Belle FP600, Instruction Manual

1 carrot peeled & cut to fit chute 
1 white turnip peeled & to fit chute 
1 tablespoon parsley 
Salt and freshly grated black pepper to taste 
 
Place meat and bones in a large saucepan, simmer gently for 
1.5 hours. Top up with water if necessary. Cool, remove fat and 
bones, leaving any meat pieces in soup. Insert shredder blade, 
shred vegetables and add stock with barley and seasonings. 
Use blade to chop parsley and add to saucepan. Add water if 
necessary and simmer gently for another 1½ hours before 
serving.  
 
 
 
 
 
 
 
 
 
 
 
 

Fish Soup 

Serves 4 to 6 
 
500g white fish fillets, skinned and cut into pieces 
6 potatoes peeled & cut to fit chute 
1 onion peeled & cut to fit chute 
Salt and pepper to taste 
4 cups water 
2cups milk 
Slice potatoes and onion. Place fish, potatoes and onion, 
seasonings and water into saucepan and simmer for 20-

25minutes until potatoes are tender. Mash fish and potatoes 
into soup. Add milk and reheat. Test for seasoning. ¼ cup 
cream may be added to soup before serving. Garnish with 
chopped chives. 
 
 

Cream of Zucchini Soup 

Serves 4-6 
 
 
500 g zucchini with end cut off. Cut to fit food chute. 
1 medium size onion, peeled and cut into quarters 
30g butter 
1 tablespoon plain flour 
5 cups chicken stock or stock cubes 
Salt and pepper 
1 teaspoon madras curry powder 
¼ cup milk 
¼ cup cream 
 
Slice onion and zucchini and then fry gently with butter added 
for 4-5 minutes. Introduce flour and stir until the texture is 
smooth before adding the stock. Add salt, pepper and curry 
powder to season. Continue to simmer for another 20minutes 
until zucchini is soft. Turn off and allow contents to cool before 
blending the contents. Blend contents until texture is smooth 
and then return to saucepan and add milk. Reheat for 5 
minutes until hot not boiled. Serve with cream and garnish with 
chopped chives. 
 
 

Eggplant Pate 

Makes 4-6 servings 
 
2 unpeeled eggplants baked for about 1 hour