SOUP MAKER PLUS Recip e Ideas Welcome to CREATIVE CUISINE. Whether you are making chunky or smooth soups, jams, sauces for pasta, curries or tasty risottos you can complete every stage of your recipe in the Cuisinart Soup Maker. Sauté, cook, stir, simmer and blend all in one machine without the need for extra pots and pans, and no messy transferring from pan to blender. We have designed a few recipes to help you get started with your Soup Maker Plus. For more recipe ideas: Visit www.cuisinart.co.uk or follow us on Facebook, Twitter and Instagram. 2 CONTENTS RECIPE IDEASRECIPE SOUPS Leek and Potato Soup with Chive Créme Fraîche 4 Parsnip and Apple Soup with Honey 5 Chestnut, Carrot and Lentil Soup 5 Sweet Potato and Red Pepper Soup 6 Sausage and Cannellini Bean Soup 6 Spiced Butternut Soup 7 Catalan Fish Soup 8 Pea and Ham Soup 9 Thai Chicken and Red Chilli Soup 9 Butternut Squash Soup with Chorizo 11 CURRIES Prawn Laksa Curry 12 Thai Green Chicken Curry 14 Courgette and Aubergine Curry 15 CHUTNEYS & JAMS Mixed Berry Jam 16 Spiced Apple Chutney 16 Rhubarb, Apricot and Ginger Chutney 17 RISOTTOS Pea and Mint Risotto with Honey Glazed Ham 19 Pea and Goats Cheese Risotto 20 Mushroom Risotto 21 STOCK Quick Chicken Stock 22 Quick Vegetable Stock 22 SMOOTHIES Breakfast Smoothie 23 Cashew Nut Milk 23 3 LEEK & POTATO SOUP WITH CHIVE CRÉME FRAICHE INGREDIENTS METHOD n 500g Maris Piper Potatoes, peeled & diced 1. Pour the 1 tbsp of truffle oil into the Soup Maker. Set the timer for 10 minutes on ‘SAUTE’. n 250g Leeks, finely chopped Add the leeks and cook for the 10 minutes. n 200ml Milk ‘STIR’ occasionally. n 400ml Vegetable Stock 2. Once the leeks have finished cooking add the n 1 tbsp Truffle Oil potatoes, milk, stock and season with salt and pepper. Set the timer for 25 minutes and the n Juice of ½ a Lemon temperature to ‘HIGH’. Allow the soup to come n Salt and Pepper to taste to the boil, then reduce the temperature to ‘SAUTE’. ‘STIR’ occasionally. CHIVE CRÉME FRAÎCHE 3. Whilst the soup is cooking make the chive n 100g Créme Fraîche créme fraîche, by combining all the ingredients n 1 tbsp Chives, finely chopped together and seasoning to taste. n Zest & Juice of ½ a Lemon 4. When the soup has finished cooking add the lemon juice. ‘BLEND’ on setting 2 until n Salt & Pepper to taste completely smooth. GARNISH 5. To serve, divide the soup evenly between n 20 Leaves of Baby Spinach 4 bowls. Place a dollop of the chive créme n 20g Black Truffles, finely sliced fraîche in the middle of each bowl. Grind some fresh black pepper on top. Scatter the spinach n 40ml Truffle Oil leaves and sliced truffles on top. Finally drizzle n Ground Black Pepper with the truffle oil. Hints & Tips This soup is delicious warm or can be served chilled. 4 PARSNIP & APPLE SOUP WITH HONEY SOUPS INGREDIENTS METHOD n 1 tbsp Olive Oil 1. Set the timer on the Soup Maker to 26 minutes on ‘SAUTE’. n 1 medium Onion, roughly chopped 2. Add the olive oil to heat and immediately follow n 2 medium Parsnips, peeled and chopped into with the onion, leave for 1-2 minutes until small dices steaming. ‘STIR’ as required. n 2 Dessert Apples, peeled cored and chopped 3. Add the parsnips, apples, honey and thyme into small dices together with the seasoning and cook for a n Sea Salt and freshly ground Black Pepper to further 3-4 minutes. ‘STIR’ until everything is taste coated in honey. n 2 tbsp Clear Honey 4. Add the stock, set the Soup Maker to ‘HIGH’ n 2 Pinches Dried Thyme and bring the contents to a vigorous boil for 2 minutes. Switch to ‘SIMMER’ and cook until n 650ml Chicken or Vegetable Stock the end of the cycle or the parsnips are tender. 5. Switch off the heat and ‘BLEND’ on level 2 until silky and completely smooth. Check the seasoning and serve immediately. CHESTNUT, CARROT & LENTIL SOUP INGREDIENTS METHOD n 1 tbsp Olive Oil 1. Set the timer on the Soup Maker to 25 minutes on ‘SIMMER’. Add the olive oil to heat and then n ½ tsp Cumin Seeds add the onion, cumin seeds and chilli flakes. n Small pinch Chilli Flakes Soften for several minutes allowing the seeds n 1 Onion, roughly chopped to release their aromas. ‘STIR’ occasionally. n 300g Carrots, peeled and roughly chopped 2. Add the carrots, lentils, milk, stock and chestnuts and set to ‘HIGH’ until the soup n 70g Red Split Lentils reaches a boil. Set the Soup Maker to n 500ml Vegetable Stock ‘SIMMER’ for the remainder of the cooking time. ‘STIR’ occasionally. If the lentils are not n 75ml Milk soft add another 5 to 10 minutes. n 50g Chestnuts, cooked 3. ‘BLEND’ the soup on setting 2 until it is a n Pinch Sea Salt smooth consistency. Check seasoning. 5 SWEET POTATO & RED PEPPER SOUP INGREDIENTS METHOD n 1 tbsp Olive Oil 1. Set the timer on the Soup Maker to 30 minutes on ‘SAUTE’. n 1 Large Onion, roughly chopped 2. Add the olive oil to heat and immediately follow n 3 Garlic Cloves, crushed with the onion and garlic, leave for 1-2 minutes n 500g Sweet Potato, peeled and cubed until steaming. ‘STIR’ as required. n 2 Medium Red Peppers, deseeded and 3. Add the sweet potato, peppers, stock and roughly chopped chillies (if using) into the Soup Maker. Set to n 700ml Vegetable Stock ‘HIGH’ and bring to a vigorous boil, then set to ‘SIMMER’ and cook until all the vegetables n 1 – 2 Chillies, deseeded and roughly chopped are soft. (optional) 4. ‘BLEND’ on setting 2 until smooth. Season n Sea Salt and freshly ground Black Pepper to and serve. taste SAUSAGE & CANNELLINI BEAN SOUP INGREDIENTS METHOD n 250g Sausages 1. Preheat the oven to 200ºC. n 1 tbsp Olive Oil 2. Place your sausages in the oven and bake for 30 minutes or until cooked through. n 1 Brown Onion, finely chopped 3. Set the timer on the Soup Maker to 10 minutes n ½ Fennel Bulb, finely chopped on ‘SAUTE’. Add the olive oil, onions and garlic n 2 Cloves of Garlic, crushed and cook for 5 minutes. ‘STIR’ occasionally. n 450g of Chopped Tinned Tomatoes Add the fennel and continue to cook for the remaining time. n 450ml Chicken Stock 4. Set the timer to 30 minutes on ‘HIGH’. Add n 60g Dried Green Lentils, rinsed the tomatoes, chicken stock and green lentils. n ½ a Tin Cannellini Beans Bring to the boil, stirring occasionally. Once boiling reduce to ‘SAUTE’. n 60g Cavolo Nero, chopped 5. Ten minutes before the end add the cavolo n Basil Leaves for garnishing nero ensuring it is covered by the liquid. Set the temperature to ‘HIGH’ and bring to the boil, then reduce to ‘SAUTE’. 6. Cut your cooked sausages into chunks and with 5 minutes remaining on the timer add the sausages and cannellini beans, ensuring these are well covered in the soup. 7. Serve and garnish with torn basil leaves. 6 SPICED BUTTERNUT SOUP SOUPS INGREDIENTS METHOD n 500g Butternut Squash, chopped into small 1. Preheat the oven to 180C/350F/Gas 4. chunks 2. Grind together with a pestle and mortar or n 1 tsp Coriander Seeds spice grinder the coriander, fennel, cumin, oregano and chilli. Rub the spice & herb n 1 tsp Fennel Seeds mixture and 1 tbsp of the olive oil through the n 1 tsp Cumin Seeds butternut squash. Roast in the oven in a large n 1 tsp Dried Oregano roasting dish for 45 minutes or until the squash is soft and a little caramelised. n ½ tsp Chilli Flakes 3. Once the butternut squash is ready reduce the n 2 tbsp Olive Oil oven temperature to 150C/300F/Gas 2. Toss n 1 Red Onion, finely chopped the cubed ciabatta with the 1/2 tbsp of olive oil and season with salt and pepper. Roast in the n 1 Clove Garlic, finely chopped oven for 20 minutes or until the croutons are n 700ml Chicken Stock dried and crispy. n 100g Red Lentils 4. Set the timer on the Soup Maker to 25 minutes on ‘SAUTE’. Add the remaining 1 tbsp of olive n 1 tbsp Balsamic Vinegar oil, onion and garlic and cook for 5 minutes. n Sea Salt and Ground Black Pepper ‘STIR’ occasionally. 5. Add the chicken stock, red lentils and FOR THE TOPPING balsamic vinegar. Set the temperature to ‘HIGH’ and bring to the boil, then reduce the n ½ tbsp Olive Oil temperature to ‘SAUTE’. ‘STIR’ occasionally. n 100g Stale Ciabatta, cubed 6. With 10 minutes remaining on the timer add n Salt and Ground Black Pepper the roasted butternut squash and ‘STIR’ to combine into the soup. n 20g Pumpkin Seeds 7. At the end of the cooking time ‘BLEND’ the soup on setting 2 until the desired consistency is reached. Season with salt and pepper and allow to stand for 1 minute. Serve and garnish with the crispy croutons and pumpkin seeds. 7 CATALAN FISH SOUP INGREDIENTS METHOD n 1 tbsp Olive Oil 1. Set the timer on the Soup Maker to 10 minutes on ‘SAUTE’. Add the garlic and tomatoes and n 4 Cloves Garlic, peeled and sliced cook. ‘STIR’ often. n 3 Medium Tomatoes (300g), skinned & 2. Set the timer to 25 minutes on ‘HIGH’. Add chopped the potatoes, wine, stock, salt, saffron and n 300g Waxy Potatoes, peeled and cut into thick sugar.