Kogan Soup & Smoothie Maker - (KASOUPMAKRB) - Recipe Book

Vegetable Soup

Setting: Smooth

Serves: 4

Ingredients

• 600g Assorted Vegetables, Diced.
• Water (filled to Max mark)
• 2tsp Instant chicken or vegetable stock
• Salt and ground black pepper to taste

Method

1. Fill the unit past the 1L mark with a selection of dices vegetables.
2. Add the chicken or vegetable stock power and fill to the Max mark with water.
3. Select the Smooth setting. Once soup is ready, season to taste and serve.

Roast Tomato and Basil Soup

Setting: Smooth

Serves: 4

Ingredients

• 6 very ripe tomatoes cut in half
• 2 red onions cut into wedges
• 4 garlic cloves
• 1 tbsp olive oil
• 1 tbsp balsamic vinegar
• Salt and ground black pepper
• 750ml chicken stock, made from stock cubes
• 2 tsp tomato puree
• 1 tsp brown sugar
• 10g fresh basil

Method

1. Pre-heat the oven to 200°C
2. Place the tomatoes skin side up into a roasting tin with the red onion and garlic. Drizzle over the olive oil, balsamic vinegar and season with salt and milled pepper. Roast for 20 minutes until softened and slightly charred.
3. Carefully place the roasted vegetables into the Soup Maker. Pour in the chicken stock, add the tomato puree, brown sugar, and fresh basil.
4. Select the smooth setting. Once the soup is ready, season to taste and serve.

Butternut Squash, Chilli and Coconut Soup

Setting: Chunky

Serves: 4

Ingredients

• 2 tbsp olive oil
• 450g butternut squash, de-seeded, peeled and cut into small cubes
• 1 tsp ground cumin
• 1 large red chilli, finely chopped (remove the seeds for a milder taste)
• 3 garlic cloves, sliced
• 1 medium onion, chopped
• 1 tsp fresh ginger
• 500ml vegetable stock, made from cubes
• 200ml coconut milk
• Juice of 1 lime
• 10g fresh coriander

Method

1. In a large frying pan heat the olive oil and fry the butternut squash for 2-3 minutes, stirring every so often.

1. Add the ground cumin, chilli, garlic and onion; continue to cook for a further 5 minutes until the ingredients start to soften.
2. Transfer to the Soup Maker and add the remaining ingredients, mix ingredients together with a spoon or spatula to evenly distribute.
3. Place the lid on the jug and select the chunky setting.
4. Once ready season to taste and serve. If you would like a smooth soup, simply press the blend button until you have your desired consistency.

Pea, Ham & Mint Soup

Setting: Smooth

Serves: 4

Ingredients

• 400g frozen peas
• 20g fresh mint, leaves only
• 200g quality cooked ham, chopped or shredded
• 100g potato, diced
• 800ml hot stock, from cubes
• Salt and ground black pepper
• 2tbsp olive oil
• 75ml (3 heaped tbsp) crème fraiche

Method

1. Place peas, mint, ham and hot stock into the soup maker and select the smooth setting.
2. Season with a little salt and milled pepper add the olive oil and crème fraiche and using the blend button blend the soup again for 30 seconds and serve.

French-Style Pistou

Setting: Chunky

Serves: 4

Ingredients

• 100g sweetcorn, from the cob or tinned, drained
• 1 red onion, finely chopped
• 100g mushrooms, thinly sliced
• 1 tsp fresh ginger, grated
• 50g cooked chicken, shredded
• 1 garlic clove, crushed
• 1.2L chicken stock
• 2tsp cornflour mixed with 1 tsp of water to form a paste
• 2tsp soy sauce
• 50-100g hot cooked noodles
• 1 red chilli, de-seeded and finely chopped
• 15g spring onions, finely chopped
• 10g chopped coriander

Method

1. Place the sweetcorn kernels into the Soup Maker along with the mushrooms, red onion, ginger, shredded chicken garlic, stock and soy sauce. Pour in the cornflour paste and stir with a spoon or spatula.
2. Select the chunky setting and leave until ready.
3. Divide the hot cooked noodles between serving bowls scatter over the chill, spring onions and coriander. Pour the soup over the noodles and serve.

Chicken and Mushroom Soup

Setting: Smooth

Serves: 4

Ingredients

• 2 tbsp olive oil
• 1 medium onion, finely chopped
• 1 garlic clove, chopped
• 200g mushrooms, thinly sliced
• 100g cooked chicken, shredded
• 10g parsley, chopped
• 1 medium potato, finely cubed
• 0.9 litre chicken stock, fresh or made from cube
• 100ml whipping cream

Method

1. In a large frying pan add the olive oil and fry the onion until soft, but not browned.
2. Add the garlic and mushrooms and continue to cook until the mushrooms have softened.
3. Transfer to the Soup Maker with the shredded chicken, parsley, potato and stock. Select the smooth setting and simply wait for 24 minutes until the soup maker has finished.
4. Season with salt and milled pepper and serve with a drizzle of cream.

NOTE: Using fresh chicken stock will improve the flavour of the soup.

To make fresh chicken stock. Simply place the left over carcass in a medium pan, cover with water, add a vegetable stock cube, 5 peppercorns and a bay leaf. Bring to the boil then simmer for 1 hour. Strain through a fine sieve or muslin cloth.

Winter Lamb and Lentil Broth

Setting: Chunky

Serves: 4

Ingredients

• 2 tbsp olive oil
• 75g lamb mince
• 1 medium onion (100g), finely chopped
• 2 garlic cloves, chopped
• 1 small carrot (50g), finely chopped
• 1 potato (100g), finely chopped
• 1 medium turnip (100g), finely chopped
• 1 tbsp plain flour
• 900ml lamb stock, made from 2 cubes
• 1 tin (400g) of cooked lentils, drained
• 1/2 tsp chopped rosemary
• 2 bay leaves
• 1 tsp Worcestershire sauce
• 1 tbsp chopped parsley

Method

1. In a large frying pan heat the olive oil and fry the lamb, onion, garlic, carrot, potato and turnip until the lamb has sealed and starts to brown.
2. Stir in the plain flour then add half of the lamb stock and remove from the heat.
3. Pour the lamb into the Soup Maker with the remaining stock and the last of the ingredients. Season with a little salt and milled pepper, mix ingredients together with a spoon or spatula to evenly distribute, select the chunky setting and leave until ready.