15
Method:
1Put the pork, carrots, spring onions, chilli, ginger, coriander and
lime juice into the Jug.
2Add the coconut milk and vegetable stock and stir well with a
wooden spoon.
3Place the Lid on the Jug and select Chunky setting. When 8
minutes show in the timer display add the noodles and broccoli and
stir with a wooden spoon. Refit the Lid.
4When 4 minutes show in the display, add the Pak choi and stir. Refit
the Lid.
5When the soup is ready serve immediately.
Ingredients:
•200g cooked roast pork, cut
into bitesize pieces
•100g carrots cut into sticks
approx. 30mm x10mm
•60g spring onions, sliced into
rounds
•20g red chilli, finely chopped
with seeds
•20g fresh ginger, finely grated
•15g fresh coriander leaves
•3 tbsp lime juice
•300ml coconut milk
•700ml vegetable stock
•125g Pak choi, finely
shredded
•50g dried fine egg noodles,
broken into small pieces
•180g tender stem broccoli,
chopped into 30mm pieces
Pork and Pak Choi Broth
Preparation time: 30 minutes
Cooking Time: 28 minutes
Serves: 4
Method:
1Heat the olive oil in a pan over medium heat and brown the mince.
Add the onion, garlic, carrot, potato and turnip and cook for a
couple of minutes.
2Transfer the pan contents to the Soup Maker Jug, add the flour and
remaining ingredients and stir with a wooden spoon.
3Place the Lid on the Jug and select Chunky setting.
4When ready, season to taste and remove the bay leaves before
serving.
Ingredients:
•2 tbsp olive oil
•75g raw minced lamb
•100g onion, finely chopped
•2 garlic cloves, crushed
•50g carrot, finely diced
•100g potato, finely diced
•100g turnip, finely diced
•1 tbsp plain flour
•400g can lentils, rinsed and
drained
•½ tsp fresh rosemary,
chopped
•1 tbsp fresh parsley, chopped
•2 bay leaves
•1 tsp Worcestershire sauce
•900ml hot lamb stock, made
from 2 stock cubes
Winter Lamb and Lentil Broth
Preparation time: 20 minutes
Cooking Time: 28 minutes
Serves: 4
