M A D E S I M P L E RECIPES

S O U P M A D E S I M P L E 30 RECIPES

S O U P M A K E R KBL600

P R E P PREPARE ALL OF YOUR AND PLACE THEM INTO THE SOUP MAKER JUG S E L E C T SELECT FROM FOR A HEARTY, SOUP OR SMOOTH FOR A BLENDED, CREAMY SOUP S E R V E DELICIOUS HOT SOUP, READY TO SERVE IN MINUTES NOTE: All recipes in this recipe booklet make 4 serves.

12 min 28 min L A S A G N E S O U P 1 tbsp vegetable oil 200g lean beef mince ½ onion, finely diced 4 cloves garlic, chopped 1 small carrot, diced 1 tbsp tomato paste 200g tinned tomatoes, chopped 80g curly dried fettuccine, broken into pieces 600ml beef stock 200ml cold tap water ¼ tsp ground white pepper ¼ tsp sea salt ½ tbsp basil, chopped ½ tbsp parsley, chopped 30g parmesan, grated 80g mozzarella, grated ¼ cup ricotta 1. Place ½ tbsp of oil in a small frypan, over medium heat, sauté the beef mince until it is brown. 2. Place remaining oil, cooked beef mince, onion, garlic, carrot, tomato paste, tomatoes, fettuccine pieces, stock, water, pepper and salt into the soup 3. Attach the soup maker lid onto the soup 4. Select the soup setting and 5. Once the cooking cycle is complete, stir through basil, parsley, parmesan, mozzarella and ricotta and serve.

5 min 28 min B E E F M A S S A M A N S O U P 1 tbsp oil 1 small onion, finely diced 2 cloves garlic, chopped 1 tbsp massaman paste 1 medium carrot, 1cm dice 1 medium potato, 1.5cm dice 200g rump steak, thinly sliced 1 kaffir lime leaf 1 tbsp fish sauce 1 tsp brown sugar 3 button mushrooms, quartered 400ml coconut milk 2 cups beef stock 100g green beans, cut into 2cm lengths 8 sprigs coriander 1. Place the oil, onion, garlic, paste, carrot, potato, sliced rump, lime leaf, fish sauce, brown sugar, mushrooms, coconut milk and beef stock into the soup 3. Select the soup setting and 4. After the cooking cycle is complete, stir through the green beans. 5. Garnish with coriander and serve.

8 min 28 min C H I C K E N, K A L E & Q U I N O A S O U P 2 tbsp vegetable oil 150g onion, diced 2 cloves garlic, chopped 2 small carrots, finely diced 3 button mushrooms, quartered 180g chicken breast, sliced 2 rashers bacon, finely diced ¼ cup red quinoa, rinsed and drained 3 cups chicken stock ¼ tsp salt ¼ tsp ground white pepper 40g kale, washed and torn into small pieces 1. Place the oil, onion, garlic, carrots, mushrooms, chicken, bacon, quinoa, stock, salt and pepper into the soup 3. Select the soup setting and 4. Divide the kale between the serving bowls and once the cooking cycle is complete, ladle the hot soup over the kale and serve.

12 min 28 min S M O K Y C H I C K E N & C H I C K P E A S O U P 1 tbsp olive oil ½ brown onion, diced 4 cloves garlic, chopped 1 carrot, 1cm diced 1 small sweet potato, 1cm diced 1 tsp smoked paprika 180g chicken breast, sliced 1 red capsicum, roasted and 1cm diced 6-8 saffron threads ½ red bird's eye chilli, finely chopped 250g cherry tomatoes 2 ½ cups chicken stock Salt Pepper 400g tinned chickpeas, drained and rinsed 1 tbsp rice flour 1 chorizo, 1cm diced 20g baby spinach 1. Place the oil, onion, garlic, carrot, sweet potato, paprika, chicken, capsicum, saffron threads, chilli, tomatoes, chicken stock, salt and pepper into the soup 3. Select the soup setting and (While the soup is cooking, prepare the chorizo and crispy chickpea garnish). 4. Once the cooking cycle is complete, divide the spinach and half the chickpeas between serving bowls and ladle the hot soup over the top. Sprinkle with crispy chickpeas and chorizo and serve. CHORIZO GARNISH 1. Pre-heat an oven to 180 C. 2. Place the chorizo onto a lined baking tray and cook for 10 minutes, toss intermittently. 3. Once crispy, remove and drain on paper towel. CHICKPEAS GARNISH 1. Pre-heat an oven to 180 C. 2. In a bowl, mix half the chickpeas with the rice flour, salt and pepper. 3. Place the chickpea mix onto a lined baking tray and cook for 15 minutes, toss intermittently. 4. Once crispy, remove and drain on paper towel.

12 min 28 min P R A W N L A K S A 4 tbsp laksa paste 1 tbsp ginger, grated 1 clove garlic, thinly sliced 1 stick lemongrass, bruised 120g Hokkien noodles 12 raw prawns, shelled, deveined with heads removed 120g pumpkin, small dice 1 field mushroom, sliced 60g baby corn, quartered lengthways 500ml chicken stock 200ml coconut water 400ml coconut milk ½ tsp caster sugar 3 tsp fish sauce 1 tsp soy sauce 50g green beans, diagonally slice 100g bean shoots, rinsed ½ bunch coriander leaves ½ bunch mint leaves 1. Place the laksa paste, ginger, garlic, lemongrass, noodles, prawns, pumpkin, mushrooms, corn, stock, coconut water, coconut milk, sugar, fish sauce and soy sauce into the soup 3. Select the soup setting and 4. Once the cooking cycle is complete, divide the green beans and bean shoots between the serving bowls and ladle hot laksa over the top. 5. Serve with coriander and mint.

8 min 28 min L A M B, B A R L E Y & V E G E T A B L E S O U P 1 tbsp vegetable oil 1 brown onion, finely diced 4 cloves garlic, chopped 2 small carrots, large dice ¼ cup barley 1 cup tinned chopped tomatoes 3 button mushrooms, quartered 2 tsp cornflour (mixed into 2 tbsp cold water to make a paste) 400g lamb fillet, diced 2 sprigs thyme 2 ½ cups beef stock Pinch dried mixed herbs Salt Pepper 60g baby spinach 80g ricotta 1. Place oil, onion, garlic, carrot, barley, tomatoes, mushrooms, cornflour paste, lamb, thyme, stock, mixed herbs, salt and pepper in the soup 3. Select the soup setting and 4. Divide the baby spinach between serving bowls and once the cooking cycle is complete, ladle the hot soup over the spinach. 5. Top with ricotta and serve.

10 min 28 min T O R T E L L I N I M I N E S T R O N E 1 tbsp vegetable oil ½ brown onion, chopped 2 cloves garlic, chopped 110g sweet potato, peeled and diced 130g carrot, peeled and diced 110g red kidney beans, drained and rinsed 120g tortellini (spinach and ricotta) 2 field mushrooms, diced 60g bacon, diced 180g tinned chopped tomatoes 2 parsley stalks ½ cup water 2 ½ cups beef stock 1 tsp salt ¼ tsp ground white pepper 10g kale, torn 15g shaved parmesan 1. Place the oil, onion, garlic, sweet potato, carrot, red kidney beans, tortellini, mushroom, bacon, tomatoes, parsley stalks, water, stock, salt and pepper into the soup 3. Select the soup setting and 4. Once the cooking cycle is complete, remove the lid and remove the 2 parsley stalks. 5. Divide kale between the serving bowls and ladle hot soup over the top, serve with shaved parmesan.

6 min 28 min S A U S A G E, B U T T E R B E A N & T O M A T O S O U P 1 tbsp vegetable oil 100g brown onion, finely diced 4 cloves garlic, chopped 4-5 button mushrooms, quartered ½ roasted red capsicum, diced 3 thick pork sausages, cooked and sliced thickly ½ tsp smoked paprika 1 tsp Dijon mustard 400g tinned chopped tomatoes 2 cups beef stock 4 sprigs thyme ¼ tsp brown sugar 2 tsp balsamic vinegar 1 tsp cornflour (mixed into 2 tsp cold water, to form a paste) Salt Pepper 400g butter beans, drained and rinsed 4 sprigs parsley 1. Place the oil, onion, garlic, mushrooms, capsicum, sausages, smoked paprika, mustard, tomatoes, stock, thyme, brown sugar, balsamic vinegar, cornflour paste, salt and pepper into the soup 3. Select the soup setting and 4. After the cooking cycle is complete, stir the butter beans into the soup; allow beans to heat through. 5. Serve with parsley sprigs.

10 min 28 min S M O K E D H A M & S P L I T P E A S O U P 200g dried green split peas, rinsed 250ml boiling water 2 eschallots, diced 1 clove garlic, crushed 200g ham off the bone, roughly chopped 1 bay leaf 2 sprigs thyme 2 carrots, peeled and diced 2 stalks celery, diced 1 tsp black peppercorns ½ cup white wine 500ml vegetable stock ¼ cup parsley, roughly chopped 1 tbsp dill, roughly chopped 4 slices sourdough bread 1. Place the split peas and the boiling water in a heatproof bowl and allow to stand for 30 minutes. 2. Place the split peas and soaking water, eschallots, garlic, ham, bay leaf, thyme, carrot, celery, peppercorns, white wine and stock into the soup 3. Attach the soup maker lid to the soup 4. Select the soup setting and 5. Once the cooking cycle is complete, select the PULSE setting and hold the START button for 2-3 seconds. 6. Garnish soup with parsley and dill and serve with sourdough bread.

10 min 28 min M U S H R O O M & B A R L E Y B R O T H 10g dried porcini mushrooms 250ml boiling water 1 tsp vegetable oil ½ brown onion, finely diced 4 cloves garlic, chopped 80g shiitake mushrooms, stalks removed, sliced 80g oyster mushrooms, sliced 100g portobello mushrooms, peeled and sliced 50g shimeji mushrooms, sliced ½ tsp thyme, chopped ¼ cup barley 700ml chicken stock Pinch fresh ginger, grated 1 tsp sea salt ¼ tsp ground white pepper 1. In a heat proof bowl, soak the porcini mushrooms in the boiling water. 2. Place the oil, onion, garlic, mushrooms, porcini water mixture, thyme, barley, stock, ginger, salt and pepper into the soup 3. Attach the soup maker lid to the soup 4. Select the soup setting and 5. Once the cooking cycle is complete, serve with a sprinkling of thyme and a Toasted Truffle and Three Cheese Sandwich (recipe on next page).

The perfect accompaniment to the Mushroom & Barley Broth T O A S T E D T R U F F L E & T H R E E C H E E S E S A N D W I C H 4 slices bread Butter 30g tasty cheese, grated 10g parmesan, grated 20g mozzarella, grated Salt Pepper 1 tbsp truffle oil 1. Pre-heat your sandwich press. 2. Butter one side of all the bread and place the buttered sides together. 3. Divide the cheeses between the two sandwiches and season with salt and pepper, then drizzle with truffle oil. 4. Place the piece of bread with all ingredients on top of the sandwich press cooking plate with the buttered side down. 5. Place the other slice of bread on top with the buttered side up. 6. Close the sandwich press lid and cook until desired crispiness is achieved. 7. Serve with Mushroom and Barley Broth.

10 min 28 min F R E N C H O N I O N S O U P 1 tbsp olive oil 50g butter 5 onions thinly sliced 1 tbsp brown sugar 750ml chicken stock 1 tbsp balsamic vinegar 2 bay leaves 2 thyme sprigs 4 slices lightly toasted bread 1. In a saucepan, heat oil and butter. Add the onion and sauté until golden brown. 2. Place the onions, sugar, stock, vinegar, bay leaves and thyme into the soup 3. Attach the soup maker lid onto the soup 4. Select the soup setting and 5. Once cooking cycle is complete, serve soup with lightly toasted bread.

10 min 28 min R I B O L L I T A C ROUTONS 1 tbsp olive oil 100g brown onion, finely diced 2 cloves garlic, finely chopped 130g carrot, 1cm dice 50g celery, finely diced 2 bay leaves ½ head baby fennel, finely sliced 250g cherry tomatoes 3 cups chicken stock Salt Pepper 400g tin cannellini beans, drained and rinsed 40g baby spinach 1. Place the oil, onion, garlic, carrots, celery, bay leaves, fennel, cherry tomatoes, chicken stock, salt and pepper into the soup 3. Select the soup setting and 4. After the cooking cycle is complete, mix the cannellini beans into the soup, allowing them to heat through. 5. Divide baby spinach between serving bowls, ladle hot soup over spinach and serve with croutons. 4 slices of sourdough, torn into large croutons 10g grated parmesan 20ml olive oil Salt Pepper 1 clove garlic, peeled and chopped 1. Pre-heat an oven to 180 C. 2. Place all ingredients into a bowl and toss well. 3. Line an oven tray with greaseproof paper and place the mixture on the tray. Cook for 10 minutes. 4. Once golden brown, sprinkle croutons over soup.

10 min 28 min C H U N K Y V E G E T A B L E & L E N T I L S O U P 1 tbsp olive oil 100g brown onion, finely diced 5 cloves garlic, chopped 50g celery, finely diced 150g carrot, 1cm dice 100g sweet potato, 1cm dice 150g pumpkin, 1cm dice 8 button mushrooms, quartered 2 bay leaves 5 parsley stalks Pinch dried mixed herbs ¼ tsp ground coriander ¾ tsp ground cumin ¾ cup chopped tomatoes ½ red capsicum, roasted and chopped 2½ cups chicken stock 400g tin brown lentils, drained and rinsed Salt Pepper ½ cup dates, pitted and thinly sliced 20g kale, washed and torn into small pieces 1. Place oil, onion, garlic, celery, carrot, sweet potato, pumpkin, mushrooms, bay leaves, parsley, herbs, coriander, cumin, tomatoes, capsicum, stock, lentils, salt and pepper into the soup 3. Select the soup setting and 4. Once the cooking cycle is complete, stir through the dates. 5. Divide kale between the serving bowls, ladle hot soup over the top and serve.

10 min 28 min M E X I C A N B E E F & B E A N S O U P 2 tbsp vegetable oil 250g beef mince 1 small onion, finely diced 4 cloves garlic, chopped 20g celery, finely diced 1 small carrot, finely diced ½ cup tinned black beans, drained and rinsed ½ cup red kidney beans, drained and rinsed 1 small potato, 1cm dice 1 cup chopped tomatoes 4 button mushrooms, diced 2 tbsp taco spice 1 tsp ground cumin 1 tsp ground coriander 1 tsp ground paprika Salt Pepper 4 tbsp sour cream 1. Place the mince and 1 tablespoon of vegetable oil in a frypan and cook on a medium heat until lightly browned. 2. Place the remaining oil, browned mince, onion, garlic, celery, carrot, black beans, kidney beans, potato, tomatoes, mushrooms, taco spice, cumin, coriander, paprika, salt and pepper into the soup 3. Attach the soup maker lid to the soup 4. Select the soup setting and 5. Once the cooking cycle is complete, serve with a dollop of sour cream.

8 min 28 min P E P P E R B E E F & V E G E T A B L E S O U P 1 tbsp vegetable oil 1 small brown onion, finely diced 4 cloves garlic, peeled and chopped 20g celery, finely diced 1 small carrot, 1cm dice 100g pumpkin, 2cm dice 1 small zucchini, 2cm dice 5 button mushrooms, quartered 100g dried pasta 2 tsp vegemite ½ tbsp cracked black pepper Pinch mixed herbs 200g rump, 1cm dice ½ cup chopped tomatoes 3 tsp gravy powder 3 cups beef stock ½ tsp salt 1. Place all ingredients into the soup 3. Select the soup setting and 4. Once the cooking cycle is complete, serve.

8 min 28 min C H I C K E N, C O U S C O U S & V E G E T A B L E S O U P 1 tbsp vegetable oil 1 small onion, finely diced 3 cloves garlic, chopped 1 small carrot, finely diced 1 celery stick, finely diced 1 zucchini, finely diced ½ tsp dried mixed herbs 200g chicken breast, sliced 2 ½ cups chicken stock ½ tsp salt ½ tsp cracked black pepper 2 tbsp cous cous 1. Place the oil, onion, garlic, carrot, celery, zucchini, herbs, chicken breast, chicken stock, salt and black pepper into the soup 3. Select the soup setting and 4. Once the cooking cycle is complete, divide the cous cous between the serving bowls and ladle the hot soup over the top. Leave for 2 minutes or until cous cous has softened before serving.

6 min 28 min C H I C K E N, M I S O & B R O W N R I C E S O U P 5g dried forest mushrooms ½ cup boiling water 1 tsp sesame oil 4cm piece ginger, peeled and grated 2 cloves garlic, chopped ½ small brown onion, finely diced 3 tbsp miso paste 350g fancy mushrooms (oyster, swiss brown, shiitake) ¹ ³ cup brown rice 350g chicken breast, 2cm sliced 80g bamboo shoots, finely sliced 2 ½ cups chicken stock 1 bunch broccolini, cut into florets 1 tsp sesame seeded, toasted 1. Place the dried forest mushrooms in a heatproof bowl and cover with boiling water to soak. 2. Place the sesame oil, ginger, garlic, onion, miso paste, mushrooms (including the forest mushrooms with soaking water), rice, chicken, bamboo shoots and chicken stock into the soup 3. Attach the soup maker lid to the soup 4. Select the soup setting and 5. Once the cooking cycle is complete, divide the broccolini between the serving bowls and ladle the hot soup over the top. Sprinkle with sesame seeds and serve.

18 min 28 min P O R K M E A T B A L L & N O O D L E S O U P MEATBALL AND 250g pork mince 2 cloves garlic, chopped 2cm piece ginger, peeled and grated 1 tsp sesame oil 2 tsp soy sauce ¼ tsp palm sugar 2 tsp oyster sauce ½ cup fresh breadcrumbs 60g water chestnuts, chopped 1 egg white ¼ cup plain flour 3 tbsp vegetable oil 1. Place pork mince, garlic, ginger, sesame oil, soy sauce, palm sugar, oyster sauce, breadcrumbs, chestnuts and egg white into a bowl and mix until well combined. 2. Roll the mixture into even meatballs, approximately 25g. 3. Toss the meatballs in flour and pan fry in vegetable oil for 5 minutes. SOUP AND 1 tbsp sesame oil 1 tbsp ginger, grated ½ brown onion, finely diced 2 cloves garlic, chopped 120g fancy mushrooms (oyster, swiss brown, shiitake) 2 tbsp soy sauce 2 tbsp oyster sauce 3 cups chicken stock 1 tsp cornflour (mixed into 2 tsp cold water to make a paste) 200g ready rice noodles 100g broccoli florets 1. Place the sesame oil, ginger, onion, garlic, mushrooms, soy sauce, oyster sauce, chicken stock, cornflour paste and prepared meatballs into the soup 3. Select the soup setting and 4. Once the cooking cycle is complete, stir through the noodles and broccoli and serve.

5 min 21 min SMOOTH FROM COOK AND KID RECIPE BY ADAM CLEMENTS B B Q P O R K B E L L Y & G I N G E R R A M E N 2 tbsp shiro miso paste 1 tbsp dried seaweed ½ tsp bonito powder 1 tbsp fresh ginger, shredded 6 spring onions, chopped 2 tbsp light soy sauce 1.2L chicken stock 200g ready to eat udon noodles 250g pork belly rashers, grilled and sliced 4 free range eggs, medium boiled (8 minutes), shelled and halved 200g fried tofu, sliced 100g bean sprouts 1. Place the miso, seaweed, bonito, ginger, half the spring onions, soy and stock into the soup 2. Attach the soup maker lid onto the soup 3. Select SMOOTH soup setting and then select START. 4. Arrange the noodles, sliced pork, boiled egg, fried tofu, bean sprouts, bok choy and remaining spring onions in your serving bowls. 5. Once the cooking cycle is complete, ladle the hot broth into the serving bowls, submerging all ingredients. Let the soup stand for 2 minutes before serving with sliced chilli. 1 bunch bok choy, sliced 1 chilli, thinly sliced

10 min 21 min SMOOTH P O T A T O, L E E K, C O R N & T R O U T S O U P 1 tbsp olive oil 1 small brown onion, chopped 1 clove garlic, chopped 1 small leek, sliced 20g celery, diced 200g fresh corn kernels 450g potatoes, 1cm dice 2 ½ cups chicken stock Salt Pepper 200g fresh sashimi grade trout, sliced 1 tsp parsley, chopped 1. Place the oil, onion, garlic, leek, celery, corn kernels, potatoes, stock, salt and pepper into the soup 3. Select the SMOOTH soup setting and 4. Once the cooking cycle is complete, divide sliced trout between serving bowls and ladle the hot soup over the top. 5. Sprinkle with parsley and serve.

6 min 28 min SMOOTH FROM COOK AND KID RECIPE BY ADAM CLEMENTS P O L E N T A, S M O K E D H A M & P A R M E S A N ½ cup instant yellow polenta 1L chicken stock 150g sliced smoked ham 1 medium brown onion, diced 5 cloves garlic, crushed 1 tbsp fresh thyme leaves Salt Pepper ½ cup curly parsley leaves 1 cup fresh grated parmesan Cracked pepper Toasted Turkish bread 1. Place the polenta, chicken stock, ham, onion, garlic, thyme, salt and pepper into the soup 2. Attach the soup maker lid to the soup 3. Select the SMOOTH soup setting and 4. Once cooking cycle is complete, remove the soup maker lid and add the parsley and parmesan. 5. Reattach the soup maker lid to the soup 6. Select the PULSE setting and hold the START button for 20 seconds. 7. Serve soup with black pepper and toasted Turkish bread.

5 min 21 min SMOOTH A S P A R A G U S S O U P 1 tsp vegetable oil 100g onion, diced 2 cloves garlic, chopped 1 small baton celery, diced 2 medium potatoes, peeled and diced 500g (5 bunches) asparagus, washed and trimmed (reserve 60g of tips for garnish) 700ml chicken stock ⅛ tsp table salt ⅛ tsp ground white pepper Drizzle olive oil 20g crumbled blue cheese (optional) 1. Place the oil, onion, garlic, celery, potatoes, asparagus, chicken stock, salt and pepper into the soup maker jug. 2. Attach the soup maker lid onto the soup 3. Select the SMOOTH soup setting and 4. Once the cooking cycle is complete, serve with a drizzle of olive oil and crumbled blue cheese.

10 min 21 min SMOOTH C A R R O T, R E D L E N T I L & C O C O N U T S O U P 1 tsp vegetable oil 2 cloves garlic, chopped ½ brown onion, diced 2cm piece ginger, peeled and chopped 1 large coriander stalk with root, chopped (retain leaves for garnishing) 5 carrots, peeled and finely diced ½ cup red lentils, rinsed and drained 270ml coconut milk 400ml chicken stock ¼ cup coconut milk, for serving 1. Place the oil, garlic, onion, ginger, coriander, carrot, lentils, coconut milk and chicken stock into the soup 2. Attach the soup maker lid onto the soup 3. Select the SMOOTH soup setting and 4. Once the cooking cycle is complete, serve with coriander leaves and a drizzle of coconut milk.

8 min 21 min SMOOTH M U S H R O O M, C A U L I F L O W E R & T R U F F L E S O U P 1 tbsp vegetable oil 1 small brown onion, finely diced 2 small garlic cloves, chopped ½ small cauliflower, cut into small florets 2 small potatoes, peeled and diced 5 portobello mushrooms, quartered 7 button mushrooms, sliced 500ml chicken stock 50ml fresh cream ¼ tsp salt ¼ tsp ground white pepper 10ml truffle oil 1. Place the oil, onion, garlic, cauliflower, potatoes, mushrooms, stock, cream, salt and pepper into the soup 3. Select the SMOOTH soup setting and 4. Once the cooking cycle is complete, serve with a drizzle of truffle oil.

12 min 21 min SMOOTH T O M A T O, C H I L L I & B A S I L S O U P 1 tbsp vegetable oil 1 brown onion, chopped 3 cloves garlic, chopped ½ bird's eye chilli 7 tomatoes, blanched, peeled and chopped (860g) ½ tbsp balsamic vinegar 4 leaves basil 1 tsp sea salt ¼ tsp ground white pepper 500ml chicken stock 1. Place all soup ingredients into the soup 3. Select the SMOOTH soup setting and 4. Once the cooking cycle is complete, serve with a drizzle of olive oil.

5 min 23 min SMOOTH FROM COOK AND KID RECIPE BY ADAM CLEMENTS C H I C K P E A, R O C K E T & L E M O N S O U P 375g dried chick peas, (soaked for 4hrs and rinsed well) 1L vegetable stock 1 medium brown onion, chopped 5 cloves garlic, crushed 2 tsp ground cumin Salt Pepper 200g natural yoghurt 50g young rocket leaves 2 tbsp fresh lemon juice 1 lemon, cut into wedges 1. Place the chickpeas, stock, onion, garlic, cumin, salt and pepper into the soup 3. Select the SMOOTH soup setting and 4. Once the cooking cycle is complete, remove the soup maker lid, add the yoghurt, rocket and lemon juice. 5. Reattach the soup maker lid to the soup 6. Select the BLEND soup setting and 7. Once blending cycle is complete, serve with a lemon wedge and dollop of yoghurt.

6 min 23 min SMOOTH FROM COOK AND KID RECIPE BY ADAM CLEMENTS Z U C C H I N I, F E N N E L & M I N T S O U P 750g zucchini, peeled and chopped 1 large fennel bulb, stems removed, bulb chopped, leaves reserved 2 cups vegetable stock Salt Pepper 100ml cream 1 cup mint leaves Sourdough bread 1. Place the zucchini, fennel, stock, salt and pepper into the soup 3. Select the SMOOTH soup setting and 4. Once cooking cycle is complete, remove the soup maker lid, add the mint leaves, fennel leaves and cream. 5. Reattach the soup maker lid to the soup 6. Select the BLEND soup setting and 7. Once blend cycle is complete, serve with sourdough bread.

10 min 21 min SMOOTH S I M P L E P U M P K I N S O U P 2 cloves garlic, crushed 1 brown onion, diced 600g pumpkin, 2cm pieces 100g potatoes, 2cm pieces 550ml vegetable stock 200ml cream 4 slices fresh bread 1. Place the garlic, onion, pumpkin, potato, vegetable stock and cream into the soup 3. Select the SMOOTH soup setting and 4. Once the cooking cycle is complete, serve.

10 min 21 min SMOOTH P O T A T O & L E E K S O U P 50g butter 1 clove garlic, crushed 1 small brown onion, diced ½ leek, thinly sliced 2 sprigs thyme, shredded 650g potatoes, peeled and diced 800ml vegetable stock 100ml pure cream 4 pieces fresh bread 1. Place the butter, garlic, onion, leek, thyme, potato, stock and cream into the soup 3. Select the SMOOTH soup setting and 4. Once the cooking cycle is complete, serve.

10 min 51 min SMOOTH C R E A M O F M U S H R O O M S O U P 1 brown onion, roughly chopped 2 cloves garlic, peeled and sliced 250g button mushrooms, halved 250g Portobello mushrooms, quartered 1 tsp flaked salt 2 tbsp olive oil 2 sprigs thyme, chopped 200ml pure cream 300ml milk 300ml vegetable stock ¼ cup parsley, roughly chopped 1. Preheat a fan forced oven to 200 C. 2. In a bowl, place the onion, garlic, mushrooms, salt and oil and toss thoroughly to combine. 3. Pour onto an oven tray and place into the oven for 30 minutes to bake. 4. Place the cooked mushroom mix, thyme, cream, milk and stock into the soup 5. Attach the soup maker lid on to the soup 6. Select the SMOOTH soup setting and 7. Once cooking cycle is complete, serve with fresh parsley.

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