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Recipes - continued
TOMATO BASIL SOUP
Serves 4 to 6
1kg vine-ripened tomatoes, halved length ways
3 cloves garlic, peeled, sliced
1 tablespoons olive oil
1 cup fresh basil leaves
1 large brown onion, quartered
¹⁄
³
cup tomato paste
2 cups chicken stock
Salt and freshly ground black pepper, to taste
1. Preheat oven to 180°C. Line a tray with
baking paper.
2. Place tomatoes and garlic on to the
prepared tray. Drizzle with the oil and
season with salt and pepper.
3. Roast for 40 minutes or until tomatoes are
tender. Set aside to cool slightly.
4. Place all ingredients into the soup jug and
secure lid.
5. Select the VELOUTE soup function.
Press START.
6. When soup is finished, season to taste with
salt and pepper. Serve.
NOTE: If you prefer a smoother soup press the
PUREE button until desired consistency is
reached.
MINESTRONE SOUP
Serves 4 to 6
2 carrots, peeled, chopped
2 celery stalks, sliced
2 cloves garlic, sliced
1 leek, sliced
1 zucchini, sliced
400g canned chopped tomatoes
3½ cups vegetable stock
1 tablespoon tomato paste
200g potatoes, peeled, cut into 1cm cubes
1 cup spinach, roughly chopped
¹⁄
³
cup macaroni pasta
Salt and freshly ground black pepper, to taste
Basil pesto and grated parmesan cheese, to
serve
1. Add the carrots, celery, garlic, leek,
zucchini, tomato, stock and tomato paste
into the jug and secure lid.
2. Select the CHUNKY soup function.
Press START.
3. After 10 minutes of cooking, add the
potatoes, spinach and pasta through the
hole in the lid.
4. When the soup is finished, season to taste
with salt and pepper. Serve with pesto and
grated parmesan cheese.