches about 160 °F. Add parsley and blend on low for 15 seconds, for
an added tang. Serve hot.
Home-made Almond Butter
Ingredients:
10 oz Raw or Roasted almonds
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Salt, to taste
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Optional flavorings (see below)
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BL 44440 - 200605