Cuisinart Soup Maker Recipes

SOUP MAKER PLUS Recip e Ideas 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 RISOTTOS AND PASTA Pea and Mint Risotto with Honey Glazed Ham 17 Pea and Goats Cheese Risotto 18 Mushroom Risotto 19 Spaghetti Arrabiata 21 Welcome to CHUTNEYS & JAMS CREATIVE Mixed Berry Jam 22 Spiced Apple Chutney 22 CUISINE. Rhubarb, Apricot and Ginger Chutney 23 Whether you are making chunky or smooth soups, jams, sauces for pasta, curries or tasty STOCK risottos you can complete every stage of your Quick Chicken Stock 24 recipe in the Cuisinart Soup Maker. Sauté, Quick Vegetable Stock 24 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. SMOOTHIES Breakfast Smoothie 25 We have designed a few recipes to help you get started with your Soup Maker Plus. Cashew Nut Milk 25 For more recipe ideas: Visit www.cuisinart.co.uk or follow us on Facebook, Twitter and Instagram. 2 3 LEEK & POTATO SOUP WITH PARSNIP & APPLE SOUP CHIVE CRÉME FRAICHE WITH HONEY SOUPS INGREDIENTS METHOD INGREDIENTS METHOD n 500g Maris Piper Potatoes, peeled & diced 1. Pour the 1 tbsp of truffle oil into the Soup n 1 tbsp Olive Oil 1. Set the timer on the Soup Maker to 26 minutes Maker. Set the timer for 10 minutes on ‘SAUTE’. on ‘SAUTE’. n 250g Leeks, finely chopped n 1 Medium Onion, roughly chopped Add the leeks and cook for the 10 minutes. 2. Add the olive oil to heat and immediately follow n 200ml Milk ‘STIR’ occasionally. n 2 Medium Parsnips, peeled and chopped into with the onion, leave for 1-2 minutes until small dices n 400ml Vegetable Stock 2. Once the leeks have finished cooking add the steaming. ‘STIR’ as required. potatoes, milk, stock and season with salt and n 2 Dessert Apples, peeled cored and chopped n 1 tbsp Truffle Oil 3. Add the parsnips, apples, honey and thyme pepper. Set the timer for 25 minutes and the into small dices together with the seasoning and cook for a n Juice of ½ a Lemon temperature to ‘HIGH’. Allow the soup to come n Sea Salt and freshly ground Black Pepper to further 3-4 minutes. ‘STIR’ until everything is to the boil, then reduce the temperature to n Salt and Pepper to taste taste coated in honey. ‘SAUTE’. ‘STIR’ occasionally. CHIVE CRÉME FRAÎCHE n 2 tbsp Clear Honey 4. Add the stock, set the Soup Maker to ‘HIGH’ 3. Whilst the soup is cooking make the chive n 100g Créme Fraîche and bring the contents to a vigorous boil for créme fraîche, by combining all the ingredients n 2 Pinches Dried Thyme 2 minutes. Switch to ‘SIMMER’ and cook until n 1 tbsp Chives, finely chopped together and seasoning to taste. n 650ml Chicken or Vegetable Stock the end of the cycle or the parsnips are tender. n Zest & Juice of ½ a Lemon 4. When the soup has finished cooking add 5. Switch off the heat and ‘BLEND’ on setting 2 the lemon juice. ‘BLEND’ on setting 2 until n Salt & Pepper to taste until silky and completely smooth. Check the completely smooth. seasoning and serve immediately. 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 CHESTNUT, CARROT & LENTIL n Ground Black Pepper with the truffle oil. SOUP Tips INGREDIENTS METHOD Hints & n This soup is delicious warm or can be served 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 chilled. 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. 4 5 SWEET POTATO SPICED BUTTERNUT SOUP SOUPS & RED PEPPER SOUP INGREDIENTS METHOD INGREDIENTS METHOD n 500g Butternut Squash, chopped into small 1. Preheat the oven to 180˚C /350˚F/ Gas Mark 4. chunks n 1 tbsp Olive Oil 1. Set the timer on the Soup Maker to 30 minutes 2. Using a spice grinder or pestle and mortar, n 1 tsp Coriander Seeds grind together the coriander, fennel, cumin, n on ‘SAUTE’. 1 Large Onion, roughly chopped oregano and chilli. Rub the spice & herb 2. Add the olive oil to heat and immediately n 1 tsp Fennel Seeds n 3 Garlic Cloves, crushed mixture and 1 tbsp of the olive oil through the follow with the onion and garlic. Leave for 1-2 n 1 tsp Cumin Seeds butternut squash. Roast in the oven in a large n 500g Sweet Potato, peeled and cubed minutes until steaming. ‘STIR’ as required. n 1 tsp Dried Oregano roasting dish for 45 minutes or until the squash n 2 Medium Red Peppers, deseeded and 3. Add the sweet potato, peppers, stock and is soft and a little caramelised. roughly chopped n ½ tsp Chilli Flakes chillies (if using) into the Soup Maker. Set to 3. Once the butternut squash is ready reduce the n 700ml Vegetable Stock ‘HIGH’ and bring to a vigorous boil, then set n 2 tbsp Olive Oil oven temperature to 150˚C/ 300˚F/ Gas Mark to ‘SIMMER’ and cook until all the vegetables n 1 – 2 Chillies, deseeded and roughly chopped n 1 Red Onion, finely chopped 2. Toss the cubed ciabatta with the 1/2 tbsp are soft. of olive oil and season with salt and pepper. (optional) n 1 Clove Garlic, finely chopped 4. ‘BLEND’ on setting 2 until smooth. Season Roast in the oven for 20 minutes or until the n Sea Salt and freshly ground Black Pepper to and serve. n 700ml Chicken Stock croutons are dried and crispy. taste 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. SAUSAGE & CANNELLINI n Sea Salt and Ground Black Pepper ‘STIR’ occasionally. 5. Add the chicken stock, red lentils and BEAN SOUP FOR THE TOPPING balsamic vinegar. Set the temperature to ‘HIGH’ and bring to the boil, then reduce the n ½ tbsp Olive Oil INGREDIENTS METHOD temperature to ‘SAUTE’. ‘STIR’ occasionally. n 100g Stale Ciabatta, cubed 6. W ith 10 minutes remaining on the timer add n 250g Sausages 1. Preheat the oven to 200˚C/ 400˚F/ Gas Mark 6. n Salt and Ground Black Pepper the roasted butternut squash and ‘STIR’ to combine into the soup. n 1 tbsp Olive Oil 2. Place your sausages in the oven and bake for n 20g Pumpkin Seeds 30 minutes or until cooked through. 7. At the end of the cooking time ‘BLEND’ the n 1 Brown Onion, finely chopped soup on setting 2 until the desired consistency 3. Set the timer on the Soup Maker to 10 minutes n ½ Fennel Bulb, finely chopped YOU WILL ALSO NEED is reached. Season with salt and pepper and on ‘SAUTE’. Add the olive oil, onions and garlic allow to stand for 1 minute. Serve, garnished n 2 Cloves of Garlic, crushed and cook for 5 minutes. ‘STIR’ occasionally. n A pestle and mortar or spice & nut grinder with the crispy croutons and pumpkin seeds. 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. C ut 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 7 CATALAN FISH SOUP PEA & HAM SOUP SOUPS INGREDIENTS METHOD INGREDIENTS METHOD n 1 tbsp Olive Oil 1. Set the timer on the Soup Maker to 10 minutes n 1 tbsp Olive Oil 1.

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