CREAM OF BROCOLLI SOUP
Made effortlessly with the Bennett Read 25-in-1 Concerto25 kitchen machine
RECOMMENDED TOOLS:
Processor Bowl
S-Blade
Grating disc
INGREDIENTS:
- 1 tbsp. olive oil
- ½ onion, diced
- 2 carrots, diced
- 2 heads broccoli crowns (roughly 8 cups), chopped
- 3 cups vegetable broth (can also use chicken stock)
- 1 tsp. sea salt
- ½ tsp. ground black pepper
- ¼ cup parmesan cheese, grated
- ¼ cup plain Greek yogurt
DIRECTIONS:
- Heat the olive oil in a large, deep stock pot over medium-high heat.
- Add the onion and carrots and cook until tender for about 4 – 6 minutes.
- Add the broccoli, vegetable broth, salt, pepper and parmesan cheese and cook, covered, for 15 – 20 minutes, or until the broccoli is completely tender.
- Use the food processor bowl or jug blender just to completely puree the broccoli soup
- mixture (in batches).
- Once pureed, add the Greek yogurt and stir to incorporate.
- Heat through before serving.
6 SERVINGS
BUTTERNUT SOUP
Made effortlessly with the Bennett Read 25-in-1 Concerto25 kitchen machine
RECOMMENDED TOOLS:
Blender
INGREDIENTS:
- 1kg butternut squash peeled and deseeded
- 2 tbsp. olive oil
- 1 tbsp. butter
- 2 onions diced
- 1 garlic clove thinly sliced
- 2 mild red chillies deseeded and finely chopped
- 850ml hot vegetable stock
- 4 tbsp. sour cream, plus more to serve
DIRECTIONS:
- Heat oven to 200°C.
- Cut, peel and deseeded butternut squash into large cubes.
- Add the butternut into a roasting pan with 1 tbsp of olive oil.
- Roast for 30 mins, turning once during cooking, until golden and soft.
- While the butternut squash cooks, melt 1 tbsp butter with the remaining 1 tbsp olive oil in a large saucepan and add 2 diced onions.
- Thinly slice the garlic clove and ¾ of the 2 deseeded and finely chopped red chillies.
- Cover and cook on a very low heat for 15-20 mins until the onions are completely soft.
- Add the butternut squash into a blender, add hot vegetable stock and sour cream.
- Blend until smooth. For a really silky soup blend in batches.
- Return the soup to the saucepan and gently reheat then season to taste.
- Serve the soup in bowls with swirls of sour cream and a sprinkle of the remaining chopped chilli.
4 SERVINGS
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SPINACH SOUP
RECOMMENDED TOOLS:
Blender
INGREDIENTS:
- 2 cups spinach
- 3 garlic pods, sliced
- ½ onion, sliced
- 2 tbsp. butter
- 2 tbsp. olive oil
- 1 cup chicken stock
- salt and pepper to taste
- ½ lemon, squeezed
- A dollop of cream
DIRECTIONS:
- Lightly sauté the onion and garlic in butter and olive oil.
- Add the spinach and sauté 30 seconds.
- Add this to the blender with one cup of chicken stock, cream, a little salt and pepper and blend on high for 1 minute until you achieve a nice smooth creamy warm soup.
- Taste for salt.
- Serve in a bowl with a drizzle of lemon juice and a dollop of cream.
2 SERVINGS
Made effortlessly with the Bennett Read 25-in-1 Concerto25 kitchen machine
TOMATO SOUP
RECOMMENDED TOOLS:
Blender
INGREDIENTS:
- 1kg ripe tomatoes, quartered
- 1 small chopped red onion
- 2 tsp olive oil
- 2 garlic cloves
- 125ml vegetable liquid stock, plus extra, if needed
- 2 tbsp. chopped fresh oregano or basil, plus extra, to serve (optional)
- 2 tbsp chopped fresh chives
- 1 small baguette, thinly sliced
- 20g finely grated parmesan
DIRECTIONS:
- Place the tomato and onion in a blender and blend until smooth.
- Heat oil in a saucepan over medium heat and cook the garlic for about 30 seconds.
- Pour in the tomato mixture with stock and stir for about 5-7 minutes or until completely heated then add in the herbs and seasoning.
- Meanwhile, preheat the oven grill on high and place the baguette slices on a baking tray and grill for about 1 minute or until toasted.
- Sprinkle with parmesan and grill for a further 20-30 seconds or until golden.
4 SERVINGS
Made effortlessly with the Bennett Read 25-in-1 Concerto25 kitchen machine
