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Simple Carrot Soup - serves 2
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85g (3oz) unsalted butter
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4 large carrots, sliced
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1 small potato, sliced
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1 onion, sliced
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½ teaspoon soft thyme leaves
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600ml (1 pint) vegetable stock
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4 tablespoons double cream
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salt and ground black pepper
1. Melt the unsalted butter and cook the carrot, potato, onion and soft thyme leaves for
5 minutes. Next, add the vegetable stock.
2. Cook until the vegetables are tender, then using your Breville hand blender liquidise
it until it is smooth. Keep the blade part of the blending shaft immersed in the soup to
avoid splashing. To avoid damage to the pan, we do not recommend that you blend
soup in a non-stick pan.
3. Finish off with the double cream and season to taste.
4. You can alter the flavours by adding 200ml (7 fl.oz) orange juice instead of the same
amount of stock, or folding in 2 tablespoons chopped coriander just before serving.
Pesto - serves 4-6
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60g (2¼oz) basil, leaves only
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4 large spinach leaves – tough stalks discarded, blanched for 30 seconds
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1 tablespoon flat-leaf parsley leaves, blanched
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1 teaspoon rock salt flakes
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3 cloves garlic
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60g (2¼oz) Parmesan, freshly grated
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55g (2oz) pine kernels
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150ml (¼ pint) extra virgin olive oil
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2 tablespoons Ricotta cheese (optional)
1. Process the basil, spinach, parsley, salt and garlic until smooth. Add the Parmesan,
pine kernels and olive oil, and blend until emulsified.
2. Scrape the mixture into a bowl and fold in the ricotta cheese. Ricotta helps to keep
the sauce emulsified. Only put it in if you are going to use the sauce within a couple
of days.
3. To preserve the sauce for longer, place the contents into a clear glass jar and coat
the surface with a film of olive oil. Cover and refrigerate.
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