Tribest Soyabella SB-130 Manual De Instrucciones página 20

ReCIPes
2. Add enough water to reach the 0.8 L mark.
3. Follow instructions for making Creamy/Puréed soup.
4. Mix in soy sauce and sea salt.
5. Serve hot, garnished with nutmeg and cinnamon.
*This soup can be thickened by adding grated raw yams.
*The ginger root adds 'warmth' to the flavor and body of this winter soup – a tummy warmer
for a cold winter's day.
• Curried Creamy Mushroom Soup
Ingredients: 1cup (8 oz) SunJewels Organics curried cashews, 2 cups sliced mushrooms,
water, 1 tsp. pepper, 1 tsp. poultry spice blend, 1 tsp. sea salt, pinch curry powder, pat of
butter, fresh parsley for garnish.
Instructions:
1. Add cashews, mushrooms, and pepper into Soyabella's stainless-steel chamber.
2. Add enough water to reach the .8 L mark
3. Follow instructions for making Creamy/Puréed Soup.
4. Mix in the poultry spice, sea salt, curry powder and add the butter last.
5. Serve hot garnished with minced parsley.
*This soup is enhanced by the butter, or you could use olive oil as an alternative.
• Raw Raw for Squash Soup
Ingredients: 2 cups sliced mushrooms, 1 cup SunJewels Organics curried cashews
(8 oz), water, 1 tsp. poultry spice, 1-2 tsp. soy sauce, 1 tsp. sea salt, 1/2 cup grated raw
zucchini for each serving, 1 pat butter for each serving.
Instructions:
1. Place the mushrooms, curried cashews, and poultry spice into Soyabella's stainless
steel chamber.
2. Add enough water to reach the 0.8 L mark.
3. Follow instructions for making Creamy/Puréed Soup.
4. Mix in the soy sauce sea salt and butter.
5. Serve hot, adding the raw grated zucchini last – 1/2 cup for each 8 oz of soup 'broth'.
*The blend of cooked and raw thickens the soup and adds another level of nutrients as
well as flavor.
• Raucous Rye Porridge
Ingredients: 1 measuring cup (2.5 oz) soaked/rinsed raw almonds, 1 cup rye flakes, 2 cups
filtered water, 1-3 tbs. maple syrup (grade B), 1 dash pumpkin spice or cinnamon and
nutmeg, 2 pinches of sea salt.
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