Manual Panasonic NN-CF87LB (page 92 of 140) (English)

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Sweet Potato Soup

Tomato and Pepper Soup

Thai Butternut Squash Soup

ingredients

Serves 4

1 medium onion,

coarsely chopped

1 tbsp olive oil

2 cloves garlic, crushed

700 g sweet potatoes,

peeled and chopped

1 large red pepper,

deseeded and chopped

700 ml vegetable stock

150 ml coconut milk

salt and pepper

Dish: 1 x large casserole dish

with lid

ingredients

Serves 4

5 large tomatoes

30 ml olive oil

1 onion, chopped

450 g red or orange peppers,

thinly sliced

30 ml tomato purée

Pinch of sugar

475 ml vegetable stock

60 ml soured cream (optional)

salt and pepper

chopped fresh dill, to garnish

Dish: 1 x large Pyrex

bowl,

1 x casserole dish with lid

ingredients

Serves 6

1-3 green chillies

7 cm piece of root ginger,

peeled and nely chopped

2-3 lemongrass sticks – just the

soft middle part nely chopped

1 small pack of fresh coriander

stalks, keep leaves for garnish

7.5 ml (1½ tsp) Chinese ve spice

5 ml (1 tsp) ground cumin

30 ml (2 tbsp) olive oil

1 onion sliced

1 butternut squash,

around 1.1 kg whole weight

600 ml (1 pt) vegetable stock

400 g tin of low fat coconut milk

juice of 2 limes

salt and pepper

Dish: 1 x large Pyrex

casserole

dish with lid

1. Place the onion, oil and garlic into a large casserole dish

and cover. Place on the base of the oven and cook on High

Microwave for 2 minutes.

2. Add the sweet potato and pepper. Cover and cook on High

Microwave for 5 minutes. Add stock, cover and cook on Medium

Microwave for 20 minutes, or until the potatoes are soft, stirring

halfway. Allow to cool slightly. Place in liquidiser and puree until

smooth.

3. Stir in the coconut milk and season to taste. Heat on Medium

Microwave for 3 minutes, or until piping hot.

1. Make the spice paste by combining the rst seven ingredients.

Use a food processor or a pestle and mortar to do this.

2. Add the onion and the spice paste to a large casserole dish

with lid, cook on High Microwave for 5 minutes. Peel and chop

butternut squash scraping out all seeds and stringy bits.

3. Add butternut squash and hot stock to the casserole dish, cover.

Cook on High Microwave for 15-20 minutes or until butternut

squash is soft, stirring once during cooking time.

4. Add coconut milk, juice of limes, salt and pepper. Liquidise. Stir

and serve with coriander leaves.

1. Skin the tomatoes by plunging them in boiling water for

30 seconds. Chop the esh and reserve any juice.

2. Place half the oil in a casserole dish with the onion and cover with

lid. Cook on High Microwave for 2 minutes, stirring once. Add the

peppers and remaining oil, mixing well. Cover and cook on High

Microwave for 5 minutes, stirring halfway through cooking.

3. Stir in the chopped tomatoes, tomato purée, seasoning, sugar

and a few tablespoons of stock. Cover and cook on High

Microwave for 4 minutes, stirring halfway through cooking, until

the vegetables are tender.

4. Stir in the rest of the stock and purée in a blender or food

processor until smooth. Strain the soup to remove the skins and

season to taste.

5. Pour into bowls, swirl in the soured cream, if desired, and garnish

with dill.

Soups and Starters

The microwave won’t let me press ^ and down timer Submitted on 25-1-2023 at 11:55
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I do not understand how to set the clock. Tapping it does nothing Submitted on 7-11-2022 at 01:36
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Seems to be stuck in Demo mode with a letter D in front of timings and it wont work Submitted on 16-7-2022 at 19:12
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I have a letter D coming in front of timer, is it stuck in Demo mode Submitted on 16-7-2022 at 19:10
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DISPLAY SHOWS CLOSE DOOR, BUT OVEN ONLY OPERATES WHEN HELD IN CLOSED POSITION Submitted on 14-12-2021 at 11:01
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Panasonic NN-CF87LB Manual

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