S O U P MADE SIMP LE 30 RECIPESsoup maker jug. 3. Attach the soup maker lid onto the soup maker jug. 4. Select the ’CHUNKY’ soup setting and then select the ‘START’ button

M A D ES I M P L E

RECIPES30

S U PO

S O U P M A K E RK B L 6 0 0

P R E PP R E P A R E A L L O F Y O U R

I N G R E D I E N T S A N D P L A C E T H E M

I N T O T H E S O U P M A K E R J U G

S E L E C TS E L E C T F R O M

C H U N K Y F O R A H E A R T Y ,

C H U N K Y S O U P O R

S M O O T H F O R A B L E N D E D ,

C R E A M Y S O U P

S E R V ED E L I C I O U S H O T S O U P ,

R E A D Y T O S E R V E I N M I N U T E S

NOTE: All recipes in this recipe booklet make 4 serves.

L A S A G N E S O U P

I N G R E D I E N T S

1 tbsp vegetable oil

200g lean beef mince

½ onion, finely diced

4 cloves garlic, chopped

1 small carrot, diced

1 tbsp tomato paste

200g tinned tomatoes, chopped

80g curly dried fettuccine, broken into pieces

600ml beef stock

200ml cold tap water

M E T H O D

1. Place ½ tbsp of oil in a small frypan, over medium heat, sauté the beef mince until it is brown.

2. Place remaining oil, cooked beef mince, onion, garlic, carrot, tomato paste, tomatoes, fettuccine pieces, stock, water, pepper and salt into the soup maker jug.

3. Attach the soup maker lid onto the soup maker jug.

4. Select the ’CHUNKY’ soup setting and then select the ‘START’ button.

5. Once the cooking cycle is complete, stir through basil, parsley, parmesan, mozzarella and ricotta and serve.

C H U N K Y

¼ tsp ground white pepper

¼ tsp sea salt

½ tbsp basil, chopped

½ tbsp parsley, chopped

30g parmesan, grated

80g mozzarella, grated

¼ cup ricotta

P R E P T I M E C O O K T I M E

12 min 28 min

B E E F M A S S A M A N S O U P


1 tbsp oil

1 small onion, finely diced


1 tbsp massaman paste

1 medium carrot, 1cm dice

1 medium potato, 1.5cm dice

200g rump steak, thinly sliced

1 kaffir lime leaf

1 tbsp fish sauce

1 tsp brown sugar

3 button mushrooms, quartered

400ml coconut milk

2 cups beef stock

100g green beans, cut into 2cm lengths

8 sprigs coriander

M E T H O D

1. Place the oil, onion, garlic, paste, carrot, potato, sliced rump, lime leaf, fish sauce, brown sugar, mushrooms, coconut milk and beef stock into the soup maker jug.

2. Attach the soup maker lid to the soup maker jug.

3. Select the ‘CHUNKY’ soup setting and then select the ‘START’ button.

4. After the cooking cycle is complete, stir through the green beans.

5. Garnish with coriander and serve.

C H U N K Y


5 min 28 min



150g onion, diced


2 small carrots, finely diced


180g chicken breast, sliced

2 rashers bacon, finely diced

¼ cup red quinoa, rinsed and drained

3 cups chicken stock

¼ tsp salt


40g kale, washed and torn into small pieces

M E T H O D

1. Place the oil, onion, garlic, carrots, mushrooms, chicken, bacon, quinoa, stock, salt and pepper into the soup maker jug.



4. Divide the kale between the serving bowls and once the cooking cycle is complete, ladle the hot soup over the kale and serve.

C H U N K Y


8 min 28 min

C H I C K E N , K A L E & Q U I N O A S O U P

S M O K Y C H I C K E N & C H I C K P E A S O U P


1 tbsp olive oil

½ brown onion, diced


1 carrot, 1cm diced

1 small sweet potato, 1cm diced

1 tsp smoked paprika


1 red capsicum, roasted and 1cm diced

6-8 saffron threads

½ red bird's eye chilli, finely chopped

250g cherry tomatoes

2 ½ cups chicken stock

Salt

Pepper

400g tinned chickpeas, drained and rinsed

1 tbsp rice flour

M E T H O D

1. Place the oil, onion, garlic, carrot, sweet potato, paprika, chicken, capsicum, saffron threads, chilli, tomatoes, chicken stock, salt and pepper into the soup maker jug.


3. Select the ‘CHUNKY’ soup setting and then select the ‘START’ button. (While the soup is cooking, prepare the chorizo and crispy chickpea garnish).

4. Once the cooking cycle is complete, divide the spinach and half the chickpeas between serving bowls and ladle the hot soup over the top. Sprinkle with crispy chickpeas and chorizo and serve.

C H U N K Y


12 min 28 min

1 chorizo, 1cm diced

20g baby spinach

C H O R I Z O G A R N I S H

1. Pre-heat an oven to 180°C.

2. Place the chorizo onto a lined baking tray and cook for 10 minutes, toss intermittently.

3. Once crispy, remove and drain on paper towel.

C H I C K P E A S G A R N I S H


2. In a bowl, mix half the chickpeas with the rice flour, salt and pepper.

3. Place the chickpea mix onto a lined baking tray and cook for 15 minutes, toss intermittently.

4. Once crispy, remove and drain on paper towel.

P R A W N L A K S A


4 tbsp laksa paste

1 tbsp ginger, grated

1 clove garlic, thinly sliced

1 stick lemongrass, bruised

120g Hokkien noodles

12 raw prawns, shelled, deveined with heads removed

120g pumpkin, small dice

1 field mushroom, sliced

60g baby corn, quartered lengthways

500ml chicken stock

200ml coconut water

400ml coconut milk

M E T H O D

1. Place the laksa paste, ginger, garlic, lemongrass, noodles, prawns, pumpkin, mushrooms, corn, stock, coconut water, coconut milk, sugar, fish sauce and soy sauce into the soup maker jug.



4. Once the cooking cycle is complete, divide the green beans and bean shoots between the serving bowls and ladle hot laksa over the top.

5. Serve with coriander and mint.

C H U N K Y

½ tsp caster sugar

3 tsp fish sauce

1 tsp soy sauce

50g green beans, diagonally slice

100g bean shoots, rinsed

½ bunch coriander leaves

½ bunch mint leaves


12 min 28 min

L A M B , B A R L E Y & V E G E T A B L E S O U P



1 brown onion, finely diced


2 small carrots, large dice

¼ cup barley

1 cup tinned chopped tomatoes


2 tsp cornflour (mixed into 2 tbsp cold water to make a paste)

400g lamb fillet, diced

2 sprigs thyme

2 ½ cups beef stock

M E T H O D

1. Place oil, onion, garlic, carrot, barley, tomatoes, mushrooms, cornflour paste, lamb, thyme, stock, mixed herbs, salt and pepper in the soup maker jug.



4. Divide the baby spinach between serving bowls and once the cooking cycle is complete, ladle the hot soup over the spinach.

5. Top with ricotta and serve.

C H U N K Y

Pinch dried mixed herbs

Salt

Pepper

60g baby spinach

80g ricotta


8 min 28 min

T O R T E L L I N I M I N E S T R O N E



½ brown onion, chopped


110g sweet potato, peeled and diced

130g carrot, peeled and diced

110g red kidney beans, drained and rinsed

120g tortellini (spinach and ricotta)

2 field mushrooms, diced

60g bacon, diced

180g tinned chopped tomatoes

2 parsley stalks

½ cup water

M E T H O D

1. Place the oil, onion, garlic, sweet potato, carrot, red kidney beans, tortellini, mushroom, bacon, tomatoes, parsley stalks, water, stock, salt and pepper into the soup maker jug.



4. Once the cooking cycle is complete, remove the lid and remove the 2 parsley stalks.

5. Divide kale between the serving bowls and ladle hot soup over the top, serve with shaved parmesan.

C H U N K Y

2 ½ cups beef stock

1 tsp salt


10g kale, torn

15g shaved parmesan


10 min 28 min

S A U S A G E , B U T T E R B E A N & T O M A T O S O U P



100g brown onion, finely diced


4-5 button mushrooms, quartered

½ roasted red capsicum, diced

3 thick pork sausages, cooked and sliced thickly

½ tsp smoked paprika

1 tsp Dijon mustard

400g tinned chopped tomatoes

2 cups beef stock

4 sprigs thyme

¼ tsp brown sugar

2 tsp balsamic vinegar

1 tsp cornflour (mixed into 2 tsp cold water, to form a paste)

Salt

Pepper

400g butter beans, drained and rinsed

4 sprigs parsley

M E T H O D

1. Place the oil, onion, garlic, mushrooms, capsicum, sausages, smoked paprika, mustard, tomatoes, stock, thyme, brown sugar, balsamic vinegar, cornflour paste, salt and pepper into the soup maker jug.



4. After the cooking cycle is complete, stir the butter beans into the soup; allow beans to heat through.

5. Serve with parsley sprigs.

C H U N K Y


6 min 28 min

S M O K E D H A M & S P L I T P E A S O U P


200g dried green split peas, rinsed

250ml boiling water

2 eschallots, diced

1 clove garlic, crushed

200g ham off the bone, roughly chopped

1 bay leaf

2 sprigs thyme

2 carrots, peeled and diced

2 stalks celery, diced

1 tsp black peppercorns

½ cup white wine

500ml vegetable stock

¼ cup parsley, roughly chopped

1 tbsp dill, roughly chopped

4 slices sourdough bread

M E T H O D

1. Place the split peas and the boiling water in a heatproof bowl and allow to stand for 30 minutes.

2. Place the split peas and soaking water, eschallots, garlic, ham, bay leaf, thyme, carrot, celery, peppercorns, white wine and stock into the soup maker jug.



5. Once the cooking cycle is complete, select the ‘PULSE’ setting and hold the ‘START’ button for 2-3 seconds.

6. Garnish soup with parsley and dill and serve with sourdough bread.

C H U N K Y


10 min 28 min


10g dried porcini mushrooms

250ml boiling water

1 tsp vegetable oil

½ brown onion, finely diced


80g shiitake mushrooms, stalks removed, sliced

80g oyster mushrooms, sliced

100g portobello mushrooms, peeled and sliced

50g shimeji mushrooms, sliced

½ tsp thyme, chopped

¼ cup barley

700ml chicken stock

Pinch fresh ginger, grated

1 tsp sea salt


M E T H O D

1. In a heat proof bowl, soak the porcini mushrooms in the boiling water.

2. Place the oil, onion, garlic, mushrooms, porcini water mixture, thyme, barley, stock, ginger, salt and pepper into the soup maker jug.


4. Select the ’CHUNKY’ soup setting and then select the ‘START’ button.

5. Once the cooking cycle is complete, serve with a sprinkling of thyme and a Toasted Truffle and Three Cheese Sandwich (recipe on next page).

C H U N K Y

M U S H R O O M & B A R L E Y B R O T H


10 min 28 min

T O A S T E D T R U F F L E & T H R E E C H E E S E S A N D W I C H


4 slices bread

Butter

30g tasty cheese, grated

10g parmesan, grated

20g mozzarella, grated

Salt

Pepper

1 tbsp truffle oil

M E T H O D

1. Pre-heat your sandwich press.

2. Butter one side of all the bread and place the buttered sides together.

3. Divide the cheeses between the two sandwiches and season with salt and pepper, then drizzle with truffle oil.

4. Place the piece of bread with all ingredients on top of the sandwich press cooking plate with the buttered side down.

5. Place the other slice of bread on top with the buttered side up.

6. Close the sandwich press lid and cook until desired crispiness is achieved.

7. Serve with Mushroom and Barley Broth.

The perfect accompaniment to the Mushroom & Barley Broth

F R E N C H O N I O N S O U P


1 tbsp olive oil

50g butter

5 onions thinly sliced

1 tbsp brown sugar

750ml chicken stock

1 tbsp balsamic vinegar

2 bay leaves

2 thyme sprigs

4 slices lightly toasted bread

M E T H O D

1. In a saucepan, heat oil and butter. Add the onion and sauté until golden brown.

2. Place the onions, sugar, stock, vinegar, bay leaves and thyme into the soup maker jug.



5. Once cooking cycle is complete, serve soup with lightly toasted bread.

C H U N K Y


10 min 28 min

R I B O L L I T A


1 tbsp olive oil


2 cloves garlic, finely chopped

130g carrot, 1cm dice

50g celery, finely diced

2 bay leaves

½ head baby fennel, finely sliced

250g cherry tomatoes


Salt

Pepper

400g tin cannellini beans, drained and rinsed

40g baby spinach

M E T H O D

1. Place the oil, onion, garlic, carrots, celery, bay leaves, fennel, cherry tomatoes, chicken stock, salt and pepper into the soup maker jug.



4. After the cooking cycle is complete, mix the cannellini beans into the soup, allowing them to heat through.

5. Divide baby spinach between serving bowls, ladle hot soup over spinach and serve with croutons.

C H U N K Y

C R O U T O N S

4 slices of sourdough, torn into large croutons

10g grated parmesan

20ml olive oil

Salt

Pepper

1 clove garlic, peeled and chopped


2. Place all ingredients into a bowl and toss well.

3. Line an oven tray with greaseproof paper and place the mixture on the tray. Cook for 10 minutes.

4. Once golden brown, sprinkle croutons over soup.


10 min 28 min

C H U N K Y V E G E T A B L E & L E N T I L S O U P


1 tbsp olive oil




150g carrot, 1cm dice

100g sweet potato, 1cm dice

150g pumpkin, 1cm dice


2 bay leaves

5 parsley stalks

Pinch dried mixed herbs

¼ tsp ground coriander

¾ tsp ground cumin

¾ cup chopped tomatoes

½ red capsicum, roasted and chopped

M E T H O D

1. Place oil, onion, garlic, celery, carrot, sweet potato, pumpkin, mushrooms, bay leaves, parsley, herbs, coriander, cumin, tomatoes, capsicum, stock, lentils, salt and pepper into the soup maker jug.



4. Once the cooking cycle is complete, stir through the dates.

5. Divide kale between the serving bowls, ladle hot soup over the top and serve.

2½ cups chicken stock

400g tin brown lentils, drained and rinsed

Salt

Pepper

½ cup dates, pitted and thinly sliced

20g kale, washed and torn into small pieces

C H U N K Y


10 min 28 min

M E X I C A N B E E F & B E A N S O U P



250g beef mince




1 small carrot, finely diced

½ cup tinned black beans, drained and rinsed

½ cup red kidney beans, drained and rinsed

1 small potato, 1cm dice

1 cup chopped tomatoes

4 button mushrooms, diced

M E T H O D

1. Place the mince and 1 tablespoon of vegetable oil in a frypan and cook on a medium heat until lightly browned.

2. Place the remaining oil, browned mince, onion, garlic, celery, carrot, black beans, kidney beans, potato, tomatoes, mushrooms, taco spice, cumin, coriander, paprika, salt and pepper into the soup maker jug.



5. Once the cooking cycle is complete, serve with a dollop of sour cream.

C H U N K Y

2 tbsp taco spice

1 tsp ground cumin

1 tsp ground coriander

1 tsp ground paprika

Salt

Pepper

4 tbsp sour cream


10 min 28 min

P E P P E R B E E F & V E G E T A B L E S O U P



1 small brown onion, finely diced

4 cloves garlic, peeled and chopped


1 small carrot, 1cm dice

100g pumpkin, 2cm dice

1 small zucchini, 2cm dice


100g dried pasta

2 tsp vegemite

½ tbsp cracked black pepper

Pinch mixed herbs

M E T H O D

1. Place all ingredients into the soup maker jug.



4. Once the cooking cycle is complete, serve.

C H U N K Y

200g rump, 1cm dice

½ cup chopped tomatoes

3 tsp gravy powder

3 cups beef stock

½ tsp salt


8 min 28 min

C H I C K E N , C O U S C O U S & V E G E T A B L E S O U P





1 small carrot, finely diced

1 celery stick, finely diced

1 zucchini, finely diced

½ tsp dried mixed herbs



½ tsp salt

½ tsp cracked black pepper

2 tbsp cous cous

M E T H O D

1. Place the oil, onion, garlic, carrot, celery, zucchini, herbs, chicken breast, chicken stock, salt and black pepper into the soup maker jug.



4. Once the cooking cycle is complete, divide the cous cous between the serving bowls and ladle the hot soup over the top. Leave for 2 minutes or until cous cous has softened before serving.

C H U N K Y


8 min 28 min

C H I C K E N , M I S O & B R O W N R I C E S O U P


5g dried forest mushrooms

½ cup boiling water

1 tsp sesame oil

4cm piece ginger, peeled and grated


½ small brown onion, finely diced

3 tbsp miso paste

350g fancy mushrooms (oyster, swiss brown, shiitake)

¹�³ cup brown rice

350g chicken breast, 2cm sliced

80g bamboo shoots, finely sliced


1 bunch broccolini, cut into florets

1 tsp sesame seeded, toasted

M E T H O D

1. Place the dried forest mushrooms in a heatproof bowl and cover with boiling water to soak.

2. Place the sesame oil, ginger, garlic, onion, miso paste, mushrooms (including the forest mushrooms with soaking water), rice, chicken, bamboo shoots and chicken stock into the soup maker jug.



5. Once the cooking cycle is complete, divide the broccolini between the serving bowls and ladle the hot soup over the top. Sprinkle with sesame seeds and serve.

C H U N K Y


6 min 28 min

P O R K M E A T B A L L & N O O D L E S O U P

M E A T B A L L I N G R E D I E N T S A N D M E T H O D

250g pork mince


2cm piece ginger, peeled and grated

1 tsp sesame oil

2 tsp soy sauce

¼ tsp palm sugar

2 tsp oyster sauce

½ cup fresh breadcrumbs

60g water chestnuts, chopped

1 egg white

¼ cup plain flour


1. Place pork mince, garlic, ginger, sesame oil, soy sauce, palm sugar, oyster sauce, breadcrumbs, chestnuts and egg white into a bowl and mix until well combined.

2. Roll the mixture into even meatballs, approximately 25g.

3. Toss the meatballs in flour and pan fry in vegetable oil for 5 minutes.

S O U P I N G R E D I E N T S A N D M E T H O D

1 tbsp sesame oil

1 tbsp ginger, grated

½ brown onion, finely diced


120g fancy mushrooms (oyster, swiss brown, shiitake)

2 tbsp soy sauce

2 tbsp oyster sauce


1 tsp cornflour (mixed into 2 tsp cold water to make a paste)

200g ready rice noodles

100g broccoli florets

1. Place the sesame oil, ginger, onion, garlic, mushrooms, soy sauce, oyster sauce, chicken stock, cornflour paste and prepared meatballs into the soup maker jug.



4. Once the cooking cycle is complete, stir through the noodles and broccoli and serve.

C H U N K Y


18 min 28 min

B B Q P O R K B E L L Y & G I N G E R R A M E N


2 tbsp shiro miso paste

1 tbsp dried seaweed

½ tsp bonito powder

1 tbsp fresh ginger, shredded

6 spring onions, chopped

2 tbsp light soy sauce

1.2L chicken stock

200g ready to eat udon noodles

250g pork belly rashers, grilled and sliced

4 free range eggs, medium boiled (8 minutes), shelled and halved

200g fried tofu, sliced

100g bean sprouts

1 bunch bok choy, sliced

1 chilli, thinly sliced

M E T H O D

1. Place the miso, seaweed, bonito, ginger, half the spring onions, soy and stock into the soup maker jug.


3. Select ‘SMOOTH’ soup setting and then select ‘START’.

4. Arrange the noodles, sliced pork, boiled egg, fried tofu, bean sprouts, bok choy and remaining spring onions in your serving bowls.

5. Once the cooking cycle is complete, ladle the hot broth into the serving bowls, submerging all ingredients. Let the soup stand for 2 minutes before serving with sliced chilli.


5 min 21 min

S M O O T H

F R O M COOK AND KID

R E C I P E B Y A D A M C L E M E N T S

P O T A T O , L E E K , C O R N & T R O U T S O U P


1 tbsp olive oil

1 small brown onion, chopped

1 clove garlic, chopped

1 small leek, sliced

20g celery, diced

200g fresh corn kernels

450g potatoes, 1cm dice


Salt

Pepper

200g fresh sashimi grade trout, sliced

1 tsp parsley, chopped

M E T H O D

1. Place the oil, onion, garlic, leek, celery, corn kernels, potatoes, stock, salt and pepper into the soup maker jug.


3. Select the ‘SMOOTH’ soup setting and then select the ‘START’ button.

4. Once the cooking cycle is complete, divide sliced trout between serving bowls and ladle the hot soup over the top.

5. Sprinkle with parsley and serve.

S M O O T H


10 min 21 min

P O L E N T A , S M O K E D H A M & P A R M E S A N


½ cup instant yellow polenta

1L chicken stock

150g sliced smoked ham

1 medium brown onion, diced

5 cloves garlic, crushed

1 tbsp fresh thyme leaves

Salt

Pepper

½ cup curly parsley leaves

1 cup fresh grated parmesan

Cracked pepper

Toasted Turkish bread

M E T H O D

1. Place the polenta, chicken stock, ham, onion, garlic, thyme, salt and pepper into the soup maker jug.



4. Once cooking cycle is complete, remove the soup maker lid and add the parsley and parmesan.

5. Reattach the soup maker lid to the soup maker jug.

6. Select the ‘PULSE’ setting and hold the ‘START’ button for 20 seconds.

7. Serve soup with black pepper and toasted Turkish bread.

S M O O T H


6 min 28 min



A S P A R A G U S S O U P


1 tsp vegetable oil

100g onion, diced


1 small baton celery, diced

2 medium potatoes, peeled and diced

500g (5 bunches) asparagus, washed and trimmed (reserve 60g of tips for garnish)

700ml chicken stock

⅛ tsp table salt

⅛ tsp ground white pepper

Drizzle olive oil

20g crumbled blue cheese (optional)

M E T H O D

1. Place the oil, onion, garlic, celery, potatoes, asparagus, chicken stock, salt and pepper into the soup maker jug.



4. Once the cooking cycle is complete, serve with a drizzle of olive oil and crumbled blue cheese.

S M O O T H


5 min 21 min

C A R R O T , R E D L E N T I L & C O C O N U T S O U P


1 tsp vegetable oil


½ brown onion, diced

2cm piece ginger, peeled and chopped

1 large coriander stalk with root, chopped (retain leaves for garnishing)

5 carrots, peeled and finely diced

½ cup red lentils, rinsed and drained

270ml coconut milk

400ml chicken stock

¼ cup coconut milk, for serving

M E T H O D

1. Place the oil, garlic, onion, ginger, coriander, carrot, lentils, coconut milk and chicken stock into the soup maker jug.



4. Once the cooking cycle is complete, serve with coriander leaves and a drizzle of coconut milk.

S M O O T H


10 min 21 min

M U S H R O O M , C A U L I F L O W E R & T R U F F L E S O U P



1 small brown onion, finely diced

2 small garlic cloves, chopped

½ small cauliflower, cut into small florets

2 small potatoes, peeled and diced

5 portobello mushrooms, quartered

7 button mushrooms, sliced

500ml chicken stock

50ml fresh cream

¼ tsp salt


10ml truffle oil

M E T H O D

1. Place the oil, onion, garlic, cauliflower, potatoes, mushrooms, stock, cream, salt and pepper into the soup maker jug.



4. Once the cooking cycle is complete, serve with a drizzle of truffle oil.

S M O O T H


8 min 21 min

T O M A T O , C H I L L I & B A S I L S O U P



1 brown onion, chopped


½ bird's eye chilli

7 tomatoes, blanched, peeled and chopped (860g)

½ tbsp balsamic vinegar

4 leaves basil

1 tsp sea salt


500ml chicken stock

M E T H O D

1. Place all soup ingredients into the soup maker jug.



4. Once the cooking cycle is complete, serve with a drizzle of olive oil.

S M O O T H


12 min 21 min

C H I C K P E A , R O C K E T & L E M O N S O U P


375g dried chick peas, (soaked for 4hrs and rinsed well)

1L vegetable stock

1 medium brown onion, chopped


2 tsp ground cumin

Salt

Pepper

200g natural yoghurt

50g young rocket leaves

2 tbsp fresh lemon juice

1 lemon, cut into wedges

M E T H O D

1. Place the chickpeas, stock, onion, garlic, cumin, salt and pepper into the soup maker jug.



4. Once the cooking cycle is complete, remove the soup maker lid, add the yoghurt, rocket and lemon juice.


6. Select the ‘BLEND’ soup setting and then select the ‘START’ button.

7. Once blending cycle is complete, serve with a lemon wedge and dollop of yoghurt.

S M O O T H


5 min 23 min



Z U C C H I N I , F E N N E L & M I N T S O U P


750g zucchini, peeled and chopped

1 large fennel bulb, stems removed, bulb chopped, leaves reserved

2 cups vegetable stock

Salt

Pepper

100ml cream

1 cup mint leaves

Sourdough bread

M E T H O D

1. Place the zucchini, fennel, stock, salt and pepper into the soup maker jug.



4. Once cooking cycle is complete, remove the soup maker lid, add the mint leaves, fennel leaves and cream.


6. Select the ‘BLEND’ soup setting and then select the ‘START’ button.

7. Once blend cycle is complete, serve with sourdough bread.

S M O O T H


6 min 23 min



S I M P L E P U M P K I N S O U P



1 brown onion, diced

600g pumpkin, 2cm pieces

100g potatoes, 2cm pieces


200ml cream

4 slices fresh bread

M E T H O D

1. Place the garlic, onion, pumpkin, potato, vegetable stock and cream into the soup maker jug.




S M O O T H


10 min 21 min

P O T A T O & L E E K S O U P


50g butter

1 clove garlic, crushed

1 small brown onion, diced

½ leek, thinly sliced

2 sprigs thyme, shredded

650g potatoes, peeled and diced


100ml pure cream

4 pieces fresh bread

M E T H O D

1. Place the butter, garlic, onion, leek, thyme, potato, stock and cream into the soup maker jug.




S M O O T H


10 min 21 min

C R E A M O F M U S H R O O M S O U P


1 brown onion, roughly chopped

2 cloves garlic, peeled and sliced

250g button mushrooms, halved

250g Portobello mushrooms, quartered

1 tsp flaked salt

2 tbsp olive oil

2 sprigs thyme, chopped

200ml pure cream

300ml milk


¼ cup parsley, roughly chopped

M E T H O D

1. Preheat a fan forced oven to 200°C.

2. In a bowl, place the onion, garlic, mushrooms, salt and oil and toss thoroughly to combine.

3. Pour onto an oven tray and place into the oven for 30 minutes to bake.

4. Place the cooked mushroom mix, thyme, cream, milk and stock into the soup maker jug.

5. Attach the soup maker lid on to the soup maker jug.


7. Once cooking cycle is complete, serve with fresh parsley.

S M O O T H


10 min 51 min

F I N D M O R ER E C I P E S

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DISCLAIMER: Images in this booklet are for pictorial reference only and may differ from the actual recipe.

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S O U P MADE SIMP LE 30 RECIPESsoup maker jug. 3. Attach the soup maker lid onto the soup maker jug. 4. Select the ’CHUNKY’ soup setting and then select the ‘START’ button