Recipes
CREAMY FISH & KUMARA SOUP
Ingredients
1 onion
1 large kumara
300g boneless white firm fish eg gurnard
1 large carrot
½ tsp dried oregano
½ tsp ground cinnamon
1Lfish stock
½ cup coconut cream
Chopped parsley to garnish
Method
Put chopped onion, kumara, carrot, fish,
oregano, cinnamon and stock into the
soup maker. Put unit on to Smooth soup.
Press start.
At the end of the programme add ½ cup
coconut cream.
Stir and serve with parsley as a garnish.
CHICKEN AND VEGE SOUP
Ingredients
1 onion
1 carrot
½ capsicum
1 stalk celery
Or any veges you have in the fridge
¼ cup long grain rice
Handful chopped parsley or other fresh
herbs
1 cup cooked chicken
Method
Put all ingredients in soup maker and
cover with water or chicken stock, not
exceeding Max line.
Put soup maker on Chunky function. Press
Start. At end of cycle, add chicken and stir
through. Season with sale and pepper to
taster.
THAI FISH SOUP
Ingredients
Stock
½ cup prawns
1L fish stock
1 lemongrass stalk, bruised and cut into 1
cm lengths
Grated rind of 1 lime
½ fresh green chilli deseeded and sliced
8 scallops
8 fresh mussels
4 fillets firm white fish eg gurnard or
monkfish, diced
2 tsp Thai fish sauce
Juice of 1 lime
Red chilli and chopped spring onion for
garnish
Method
Put prawns, fish stock, lemon grass, lime
rind and chilli into soup maker. Press
Chunky function. When cycle has finished,
strain stock and return it to cleaned soup
maker.
Add mussels, scallops and diced fish to
soup maker. Press Chunky function and
cook for 10 minute sonly. You will need to
time it and stop the unit manually. Stop
machine and add fish sauce and lime
juice. Serve with red chilli and spring onion
sprinkled on top
CHICKEN STOCK
Ingredients
Bones, and any leftover meat on them,
from a cooked chicken
1 large onion, quartered
1 large carrot, cut into chunks
1 stalk celery, cut into chunks
Small handful parsley
6-10 whole peppercorns
2 bay leaves
Method
Put all ingredients into the soup maker and
put water level to Max. Select Chunky
function and start. When finished, strain
and retain liquid as stock, which makes a
wonderful base for soups, gravy,
casseroles.
