Ingredients

• 2 Green Onion
• 100g Carrot
• 1 Celery Heart
• 2 Fresh Chili
• 200g Portobello Mushroom
• 200g Shiitake Mushrooms
• 2 tablespoons Olive Oil
• 1 Garlic Clove
• 800g Vegetable Stock
• 200g Canned Tomatoes
• 2 tablespoons Single Cream
• Fresh Parsley as needed

Tools

• kCook Multi
• Kcook bowl

Method

1. Fit thick slicing disc (5) to direct prep attachment
2. Fit direct prep attachment to kCook Multi
3. Fit max blade to kCook bowl
4. Add olive oil to the kCook bowl
5. Fit kCook bowl to kCook Multi
6. Attach lid to kCook bowl
7. Heat with filler cap removed - 120°C, speed 3
8. Turn direct prep attachment to position 1
9. Slice green onion, carrot, celery heart and fresh chili into the kCook bowl with direct prep attachment
10. Turn direct prep attachment to position 2
11. Add garlic clove to the kCook bowl
12. Cook with filler cap removed - 2 min, 100°C, speed 4
13. Cook with filler cap removed - 3 min, 100°C, speed 2
14. Then add portobello mushroom and shiitake mushrooms to the kCook bowl
15. Cook with filler cap removed - 10 min, 100°C, speed 2
16. Then add vegetable stock and canned tomatoes to the kCook bowl
17. Cook with filler cap removed - 30 min, 98°C, speed 2
18. Then add single cream to the kCook bowl
19. Blend with filler cap fitted - 2 min, speed 12
20. Season to taste
21. Serve
22. Garnish with fresh parsley to taste

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