9
Soup
Method:
1Melt the butter in a large pan and gently fry the bacon
without browning. Add the onion and garlic and cook
for a minute stirring occasionally, then add the celery,
potato, carrot, cabbage and tomatoes and mix well for
a further minute.
2Transfer pan contents to the Cooking Pot, add the
tomato puree, Worcestershire sauce, seasoning and the
hot stock. Stir well.
3Cover with the Glass Lid and select the desired setting
adding the parsley and spaghetti 45 minutes before you
want to serve the soup. For best results cook for 4 1/2 -
5 hours hours on the High setting, 6-8 hours on
Medium or 8-10 hours on Low.
4Serve sprinkled with a little grated Parmesan.
Ingredients:
•20g unsalted butter
•50g streaky bacon, chopped
•75g onion, chopped
•1 garlic clove, crushed
•50g celery stick, chopped
•100g potato, peeled and diced
•75g carrot, peeled and diced
•40g cabbage leaves, roughly chopped,
•140g tomatoes, skinned and chopped
•1 tbsp tomato puree
•½ tsp Worcestershire sauce
•500ml hot vegetable stock
•Salt and black pepper
•1 tbsp fresh parsley, chopped
•10g raw spaghetti broken into small pieces
•Parmesan to serve
Minestrone Soup
Meat
Method:
1Gently brown the mince in a pan without adding any fat
or oil.
2When the fat has started to run from the meat, add the
onion, celery and garlic.
3Fry for a couple of minutes and then transfer to the
Cooking Pot.
4Place the remaining ingredients in the Cooking Pot and
stir well.
5Cover with the Glass Lid and select the desired slow
cook setting. If using High setting, cook for 4 hours
maximum, cook for 6-8 hours on Medium or 8-10 hours
on Low.
Ingredients:
•300g minced beef
•100g onion, chopped
•1 celery stick, chopped
•1 garlic clove, crushed
•200g can chopped tomatoes
•1 tbsp tomato puree
•½ tbsp plain flour
•½ tsp mixed herbs
•½ tsp oregano
•100g mushrooms, sliced
•280ml hot beef stock
•Salt and pepper
Bolognese
