21
SOUPS & DIPS
Juiced Tomato
& Herb Soup
• 8 tomatoes
• 2 carrots (prepared correctly)
• pinch of salt
• pinch of black pepper
• 1 tsp dill
• 2-3 basil leaves
• 1 tsp olive oil
Using the coarse juicing screen, feed
in the carrots and tomatoes then mix
all the ingredients together.
For more fibre, let everything run
through again with the mincing strainer
this time, adding some of the pulp.
Decorate with a sprinkle of fresh
herbs or flowers.
Pesto
• 1 ½ cups basil leaves
• bunch of parsley
• 1 garlic clove
• 1 cup pine nuts (or pistachio)
• juice of ½ lemon
• 2 tsp olive oil
Using the blank screen feed the
basil, parsley, garlic and pine nuts
into the chute. Mix the oil and lemon
juice into the paste until smooth.
Max Salsa
• 4 ripe tomatoes
• ½ red or green capsicum
• ½ stick celery (prepared correctly)
• 1 small onion
• 1 garlic clove
• 1-2 tbsp fresh coriander
• ½ tsp cumin
• Braggs liquid aminos
• cayenne pepper or fresh chilli
Using the blank screen, feed all the
ingredients into chute alternatively.
Mix well and serve vegetable with
sticks or crackers.
Beetroot
Hummus
• 1 ½ cups cooked chickpeas
• ½ beetroot peeled and chopped
• ¼ tsp. salt
• 1-2 garlic cloves, peeled
• 2 tbsp. hulled tahini
• 1-2 tbsp. olive oil
• Squeeze of fresh lemon juice
Using the blank screen feed
chickpeas, beetroot and garlic into
the chute.
Thoroughly mix all remaining
ingredients together and serve.
EN
