Loading ...
Loading ...
Loading ...
nutrient complete
24
gazpacho
PREP TIME 5 minutes SERVINGS 8
soup, sides
& entrees
25
butternut squash soup
PREP TIME 10 minutes SERVINGS 4
soup, sides
& entrees
M
• 1 small red onion, peeled and quartered
• 2 cucumbers, quartered
• 1 yellow pepper, quartered, seeded
• 1 red pepper, quartered, seeded
• 1.35 kg fresh tomatoes, quartered, seeded
• 1 tbsp + ½ tsp sea salt
• 60 ml red wine vinegar
• 1.5 L tomato juice
• 1 tsp garlic, minced
1. Working in batches, add the red onion, cucumber, peppers & fresh tomatoes to the
Food Processor Bowl.
2. Turn unit ON then hold down “Auto-iQ
®
PULSE” until ingredients are finely chopped.
Place each batch into a large mixing bowl.
3. Add minced garlic, red wine vinegar, salt and tomato juice and mix well.
4. Chill for at least 3 hours.
5. Taste for seasonings before serving.
ingredientsingredients
directionsdirections
1. Heat oil in a large saucepan and add the onions, cooking until they begin to soften,
about 5 minutes. Add the cashews and cook, stirring for about 5 minutes.
2. Add the carrot, apple, squash, thyme, and bay leaf to the pot and cook for 5 minutes.
Add the stock and stir to combine. Bring the soup to a boil and reduce the heat to med-
low, allowing to simmer until the squash is easily pierced with a knife, 20 to 25 minutes.
Remove and discard bay leaf.
3. Allow the soup to cool to room temperature. Working in batches, ladle the soup into
the Pitcher. Secure the lid and place the Pitcher onto the base. Turn unit ON and select
“Auto-iQ
®
FOOD PUREE”. Heat soup to de sired temperature before serving.
• 1 kg butternut squash, cubed
•
1 tsp fresh thyme leaves
• 1 bay leaf
• 950 ml vegetable stock, plus more
to thin if desired
• ½ tsp sea salt, plus more to taste
• black pepper, to taste
• 3 tbsp olive oil
• 1 large yellow onion, chopped
• 150 g raw cashews
• 1 large apple, peeled, cored,
chopped
• 1 large carrot, peeled, chopped
DO NOT BLEND HOT INGREDIENTS.
Loading ...
Loading ...
Loading ...