Cuisinart Soup Maker

SOUP MAKER
recipe ideas
contents
Soup Maker Hints and Tips 4
Starters

artichoke crostini topped with goats cheese
8
spiced apple chutney 9
thai fish cakes 10
tomato & chilli compote 11
Dips & Dressings

broad bean dip 14
creamy ranch dressing 15

indonesian style chilli & peanut dressing
16
honey & balsamic dressing 17
walnut pesto 18
Soups
broccoli & stilton soup 22
butternut squash soup 23
carrot & coriander soup 24

chicken miso soup with spinach & noodles
25

creamy chicken & thyme soup
26
leek & potato soup 27
minestrone soup 28

parsnip & apple soup with honey
29
pea & ham soup 30

prawn tom yam soup 31

quick & easy scotch broth
32
smoked haddock chowder 33

sweet potato & red pepper soup
34

smokey bacon & red lentil soup
35

tomato & basil soup 36

thai style coconut broth with tiger prawns
37

wild mushroom soup with crme frache
& chive drizzle 38

Main Courses
chicken tikka masala 42

chilli con carne 43

creamy pork in white wine & tarragon sauce
44
lamb rogan josh 45
thai green chicken curry 46

tomato & chilli seafood spaghetti
47
Sauces & Pastes

barbecue sauce 50

creamy white wine & tarragon sauce
51
hollandaise sauce 52
red wine sauce 53
rogan josh paste 54
thai green curry paste 55
tikka masala sauce 56
tomato & herb sauce 57
Desserts
walnut & maple syrup tart 60
strawberry & elderflower fool 61

vanilla panna cotta with berry compote
62

brioche bread & butter pudding
63
berry & lime granita 64
Drinks
real hot chocolate 68
vanilla chai latte 69

mojito 70
Conversion Chart 71
soup maker
hints and tips
For best results prepare all ingredients before starting the cooking process as the cooking cycle is
very quick.
If you prefer texture to be left in your recipe, use the pulse function on the dial in short bursts. Like
the blend function, the pulse cannot be used during the cooking process, so turn the heat off before
pulsing.
If your stock is made with warm/boiling water this will decrease the total time required to cook your
soup.
The Soup Maker comes with 3 temperature settings;

- Low is suitable for all browning, frying, sauting and cooking most foods.

- High is suitable for bringing liquids to boil or for cooking with a very high heat.

- Simmer is for simmering soups and sauces until the vegetables are tender and ready for
blending.
The low setting can also be used for delicate foods that require lower temperatures for cooking,
melting cheese or warming cream that has been added to the end of a recipe.
The timer can be increased or decreased throughout the cooking process.
When cooking in your Soup Maker, the timer must be set to at least 1 minute.
If the timer runs down to zero during cooking, a beep will sound. If your recipe requires further
cooking, simply put the timer back on, reset the temperature and keep cooking.
When blending cold ingredients or crushing ice, level 3 or 4 will give you optimum results.
If you have used the Soup Maker to cook and blend hot ingredients, allow the jar to come back to
room temperature before blending very cold ingredients, which also applies in reverse, rinse a cold
jar with warm water before adding hot ingredients. This will avoid damage to the glass jar.
Never overfill the Soup Maker, these recipes are a guide, as vegetable sizes vary, always ensure the
maximum capacity marked on the jar is not exceeded.
For more recipe inspiration visit our website www.cuisinart.co.uk or our Facebook page Cuisinart
UK.
For full care and use instructions, please see the instruction manual which comes with your Soup
Maker.
To prevent sticking we recommend the use of a knob of butter and 1 tbsp of oil when sauting onions
and garlic. For a lower calorie option use 1 tbsp water and 1 tbsp oil.
Use the stir function throughout the cooking process, this will prevent foods from sticking to the base
of the Soup Maker and will ensure even cooking without chopping up the ingredients too much.
When cooking in the Soup Maker, always ensure the lid is left on the glass jar. To add ingredients,
remove the measuring cup from the lid and allow built up steam to be released first, to avoid scalding.
Always add ingredients with care during the cooking cycle.
The Soup Maker can either heat and stir, or blend. It cannot blend whilst the heater is in use, this is
a safety feature. If you wish to blend during the cooking cycle, turn the timer off, this will de-activate
the heater and then you will be able to blend.
When blending hot ingredients, level 1 or 2 is all that is required to get a smooth liquid.
starters
artichoke crostini
topped with goats cheese
spiced apple chutney
Crostini are sliced rounds of bread usually brushed with a little

olive oil, sometimes rubbed with garlic and lightly toasted.
Dark, sweet and spicy chutney, great for serving with a

ploughmans lunch or a panini
Serves 4-6
Preparation time 5 minutes

Cooking time 55 minutes
Makes about 2 x 425g jars
280g jar roasted artichokes in olive oil, drained, reserving the oil
25g fresh flat leaf parsley, roughly chopped
1 clove garlic, crushed
Sea salt and freshly ground black pepper to taste
To Serve:
small baguette, thinly sliced
50g firm goats cheese, thinly sliced
1. Place the artichokes, parsley and garlic in the Soup Maker together with
about of the reserved oil from the artichokes. Add seasoning to taste.
Blend on level 4 until the mixture is smooth.
2.Brush the slices of bread with the remaining olive oil and lightly toast on
both sides under a hot grill.
Note:
This recipe uses ready roasted artichokes sold in jars with olive oil. They are
readily available in most supermarkets.
Serving suggestion:
Add a slice of goats cheese to the warm baguettes and top with the artichoke
mixture.
2 medium cooking apples, peeled, cored and finely chopped

1 medium onion, chopped
1 tbsp tomato pure
300ml malt vinegar
100g dark brown sugar
tsp paprika
1 tsp mixed spice
tsp black mustard seeds
75g raisins
1. Place all ingredients in the Soup Maker except the raisins and cover with
the lid. Set the time to 25 minutes on Low to start cooking. Use the stir
function intermittently, to mix the chutney.
2. After 25 minutes stir again and reset the timer for another 30 minutes
and switch the heat to Simmer. Add the raisins for the last 10 minutes
of cooking, through the lid of the Soup Maker. Stir regularly to prevent
sticking. Cool briefly then carefully pour the hot chutney into clean sterile
jars, seal with lids.
3. Label the jars and store in a cool dark place for up to 6 months.
thai fish cakes
tomato & chilli compote
Fish cakes are a great dinner party dish either as an appetizing

entre or made larger for a mouth-watering main.
A delicious cupboard standby, which is the perfect

accompaniment to cheeses and cold meats or makes a great
addition to sandwiches and paninis. Its also delicious drizzled
over a warm goats cheese salad.
Serves 4-6
Preparation time 5 minutes (plus chilling time)
Cooking time 12-15 minutes
4 shallots, peeled and quartered (or use bunch salad onions, trimmed
and roughly chopped)
3cm piece fresh root ginger, peeled and roughly chopped
3 cloves garlic, peeled and crushed
Handful fresh coriander, including the stalks
1 red chilli deseeded
550g firm white fish, such as cod, coley or pollack cut into small cubes
2 tbsp light soy sauce
1 egg white
2 tbsp plain flour
Zest and juice 1 lime
2-3 tbsp rapeseed oil to fry the fish cakes
1. Place the shallots, ginger, garlic, coriander and chilli in the Soup Maker and
Pulse until everything is roughly chopped.
2. Add the fish and soy and Blend again on level 3 until well combined but not
completely smooth.
3. Add the egg white, flour and the lime zest and juice and use the stir function
to combine but without breaking down the texture.
4. Heat a little oil in a non-stick frying pan, shape your fish cakes to the desired
size and cook in batches. Cook for 3 minutes on each side or until golden
and cooked through.
Makes 2 medium sized jars

(about 450g total)
Cooking time 1 hour
6 tomatoes, cored and roughly chopped
1 large onion, peeled and roughly chopped
4 red chillies roughly chopped, seeds included
6 garlic cloves, peeled
5cm piece root ginger, peeled and roughly chopped
400g caster sugar
8 tbsp red wine vinegar
1. Place all the ingredients into the Soup Maker. Set the time to 30 minutes
and the temperature to High and cook until the ingredients come to a boil,
then reduce the heat to Simmer until the end of the cycle. After 30 minutes
stir the compote using the stir function and then reset the timer and Simmer
for another 30 minutes, cook until the ingredients are soft and the compote
is thick and syrupy.
2. Cool a little in the Soup Maker and if desired pure on level 1 until completely
smooth.
3. Place into clean and sterile jam jars. Seal with the lid, label and keep in a
cool dark place for 1 month.
Serving suggestion:
Add a side of sweet chilli dipping sauce.
10
11
dips &
dressing
13
broad bean dip
creamy ranch dressing
This beautiful vibrant green dip is packed with flavour and makes
a great alternative to traditional hummus made with chickpeas.
When fresh broad beans are not available use frozen baby broad
beans.
A lovely fresh dressing to serve with barbecued or grilled fish,

poultry, steaks, and burgers or just spooned over some fresh
salad leaves. Best of all, its fat free!
Serves 4
300g broad beans, shelled (or use frozen baby broad beans)
2 garlic cloves, peeled and roughly chopped
100ml extra virgin olive oil
1 small red onion, peeled and roughly chopped
Juice 1 lemon
1. Cook the broad beans in a little boiling water in the Soup Maker for 4-5
minutes on Low. Drain the beans through a sieve and refresh in cold water.
2. Place all the ingredients in the Soup Maker and Blend until smooth on level
2.
3. S
tore in the fridge in an airtight container for 2-3 days.
200g tub fat free fromage frais

2 cloves garlic, crushed
3 tbsp cider or white wine vinegar
Juice lemon
2 tsp clear honey
2 tbsp fresh chives
1. Place all the ingredients together in the Soup Maker with seasoning. Blend
on level 4 until smooth.
2. Store in the fridge for 3-4 days in an airtight container
Tip:
If using fresh broad beans you can double pod the beans, removing not only
the outer shell but also the grey thin inner shell on the beans, which
results in a smoother texture.
Serving suggestion:
Serve with tortilla chips or toasted pitta bread.
14
15
indonesian style
chilli & peanut dressing
honey & balsamic

dressing
This delicious thick sweet and spicy dressing is a great all

rounder to keep in the fridge. Its perfect drizzled over cooked
chicken, as a tasty dressing for a gado gado salad or as a dip
for crudits.
This is a classic dressing that is perfect for keeping in the fridge.

Not only is it great with salads and peppery leaves such as rocket
or watercress, but also lovely used to dress pasta and rice salads.
Serves 4
2 tbsp Kecap Manis (Indonesian sweet soy sauce)
1 tbsp sherry vinegar
1 red chilli, deseeded and roughly chopped
100g unsalted peanuts
50ml rapeseed oil
50ml cold water
1. Place all the ingredients in the Soup Maker and Blend on level 4 until
smooth.
2. K
eep the dressing in an airtight container in the fridge for 2-3 days.
16

2 tbsp Dijon mustard
2 tbsp clear honey
4 tbsp balsamic vinegar
6 tbsp extra virgin olive oil
1. Place all the ingredients in the Soup Maker together with the seasoning and
Blend on level 4 for 30 seconds until smooth.
2. Store in an airtight jar in the fridge for 3-4 days.
17
walnut pesto
A great alternative to the classic basil pesto, perfect stirred into
hot cooked pasta or with some cooked fish or chicken.
Serves 4
150g walnut halves
200ml extra virgin olive oil
Large handful fresh basil leaves
50g Parmigiano Reggiano, grated
Juice and zest 2 lemons
1.Place all the ingredients in the Soup Maker together with the seasoning
and Blend on level 4 until smooth.
2. S
tore in an airtight container in the fridge for 2-3 days.
18
19
soups
21
broccoli & stilton soup
butternut squash soup
This British classic is an excellent starter which can be made

healthier by replacing the double cream with crme frache or
creamier by adding more stilton.
Thin or thick, plain or spicy this soup is just delicious. For a

vegetarian option change the chicken stock to vegetable stock.
Serves 4
25g butter
1 tbsp olive oil
1 onion, roughly chopped
1 leek, green head removed, chopped
350g broccoli, cut into small florets
1 small potato, peeled and roughly chopped
700ml chicken stock
4 tbsp double cream
Sea salt and freshly ground black pepper
125g stilton, rind removed, crumbled
1. Place the butter and olive oil in the Soup Maker. Set the timer to 20 minutes
and melt on the Low heat. After 30 seconds, add the onion and leek and
cook until softened. Stir regularly using the stir function.
2. Add the broccoli, potato and stock, bring to a vigorous boil on High and
leave for 2 minutes then set the Soup Maker to Simmer until the end of the
cycle or the broccoli is cooked.
3. Once cooked Blend on level 2 until smooth.
4. Add the double cream, season well and finally add the cheese, stir until just
melted, do not allow to boil.
5. P
our the soup between 4 bowls and serve.
22
Serves 4
1 knob of butter
1 tbsp olive oil
1 onion, diced
1 clove of garlic, crushed
1 medium carrot, chopped
1 stalk celery, sliced
400g butternut squash cubed
600ml chicken stock
1. Set the time on the Soup Maker to 25 minutes and turn on Low.
2. Add butter and the olive oil to heat and immediately follow with the onion
and garlic, leave for 60 90 seconds until steaming using the stir button
2 or 3 times.
3. Add the carrot and celery, cover and sweat for 2 minutes.
4. Remove the lid and add the butternut squash and stock. Replace the lid
and bring to a vigorous boil on High, hold the boil for 2 minutes and then
set the Soup Maker to Simmer for the remainder of the cycle. Use the stir
button once or twice to ensure even cooking.
5. Add seasoning to taste and Blend on setting 2.
Serving suggestions:
For a thicker soup add 1 or 2 chopped medium potatoes and decrease the
volume of stock so that the liquid level remains at the 1400ml mark. For a
spicier soup add a pinch of cayenne pepper.
23
carrot & coriander soup
chicken miso soup

with spinach & noodles
This is a classic, rich and creamy soup. For best results, use
good quality ingredients, organic carrots and a home made
stock to give a fuller richer flavour.
For the Japanese, miso soup is a traditional culinary staple.

Miso is a paste made from a mixture of soybeans, a starch for
example rice or barley, salt, water and yeast.
Serves 4
Serves 4
25g butter
1 tbsp olive oil
1 small onion, finely sliced
400g carrots, sliced
1 tsp ground coriander
700ml chicken stock
350g fresh chicken (or use duck breast fillets) sliced thinly
3 sachets Japanese Miso paste
3cm piece fresh root ginger, peeled and finely chopped
700ml chicken stock
1 bunch salad onions, trimmed and finely chopped
2 x 150g packs ready cooked fine thread egg noodles
100g baby spinach, washed
To Serve:
75ml greek-style yogurt or crme frache
2 tbsp freshly chopped coriander
2. Add the butter and oil to heat and immediately follow with the onion, leave
for 60 90 seconds until steaming using the Stir button 2 or 3 times.
3. Add the carrots, cover and sweat for 2 minutes.
4. Add the ground coriander, Stir using the Stir button and cook for a further
minute.
5. Switch the Soup Maker to High, pour in the stock and season. Bring to a
vigorous boil, hold for 2 minutes and then switch to Simmer until the end of
the cycle or until the vegetables are tender.
6. Blend on level 2 until smooth. Stir in the yogurt and reheat on Low, do not
allow to boil.
7. P
our the soup into 4 serving bowls, sprinkle with coriander and serve.
24
1. Set the Soup Maker to 20 minutes on Simmer. Place the chicken, miso,
ginger, stock and onions in the glass jar. Cover and cook for 12-15 minutes.
2. Add the noodles and continue cooking for a further 3-4 minutes at the
same heat setting. Stir in the spinach, cook for a final 1-2 minutes until the
cycle is complete.
3. Serve immediately.
Serving suggestion:
For a little extra seasoning serve with soy sauce.
25
creamy chicken & thyme soup
leek & potato soup
This is a rich and creamy soup. For best results, use good quality
ingredients and a home made stock for a fuller richer flavour.
Not to be beaten, Leek and Potato soup is a staple that will fill
you up and make you feel warm on the inside.
Serves 4
Serves 4
1 knob of butter
1 tbsp groundnut oil
100g free range chicken breast thinly sliced
1 large onion, roughly chopped
1 leek, trimmed and chopped
2 carrots, peeled and roughly chopped
1 medium potato
700ml chicken stock (preferably made from a chicken carcass
for best flavour)
3 sprigs fresh thyme, leaves removed
100ml double cream
1 tbsp olive oil

1 knob of butter
1 onion, diced
1 clove of garlic, crushed
2 medium or 3 small leeks, sliced
2 medium potatoes cubed
700ml chicken stock
3 tbsp double cream (optional)
1. S
et the time on the Soup Maker to 25 minutes and turn on Low.
2. Add the groundnut oil and butter to heat and immediately follow with the
chicken, heat for 2-3 minutes until the chicken is cooked through, then add
the onion and garlic, leave for 60 90 seconds until steaming using the Stir
button intermittently.
3. A
dd the leek and carrots, cover and sweat for 2 minutes.
4. Add the potato, stock and thyme and season. Cover, set to High and bring
to a vigorous boil. Switch to Simmer and leave until the end of the cycle.
5.
Blend on level 2 until smooth, then stir in the cream and check the
seasoning.
6. Heat on Low for 1-2 minutes.
2. Add the olive oil and butter to heat and immediately follow with the onion
and garlic, leave for 60 90 seconds until steaming using the Stir button
2 or 3 times.
3. Add the sliced leeks, cover and sweat for 2 minutes.
4. Remove the lid and add the potatoes and stock mixture. Switch the Soup
Maker to High. Replace the lid and bring to a vigorous boil, hold the boil
for 2 minutes and then set the Soup Maker to Simmer for the remainder
of the cycle. Use the Stir button once or twice to ensure everything cooks
evenly.
5. Add seasoning to taste and Blend on level 2.
6. Finally add the double cream and Blend on level 2 until combined.
Tip: For a healthier twist replace the double cream with crme frache.
Serving suggestion:
Serve with some warm crusty bread.
26
27
minestrone soup
parsnip & apple soup

with honey
This heart warming soup is a meal in itself, wholesome and

nutritious its bound to be a crowd pleaser.
A wonderfully satisfying soup with a smooth velvety texture.
Serves 4
1 tbsp olive oil
125g smoked bacon lardons
1 onion, finely chopped
1 medium carrot, peeled and finely chopped
1 stick celery, cleaned and finely chopped
2 tbsp tomato pure
400g can chopped tomatoes
500ml vegetable or chicken stock
75g fresh spaghetti, cut into small lengths
50g green beans, halved
To Serve:
Grated Parmigiano Reggiano
1. Heat half the oil in the base of the Soup Maker on Low. Add the bacon and
cook for 2-3 minutes until just crispy. Remove from the Soup Maker and set
aside.
2. Set the Soup Maker to 30 minutes on Low. Add the remaining oil and cook
the onion, garlic, carrot and celery for 3-4 minutes or until starting to soften,
stirring occasionally using the Stir button.
3. Add the tomato pure, tomatoes and stock together with the seasoning.
Increase the heat setting to High and bring to the boil. Reduce the heat
to Simmer and cook to the end of the cycle or until the vegetables are all
tender. Use the Pulse setting instead of Blend to maintain a chunkier soup.
4.Set the Soup Maker to 4 minutes on Simmer and add the spaghetti and
beans cook until tender. Stir in the crispy bacon.
Serves 4
1 tbsp olive oil
1 medium onion, roughly chopped
2 medium parsnips, peeled and chopped into small dices
2 dessert apples, peeled cored and chopped into small
dices
2 tbsp clear honey
2 pinches dried thyme
650ml chicken or vegetable stock
1.Set the time on the Soup Maker to 26 minutes and turn on Low.
2. Add the olive oil to heat and immediately follow with the
onion, leave for 60 90 seconds until steaming using the Stir button
intermittently.
3. Add the parsnips, apples, honey and thyme together with the seasoning
and cook for a further 3-4 minutes, using the Stir button until everything is
coated in honey.
4. Add the stock, set the Soup Maker to High and bring the contents to a
vigorous boil for 2 minutes. Switch to Simmer, cover and cook until the
end of the cycle or the parsnips are tender.
5. Switch off the heat and Blend on level 2 until silky and completely smooth.
Check the seasoning and serve immediately.
Serve the soup in bowls topped with some grated Parmiggiano together with
croutons or some crusty bread.
28
29
pea & ham soup
prawn tom yam soup
This soup uses a classic combination of ingredients and makes

a beautiful vibrant green coloured soup. You could use yellow
split peas in place of the frozen peas for a delicious variation.
This oriental delight makes a refreshing soup and is an easy

dish to prepare for a Thai themed dinner party.
Serves 4
1
tbsp olive oil
2
00g pack chopped pancetta or bacon lardons
1
onion, roughly chopped
1
leek, cleaned and roughly chopped
2
cloves garlic, crushed
5
00g frozen peas
7
00ml chicken stock
1
tsp dried thyme
1. Set the Soup Maker to 25 minutes on Low. Add the oil and in 30 seconds
add the bacon and cook for 1-2 minutes. Add the onion and leek and saut
for 4-5 minutes to soften.
2. Set the Soup Maker to High and add the garlic, peas, stock and thyme
and bring to the boil. Add seasoning to taste. Switch to Simmer for the
remainder of cooking time.
3. Turn off the heat and Blend on level 2 until smooth. Check the seasoning
before serving.
30
Serves 4
700ml chicken stock
1 tbsp tom yam paste
1 bunch spring onions, trimmed and finely chopped
1 stick lemon grass, inner leaves only, finely chopped
Juice 1 lime
2 tbsp fish sauce
1 tsp sugar
150g mushrooms, sliced thinly
250g cooked peeled prawns
Handful fresh coriander, finely chopped
1. Place all the ingredients except the prawns and coriander in the Soup
Maker; cover and cook on Simmer for 4-5 minutes, using the Stir button
occasionally.
2. Add the prawns and cook for a further 2-3 minutes on Simmer until they
are heated through without becoming tough.
3. Serve in small bowls with the coriander scattered over.
31
quick & easy scotch broth
smoked haddock chowder
The perfect hearty winter warmer is a comforting dish especially

when paired with a rustic baguette.
This rich but healthy dish is low fat and rich in omega 3, served
with crusty bread, it is hearty enough for a main meal.
Serves 4
Serves 4
1
tbsp vegetable oil
1
onion, roughly chopped
2
small turnips, peeled and chopped
2
carrots, peeled and chopped
1
leek, cleaned and chopped
1
00g pearl barley, washed
7
00ml good quality lamb or mutton stock
7
0g kale or winter greens, washed and finely shredded
S
ea salt and freshly ground black pepper to taste
25g butter
1 small leek, sliced
400ml whole milk
200ml fish stock
400g floury potatoes, peeled and diced
150g sweetcorn
500g smoked haddock fillets, skin removed and broken into pieces
4 tbsp double cream (optional)
2 tbsp fresh chopped parsley
2. Add the oil to heat and immediately follow with the onion, leave for 60 90
seconds until steaming using the Stir button intermittently.
3. Add the turnips, carrots and leek and cook for a further 4-5 minutes, stirring
occasionally.
4. Add the pearl barley, stock and seasoning. Cover and set the Soup Maker
to High. Bring to a vigorous boil for 1 minute and then reduce the setting
to Simmer. Leave until 2 minutes before the end of the cycle and check
the pearl barley. If it is soft add the seasoning and kale and Stir. If the pearl
barley is not soft add another 10 minutes to the cycle. At 4 minutes before
the end add the seasoning and kale and cook on Simmer for a further 2-4
minutes until the kale is just tender.
5. B
lend on level 1 to begin with, then level 2 to finish.
Serving suggestion:
Serve with some toasted Cheddar cheese sandwiches.
32
1. Set the time on the Soup Maker to 15 minutes and set to Low.
2. Add the butter to heat and immediately follow with the leek and onion,
leave for 60 90 seconds until steaming using the Stir button intermittently.
3. Add the milk, stock and potato and switch to High. Bring to a vigorous boil
then switch to Simmer for the remainder of the cycle.
4. Add the sweetcorn and Stir.
5. Add the haddock and set the timer for a further 15 minutes, and the
temperature to Simmer. Check the haddock at 10 minutes, leave until it is
cooked through.
6. Blend on level 1 or 2.
7. Add the cream and season to taste, heat through and then serve sprinkled
with parsley and a side of fresh crusty bread.
33
sweet potato & red pepper

soup
smokey bacon & red lentil soup
This warm and comforting soup has a wonderful colour and is

very quick and easy to make. Leave the skins on the sweet potato
for a more rustic flavour and texture. Or try using carrots or
butternut squash in place of the sweet potato for a tasty variation.
A hearty classic full of flavour and dietary fibre.
Serves 4
1 tbsp olive oil

200g smoked bacon lardons (or use chopped streaky bacon)
2 carrots, peeled and roughly chopped
750ml chicken stock
150g red lentils, washed
Handful fresh parsley, finely chopped to serve
1 tbsp olive oil

1 large onion, roughly chopped
3 garlic cloves, crushed
500g sweet potato, peeled and cubed
2 medium red peppers, deseeded and roughly chopped
700ml vegetable stock
1 2 chillies, deseeded and roughly chopped (optional)
2. Add the olive oil to heat and immediately follow with the onion and garlic,
leave for 60 90 seconds until steaming using the Stir button intermittently.
3. Add the sweet potato, peppers, stock and chillies (if using) into the Soup
Maker. Set to High, bring to a vigorous boil and then set to Simmer and
cook until all the vegetables are soft.
4. B
lend on level 2 until smooth. Season and serve.
Serves 4
1. Set the Soup Maker to 30 minutes on Low. Heat the oil in the base and add
the bacon and cook for 2-3 minutes until just crispy.
2. Add the onion and carrots and saut for 7-8 minutes on Low until the
vegetables soften.
3. Add the stock, lentils and some seasoning and set to High until the soup
reaches a vigorous boil. Set the Soup Maker to Simmer for the remainder
of the cooking cycle. If the lentils are not soft add another 5 to 10 minutes
on Simmer.
4. Blend the soup to a smooth consistency on level 2. Stir in the parsley and
check the seasoning.
Serving suggestion:
Serve with some rustic croutons scattered over.
34
35
36
tomato & basil soup
thai style coconut broth

with tiger prawns
This summer soup is simple and perfect served as a starter as it

is so light. Use good tomatoes for a better flavour.
An aromatic broth, ready in next to no time and a great winter

warmer.
Serves 4
Serves 4
1 tbsp olive oil

25g butter
600g fresh tomatoes, roughly chopped
400ml chicken or vegetable stock
2 tbsp tomato pure
1 bunch basil leaves, torn
4 tbsp double cream

3cm piece fresh root ginger, peeled and roughly chopped
2 cloves garlic, peeled and crushed
1-2 tbsp green curry paste (see page 55)
400ml can coconut milk
1 tbsp fish sauce
1 tsp sugar
150g cooked king prawns, peeled
Handful fresh basil, finely shredded
1. S
et the time on the Soup Maker to 25 minutes and turn on Low.
2. Add the oil and butter to heat and immediately follow with the onion and
garlic, leave for 60 90 seconds until steaming using the Stir button
intermittently.
3. Add the tomatoes and stir.
4.Add the stock and tomato pure, bring to the boil on High and then switch
to Simmer, Stiring occasionally. Add the basil, Stir and then Blend the soup
on level 1 until smooth.
5. S
tir in the cream and heat through on Low, do not allow to boil.
6. Pour the soup between 4 bowls, garnish with fresh basil leaves and serve
with fresh crusty bread.
1. Set the Soup Maker to 4 minutes on Low.

2. Add the oil to heat and immediately follow with the onion, ginger and garlic,
leave for 60 90 seconds until steaming using the stir button intermittently.
3. Add the paste and cook for a further 1-2 minutes.
4. Pour in the coconut milk, fish sauce and sugar.
5. Blend the soup on level 1 until smooth then cover and cook gently on the
Low setting for 4-5 minutes.
6. Set the Soup Maker to 9 minutes on Simmer.
7. After 5 minutes add the prawns and cook until the timer sounds.
8. Stir in the basil and serve immediately.
37
wild mushroom soup with

crme frache & chive drizzle
This is a classic soup, which uses a combination of fresh and
dried wild mushrooms for an extra hit of intense mushroom
flavour.
Serves 4
15g dried wild mushrooms
25g butter
1 tbsp olive oil
Sea salt and freshly ground black pepper
250g button mushrooms, chopped
850ml vegetable stock
Handful fresh flat leaf parsley, roughly chopped
To Serve:
4 tbsp crme frache
2 tbsp fresh chives, finely chopped
1. P
lace the dried mushrooms in a bowl and cover with some boiling water.
Leave for 20 minutes to soften.
2. P
lace the butter and oil in the base of the Soup Maker. Set the time to 20
minutes and the temperature to Low. Add the onion and garlic and saut
for 2-3 minutes until softened.
3. A
dd the button mushrooms and seasoning and cook for a further 4-5
minutes. Add the stock and the soaked mushrooms. Cover, set to Simmer
until the Soup Maker beeps.
4. A
dd the parsley and Blend on level 1 until smooth.
5. M
ix the crme frache with the chives to a smooth consistency and
then top each bowl of soup with a little drizzle together with some more
cracked black pepper.
38
39
main
courses
chicken tikka masala
chilli con carne
A classic, mildly spiced and wonderfully smooth textured curry

sauce which is great with chicken or seafood. Making it in the
Soup Maker is so easy.
This family favourite is a versatile dish which gathers more

flavour overnight.
Serves 4
Cooking time 5 minutes for the sauce plus 20-25 minutes for the finished dish
4 chicken breasts, skinned
1tbsp vegetable oil
1 serving tikka masala sauce (page 56)
5 tbsp cream or yoghurt
1 handful coriander
50g crushed cashew nuts
S
ea salt and freshly ground black pepper
1. P
repare the tikka masala sauce as per the instructions on page 56.
2. R
oughly chop the chicken breasts and heat in a pan with a little vegetable
oil for 2-3 minutes until starting to brown.
3. Add the tikka masala sauce from the Soup Maker and Simmer for 20
minutes until the chicken is thoroughly cooked.
4. Stir in the cream or yogurt and a handful of fresh chopped coriander and
warm through gently for 1-2 minutes.
5. Check the seasoning and serve the curry topped with the cashew nuts
together with some pilau rice and naan bread.
Tip: When cooking with natural yogurt, use goats milk yogurt as unlike cows
milk based yogurt it wont separate.
Serves 4
Cooking time 5 minutes plus 30-40 minutes for the finished dish
1 tbsp vegetable oil
1 onion, peeled and diced
1 red chilli, cored, seeded and
chopped
1 tsp cumin seeds
1 tsp smoked paprika
2 tbsp tomato pure
1 tsp dried oregano
400g can whole tomatoes

2 tsp cocoa powder
1 bay leaf
150ml beef stock
300g can kidney beans, drained
500g steak mince
Sea salt and freshly ground black
pepper
1. Set the timer to 5 minutes and turn the Soup Maker to Simmer. Heat the oil
in the base then add the garlic, onion and chilli and saut for 1-2 minutes
until the onion is starting to soften.
2. Add the cumin seeds and paprika and saut for 30 seconds then the
tomato pure for another 30 seconds (this makes the flavour more mellow
and rounded). Stir using the Stir button.
3. Add the oregano and tomatoes together with the cocoa powder and then
cook for a further 1-2 minutes.
4. Turn off the heat and Blend on level 1 until smooth. Add the bay leaf, beef
stock and seasoning, Blend again briefly to combine.
5. Dry fry the mince in a saucepan over medium heat until starting to brown
and break down. Add the chilli sauce from the Soup Maker and bring
to the boil, reduce the heat and Simmer for 30-40 minutes, adding the
kidney beans about 15 minutes before the end of the cooking time
Serving suggestion:
Top with a spoonful of crme frache, some grated cheddar cheese and corn
tortillas or rice.
42
43
creamy pork in white wine &

tarragon sauce
lamb rogan josh
Utilising the creamy white wine and tarragon sauce recipe on

page 51, this dish is delicious with pork or chicken.
A mildly spiced rich tomato dish, the creamy coconut is not

traditionally used in Rogan Josh but makes a delicious contrast
to the spices.
Serves 4
450g pork fillet, sliced
2 tbsp seasoned flour
1 tbsp olive oil
Zest and juice 1 lemon
Creamy white wine and tarragon sauce (see page 54)
1. T
oss the sliced pork fillet in the seasoned flour. In a pre-warmed frying
pan heat the oil and saut for 2-3 minutes turning regularly until starting to
brown a little.
2. Add the sauce from the Soup Maker together with the lemon juice and zest
and cook for 10-12 minutes until the pork is thoroughly cooked.
Serving suggestion:
Add to a mixture of wild and white rice.
Serves 4
Cooking time 5 minutes plus 1 hours for the finished dish
Rogan josh paste (see page 54)
1 tbsp olive oil
500g diced lamb neck fillet
100ml chicken stock
200ml coconut cream
1.Heat the olive oil in a pan and saut the lamb until it starts to brown. Add
the rogan josh paste, together with chicken stock, coconut cream and
seasoning. Bring to the boil, then cover and reduce the heat.
2. Either simmer on the hob on the lowest heat or in a medium oven for about
1-1/4 hours until the lamb is tender.
Serving suggestion:
Serve with rice and naan bread.
44
45
thai green chicken curry
tomato & chilli seafood

spaghetti
This aromatic dish combines nicely to make a delicious Thai

meal in less than the time to place an order and have it delivered
and is guaranteed to be fresh.
A smooth tomato sauce, with a hint of chilli makes a great

accompaniment to the prawns and mixed seafood.
Serves 2
2 whole chicken breasts, diced into bite sized pieces
1
00g green thai curry paste (see recipe on page 55)
400ml can coconut milk
1 tbsp light brown soft sugar
tsp fish sauce
1. Place the oil in a saucepan and saut the chicken for 4-5 minutes until
starting to turn golden.
2. A
dd the curry paste and cook for a further 4-5 minutes stirring all the time.
3. A
dd the coconut milk, sugar, fish sauce and bring to a gentle simmer.
4. C
ook for 15-20 minutes until the chicken is cooked through.
Serving suggestion:
Serve with jasmine rice to soak up the juices.
Serves 2
1 tbsp olive oil
1 medium onion, roughly chopped
2 tbsp tomato pure
150ml white wine
400g can chopped tomatoes
Pinch chilli flakes
400g mixed seafood, such as prawns, mussels, squid rings
1. Set the timer to 10 minutes, place the oil in the base of the Soup Maker
and heat on Low. Immediately add the garlic and onion and saut for 1-2
minutes until the onion is starting to soften.
2. Add the tomato pure and cook for 30 seconds stirring all the time using
the Stir button. Add the wine and allow to reduce for 1 minute.
3. Add the tomatoes, chilli flakes and cook covered for 5-6 minutes using the
Stir button to mix occasionally.
4. Blend on level 1 to make a smooth sauce.
5. Add the seafood and cook gently on Low for 10 minutes until the seafood
is just cooked through without being rubbery.
Serving suggestion:
Serve with spaghetti and scatter with parsley and cracked black pepper.
46
47
sauces &
pastes
49
50
barbecue sauce
creamy white wine

& tarragon sauce
A really tasty and useful sauce to keep in the fridge. Use as a

marinade for spare ribs or pork chops or just a delicious dipping
sauce for potato wedges or chips.
This is a twist on the classic white wine and tarragon sauce.

The mustard and lemon adds another flavour dimension to this
delicious sauce.


tbsp groundnut oil

1
medium onion, peeled and chopped
300ml tomato passata
2 tbsp clear honey
250ml cola
F
ew drops Worcestershire sauce
1 tsp smoked paprika
2 tbsp malt vinegar

150ml white wine
1/2 lemon, juice only
200ml chicken stock
Handful tarragon leaves
6 tbsp crme frache
2 tbsp Dijon mustard
1. Set the timer to 25 minutes on Low. Add the oil in the base of the Soup
Maker, then saut the onion and garlic until starting to soften.
2. Add the remaining ingredients and increase the heat to High to bring to the
boil.
3. R
educe the heat again and Simmer for 15-20 minutes until the sauce
has reduced and become thick and syrupy. Cool and store in an airtight
container in the fridge for 4-5 days.
1. Set the timer to 4 minutes, and heat the oil in the base of the Soup Maker
on Simmer and saut the onion for 1-2 minutes until starting to soften.
2. Add the wine and lemon juice, and continue cooking for another 1 minute
to reduce a little.
3. Add the stock, tarragon, crme frache and mustard and continue cooking
for another 1 minute stirring occasionally using the Stir button.
4. Blend on level 1 until smooth, season to taste.
Tips: If using with spare ribs, coat the ribs generously in the sauce and
marinate for 3-4 hours in the fridge.
Cook the ribs either in a hot oven for about an hour or on the barbecue.
For a serving suggestion, see page 44.
51
hollandaise sauce
red wine sauce
A classic sauce, which is so versatile. When asparagus is in

season, serve the sauce drizzled over some lightly steamed
spears.
This sauce makes the perfect accompaniment to beef or venison

steaks.

250g butter
3 large egg yolks
2 tbsp white wine vinegar
1 tsp fresh lemon juice
1. Set the timer to 1 minute, turn the Soup Maker to Simmer, add the butter
and allow to melt. Pour it into a small jug.
2. A
llow the jar to cool and then wipe clean with kitchen paper. Without any
heat, add the egg yolks and vinegar with some seasoning to the Soup
Maker and Blend on level 1 just enough to mix well.
3. W
ith the Soup Maker Blending on level 1, gradually add the melted butter
through the hole in the lid (use a tea towel to prevent any splattering) in a
slow steady stream until the sauce is smooth and glossy.
4.
Add the lemon juice, Blend again briefly to combine and check the
seasoning.
Tip: If the sauce separates add cold water drop by drop blending well until it
comes together.
Note: This recipe contains raw egg and is therefore not suitable for the young,
pregnant women, elderly people, or those whose immune systems are weak.
52

1 tbsp olive oil
1 red onion, peeled and finely chopped
2 tbsp tomato pure
1 sprig rosemary, needles removed, roughly chopped
3 tbsp balsamic vinegar
400ml red wine
400ml chicken stock
Knob butter
1. Place the oil in the base of the Soup Maker set the timer to 14 minutes
and heat on Low. Add the onion and garlic and saut for 2-3 minutes until
starting to soften.
2. Add the tomato pure and cook for 1-2 minutes stirring all the time, using
the stir function.
3. Add the rosemary and balsamic vinegar and cook on Low for about 1
minute.
4. Add the red wine and allow to cook on Low with the lid on for 7-8 minutes
to reduce by about half. Turn off the heat return the measuring cup to the
lid and Blend on level 1 until smooth.
5. Set the Soup Maker to Simmer for 10 minutes, add the stock and seasoning
and continue simmering (cover with the lid on but leave the measuring
cup out) using a medium heat for a further 8-10 minutes until reduced by
about half.
6. Stir in the butter and check the seasoning.
53
rogan josh paste
thai green curry paste
This is an aromatic lamb dish hailing from Kashmir.
This vibrant spicy paste makes the perfect base for a green thai
curry. It will keep in the fridge for up to a week. You can make it
more or less spicy if you prefer by adding or removing chillies.

2
.5cm piece root ginger, peeled and roughly chopped
3
garlic cloves, peeled and crushed
1 tsp ground cinnamon
2 tsp ground cumin
1 tbsp paprika
1 tsp chilli powder
1 tbsp tomato pure
3 cardamom pods
1. Set the timer to 5 minutes and turn the Soup Maker to Simmer. Add the oil,
onion, ginger and garlic and saut for 1-2 minutes until the onion is starting
to soften.
2. Add the dry spices and cook for a further 1 minute. Add the tomato pure
and cook for a further 30 seconds (this gives a more mellow rounded
flavour). Stir regularly using the stir function.
3. A
dd the tomatoes and cook for 1-2 minutes.
4. Blend the sauce on level 1 until a smooth consistency is reached. Add the
cardamom pods and pulse to combine.

2 green chillies, deseeded and roughly chopped
5cm piece root ginger, peeled and chopped
6 cloves garlic, peeled and halved
75g shallots or onions, peeled and chopped
1 tsp whole cumin seeds
50g fresh coriander (including the stalks)
25g fresh basil leaves
Zest and juice 2 limes
2 tsp Thai fish sauce
1. Place all the ingredients into the Soup Maker and Blend on level 3.
2. Keep the paste in an airtight container in the fridge for up to 1 week.
54
55
tikka masala sauce
tomato & herb sauce
A classic, mildly spiced and wonderfully smooth textured curry

sauce.
Everyone needs a good tomato sauce recipe in their repertoire.

Not only is this one bursting with flavour and goodness, but its
also highly versatile.

1 large onion, quartered
4cm piece fresh root ginger peeled
2 cloves garlic, peeled and finely chopped
2 tsp garam masala
1-2 tsp chilli powder
1 tsp turmeric
1 tbsp tomato pure
150ml chicken stock
1. Set the Soup Maker to 8-10 minutes and heat the oil on Simmer. Add the
onion and saut for 1 minute. Add the ginger and garlic and cook for a
further 1-2 minutes stirring regularly using the Stir button.
2. Add the garam masala, chilli powder (according to how hot you like it) and
turmeric and cook for 1 minute stirring regularly.
3. Add the tomato pure and cook for 30 seconds (this makes the flavour
more mellow and rounded), then add the stock, tomatoes and seasoning
and cook for 1-2 minutes on Simmer.
4. T
urn off the heat and Blend the sauce, on level 1 until smooth.
56

Makes litre sauce
1 tbsp olive oil
1 medium onion, peeled and
chopped
1 carrot, peeled and diced
2 tbsp tomato pure
600g fresh tomatoes, roughly
diced
Handful fresh basil leaves, roughly

chopped
1 tsp sugar
Sea salt and freshly ground black
pepper to taste
1. Set the time to 27 minutes, heat the oil in the base of the Soup Maker on
Low. Add the onion and garlic and fry until softened.
2. Add the carrot and tomato pure and continue cooking for another 1-2
minutes stirring all the time using the Stir button.
3. Add the tomatoes, basil, sugar and seasoning. Simmer for 20-25 minutes
using the Low heat setting.
4. Turn off the heat and Blend the sauce in the Soup Maker on level 1 until
smooth. Check the seasoning.
Serving suggestions:
Fry a little pancetta or bacon lardons in a frying pan and add the tomato
sauce, serve with cooked pasta and Parmigiano Reggiano shavings.
For Bolognese sauce, fry off steak mince until lightly browned then add the
tomato sauce and simmer in a saucepan for 20-30 minutes until the meat
is thoroughly cooked.
Wrap chicken breasts in Parma ham and pour a little tomato sauce over.
Bake in the oven at 200C for 20 minutes or until the chicken is thoroughly
cooked.
Add king prawns to the hot tomato sauce and cook for a few minutes in the
Soup Maker until the prawns are thoroughly cooked. Stir through cooked
linguine pasta, top with lots of cracked black pepper and a few basil leaves.
57
desserts
59
walnut & maple syrup tart

A really delicious dessert to serve warm with a dollop of cream.
Serves 6-8
Preparation time 15 minutes (plus chilling time)
Pastry
75g butter, cut into cubes
25g light soft brown sugar
125g plain flour
2 egg yolks
Filling
100g butter
125g chopped walnuts
75g soft brown sugar
2 eggs
3 tbsp maple syrup
Walnut halves to decorate
1. Make the pastry by placing the butter, sugar and flour in the Soup Maker
and Blend until the texture resembles breadcrumbs.
2. Add the egg yolks and Blend on level 1 or 2 until all the ingredients are
thoroughly combined. Remove pastry mixture from the Soup Maker with a
spatula, then with your hands form the mixture into a ball. Wrap in cling film
and refrigerate.
3. P
reheat the oven to 180C/350F, gas mark 4. Make the filling by Blending
all the filling ingredients in the Soup Maker (without any heat) until a smooth
paste has been achieved.
4. R
oll out the pastry to just slightly larger than a 23cm loose bottomed fluted
flan tin. Line with the pastry and pour in the walnut filling. Decorate the top
with as many walnut halves as you like. Place on a baking tray and cook for
35-40 minutes until the top is golden and the filling just firm (cover with foil
half way through cooking if browning too quickly). Serve warm.
60
strawberry & elderflower

fool
Sweet and smooth, this summer dessert is a real classic thats
ready in a flash.
Serves 6
400g ripe strawberries, quartered
25g icing sugar
2 tbsp elderflower cordial
284ml pot whipping cream
Sprig of fresh mint
1. Place the strawberries in the base of the Soup Maker with the icing sugar
and the elderflower cordial. Set the timer to 3 minutes and Simmer for 2-3
minutes until the strawberries start to soften but not break down completely.
Turn off the heat.
2. Blend the mixture on level 1 until smooth. Allow to cool.
3. Whip the cream with a balloon or electric hand whisk until it just holds its
shape, and then fold in the strawberry pure mixture.
4. Tip into serving dishes and decorate with a sprig of fresh mint.
Tip: You could use other fruit such as rhubarb, gooseberries or raspberries.
61
vanilla panna cotta with

berry compote
brioche bread & butter

pudding
Rich and creamy this dessert is perfect for simple, prepare

ahead entertaining.
This variation of the classic English pudding uses brioche for a

richer flavour, of course you can use day old sliced bread if you
prefer.
Serves 6
Cooking time 5 minutes plus 2-3 hours setting time
Berry Compote
2
00g each of strawberries,
raspberries and blueberries
25g icing sugar
62
Panna Cotta
4 leaves fine leaf gelatine
600ml pot double cream
200ml skimmed milk
125g caster sugar
1 vanilla pod, halved, scrape and
save the vanilla beans and discard
the pods
Serves 4-6
2 egg yolks
50g caster sugar
300ml whole milk
tsp vanilla extract
200g brioche loaf, sliced thinly and cut into triangles
25g raisins
2 tbsp demerara sugar
1. Make the fruit compote by placing the fruit in the Soup Maker with the icing
sugar. Turn the heat on to Simmer, and heat gently for 2-3 minutes until
the berries are starting to burst. Turn off the heat and Blend on level 1 until
smooth. If you prefer, sieve the compote, otherwise tip into a serving bowl
and put to one side until ready to serve. Rinse out the Soup Maker.
2. Make the panna cotta by first soaking the gelatine in cold water for 5
minutes until it has softened.
3. Place the cream, milk, sugar and vanilla beans in the clean Soup Maker,
set the timer to 2 minutes and heat on Low, stirring intermittently until the
sugar has dissolved.
4. Squeeze the water out of the gelatine one leaf at a time. Stir each one into
the warm cream mixture, Blending on level 1 between each addition.
5. P
repare the moulds for the panna cotta by rinsing 6 x 200ml metal pudding
moulds with cold water, leaving them wet. Pour the cream mixture into the
moulds and cool before chilling in the fridge for 2-3 hours.
6. S
erve the panna cotta with some of the berry compote spooned over.
1. Preheat the oven to 180C/350F gas mark 4. Lightly butter a shallow

ovenproof dish.
2. Use a fork to beat the egg yolks and sugar in a heatproof jug until smooth.
3. Set the timer to 3 minutes and heat the milk and vanilla extract in the base
of the Soup Maker on Simmer until just about at simmering point. Pour the
milk into the egg mixture whisking all the time. Return the mixture to the
Soup Maker and Simmer for 2-3 minutes until it has thickened use the Stir
button regularly to keep the custard smooth.
4. Layer the brioche triangles in the serving dish with the raisins scattered
between each layer (but not over the top to prevent burning).
5. Pour the warm custard over the brioche and then sprinkle the demerara
sugar over the top. Allow to stand for 5-10 minutes to let the custard soak
into the brioche.
6. Bake for 25-30 minutes until the filling has just set and the top is crunchy
and lightly golden brown.
Tip: To remove the panna cotta, dip each one in a bowl of boiling water very
briefly before tipping onto the serving plates.
Tip: If you want to make this a chocolate version then simply add 50g grated
good quality cooking chocolate into the milk before gently heating it in the
Soup Maker to allow the chocolate to melt.
63
berry & lime granita

Granita is an Italian style dessert with a frozen flaky texture. Its a
delicious way to use seasonal berries and a good alternative to
ice cream, its also fat free!
(plus about 1 hours freezing time)
100ml hot water
50g white sugar
4
00g mixed berries, such as strawberries, raspberries and blueberries
Zest and juice 1 fresh lime
Extra berries and a sprig of mint to serve
1. Place the water and sugar in the Soup Maker. Set the timer to 2 minutes, set
on High and bring to the boil.
2. T
urn off the heat, add the berries and Blend on level 1 until the mixture is
smooth.
3. A
dd the lime zest and juice and use the stir function to combine briefly.
4. Pour into a freezer safe tub and place in the freezer for about half an hour,
or until starting to go icy around the edges.
5. U
se a fork to combine the icy parts into the rest of the mixture and return to
the freezer. Stir every an hour until the whole mixture is a slightly soft mix
of icy flakes. Either serve straight away or cover and replace in the freezer
until ready to serve.
6. S
erve in pretty glasses or bowls with some extra berries and a sprig of mint.
64
65
drinks
67
real hot chocolate
vanilla chai latte
This is the real deal; hot chocolate does not get any better than
this!
Chai (spiced tea) latte is a milk aromatic drink packed with flavour,
try varying the spices to suit your own taste.
Serves 3 - 4
Serves 2
800ml milk
4 tsp cocoa powder
200g milk or dark chocolate, broken into small pieces
500ml milk, semi-skimmed or whole depending on your preference

1 tbsp tea leaves, such as Assam or Darjeeling
1 tbsp brown sugar or honey if you prefer
4 cloves
1 stick cinnamon
2 cardamom pods
tsp vanilla extract
To Serve:
Mini marshmallows
Whipped cream
1. Place the milk and cocoa in the Soup Maker. Set the timer for 4-5minutes
and heat on Simmer.
2. Once up to simmering point Blend on Level 1, remove the measuring jug
from the top of the lid and gradually add the choclate.
3. Ensure all ingredients are combined then serve in mugs with whipped
cream and marshmallows on top.
1. Place all the ingredients in the Soup Maker. Set the time to 4 minutes and
heat on Simmer for 3-4 minutes. Turn off the heat and allow the chai to
infuse for 1-2 minutes before serving.
2. Strain the milk through a sieve and serve in teacups.
Tip: Keeping the hot chocolate warm in the Soup Maker on the Low setting
makes it perfect for Bonfire night or childrens parties.
68
69
mojito
Perfect quick and easy cocktail to impress friends and family
Serves 4
Preparation time approx 5 minutes
Ice
8tsp sugar syrup or brown sugar
200ml white or silver rum
Soda water
Small handful of mint leaves
1. F
ill the Soup Maker jar with ice up to the 800ml line.
2. A
dd the juice of the limes, sugar syrup/sugar, rum and mint. Top with soda
water, enough to cover the ice.
3. Blend on Speed 4 until all ice is crushed.
4. Pour into 4 glasses, top with soda water if necessary and garnish with
mint.
70
Conversion Chart
Weights
Imperial
oz
oz
1 oz
1 oz
2 oz
2 oz
3 oz
4 oz
4 oz
5 oz
6 oz
7 oz
8 oz
9 oz
10 oz
12 oz
1 lb
1 lb 8 oz
2 lb
3 lb
Metric
10 g
20 g
25 g
40 g
50 g
60 g
75 g
110 g
125 g
150 g
175 g
200 g
225 g
250 g
275 g
350 g
450 g
700 g
900 g
1,350 g
VOLUME
Imperial
2 fl oz
3 fl oz
5 fl oz ( pint)
10 fl oz (
pint)
1 pint
1 pint
1 pint
2 pint
2 pint
4 pint
Metric
55 ml
75 ml
150 ml
275 ml
570 ml
725 ml
1 litre
1,2 litre
1,5 litre
2,25 litre
Oven Temperatures
Gas mark F
1
2
3
4
5
6
7
8
9
275F
300F
325F
350F
375F
400F
425F
450F
475F
C
140C
150C
170C
180C
190C
200C
220C
230C
240C
71
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SOUP MAKER

Dips & Dressings

chicken tikka masala 42

Sauces & Pastes

hints and tips

spiced apple chutney

Crostini are sliced rounds of bread usually brushed with a little

Dark, sweet and spicy chutney, great for serving with a

Preparation time 5 minutes

2 medium cooking apples, peeled, cored and finely chopped

thai fish cakes

tomato & chilli compote

Fish cakes are a great dinner party dish either as an appetizing

A delicious cupboard standby, which is the perfect

Makes 2 medium sized jars

broad bean dip

creamy ranch dressing

A lovely fresh dressing to serve with barbecued or grilled fish,

200g tub fat free fromage frais

honey & balsamic

This delicious thick sweet and spicy dressing is a great all

This is a classic dressing that is perfect for keeping in the fridge.

Preparation time 5 minutes

broccoli & stilton soup

butternut squash soup

This British classic is an excellent starter which can be made

Thin or thick, plain or spicy this soup is just delicious. For a

carrot & coriander soup

chicken miso soup

For the Japanese, miso soup is a traditional culinary staple.

creamy chicken & thyme soup

leek & potato soup

1 tbsp olive oil

parsnip & apple soup

This heart warming soup is a meal in itself, wholesome and

A wonderfully satisfying soup with a smooth velvety texture.

pea & ham soup

prawn tom yam soup

This soup uses a classic combination of ingredients and makes

This oriental delight makes a refreshing soup and is an easy

quick & easy scotch broth

smoked haddock chowder

The perfect hearty winter warmer is a comforting dish especially

sweet potato & red pepper

smokey bacon & red lentil soup

This warm and comforting soup has a wonderful colour and is

A hearty classic full of flavour and dietary fibre.

1 tbsp olive oil

1 tbsp olive oil

tomato & basil soup

thai style coconut broth

This summer soup is simple and perfect served as a starter as it

An aromatic broth, ready in next to no time and a great winter

1 tbsp olive oil

1 tbsp groundnut oil

1. Set the Soup Maker to 4 minutes on Low.

wild mushroom soup with

chicken tikka masala

2 medium cooking apples, peeled, cored and finely chopped

Handful fresh basil leaves, roughly

1. Preheat the oven to 180C/350F gas mark 4. Lightly butter a shallow