Ingredients

• 150g Onion
• 130g Carrot
• 195g Courgette
• 150g Leek
• 1 Fennel Bulb
• 45g Olive Oil
• 1 Garlic Clove
• 1 sprig Fresh Thyme
• 1 Bay Leaf
• 100g Single Cream
• 100g Vegetable Stock
• 350g Broccoli
• 400g Cauliflower
• 1 pinch Salt & Pepper

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 stir tool to kCook bowl
4. Add olive oil to the kCook bowl
5. Fit kCook bowl to kCook Multi
6. Turn direct prep attachment to position 1
7. Slice onion into the kCook bowl with direct prep attachment
8. Turn direct prep attachment to position 2
9. Add garlic to the kCook bowl
10. Add fresh thyme and bay leaves to the kCook bowl
11. Attach lid to kCook bowl with filler cap fitted
12. Heat with filler cap fitted - 2 min, 140°C, speed 3
13. Turn direct prep attachment to position 1
14. Slice carrot, courgette, leek and fennel bulb into the kCook bowl with direct prep attachment
15. Turn direct prep attachment to position 2
16. Cook with filler cap removed - 3 min 30 sec, 160°C, speed 4
17. Then add single cream, vegetable stock, broccoli and cauliflower to the kCook bowl
18. Cook with filler cap removed - 5 min, 120°C, speed 4
19. Then add salt & pepper to the kCook bowl
20. Cook with filler cap removed - 45 sec, 120°C, speed 4
21. Serve

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