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carrot and coriander
soup
25g butter
1
medium onion, chopped
1-2 cloves garlic, crushed
600g carrot cut into 2cm cubes
c
old chicken stock
10ml ground coriander
salt and pepper
Melt the butter in a pan, add the
onion and garlic and fry until soft.
Place the carrot into the goblet, add
the onion and garlic. Add sufficient
stock to reach the 1.5 litre level
marked on the goblet. Fit the lid and
filler cap. Blend on SMOOTH for 5
seconds for a coarse soup or longer
for a finer result.
Transfer the mixture to a saucepan,
add the coriander and seasoning
and simmer the soup for 30 to 35
minutes or until cooked. Adjust the
seasoning as necessary and add
extra liquid if required.
for adults only .....
raspberry refresher
800ml cranberry juice
5 x 15ml vodka
250g frozen raspberries
3 small scoops raspberry sorbet
(approximate weight 225g)
Makes 5 large glasses
Place the cranberry juice and vodka
into the goblet, then add the frozen
raspberries and sorbet. Switch to
MIX for 15 seconds then SMOOTH
for 15 seconds. Serve immediately.
tropical ginger
400ml ginger beer
2 x 15ml rum
3
00g mixture frozen pineapple,
melon and mango
Makes 2 large glasses
Place the ginger beer and rum into
t
he goblet, then add the frozen fruit.
Switch to MIX for 15 seconds then
SMOOTH for 30 seconds. Serve
immediately.
pineapple and coconut
refresher
1 can (425g) pineapple pieces in
juice
250mls pineapple juice
8 x15ml spoons coconut milk
or 4 x 15ml Malibu
6 small scoops vanilla ice cream
(approximate weight 300g)
Makes 4 large glasses
Place the contents of the can of
pineapple in juice into the goblet
together with the additional
pineapple juice and coconut milk or
Malibu. Add the ice cream. Switch to
MIX for 10 seconds then SMOOTH
for 30 seconds. Serve immediately.
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