Breville JE95XL manual Liquid lunches, Fresh vegetable soup, with noodles, Gazpacho, style sauce

Liquid lunches

Fresh vegetable soup
	4
with noodles

1 small tomato

1 small onion, peeled and trimmed

2 carrots

1 green bell pepper, base removed and seeded

1 tablespoon butter

1 tablespoon wholemeal flour

11⁄2 cup (375ml) vegetable stock 15oz 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

2carrots

2stalks celery

1 red bell pepper, base removed and seeded

1 lebanese cucumber

2 tablespoons red wine vinegar freshly ground black pepper 1 cup (150g) crushed ice

3 tablespoons chopped fresh basil

1.Process tomatoes, parsley, garlic, onion, carrots, celery, red bell pepper 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.

Pasta with provencale
	4
style sauce

4 tomatoes

2 sprigs fresh parsley

1 stick celery

2 large cloves garlic

1 small onion, peeled and trimmed

1 red bell pepper, base removed and seeded

1 tablespoon (15ml) tomato paste

1⁄2 cup (125ml) red wine

2 teaspoons (10ml) dried oregano

2 cups (500g) cooked pasta

3 tablespoons (45ml) grated Parmesan cheese

1.Process tomatoes, parsley, celery, garlic, onion and red bell pepper.

2.Blend tomato paste with red wine, stir in the extracted juice.

3.Pour into a saucepan and cook over medium heat for 3-4 minutes.

4.Add pasta and toss to coat pasta well. Divide mixture between 4 serving bowls.

5.Sprinkle with oregano and Parmesan cheese. Serve immediately.

Mango, cantaloupe and
	4
orange yoghurt drink

1 mango, halved, peeled and seeded

1⁄2 small cantaloupe, peeled, seeded and cut into two equal portions

5 oranges, peeled

3 tablespoons (45ml) natural yoghurt

1.Process mango, cantaloupe and oranges through Juice Fountain.

2.Pour into a large bowl whisk in yoghurt.

Serve immediately.

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