Morphy Richards 501010 Instruction Book page 11

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Butternut Squash, Chilli and Coconut Soup
Preparation time 15 minutes
Cooking time 30 minutes
Setting: Chunky
Serves 4
Ingredients:
• 600g butternut squash,
de-seeded, peeled and cut
into small cubes
• 1 medium onion, 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)
• 3 garlic cloves, sliced
• 500ml vegetable stock, made
from cube
• 200ml coconut milk
• Juice of 1 lime
• 10g fresh coriander
Really Quick and Easy Pea, Ham and Mint Soup
Preparation time 5 minutes
Cooking time 21 minutes
Setting: Smooth
Serves 4
Ingredients:
• 450g frozen peas
• 20g fresh mint, leaves only
• 200g quality cooked ham,
chopped/shredded
• 800ml hot stock, from cube
(chicken or vegetable)
• 20ml (4 teaspoons) olive oil
• 75ml (2 heaped tablespoon)
crème fraiche
Method:
1 In a large frying pan heat the olive oil and fry the
butternut squash for 2-3 minutes, stirring every so often.
2 Add the ground cumin, chilli, garlic and onion; continue to cook for
a further 5 minutes until the ingredients start to soften.
3 Transfer to the Soup Maker and add the remaining ingredients, mix
ingredients together with a spoon or spatula to evenly distribute.
4 Place the lid on the jug and select the chunky setting.
5 Once ready season to taste and serve. If you would like a smooth
soup simply press the blend button until you have your desired
consistency.
Method:
1 Place the peas, hot stock, mint and ham into the soup maker and
select the smooth setting.
2 Season with a little salt and milled pepper add the olive oil and
crème fraiche and using the blend button blend the soup again for
20 seconds and serve.
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