Sharp R-959(SL)M-AA Recipes, Greek Lentil Soup, Creamy Mushroom Soup, Broccoli & Cheese Soup

RECIPES

Serves 4

45ml (3 tbsp) olive oil 75g onion, chopped

1 clove garlic, crushed (see tip, page 67)

1 medium carrot, chopped

1 stick celery, chopped

100g dried red lentils

2.5ml (1/2 tsp) dried thyme (see tip, page 63) 2.5ml (1/2 tsp) dried marjoram (see tip, page 63) 175g canned, chopped tomatoes

900ml (11/2 pints) hot vegetable stock salt and pepper to taste

Serves 4

125g onion, chopped

225g mushroom, sliced

25g butter

25g plain flour 300ml (1/2 pint) milk

450ml (3/4 pint) hot vegetable stock

2.5ml (1/2 tsp) dried marjoram (see tip, page 63) 2.5ml (1/2 tsp) dried basil (see tip, page 63) salt and pepper to taste

150ml (1/4 pint) double cream

Serves 4

15ml (1 tbsp) sunflower oil 225g onion, finely chopped

400g broccoli, broken into small florets

25g plain flour

1 litre (13/4 pints) hot vegetable stock 300ml (1/2 pint) milk

200g double gloucester cheese, grated salt and pepper to taste

Serves 4

100g tortilla chips

50g each green and red pepper, diced

25g onion, diced

50g courgette, diced

50g fresh tomato, diced

25g black olives, sliced 2.5ml (1/2 tsp) ground cumin 50g red leicester cheese, grated 50g mature cheddar cheese, grated

GREEK LENTIL SOUP

1Combine the olive oil, onion and garlic together in a large bowl and heat on 100% for 2 minutes.

2Add the carrot and celery, mix well. Cook on 100% for 3 minutes.

3Add the lentils, thyme, marjoram, tomatoes and stock, season and mix well.

4 Cook on 100% for 5 minutes and then on 50% for 35 minutes or until the lentils are tender. Stir every 5 minutes.

CREAMY MUSHROOM SOUP

1Cook the onion, mushrooms and butter together in a bowl on 100% for 3 minutes.

2Stir in the flour to form a paste, gradually add the milk and stock.

3Stir in the marjoram, basil, salt and pepper to taste. Cook on 100% for 8 minutes, stir after 4 minutes.

4 Blend and add the cream, cook on 100% for 6 minutes.

BROCCOLI & CHEESE SOUP

1Place oil, onion and broccoli in a large bowl, mix well. Cover and cook on 100% for 5 minutes.

2Stir in the flour to form a paste, add the stock, milk and cheese, mix well. Cover and cook on 100% for 10 minutes.

3Blend in a food processor. Return to bowl and season. Heat on 70% for 18 minutes, stir 3 - 4 times.

VEGGIE NACHOS

1 Spread tortilla chips in a 25cm (10”) flan dish.

2Mix the vegetables with the cumin in a large bowl.

3 Spread the vegetables over the tortilla chips.

4 Sprinkle the cheeses over the top of the vegetables.

5 Place on the high rack and cook on DUAL GRILL, 10% for 5 minutes.

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