Vegetable soup
Makes approximately 2½ litres
1 Spanish onion, peeled and quartered
4 sticks celery, trimmed and sliced
4 carrots, trimmed, peeled and sliced
2 parsnips, trimmed, peeled and sliced
3 tablespoons/60g butter
2 tablespoons olive oil
¾ cup lentils and barley soup mix
8 cups/2 litres chicken stock
440g can peeled tomatoes, chopped
Salt and pepper, optional
Chopped parsley, for garnish
Assemble ikon™ Food Processor using the Quad
®
processing blade.
Place onion, celery, carrots and parsnip into the processing bowl and process using the Pulse
button in short bursts until the vegetables are roughly chopped.
Heat butter and oil in a large saucepan, add chopped vegetables and sauté for 3-4 minutes. Add
stock and tomatoes. Cover, bring to the boil then simmer until vegetables are tender. Season to
taste.
Ser
ve hot garnished with parsley.
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Appetisers, entrées and soups continued
