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Fresh vegetable soup with noodles
Serves 4:
1 small tomato
1 small onion, peeled and trimmed
2 carrots
1 green capsicum, base removed and seeded
1 tablespoon butter
1 tablespoon wholemeal our
375ml vegetable stock
425g canned baked beans
1 package 2 minute noodles
Freshly ground black pepper
Process tomato, onion, carrots and green pepper through the
Design Multi Juicer Digital. Melt butter in a large saucepan
over a medium heat. Stir in our, cook for one minute, stir-
ring constantly. Stir in the extracted juice, vegetable stock
and baked beans. Bring to the boil, then reduce heat and
allow to simmer for 10 minutes. Add noodles, cook for 2
minutes or until noodles are tender. Pour into 4 soup bowls,
sprinkle with black pepper to taste and serve immediately.
Gazpacho
Serves 4:
4 medium tomatoes
4 sprigs fresh parsley
1 large clove garlic, peeled
1 small onion, peeled and trimmed
2 carrots
2 stalks celery
1 red capsicum, base removed and seeded
1 lebanese cucumber
2 tablespoons red wine vinegar
freshly ground black pepper
1 cup crushed ice
3 tablespoons chopped fresh basil
Process tomatoes, parsley, garlic, onion, carrots, celery, red
capsicum and cucumber through the Design Multi Juicer Digi-
tal. Stir in vinegar and black pepper. Arrange ice in four soup
bowls. Pour in extracted juice, sprinkle with basil and serve
immediately.
Pasta with provencal style sauce
Serves 4:
4 tomatoes
2 sprigs fresh parsley
1 stick celery
2 large cloves garlic
1 small onion, peeled and trimmed
1 red capsicum, base removed and seeded
1 tablespoon tomato paste
1/2 cup red wine
2 teaspoons dried oregano
500g cooked pasta
3 tablespoons grated Parmesan cheese
Process tomatoes, parsley, celery, garlic, onion and red capsi-
cum. Blend tomato paste with red wine, stir in the extracted
juice. Pour into a saucepan and cook over medium heat for
3-4 minutes. Add pasta and toss to coat pasta well. Divide
mixture between 4 serving bowls. Sprinkle with oregano and
Parmesan cheese. Serve immediately.
Icy Coolers
Sparkling pear and apricot cooler
Makes 4 cups:
4 large apricots, halved and seeded
3 large pears
250 ml mineral water
1 cup crushed ice
Process apricots and pears through the Design Multi Juicer
Digital. Scoop ice into 4 tall glasses. Divide extracted juice
between the glasses. Top with mineral water, stir well to
blend. Serve immediately.
