Manual Bianco di puro Primo plus (page 26 of 32) (English)

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EN26

SOUPS (PRESET PROGRAM)

CARROT AND CHICKPEA SOUP

Makes 4 portions (approx 650 ml)

INGREDIENTS

• 1/2 onion

• 1/2 garlic clove

• 200 g carrots

• 1/2 jar chickpeas

(115 g drained weight)

• 250 ml vegetable bouillon

• Juice of 1/2 orange

• 1⁄2 tsp ground coriander

• 1⁄4 tsp ground cumin

• 1-2 tbsp capers

• 2 stalks at-leafed parsley

• Salt and pepper

• 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 mixing container.

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 off the leaves. Arrange over the

soup with the orange zest.

TIP

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 2 portions

INGREDIENTS

• 50 g cashew nut

• 300 g beetroot

• 150 ml coconut milk (see p. 31)

• 150 ml vegetable bouillon

• 1/2 tsp wasabi paste

• Juice of 1/2 lime

• Salt

FOR THE WASABI FOAM

• 150 ml plant milk (see p. 36)

• 1 knife point wasabi paste

• Beetroot leaves to garnish

PREPARATION

Place the cashew nuts in the mixing

container 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 tumeric)

• aprrox. 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

mixing container.

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.

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