Vegetable Soup
Ingredients
1 onion
0.5 bulb fennel
2 stick of celery
1 leek
2 carrot
0.5 swede
300 grams potato
oil, As needed
salt, To taste
pepper, To taste
2 sage
1 thyme
1 rosemary
750 grams vegetable stock, hot
2 bay leaf
50 ml whipping cream
Instructions
STEP 1/6
Peel the onion and cut to fit the tube.
Trim the fennel and cut to fit the tube.
Trim the celery.
Trim the leek.
Peel the carrot and cut to fit the tube.
Peel the swede and cut to fit the tube.
STEP 2/6
Assemble the food processor bowl onto the power unit.
Fit the thick slicing disc, attach the lid and ensure it is locked into place.
STEP 3/6
Slice the first five items of Ingredients 1 (onion, fennel, celery, leek, carrot) into the Food Processor bowl using the pusher.
Transfer the sliced vegetables to a medium bowl and set aside.
Slice the remaining items of Ingredients 1 (swede, potato) into the Food Processor bowl and set aside.
STEP 4/6
Place a large saucepan over a medium-low heat.
Add the first item of Ingredients 2 (oil) into the saucepan.
Heat for about 1 minute until hot.
Transfer the sliced vegetables from the medium bowl into the saucepan.
Add the next two items of Ingredients 2 (salt, pepper) into the saucepan.
Cook for about 10 minutes until soft.
Transfer the sliced swede and potato into the saucepan.
Add the remaining Ingredients 2 (herbs, stock, bay leaf) into the saucepan.
Bring the soup to a simmer and cook for about 10 minutes until the vegetables have softened.
Remove from the heat and let cool to room temperature.
Remove the bay leaves.
STEP 5/6
Attach the blender to the power unit and ensure it is locked into place.
Gradually transfer the soup into the blender goblet.
Attach the lid and ensure it is securely closed.
Blend until purée.
Remember not to overfill the blender goblet
STEP 6/6
Reheat the soup and serve with a swirl of cream.
Vegetable Soup
Ingredients
1 onion
0.5 bulb fennel
2 stick of celery
1 leek
2 carrot
0.5 swede
300 grams potato
oil, As needed
salt, To taste
pepper, To taste
2 sage
1 thyme
1 rosemary
750 grams vegetable stock, hot
2 bay leaf
50 ml whipping cream
Instructions
STEP 1/6
Peel the onion and cut to fit the tube.
Trim the fennel and cut to fit the tube.
Trim the celery.
Trim the leek.
Peel the carrot and cut to fit the tube.
Peel the swede and cut to fit the tube.
STEP 2/6
Assemble the food processor bowl onto the power unit.
Fit the thick slicing disc, attach the lid and ensure it is locked into place.
STEP 3/6
Slice the first five items of Ingredients 1 (onion, fennel, celery, leek, carrot) into the Food Processor bowl using the pusher.
Transfer the sliced vegetables to a medium bowl and set aside.
Slice the remaining items of Ingredients 1 (swede, potato) into the Food Processor bowl and set aside.
STEP 4/6
Place a large saucepan over a medium-low heat.
Add the first item of Ingredients 2 (oil) into the saucepan.
Heat for about 1 minute until hot.
Transfer the sliced vegetables from the medium bowl into the saucepan.
Add the next two items of Ingredients 2 (salt, pepper) into the saucepan.
Cook for about 10 minutes until soft.
Transfer the sliced swede and potato into the saucepan.
Add the remaining Ingredients 2 (herbs, stock, bay leaf) into the saucepan.
Bring the soup to a simmer and cook for about 10 minutes until the vegetables have softened.
Remove from the heat and let cool to room temperature.
Remove the bay leaves.
STEP 5/6
Attach the blender to the power unit and ensure it is locked into place.
Gradually transfer the soup into the blender goblet.
Attach the lid and ensure it is securely closed.
Blend until purée.
Remember not to overfill the blender goblet
STEP 6/6
Reheat the soup and serve with a swirl of cream.