Vegetable Soup
Ingredients
1 onion, cut to fit tube
0.5 bulb fennel, trimmed, cut to fit tube
750 grams vegetable stock
2 bay leaves
oil, as needed
salt, to taste
pepper
2 Tbsp sage
1 Tbsp thyme
1 Tbsp rosemary
2 sticks of celery, trimmed
1 leek, trimmed
2 carrot, peeled, cut to fit tube
0.5 swede, peeled, cut to fit tube
300 grams potato
To finish
50 ml whipping cream
Instructions
STEP 1/5
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 2/5
Slice the 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 swede, potato into the Food Processor bowl and set aside.
STEP 3/5
Place a large saucepan over a medium-low heat.
Add the oil into the saucepan.
Heat for about 1 minute until hot.
Transfer the sliced vegetables from the medium bowl into the saucepan.
Add the salt and pepper into the saucepan.
Cook for about 10 minutes until soft.
Transfer the sliced swede and potato into the saucepan.
Add the herbs, stock, and bay leaves 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 4/5
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 5/5
Reheat the soup and serve with a swirl of cream.
Vegetable Soup
Ingredients
1 onion, cut to fit tube
0.5 bulb fennel, trimmed, cut to fit tube
750 grams vegetable stock
2 bay leaves
oil, as needed
salt, to taste
pepper
2 Tbsp sage
1 Tbsp thyme
1 Tbsp rosemary
2 sticks of celery, trimmed
1 leek, trimmed
2 carrot, peeled, cut to fit tube
0.5 swede, peeled, cut to fit tube
300 grams potato
To finish
50 ml whipping cream
Instructions
STEP 1/5
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 2/5
Slice the 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 swede, potato into the Food Processor bowl and set aside.
STEP 3/5
Place a large saucepan over a medium-low heat.
Add the oil into the saucepan.
Heat for about 1 minute until hot.
Transfer the sliced vegetables from the medium bowl into the saucepan.
Add the salt and pepper into the saucepan.
Cook for about 10 minutes until soft.
Transfer the sliced swede and potato into the saucepan.
Add the herbs, stock, and bay leaves 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 4/5
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 5/5
Reheat the soup and serve with a swirl of cream.