Liquid lunches
Fresh vegetable soup |
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4 |
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with noodles |
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1 small tomato
1 small onion, peeled and trimmed
2 carrots
1 green capsicum, base removed and seeded
1 tablespoon butter
1 tablespoon wholemeal flour 375ml vegetable stock
425g canned baked beans
1 packet 2 Minute Noodles Freshly ground black pepper
1.Process tomato, onion, carrots and green pepper through Juice Fountain.
2.Melt butter in a large saucepan over a medium heat.
3.Stir in flour, cook for one minute, stirring constantly.
4.Stir in the extracted juice, vegetable stock and baked beans.
5.Bring to the boil, then reduce heat and allow to simmer for 10 minutes.
6.Add noodles, cook for 2 minutes or until noodles are tender.
Pour into 4 soup bowls, sprinkle with black pepper to taste and serve immediately.
Gazpacho
4
4 medium tomatoes
4 sprigs fresh parsley
1 large clove garlic, peeled
1 small onion, peeled and trimmed
2 carrots
2 stalks celery
1 red capsicum, base removed and seeded
1 lebanese cucumber
2 tablespoons red wine vinegar freshly ground black pepper
1 cup crushed ice
3 tablespoons chopped fresh basil
1.Process tomatoes, parsley, garlic, onion, carrots, celery, red capsicum and cucumber through Juice Fountain.
2.Stir in vinegar and black pepper.
3.Arrange ice in four soup bowls.
Pour in extracted juice, sprinkle with basil and serve immediately.
R6
