carrot and coriander soup
25g butter
1 medium onion, chopped
600g carrot cut into 2cm cubes cold chicken stock
10ml ground coriander salt and pepper
Melt the butter in a pan, add the onion and garlic and fry until soft. Place the carrot into the goblet, add the onion and garlic. Add sufficient stock to reach the 1.5 litre level marked on the goblet. Fit the lid and filler cap. Blend on SMOOTH for 5 seconds for a coarse soup or longer for a finer result.
Transfer the mixture to a saucepan, add the coriander and seasoning and simmer the soup for 30 to 35 minutes or until cooked. Adjust the seasoning as necessary and add extra liquid if required.
for adults only .....
raspberry refresher
800ml cranberry juice 5 x 15ml vodka
250g frozen raspberries
3 small scoops raspberry sorbet (approximate weight 225g)
Makes 5 large glasses
Place the cranberry juice and vodka into the goblet, then add the frozen raspberries and sorbet. Switch to MIX for 15 seconds then SMOOTH for 15 seconds. Serve immediately.
tropical ginger
400ml ginger beer 2 x 15ml rum
300g mixture frozen pineapple, melon and mango
Makes 2 large glasses
Place the ginger beer and rum into the goblet, then add the frozen fruit. Switch to MIX for 15 seconds then SMOOTH for 30 seconds. Serve immediately.
pineapple and coconut refresher
1 can (425g) pineapple pieces in juice
250mls pineapple juice
8 x15ml spoons coconut milk or 4 x 15ml Malibu
6 small scoops vanilla ice cream (approximate weight 300g)
Makes 4 large glasses
Place the contents of the can of pineapple in juice into the goblet together with the additional pineapple juice and coconut milk or Malibu. Add the ice cream. Switch to MIX for 10 seconds then SMOOTH for 30 seconds. Serve immediately.
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