Kambrook KBL180 User Manual

2 tbsp peanut oil
1 brown onion, diced
2 cloves garlic, minced
2cm piece ginger, minced
1 tsp brown mustard seeds
1 tsp ground coriander seeds
1 tsp ground cumin seeds
1 tsp salt
600g sweet potato, roughly chopped
500ml vegetable stock
250ml water
100ml coconut milk
Bread, to serve
Fresh coriander, to serve

1. 

Using a 2 litre pot, heat the oil over  
a medium heat and sauté the  
onion, garlic and ginger until  
golden brown, approximately 5 
minutes, stirring regularly.

2. 

Add the mustard seeds, coriander 
seeds, cumin seeds and salt and 
sauté for a further 5 minutes,  
stirring regularly.

3. 

Add the sweet potato, stock and 
water and allow to simmer over a 
medium to low heat for 40 minutes. 
Remove from the heat and pour over 
the coconut milk and allow to cool for 
10 minutes.

4. 

Secure the blender jug onto the motor 
base and turn the speed control dial 
to the ‘LOW’ settings for 30 seconds or 
until completely blended.

5. 

Remove the lid and serve immediately 
with bread and coriander.

NOTE: If not serving soup 

immediately, pour into an air tight 

container to refrigerate for up to 5 

days or freeze for up to 3 months.

100g sweet potato, peeled, steamed
100g carrot, peeled, steamed
2 broccoli florets, steamed

2

⁄

3

 cup water

1. 

Place the sweet potato, carrot, 
broccoli and water into the blending 
jug; securely seal the lid onto the 
blender.

2. 

 Secure the blender jug onto the motor 
base and turn the speed control dial 
to the ‘LOW’ setting for 20 seconds or 
until completely blended.

3. 

Remove the lid and serve immediately 
or store in air tight containers and put 
in the refridgerator or freezer.

NOTE: Store baby food in portion 

sizes in air tight containers in the 

refrigerator for up to 5 days or in 

the freezer for up to 3 months.

NOTE: You can add 1 tablespoon 

of grated cheddar cheese if the 

child is old enough to consume 

dairy products.