For dinner tonight I made fresh bread rolls and chicken noodle soup.
The soup I made the stock from the chicken bones from lunch at a friends (with carrot, celery, onion, peppercorns, garlic - all in the basket) cooked for 40 mins.
Then removed the basket and reserved the stock.
Ground garlic, chilli and ginger, then added oil and onion and sauted for 3 mins.
Added the stock, garlic, thinly sliced carrot and celery and spinach and cooked for 10 mins (100 degrees reverse, speed 1). Then added broken up rice noodles and cooked for another 10 minutes.
Yum! And very filling.