User Manual

CURRIED CAULIFLOWER SOUP

Makes 5 cups

1 tablespoon olive oil

1 120g leeks, washed and trimmed, dark green parts

removed, sliced

1 teaspoon curry powder

⁄4 teaspoon turmeric

⁄2 teaspoon kosher salt

1 head of cauliflower (about 750g) cut into small florets

1 100g red potato peeled and cut into 15mm cubes

⁄2 cup white wine

⁄2 cups chicken stock or vegetable stock

1 teaspoon lemon or lime juice

Place a 4-litre saucepan over medium heat and add olive oil. Add leeks

and “sweat” for about 6–8 minutes until very soft. Add curry powder,

turmeric, and salt to leek mixture and cook for about 1–2 minutes.

Add cauliflower florets and potato. Stir to coat with spices and cook for

another 5 minutes to soften slightly. Add white wine and increase heat to

bring to boil. Reduce the wine until there is a scant amount left. Add stock

just to cover. Bring to boil and then reduce heat to medium low. Simmer

for about 25 minutes or until the vegetables are very soft.

Insert the blender into the saucepan, making sure the protective guard is

submerged. Blend, using an up-and-down motion until ingredients are

well combined, about 45–50 seconds. Add lemon juice. Taste and adjust

seasoning accordingly.

Nutritional information per 1/2 cup serving:

Calories 71 (22% from fat) • carb. 10g • pro. 4g • fat 2g

• sat. fat 0g • chol. 0mg • sod. 350mg • calc. 39mg • fibre 3g

SWEET RED PEPPER COULIS

This multipurpose sauce is great for chicken,

fish, crab cakes, and pastas

Makes 2

⁄2 cups

1 tablespoon olive oil

1 medium yellow onion, peeled, roughly chopped

6 cloves of garlic, peeled and smashed

3 medium red peppers (about 175g each), roughly chopped

⁄2 teaspoon kosher salt

⁄4 teaspoon freshly ground pepper

⁄4 cup dry white wine