Operation Manual

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NI SSMS 600 D3

Recipes

Cream of Vegetable Soup

2 – 4 People

Ingredients

■ 2 – 3 tbsp Cooking oil

■ 200 g Onions

■ 200 g Potatoes (specially suitable are ﬂoury varieties)

■ 200 g Carrots

■ 350 – 400 ml Vegetable stock (fresh or instant)

■ Salt, Pepper, Nutmeg

■ 5 g Parsley

Preparation

1) Peel and ﬁnely chop the onions. Wash, peel and cut the carrots into slices.

Peel and rinse the potatoes, then cut them into approx. 2 cm cubes.

2) Heat the oil in a pan, sauté the onions until glassy. Add the carrots and pota-

toes and sauté them also. Pour in suﬃcient broth so that the vegetables are

well covered and then boil everything for 10 – 15 minutes until soft. If nec-

essary, add more broth if the vegetables are no longer completely covered.

3) Wash the parsley, shake it dry and remove the stems. Break the parsley

into large pieces and add them to the soup. Puree everything with the

hand blender 5 for about 1 minute. Season with salt, pepper and grated

nutmeg.