Manual Bianco di puro Patto (page 25 of 37) (English)

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Recipes for preset program: Soup

CARROT AND CHICKPEA SOUP

Makes 4 portions (approx. 1250 ml)

INGREDIENTS

• 1 onion

• 1 garlic clove

• 400 g carrots

• 1 jar/can chickpeas (drained weight

230 g)

• 500 ml vegetable bouillonjuice of 1

orange

• 1⁄2 tsp ground coriander

• 1⁄4 tsp ground cumin

• salt and pepper

• 3 tbsp capers

• 3–4 stalks at-leafed parsley

• orange zest to garnish

PREPARATION

Peel and roughly chop the onion and

garlic. Trim, wash and chop the carrots.

Rinse the chickpeas in a sieve and leave to

drain. Place all the prepared ingredients in

the blender jug. Add the bouillon, orange

juice, coriander and cumin, and process

using the soup programme. Season with

salt and pepper, and blend again using the

pulse function. Drain the capers.

Wash and shake dry the parsley and pluck

o the leaves. Arrange over the soup with

the orange zest.

TIPP

If you like, fry the capers and parsley in 3

tbsp of hot olive oil for 2–3 minutes, and

use to garnish the soup.

BEETROOT AND WASABI SOUP

Makes 4 portions

INGREDIENTS

• 50 g cashew nuts

• 600 g beetroot

• 250 ml coconut milk (see p. 29)

• 250 ml vegetable bouillon

• 1 tsp wasabi paste

• juice of 1 lime

• salt

FOR THE WASABI FOAM

• 150 ml plant milk (see p. 29)

• 1⁄4 tsp wasabi paste

• beetroot leaves to garnish

PREPARATION

Place the cashew nuts in the blender jug

and grind using the nut our programme.

Peel and roughly chop the beetroot.

Add to the cashews, and pour over the

coconut milk and vegetable bouillon. Then

add the wasabi paste, and blend using the

soup programme.

Season with lime juice and salt, and blend

again using the pulse function.

To make the wasabi foam, heat and foam

the plant milk with the wasabi paste.

Divide the soup into bowls. Spoon over

the plant milk foam, and garnish with

beetroot leaves if desired.

YELLOW PEPPER SOUP

Makes 4 portions

INGREDIENTS

• 3–4 yellow peppers

• white sections of 2 spring onions

• 15 g turmeric root (or ground turmeric)

• approx. 1 tbsp cashew nuts

• 500 ml vegetable bouillon

• 1 tbsp coconut oil

• salt and pepper

PREPARATION

Wash the peppers, then cut into half and

remove the seeds and pith. Trim and wash

the spring onions. Peel the turmeric. Place

all the prepared ingredients in the blender

jug. Add the cashew nuts, vegetable

bouillon and coconut oil, and blend using

the soup programme.

Season with salt and pepper, and blend

again using the pulse function.

For preparation with standard jar

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Bianco di puro Patto Manual

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