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SOUPS
CREAMY BROCCOLI SOUP
• Slice the white and light green parts of the leek into rings. Using a strainer, rinse the leeks
thoroughly.
• Heat the olive oil in a large pot over medium heat. Add the leek, garlic and a few
generous pinches of salt and pepper. Stir and cook until the leek is soft, about 5 minutes.
• Chop the broccoli, stems and all, into coarse orets and add them to the pot. Stir and
cook until just softened, about 3 minutes.
• Stir in the white wine vinegar, then add the vegetable broth and coconut milk. Reduce
the heat to low and simmer for 5 minutes.
• Let the soup cool slightly, then transfer to a blender (you can work in batches if you need
to). Blend until smooth. Add the amaranth greens and blend again. Taste and adjust the
seasonings, adding a bit of lemon juice to brighten it up a bit if you like.
• Garnish with a drizzle of coconut milk and olive oil. Sprinkle with red pepper akes, if
desired.
1 large leek
1 tbsp extra virgin olive oil, plus extra for
garnish
2 garlic cloves, crushed
1 medium head broccoli
1 ½ tsp white wine vinegar
2 cups vegetable broth
1 cup light coconut milk, plus ¼ cup (60 ml) extra
for garnish
2 to 3 cups loosely packed spinach
Sea salt and freshly ground black pepper
Juice or 1 small lemon (optional)
Red pepper akes (optional)
CARROT GAZPACHO WITH LEMONGRASS
• Optional garnishes: hemp seeds, pepitas, microgreens, drizzles of coconut milk.
• Prepare the lemongrass by cutting off the root end and the tough upper stem of the
stalk. Remove the rst one or two layers of outer leaves and nely chop the tender,
aromatic part of the lemongrass.
• Using a high speed blender, combine the lemongrass, carrots, coconut milk, garlic, olive
oil, sherry vinegar, red curry paste, water, and a few generous pinches of salt and pepper.
Blend until smooth.
• If you’re not using a high speed blender, strain the soup and blend again until smooth.
• Chill for at least 4 hours. If the soup thickens in the fridge, stir in a little more cold water.
• Add more salt and pepper, to taste.
• Drizzle with olive oil and serve with desired garnishes.
1 stalk lemongrass
16 ounces peak season carrots, peeled and
sliced, about 2 bunches
1-14 ounce can light or full fat coconut milk,
reserve ¼ cup for garnish
1 garlic clove
2 tbsp sherry vinegar
1 tsp red curry paste
½ cup ltered water
Sea salt and freshly ground black pepper
2 tbsp extra virgin olive oil, plus more for
drizzling
RECIPES (cont.)
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