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32
LIQUID LUNCHES
FRESH VEGETABLE SOUP WITH
NOODLES
Serves 4
INGREDIENTS
1 small tomato
1 small onion, peeled and trimmed
2 carrots
1 green pepper, stem and seeds removed
1 tablespoon butter
1 tablespoon all-purpose flour
13fl oz (375ml) vegetable stock
15oz (425g) canned beans
1 packet instant noodles
Freshly ground pepper
METHOD
1. Process tomato, onion, carrots and green
pepper through the Juicer.
2. Melt butter in saucepan over a medium
heat.
3. Stir in flour, cook for one minute, stirring
constantly.
4. Stir in the extracted juice, vegetable
stock and beans.
5. Bring to the boil, then reduce heat and
allow to simmer for 10 minutes.
6. Add noodles, cook for 2 minutes or until
noodles are tender.
Pour into 4 soup bowls, sprinkle with black
pepper to taste and serve immediately.
GAZPACHO
Serves 4
INGREDIENTS
4 medium tomatoes
4 sprigs fresh parsley
1 large clove garlic, peeled
1 small onion, peeled and trimmed
2 carrots
2 stalks celery
1 red pepper, stem and seeds removed
1 Lebanese cucumber
2 tablespoons red wine vinegar
Freshly ground black pepper
1 cup crushed ice
3 tablespoons chopped fresh basil
METHOD
1. Process tomatoes, parsley, garlic, onion,
carrots, celery, red pepper and cucumber
through the Juicer.
2. Stir in vinegar and black pepper.
3. Arrange ice in four soup bowls. Pour in
extracted juice and sprinkle with basil.
Serve immediately.