Category Archives: Soups

Throw-it-all-in vegetable soup

I’ve had a rare baby-free weekend, and instead of making reservations at the hottest, UN-baby-friendly joints in town, I decided that I would spend it cooking.

I am so terribly uncool.

Anyway. I managed to try a whole bunch of new recipes that I’ve now frozen, which saves me having to slave in the kitchen when the family is back. The little miss LOVES her carbs, dairy and meat, but hasn’t really taken to loving veggies. So I decided that it was time to go down the sneaky veggie route.

And if anyone lectures me on how I shouldn’t disguise vegetables for my child, well, you are more than welcome to come to my house and show me how you get a toddler to eat a piece of broccoli without the word “NO.” coming up once. You can come by anytime. Interested?

Thought not.

So I decided I’d start out with a veggie-packed soup that Arianna could have with some cheesy toast, rice or pasta. I found this recipe which looked great because it was so versatile, and I could just run to the supermarket and grab whatever was in season (when I say this, I mean whatever is on special.)

I’ve listed the veggies I used this time, but as long as you aim for 600g of vegetables, you can pretty much use whatever you want.

Ingredients

3 cloves of garlic

1 onion, peeled and quartered

A good lug of olive oil (between 10-25g is fine)

Freshly ground pepper

A handful of parsley (optional, I didn’t have any)

600g chopped vegetables (I had a few pieces of sweet potato, 1 carrot, two stalks of celery, a handful of asparagus and a quarter of a stalk of leek)

700g vegetable stock

Some grated parmesan, to serve

Method

  • Chop garlic and onion for 5 secs/speed 5. Scrape down the sides of your TMX bowl.
  • Add the oil and saute for 5 mins/Varoma/speed 1 with the MC off.
  • Add all the other ingredients except the cheese, and cook for 20 mins/Varoma/speed 1. Leave the MC off, and I put a kitchen towel above 3/4 of the hole to prevent spattering.

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  • Gradually increase the dial to speed 9 once done, blending to the desired consistency. I blended my soup for about 30 seconds.
  • Serve with grated parmesan and more cracked pepper if you need.

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A Minestrone Win!

Back in 2012 I tried the EDC minestrone recipe. I still don’t know what went wrong but suffice to say it was not a good end product!

I do love minestrone though so I decided to tweak the original recipe. I added some meat and added the pasta in last. What I like about this recipe is that you can adapt it any way you like. Add whatever veggies you want (great way to clean out the crisper!), or be lazy efficient like me and buy a packet of pre-chopped vegetables. I used beef ravioli this time, but you can use plain short pasta. Or omit the meat and use a cheese tortellini for a filling veggie option. I didn’t add the beans to my attempt here as I forgot to buy some, but have left it in the ingredient list so that the recipe is as close to an authentic minestrone as possible. 

Ingredients

1 onion, peeled and quartered
2-3 garlic cloves, peeled
2 chorizo sausages, cut into chunks
400g veggies of choice
Handful herbs of choice (there was some parsley in the mix veg so I didn’t bother with any extra)
400g tin diced/crushed tomatoes
50g tomato paste (I used a 50g sachet, but don’t imagine there would be any issue adding a bit more if you wanted)
Between 700g- 100g stock of choice, depending on how much ingredients you’ve added. I used veggie stock, and approx 800g took me to just under the ‘max’ line in the TMX bowl.
1 x 400g tin of preferred beans, drained
Pasta of choice
Parmesan to taste
Salt and pepper to taste

Method

– Chop the onion, garlic and chorizo for 3 secs/speed 6.
– Sauté the mixture for 8 mins/100 degrees/reverse/speed 1.

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– Add everything else except for beans, pasta, parmesan and s&p, and cook for 23 mins/100 degrees/reverse/speed 1.

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– Add your beans in the last five minutes of cooking. Add salt and pepper to taste.
– Boil your pasta separately according to the packet instructions. Pop into a soup bowl and ladle the minestrone on top.
– Serve with lots of parmesan, and some crusty bread if you need to double up on the carbs.

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Rockpool cauliflower and parmesan soup

Recipe adapted from this blogpost

I struggle to cook veggies in this house. The husband is the fussiest person I know, and won’t touch most veggies that aren’t green. Carrots, pumpkin, tomatoes, squash, eggplant, sweet potatoes, the list goes on. I’d say he’s a veggie racist, but given cucumber and zucchini are on his no-eat list too, I just call him BLOODY DIFFICULT.

The only way I get around this is by blending veggies in a sauce (like a bolognese), or into a soup. So I’ve been trawling through various Thermomix blogs to find some great soup recipes for winter.

Cauliflower isn’t on the man’s no-eat list, but put veggies and cheese together in a recipe and I am SOLD, so this is the first Winter 2013 Soup off the ranks.

Ingredients
15g peeled fresh garlic cloves (approx 6-7)
Medium brown onion, peeled and halved
25g olive oil
25g unsalted butter (I was feeling a bit under the weather and sorry for myself, so I used 50g butter and removed the olive oil)
12g sea salt (normal salt to taste is fine)
A decent sized head of cauliflower, cut into florets (approx 800g)
900ml stock (I used chicken stock but veggie should be fine too)
50g single (pouring) cream
15g Dijon mustard, approximately
50g parmesan cheese, finely grated (approximately)

Method
– Place garlic and onion in the TMX bowl, and blitz for 5 seconds/speed 6.
– Add oil, butter and salt, and sauté for 3 mins/100 degrees/speed 1.
– Add cauliflower and cook for another 6 mins/100 degrees/speed 1.
– Add stock and boil for 10 mins/100 degrees, speed 1.

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– Place MC on the cover, and process soup on 10 seconds/speed 9.
– Add mustard and cheese, and cook for 1 minute/100 degrees/speed 1. Dunzo.

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French onion soup

We bought a house a couple of months ago, and my normal habit of cooking 5 nights a week fell well and truly by the wayside with all the packing we had to do. So once I finally unpacked the Thermomix at our new place, I was hellbent on using it for our first home cooked meal.

Now this recipe does involve a bit of time on the stove. I normally give recipes like this a miss, but because I like to keep my french onion soups in the fridge for a day or two, I simply cooked the onions in my soup pot, then once the recipe was done I just poured it back into the soup pot and woo hoo no extra washing up! I couldn’t find a simple enough recipe online so I just adapted my stove version to suit.

Ingredients

5 onions, quartered. I only used brown onions but a mix also tastes lovely.
50g butter
Small handful of sage leaves
1 litre of good quality beef stock
Salt and pepper to taste

Method

– Pop a pot on the stove, turn the gas on and dump your knob of butter in to melt.
– Chuck half of your onions into the TMX bowl and chop for 2secs/speed 5. repeat with remaining onions.
– Add your onions to the pot along with the sage leaves and saute for about 20 mins until caramelised.

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– Pour mixture back into your TMX bowl and add the stock, salt and pepper.

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– Cook for another 60 mins/100 degrees/reverse/speed 1.

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– Pour soup back into pot, cool, then refrigerate overnight to enhance the flavour. Serve heated with crusty bread, some grated cheese if that tickles your fancy, and more cracked pepper.

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Chicken and corn soup

(Recipe taken from this blogpost)

The picture at the end really doesn’t look all that fab, but it really was yum! I’m a big fan of chicken and sweetcorn soup, it’s one of the few that actually fill you up. We had large bowls with slabs of garlic bread on a pretty foul night in Melbourne, and you couldn’t really have asked for anything more hearty or satisying. The only thing extra I would do in the future is add a small tin of sweetcorn in addition to the creamed corn

Anyway. Enough blablabla from me.

Ingredients

500g chicken breast, cut into chunks (Since you’ll mince this, a cheaper option could be thighs?)

2 tsp potato flour/cornflour (I used the latter)

1/2 tsp salt

2 tbsp water

1l chicken stock

1 can (420g) creamed corn

1 tsp sesame oil (I love the taste of sesame oil in this soup so I was pretty generous with my amount, more along the lines of 1.5 tbsp)

A bit more salt to taste

2tbsp potato flour mixed with 2 tbsp water

1 egg, beaten

Method

  • Pop chicken, flour, salt and water into your TMX bowl.
  • Hit Turbo 3 times to roughly mince the chicken and incorporate the marinade. Set aside.

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  • Add the chicken stock into the TMX bowl and heat for 5 mins/100 degrees/speed 1. Add the chicken back in and cook for 3 mins/90 degrees/reverse/speed 1.
  • Add creamed corn (and extra corn kernels if you have it), sesame oil and salt, and cook for 5 mins/90 degrees/reverse/speed 1. Once the blade is turning, add your cornflour & water mixture through the lid to thicken the soup.
  • Pour your egg mixture in a steady stream through the lid in the last 5-10 seconds of cooking, and serve immediately with as much black pepper as you like. You can also add another dash of sesame oil, and some spring onion/shallots if you have it handy!

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Chorizo, chickpea and potato soup

(Recipe adapted from Tenina’s blog)

I hadn’t had much luck with Thermomix soup this past couple of weeks, with a fairly disastrous minestrone, as well as a bacon and corn chowder which I didn’t bother popping a post up, that’s how disappointed I was with the result. But since I’d already bought all the ingredients for the recipe, I thought I’d soldier on.

This was originally a chorizo, potato and cabbage soup, but I left the cabbage out. Just couldn’t be bothered, really. Also I didn’t have Tenina’s umami paste so I just substituted it with some vegetable stock concentrate.

Ingredients

2 spanish chorizos

1 red onion, peeled and halved

2 cloves garlic

1 red capsicum

700g water

2 tbsp chicken stock powder

1 tbsp vegetable stock concentrate (or umami paste if you have it)

1 tbsp ground paprika

500g potatoes, peeled and chopped into bite size pieces

400g tin chickpeas

Method

  • Place chorizo, garlic, onion and capsicum into the TMX bowl and chop for 3 seconds/speed 6.

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  • Saute for 5 minutes/Varoma/speed 1.
  • Add all other ingredients apart from cabbage. Cook for 15 minutes/Varoma/Reverse/Speed 1.
  • Add chickpeas and cook for 2 minutes/100 degrees/Reverse/Speed 1.

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The soup definitely doesn’t photograph well, but it was the tastiest of the three recipes I’d tried. Because the chorizo effectively becomes a mince in the soup, you could ladle this over rice or small pasta shapes for a twist on minestrone. Good winter choice for sure!

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Minestrone

(Recipe taken from the EDC cookbook)

I went on a Thermomix soup rampage over the weekend, which I didn’t quite realise until I ended up having soup for lunch and dinner three days in a row. Menu planning not QUITE up to par this week.

Anyway, not sure if I missed something here, but even without cooking the pasta shells in the TMX, I could only manage to add about 400g of water to the bowl instead of the 750g the recipe calls for. So by the time I heated up the soup on the stove a couple of days later and added the pasta, there really wasn’t much liquid left and I basically ended up with a sloppy pasta dish. It tasted okay, but definitely not one of the better dishes I had made. Any advice?

Ingredients

Small handful parsley
A few basil leaves (didn’t bother)
1 onion peeled and halved
3 cloves garlic
50g olive oil
400g diced vegetables of choice
400g tin chopped tomatoes
400g tin of borlotti or cannelini beans, drained (I used a four bean mix)
2 tsp vegetable stock concentrate
750g water
50g sachet tomato paste
1 tbsp raw sugar
Sea salt to taste
130g pasta shells

Method

  • Place parsley (and basil) into your TMX bowl and chop for 3 seconds/speed 7. Set aside (I actually just went straight to the next step).

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  • Place onion, garlic and oil into the bowl and chop for 4 seconds/speed 6. Saute for 5 minutes/Varoma/speed 1.

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  • Add all remaining ingredients except peas if using (I wasn’t) and pasta shells, and cook for 15 minutes/100 degrees/Reverse/speed soft. This is where I realised that the bowl was too full to accommodate all the ingredients.
  • I added another 10 minutes to the heating time to ensure the beans were well-cooked, then popped the mixture into a pot for the next day.

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  • I cooked my pasta shells separately before adding in to the soup mix, but by that time there was only a small amount of liquid left. Edible, but not quite the hearty minestrone I was hoping for.

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Spinach and Parmesan Soup

(Recipe tweaked from The Kitchen Playground’s post)

With maximum temperatures hovering around the 15 degree mark, I’ve been on the lookout for different Thermomix soup recipes to tide us through winter. The fact that I can chop, cook and blend everything in the one bowl is pretty cool, I gotta say.

While trawling through the internet I came across this spinach and parmesan soup which sounded pretty good. However, it wasn’t really what I had expected. I was thinking we’d end up with a vibrant green, thick soup akin to pea and ham, but this wasn’t the case. Instead, even though I blended the mixture for longer than the recommended time, I ended up with a chunky, yet watery mix. Which then reminded me of the stir-fried spinach in broth with egg dish that is available in Chinese restaurants which I love, but the addition of parmesan weirded me out!

Anyway.

Check out the link above for the original recipe, and then my modifications below. I think this could be quite nice without the cheese, but to each their own!

Ingredients

A handful of grated Parmesan

4 cloves garlic, peeled (I used 6)

1 potato, peeled and quartered

1l chicken or vegetable stock

250g spinach

2 eggs

Method

  • Place garlic, potato and stock into the Thermomix bowl, and cook for 10 mins/100 degrees/speed 2.

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  • Add spinach to the liquid, and blend for 10 seconds/speed 6.

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  • Crack eggs into a small bowl.  Turn Thermomix on to speed 4 /30 seconds. Immediately pour in the two eggs and parmesan through the lid. Done.

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Pumpkin Soup (Take 2)

(Recipe from the EDC cookbook)

Winter weather is upon us in Melbourne, and when this happens soup and bread is always a good thing to look forward to after a long day at work! After trying out the In The Mix recipe a while back, I thought I’d give the EDC version a go since it seemed there would be no wastage.

Ingredients

1 onion, peeled and quartered

500g pumpkin, peeled and roughly cubed (I used Kent pumpkin, with the skin and seeds removed)

1 carrot, washed and roughly chopped (As I normally do, I peeled the skin off although it doesn’t specify this in the recipe)

1 tbsp butter or oil (I used butter)

500g salt-reduced vegetable stock (I had salt-reduced chicken stock at home which I used, didn’t seem to affect the taste too much)

The recipe also calls for basil to garnish, 3 tbsp of cream and a pinch of sugar which I didn’t bother with.

Method

  • Place onion into bowl and chop for 5 seconds/speed 7.
  • Add butter/oil and saute for 3 mins/100 degrees/speed 1.
  • Add pumpkin and carrot and chop for 15 seconds/speed 7.
  • Add stock (and sugar if you’re using), and cook for 20 mins/100 degrees/speed 1.
  • Add cream (if using), and blend for 15-20 seconds by slowly going from speed 1-9.

While this recipe is a bit runnier than a normal pumpkin soup, the taste was fab (especially with a LOT of cracked pepper, which is how I normally have my pumpkin soup!). I’ve popped the batch of soup in the fridge, and have a loaf of garlic bread to accompany it mid-week after work. Next time I might reduce the amount of stock  by a third and see if that works better.

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Pumpkin Soup

(Recipe from In The Mix)

The recipe in the cookbook also teaches you how to make a virtual bacon dust which I’m keen to try, but I didn’t have any sesame seeds or dashi powder on hand. Next time!

Ingredients

500g butternut pumpkin (cut into large chunks)

700g chicken or vegetable stock

200g milk

100g butter

100g cream

Salt to taste

Method

  • Place pumpkin into the Thermomix bowl and grate for 2 seconds/speed 6. Scrape down the sides and repeat if any large chunks remain (2 seconds was fine for me)
  • Rinse the TM bowl, and add the chicken stock, milk and butter. Heat for 5 minutes/100 degrees/speed 1.
  • Add the grated pumpkin and cook for 2 minutes/100 degrees/speed 1.
  • Over a bowl, strain the soup, reserving the liquid. Return the pumpkin solids back into the bowl and blitz for 4 minutes/100 degrees/speed 10.
  • Add 200g of the reserved liquid and cream into the TM bowl. Blitz for a further 2 minutes/100 degrees/speed 10. Adjust the consistency of the soup with the remaining stock and season to taste with salt.

I didn’t have to add any stock to the above, but I did feel that it was a bit of a waste considering there was almost 500g worth of liquid remaining and I didn’t really know what else you could do with a milk/butter/stock/pumpkin mixture. But apart from that, soup was goooood. While Melbourne’s summer has actually been really good this year, we’ve now gone into a bit of a rainy period so a big bowl of steaming soup and bread is doing wonders!

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