Operation Manual

20
- 3 tbsp Greek yoghurt
- 1 clove garlic, crushed
- Lemon juice
Method
Chop the vegetables and chicken. Add all but the last 3 ingredients to the
soup maker. Add stock to reach the maximum level. Select the “Smooth Soup”
function. While the soup is cooking, crush the garlic and mix into the yoghurt
along with the lemon juice. Chill the yogurt mixture and garnish the soup once
fully cooked.
Method
Chop the vegetables and add all but the cream and basil to the soup maker. Add
stock to reach the maximum level. Select the “Smooth Soup” function. When
nished, add the cream and basil and press the “PULSE” function to blend.
Ingredients
- 1 medium onion, chopped
- 1 stick celery, chopped
- 1 carrot, diced
- 1 clove of garlic, crushed
- 1 large tin of tomatoes
- 1 litre of stock
- 2 tbsp double cream
- Handful of fresh basil leaves
- 1 medium onion, chopped
- 2 cloves of garlic, crushed
- 1 red chilli (chopped very ne)
- 1 small tin of tomatoes
- ¼ tsp ground cumin
- 1 cooked chicken breast, shredded
- 1 litre of stock
- 2 tsp lime juice
TOMATO AND BASIL SOUP
MEXICAN CHICKEN