WIXLIB

PEA & HAM SOUPINGREDIENTSMETHODINGREDIENTSMETHODn 1 tbsp Olive Oil1. Set the timer on the Soup Maker to 10 minuteson ‘SAUTE’. Add the garlic and tomatoes andcook. ‘STIR’ often.n 1 tbsp Olive Oil1. Set the Soup Maker to 25 minutes on ‘SAUTE’.Add the olive oil and in 30 seconds add thebacon and cook for 1-2 minutes. Add the onionand leek and sauté for 4-5 minutes to soften.n 4 Cloves Garlic, peeled and slicedn 3 Medium Tomatoes (300g), skinned &choppedn 300g Waxy Potatoes, peeled and cut into thickslicesn 75ml Dry White Winen 250ml Chicken or Fish Stockn 200g firm White Fish fillet (e.g. cod, haddock,hake) cut into large chunksn 150g Raw Prawnsn 1/2 tsp Sugarn Saltn Pinch Saffron (4 strands)n Chopped Fat-leaf Parsley to garnishFOR THE PICADAn 2 0 Blanched Almondsn 2 Garlic Cloves, peeledn 1 tbsp Olive Oiln 50ml Stockn 2 tbsp Flat-leaf Parsley, choppedn Pinch Sea SaltHints & TipsTo skin a tomato, use a knife and score across into one end. Cover the tomato withboiling water and the skin will begin to comeaway after a minute or two. Remove from thehot water and peel.2. Set the timer to 25 minutes on ‘HIGH’. Addthe potatoes, wine, stock, salt, saffron andsugar. ‘STIR’ a couple of times and bring tothe boil. Once boiling reduce the temperatureto ‘SAUTE’ for the remaining time until thepotatoes are just tender. ‘STIR’ occasionally.3. In the meantime make the Picada. Fry thealmonds and the whole garlic cloves in theolive oil until they are slightly brown, then drainon kitchen paper. Transfer to a small foodprocessor and add the chopped parsley andsalt. Blend until all the ingredients are roughlychopped together. Add the stock and blendbriefly to mix everything together. If you do nothave a food processor you can chop and mixby hand.4. O nce the potatoes have finished cooking, setthe timer to 7 minutes and the temperature to‘HIGH’. Add the white fish, ‘STIR’ and bring tothe boil then reduce the heat to ‘SAUTE’ for theremaining time. With 2 minutes remaining, addthe prawns and Picada. ‘STIR’ to incorporate.The prawns will turn pink when cooked.5. C heck the seasoning. Ladle into soup bowlsand scatter with parsley.n 2 00g Pack of chopped Pancetta or BaconLardonsn 1 Onion, roughly choppedn 1 Leek, cleaned and roughly choppedn 2 Cloves Garlic, crushedn 500g Frozen Peasn 700ml Chicken StockSOUPSCATALAN FISH SOUP2. Set the Soup Maker to ‘HIGH’ and add thegarlic, peas, stock and thyme and bring tothe boil. Add seasoning to taste. Switch to‘SIMMER’ for the remainder of cooking time.3. Turn off the heat and ‘BLEND’ on setting 2 untilsmooth. Check the seasoning before serving.n 1 tsp Dried Thymen S ea Salt and freshly Ground Black Pepperto tasteTHAI CHICKEN & RED CHILLISOUPINGREDIENTSMETHODn 3 tsp Thai Red Curry Paste1. Set the timer on the Soup Maker to 30 minuteson ‘SIMMER’.n 400ml Coconut Milkn 250g Boneless Chicken Breast finely slicedn 500ml Chicken Stockn Juice of 1 Limen 2 tsp Brown Sugarn 1 tbsp Fresh Ginger peeled and gratedn 1 Stalk of Lemon Grassn 2 tsp Thai Fish Saucen 6 0g Green Beans topped & tailed & cut into4cm piecesn 6 0g Broccoli Stemsn 1 Pak Choy Head roughly slicedn Handful of chopped Coriandern 100g Rice Noodlesn S oy SauceGARNISH2. Place the chicken, coconut milk, chickenstock, ginger, Thai red curry paste, Thai fishsauce, lime juice, lemon grass and brownsugar in the Soup Maker. Cook for 15 minutes.‘STIR’ occasionally.3. After 15 minutes, add the green beans andbroccoli stems and cook for a further 10minutes.4. I n the final 5 minutes of cooking time add thepak choy and a handful of coriander.5. B reak the rice noodles into a bowl, then pourthe hot soup over the noodles ensuring thenoodles are fully covered. Let it stand for 5minutes (or as instructed on packaging) toallow the noodles to soften. Remove the lemongrass stalk. Taste and season with soy sauce.6. S erve garnished with chopped coriander andsliced chillies.n Chopped Coriander8n S liced Red Chillies (optional)9

INGREDIENTSMETHODn 500g Butternut Squash, diced1. To start, make the coriander oil. Pour the oliveoil into the Soup Maker, set the timer for 1minute and the temperature to ‘SIMMER’.n 100g Chorizo, dicedn 6 00ml Vegetable Stockn 1 Red Onion, finely choppedn 1 Clove of Garlic, finely choppedn 1 Chilli, finely choppedn Handful of Coriander, choppedn 2 tbsp Olive Oiln Sea Salt and freshly Ground Black Pepperto tasteCORIANDER OILn Handful of Coriander, choppedn 75ml Olive OilGARNISHn 100g Chorizo, diced and pan friedn 1 0g toasted Sesame Seedsn 40g toasted Almond Flakesn 120g Greek Yoghurtn 4 tbsp Tahinin Coriander LeavesSOUPSBUTTERNUT SQUASH SOUPWITH CHORIZO2. Add the coriander, ‘STIR’ and allow theflavours to infuse for 5 minutes.3. ‘BLEND’ on setting 4 for 1 minute and setaside for later.4. A dd the olive oil to the Soup Maker, set thetimer to 10 minutes, and the temperature to‘SIMMER’. Add the onion and garlic and allowto cook for 5 minutes. ‘STIR’ occasionally.5. A fter the 5 minutes add the chorizo, set thetemperature to ‘SAUTE’ and continue to cook.‘STIR’ occasionally.6. A fter the initial 10 minutes set the timer for afurther 25 minutes and set the temperature to‘HIGH’. Add the butternut squash, chilli andvegetable stock. Allow the soup to come to aboil and ‘STIR’ occasionally. Once the soupis boiling, reduce the temperature to ‘SAUTE’and continue cooking for the remainder of thetime.7. A t the end of the cooking time season withsalt and pepper and ‘BLEND’ on setting 2 for2 minutes.8. T o serve, portion the soup between 4 bowls.Add a nice dollop of greek yoghurt in themiddle. Drizzle with the coriander oil andtahini. Scatter the pan fried chorizo. Sprinklewith the toasted almonds and sesame seeds.Finally scatter the coriander leaves.Delicious served with a flat bread.1011

INGREDIENTSMETHODFOR THE LAKSA PASTE1. To make the curry laksa paste add the cuminseeds, coriander seeds and macadamia nutsinto a small processor with chopping blade ora spice grinder and grind. Add the remainingpaste ingredients and process to become apaste.n ½ tsp Cumin Seedsn ½ tsp Coriander Seedsn 4 Macadamia Nutsn ½ tsp Paprikan ½ tsp Turmeric Powdern 3 Shallots, finely choppedn ½ tbsp Ginger, gratedn ½ tbsp Galangal, gratedn 1 Clove of Garlic, crushedn 1 stalk Lemon Grass, white part only,finely slicedn 1 Green Chilli, finely chopped andseeds removedn ½ tbsp Shrimp Pasten 6 Asian Basil Leaves (normal basilcan also be used)CURRIESPRAWN LAKSA CURRY2. Set the timer on the Soup Maker to 30 minuteson ‘SIMMER’. Add the coconut oil and thelaksa paste and cook for 2 minutes. ‘STIR’occasionally.3. Add the chicken stock and palm sugar. Setthe temperature to ‘HIGH’ and bring to theboil. Reduce the heat to ‘SAUTE’ and add thecoconut milk. ‘STIR’ occasionally.4. D uring the last 3 minutes of cooking add theprawns, pak choy and fresh egg noodles.‘STIR’ to ensure everything is mixed in.5. O nce the cooking time has finished serve inbowls sprinkled with chopped coriander and asqueeze of lime juice.FOR THE CURRY LAKSAn 1 tbsp Coconut Oiln 500ml Chicken Stockn 1 tbsp Palm Sugar (can be substitutedwith granulated brown sugar)n 150g Raw Prawnsn 400ml Coconut Milkn 2 Pak Choy choppedn 300g Fresh Egg noodlesn 2 tbsp Chopped Coriandern 1 LimeYOU WILL ALSO NEED:A small food processor or spice & nut grinder.1213

COURGETTE ANDAUBERGINE CURRYINGREDIENTSMETHODINGREDIENTSMETHODn 1 tbsp Groundnut Oil1. Place all paste ingredients into the Soup Makerand ‘BLEND’ on level 3 until combined into apaste. You may need to scrape the ingredientsfrom the side of the glass jar to bring the pastetogether.n 50g Cashew Nuts1. Place the cashews into the Soup Maker, set to‘HIGH’ for 2 minutes and ‘STIR’ occasionally.At the end of the cooking time give thecashews a quick ‘PULSE’. Remove these fromthe Soup Maker and keep for later.2. Remove the paste and reserve. This may bekept in an airtight container in the fridge for upto 1 week.n 3 Cloves of Garlic, crushed3. Place the groundnut oil in the Soup Maker,setting the timer for 30 minutes on ‘SIMMER’.Add the curry paste and cook for 4-5 minutes.‘STIR’ regularly.n 100g Red Lentilsn 2 Chicken Breasts, diced into bite sized piecesn 400ml Coconut Creamn 200ml Chicken Stockn 1 tbsp Palm Sugarn ½ Thai Fish Saucen 1 Pak Choy, choppedFOR THE CURRY PASTEn 2 Green Chillies, deseeded & finely choppedn 25g Ginger, peeled & finely choppedn 3 Cloves Garlic, peeled & finely choppedn 1 Shallot, peeled & finely choppedn ½ tsp Ground Coriandern ½ tsp Whole Cumin Seedsn 30g Fresh Coriander (including the stalks)n 15g Fresh Basil Leavesn 2 tbsp Groundnut Oil5. W ith 5 minutes remaining check that thechicken is thoroughly cooked. This is veryimportant as larger pieces of chicken may takelonger to cook. If necessary extend the timerfor a further five to ten minutes.n Zest & juice of 1 Lime6. A dd the chopped pak choy and set thetemperature to ‘HIGH’ for five minutes.n 1 tsp Thai Fish Sauce7. S erve with jasmine rice to soak up the juices.n Salt and freshly ground Black Pepper144. A dd the coconut cream, chicken stock, palmsugar and the Thai fish sauce, setting thetemperature to ‘HIGH’. ‘STIR’ several timesbefore adding the diced chicken. Continue tocook and ‘STIR’ occasionally.n 1 tbsp Coconut Oiln 1 large Onion, finely choppedn 40g Fresh Ginger, gratedn 400ml Coconut Milkn 400ml Beef Stockn 150g Aubergine, chopped about 1cm²n 150g Tomatoes, chopped into chunksn 150g Courgette, choppedn Zest & Juice of 1 Limen 2 tsp Tamarin 1 tsp Maple Syrupn A handful of chopped herbs e.g. coriander,mint and basilHints & TipsCURRIESTHAI GREENCHICKEN CURRY2. Set the timer on the Soup Maker to 30 minuteson ‘SAUTE’. Add the coconut oil, along withthe onions, ginger and garlic. Sauté for 10minutes. ‘STIR’ occasionally.3. After 10 minutes the onions will have softened.Set the temperature to ‘HIGH’, adding thecoconut milk, red lentils and beef stock. ‘STIR’well to combine. Allow to come to the boil thenset the temperature back to ‘SAUTE’.4. W ith 10 minutes remaining on the timer addthe aubergine and ‘STIR’.5. W ith 5 minutes remaining add the tomatoes,courgette, zest of lime and tamari.6. O nce the cooking time has finished, add thelime juice, maple syrup and herbs and give acouple of quick ‘PULSE’S’ to combine.7. P our into bowls and sprinkle over yourchopped cashew nuts.As an alternative replace the beef stockfor chicken stock and add some shreddedcooked chicken at the end.15

INGREDIENTSMETHODn 2 tbsp Olive OilFOR THE PEA PUREEn 1 Stem Celery, finely chopped1. Set the timer on the Soup Maker to 6 minuteson ‘SAUTE’. Add the olive oil and shallot. Cookfor 2 minutes, stirring occasionally.n ½ Red Onion, finely dicedn 200g Risotto Ricen 500ml Chicken Stockn 100g Garden Peas, defrostedn 25g Buttern Salt and Black Peppern 2 handfuls Pea ShootsRISOTTOS AND PASTASPEA & MINT RISOTTOWITH HONEY GLAZED HAM2. Add the chicken stock and set the temperatureto ‘HIGH’. Once boiling add the petit pois andcook for the remaining time.3. Add the mint leaves and season with salt andpepper. ‘BLEND’ on setting 2 for 30 seconds.Adjust seasoning if necessary and removefrom the Soup Maker.n 100g Honey Roast Ham, choppedn 4 Mint TipsFOR THE RISOTTOFOR THE PEA PUREE4. S et the timer on the Soup Maker to 30 minuteson ‘SAUTE’. Add the olive oil, finely diced redonion and the celery. Cook for 10 minutes,stirring occasionally.n 1 tbsp Olive Oiln 250g Petit Pois, defrostedn 1 Shallot, finely dicedn 100ml Chicken Stockn 8 Mint Leaves, choppedn Salt and Black Pepper5. W ith 20 minutes remaining on the timer, set thetemperature to ‘HIGH’. Add the rice, stirringfrequently until the grains are mixed thoroughlywith the onions, celery and oil (approximately1 minute).6. A dd the chicken stock, continuing to stirfrequently. When the liquid begins to boilreduce the heat to ‘SAUTE’, again continuingto stir frequently.7. W ith 5 minutes remaining on the timer add thepea puree, peas and the butter. Ensure thatit is stirred through, and season with salt andpepper to taste.8. O nce the cooking time has finished, allow therisotto to relax for a minute or two.9. T o serve, divide the risotto between 4 bowls,scatter the chopped ham over each serving,followed with the pea shoots. Finish with a minttip on each plate of risotto.1617

MUSHROOM RISOTTOINGREDIENTSMETHODINGREDIENTSMETHODn 1 tbsp Olive Oil1. Set the timer on the Soup Maker to 10 minutesand the temperature to ‘SAUTE’. Add the oliveoil and onion, stirring occasionally.n 500ml Chicken Stock1. Set the timer on the Soup Maker Plus to10 minutes and the temperature to ‘HIGH’.Add 1 tbsp of olive oil and the slicedchestnut mushrooms. Cook until soft, stirringoccasionally using the slow stir button.Remove, strain and place them in a bowl withthe chopped parsley, a pinch of salt and thelemon juice. Toss them all together.n 1 Onion, finely dicedn 5 00ml Vegetable Stockn 50ml White Winen 200g Risotto Ricen Zest of a Lemonn 100g Frozen Peas, defrostedn 75g Soft Goats Cheesen 25g Buttern Salt and Black Peppern Mint chopped2. Set the timer to 20 minutes and thetemperature to ‘HIGH’. Add the rice. ‘STIR’continuously until the grains are mixedthoroughly with the onions and oil.3. Add the white wine continuing to ‘STIR’ until ithas been absorbed into the rice.4. A dd the vegetable stock, a pinch of salt,ground black pepper and lemon zest,continuing to ‘STIR’ frequently. When the liquidbegins to boil, reduce the heat to ‘SAUTE’,continuing to ‘STIR’ frequently.5. W ith 5 minutes remaining on the timer addthe peas, ½ of the goats cheese and butterensuring it is stirred through.6. A llow the risotto to relax for a minute or two.7. S erve topped with the remaining goats cheeseand chopped mint.n 200g Chestnut Mushrooms,cleaned and slicedn 2 tbsp Olive Oiln 1 tbsp Flatleaf Parsley, finely choppedn Juice of ½ a Lemonn 1 Leek, finely slicedn 2 Cloves of Garlic, finely choppedn 50g Buttern 200g Risotto Ricen 50g Parmesan, finely choppedn Salt and freshly ground Black PepperRISOTTOS AND PASTASPEA & GOATS CHEESE RISOTTO2. Re-set the timer to 30 minutes and thetemperature to ‘HIGH’. Add the remaining oliveoil, sliced leek and garlic, stirring occasionally.3. W ith 20 minutes remaining, add the rice and 25gof the butter. Stir continuously until the butter hasmelted and thoroughly coated the rice.4. A dd the stock and continue to cook on ‘HIGH’,stirring well every couple of minutes. Once therisotto has begun to boil, reduce the temperatureto ‘SAUTE’ and continue cooking, rememberingto stir well every couple of minutes.5. W ith 5 minutes remaining add half of thesautéd chestnut mushroom mixture, parmesanand the remaining butter to the Soup Makerand stir through. Season to taste.6. O nce the cooking time has finished pour therisotto into a bowl and allow to relax for aminute or two.7. S erve topped with the remaining sautédmushroom mixture.1819

INGREDIENTSMETHODn 2 tbsp Olive Oil1. Set the timer on the Soup Maker to 10 minuteson ‘SAUTÉ’.n 1 Small Brown Onion, finely choppedn 2 Red Chillies, choppedn 3 Garlic Cloves, crushedn 2 tsp Chopped Oreganon 1 Small Bunch Basil, stalks removed andchopped.n 1 tbsp Capersn 1½ tbsp Demerara Sugarn 2 x 400g Tins of Chopped Tomatoesn Salt and Pepper to tasteTO SERVEn 500g Spaghetti, cooked2. Add the olive oil, followed by the onion,chillies and garlic. Cook until the onions havesoftened, stirring occasionally.3. Once the onions are soft, add the oregano,basil, capers, sugar and lastly the tinnedtomatoes.RISOTTOS AND PASTASSPAGHETTI ARRABIATA4. S et the timer to 30 minutes on ‘HIGH’, stirringoccasionally.5. W ith 15 minutes remaining on the timer,remove the measuring cup and replace at aslight angle to allow steam to escape easily.This will help the sauce thicken.6. S eason to taste with salt and pepper.7. S erve with spaghetti, garnished with theoregano, basil and freshly grated parmesan.n Basil & Oregano, choppedn P armesan2021

INGREDIENTSMETHODn 400g Mixed Berries1. Set the timer on the Soup Maker to 20 minuteson ‘SIMMER’. Add all the ingredients andsimmer for 10 minutes. ‘STIR’ occasionally,ensuring the sugar is dissolved.n 3 00g Granulated Sugarn 1 tbsp Lemon Juicen 40ml Certo (pectin)n Knob of ButterYOU WILL ALSO NEED:Sterilised jars with sealable lidsWaxed paper discs to fit jarsHints & TipsFrozen berries are wonderful for this. Ensurethey are fully defrosted and brought up toroom temperature.2. For the final 10 minutes set to ‘HIGH’ and allowthe fruit to come to a boil. ‘STIR’ occasionally.3. You can check to see if your jam has reachedsetting point by spooning a little onto a saucer.Leave to cool for a few minutes, then pushyour finger into the jam. If the surface wrinklesthen it is ready. If it is not ready cook on ‘HIGH’for another minute or two and test again.4. W hen the jam has reached setting point,carefully ladle into your sterilised jars, coverwith the waxed paper disc and seal with a lid.The jam will thicken as it cools and the seal onthe jars should dip.5. I f the jar does not seal properly, store it in thefridge and use within a couple of weeks. Yoursealed jars can be kept in the cupboard for upto 6 months.RHUBARB, APRICOT& GINGER CHUTNEYINGREDIENTSMETHODn 400g Rhubarb, cut into 2cm pieces1. Set the timer on the Soup Maker to 30 minuteson ‘SAUTE’. Add all the ingredients into theSoup Maker. ‘STIR’ frequently during the first5 minutes. Continue to cook for the remainderof the time and ‘STIR’ occasionally. Once thetimer has finished set to another 30 minuteson ‘SAUTE’ and continue to cook. ‘STIR’occasionally.n 250g Onions, choppedn 2 Cloves Garlic, finely choppedn 250g Dried Apricots, roughly choppedn 175g Granulated Sugarn 150ml Cider Vinegarn Zest and Juice (100ml) of 1 Orangen 25g Fresh Ginger, finely gratedn ½ tsp Dried Chilli Flakesn ½ tsp Ground Coriandern ½ tsp Saltn ½ tsp Ground Black PepperCHUTNEYS & JAMSMIXED BERRY JAM2. When the chutney is ready it should be richand thick. Carefully ladle into your warmedsterilised jars, cover with the waxed paper discand seal with a lid. The chutney will thicken asit cools and the seal on the jars should dip.3. Leave for at least a month before opening,then keep in the fridge. Unopened jars can bestored in a cool dark place for up to 2 years.YOU WILL ALSO NEED:Sterilised jars with sealable lidsWaxed paper discs to fit jarsSPICED APPLE CHUTNEYINGREDIENTSMETHODn 2 Medium Cooking Apples, peeled, coredand finely chopped1. Place all ingredients in the Soup Maker exceptfor the raisins and cover with the lid. Setthe timer to 25 minutes on ‘SAUTE’ to startcooking. ‘STIR’ as required to mix the chutney.n 1 Medium Onion, choppedn 1 tbsp Tomato Puréen 300ml Malt Vinegarn 100g Dark Brown Sugarn ½ tsp Paprikan 1 tsp Mixed Spicen ¼ tsp Black Mustard Seedsn 75g Raisins2. After 25 minutes ‘STIR’ again, reset the timerfor another 30 minutes and switch the heatto ‘SIMMER’. Add the raisins for the last 10minutes of cooking, through the lid of the SoupMaker. ‘STIR’ regularly to prevent sticking.3. At the end of the cycle, leave to cool brieflythen carefully pour the hot chutney into cleansterile jars and seal with lids.4. L abel the jars and store in a cool dark placefor up to 6 months.YOU WILL ALSO NEED:Sterilised jars with sealable lids2223

BREAKFAST SMOOTHIEINGREDIENTSMETHODINGREDIENTSMETHODn 300g Chicken Bonesn 1/2 Ripe Avocado1. Remove the flesh of the avocado from it’s skin,discarding the stone.n 1 Carrot roughly chopped1. Place all the ingredients into the Soup Maker.Set the timer to 30 minutes on ‘HIGH’ andbring to the boil, then reduce to ‘SAUTE’ andcook for the remaining time. Reset the timer to30 minutes and cook on ‘SAUTE’.n Small handful of Parsley2. Allow to cool. Strain the stock into a container.n 30g Oatsn 1 Bay Leaf3. The stock will keep in the refrigerator for about4 days, or in the freezer for 2-3 months.n 1 tbsp Maple Syrupn 1 ltr of Watern 1 Onion roughly choppedn 3 Black Pepper Cornsn 1 Ripe Bananan 300ml Cold Cashew Milkn 100g Frozen BerriesSMOOTHIESSTOCKQUICK CHICKEN STOCK2. Place all the ingredients into the Soup Makerand ‘BLEND’ on setting 4 for a couple ofminutes until smooth and creamy.n Pinch of Sea SaltHints & TipsHints & TipsQUICK VEGETABLE STOCKCASHEW NUT MILKINGREDIENTSMETHODINGREDIENTSMETHODn 2 Medium Carrots1. Peel the vegetables, then coarsely grate.n 125g Cashew Nutsn 1 Large Onion2. Set the timer on the Soup Maker to 10 minutesand the temperature to ‘SAUTE’. Add the oliveoil, vegetables and garlic. ‘STIR’ occasionallyallowing the vegetables to sweat and soften.n 1½ tbsp Maple Syrup1. Soak the cashew nuts in water for at least 4 hrsor overnight in the refrigerator.3. Add 1 litre of water to the Soup Maker, settingthe timer to 20 minutes and the temperatureto ‘HIGH’. Add the peppercorns, bay leaf andherbs. Bring to the boil, stirring occasionally.Turn down to ‘SAUTE’ and cook for theremaining time.n 1L WaterYou could use the carcass from a roast chickento make this stock.n 2 Celery Stalks, choppedn 1 Clove of Garlic, crushedn 1 Bay Leafn Sprig of Thyme or Parsley Stalksn A few Black Peppercornsn 1 tbsp Olive Oiln 1 ltr of WaterAny milk can be used, e.g. almond milk, soyamilk.4. A llow to cool. Strain the stock into a container.5. T he stock will keep in the refrigerator for about4 days, or in the freezer for 2-3 months.24n 2 tsp Vanilla Extractn Pinch of SaltHints & TipsTo create a creamer milk try red

Breakfast Smoothie 25 Cashew Nut Milk 25. CONTENTS. RECIPE IDEAS. 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