Category: Soup Maker

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Soupmaker: Cream of Sweet Potato Soup

Sweet potatoes are amazing, as well as being low Glycemic Index and great for me as a diabetic.  With several sweet potatoes in the fridge, it seemed sensible to use some up.  We need to add a fair bit of flavour to sweet potatoes as using them in this quantity can make for a very sweet soup indeed.  Most of my sweet potato recipes for soup, tend to have some tomatoes in it for some acidic balance, but for once, sweet was the way to go.

This was my third attempt.  The first one was tasteless and the second I overseasoned.

Soupmaker: Cream of Sweet Potato Soup

Lesley Smith
5 from 5 votes
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Soup, Soup Maker
Cuisine Main, Starter
Servings 4 -6

Ingredients
  

  • 100 g Leeks sliced finely.

  • 50 g Onion sliced finely.

  • 550 g Sweet Potato chopped into small pieces.

  • 10 g Rapeseed Oil.

  • 1 Teaspoon Salt.

  • 1 Teaspoon Finely Ground Pepper.

  • 2 Vegetable Stock Cubes.

  • 1 Teaspoon Turmeric.

  • 1 Teaspoon Paprika.

  • 1 Teaspoon Nigella Seeds.

  • 1 Star Anise.

  • Half Lemon.

  • Water to top up to 1600ml Level.

  • 100 ml Cream – Optional

Instructions
 

  • Saute the leek and onion with the salt in the rapeseed oil.

  • Add all the other ingredients to the pot, apart from the lemon and the cream.

  • Select the chunky setting. For me, I remove the star anise before blending for a smooth soup.

  • When the soup is finished, squeeze in the lemon juice of half a lemon. I remove the star anise and eat chunky, or as my kids prefer, blended to a smooth puree as in the image.

  • If you are freezing any of this recipe, do so before adding any cream. The soup will be fairly sweet.
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Soupmaker: How To Make Cream of Carrot and Turmeric Soup

I haven’t shared too many recipes lately, so that needs remedied, especially as carrots are so easily come by and so versatile in any form of carrot soup.  I have loads of soups on standby, but not always with great images due to the pandemic and timeframes workwise too.

We’ve used turmeric a lot, as my youngest son has taken a shine to it as a favourite ingredient.  I’m always happy to oblige when it comes to soups, so incorporated it within this recipe for using up leftovers or just as a base soup.  It’s a very simple one and perfect for cold winter days.

Soupmaker: Carrot and Turmeric Soup 1.6 litre

Lesley Smith
5 from 1 vote
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Soup, Soupmaker
Cuisine Snack, Soup
Servings 6

Ingredients
  

  • 400 g Carrots chopped.
  • 150 g Leek chopped.
  • 200 g Potatoes chopped.
  • Tablespoon Rapeseed oil.
  • Teaspoon Salt.
  • Teaspoon Ground Pepper.
  • Tablespoon Turmeric Powder.
  • 1 Chicken Stock Cube.
  • 450 ml Chicken Stock – I used Tesco.
  • Water to maximum fill level for 1600ml soup.
  • 200 ml Heavy Cream Double Cream.

Instructions
 

  • Add your rapeseed oil to the pan or the soupmaker and saute with the leek, until the leek is soft.

  • Add the remaining ingredients, stirring well. The soup looks fairly unappetising at this point. Don’t let it put you off. See the thumbnail image above.

  • Choose your cooking setting. I chose smooth for my version, as I wanted a creamy, luxurious soup, rather than a meal in a bowl type soup.

  • When fully cooked, pour in the cream slowly then stir before eating. If you plan to freeze, do so before adding dairy, as soup with cream in it does not defrost well.

Video of finished soup is a little pathetic, but hey ho, I seriously need to do better with videos.

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Soup Maker Recipe: Root Veg with Mushroom Soup

Mixing mushroom with any soup is always a hit or miss.  The colour of this soup was more muddy than it looks in the picture.  The colour seems to be very photogenic with a flash gun, but although muddy colour due to the mixture of green and orange, it was pretty tasty.

Soup Maker Recipe: Root Veg with Mushroom Soup

Lesley Smith
4 from 1 vote
Print Recipe Pin Recipe
Course Soup Maker
Cuisine Soup

Ingredients
  

  • 200 g Carrots peeled and sliced.
  • 200 g Potatoes peeled and cubed.
  • 150 g Onion chopped.
  • 50 g Leek chopped.
  • 50 g Asparagus chopped.
  • 50 g Mushrooms chopped.
  • 30 ml Olive oil.
  • 1 Garlic Clove Crushed.
  • Pinch Black Pepper.
  • Pinch White Pepper.
  • Pinch Chilli Powder.
  • Pinch Paprika.
  • 2 Vegetable Stock Cubes.

Instructions
 

  • Saute your onions and leek with the oil, garlic, black pepper, white pepper, chilli powder and paprika.

  • Add the rest of your ingredients to the pot.

  • Fill the soup maker to the maximum level with water, making sure it fills above your minimum and below your maximum level. Stir well to ensure nothing is stuck to the bottom of your pot.

  • Ensure the lid is on properly.

  • Choose the smooth setting for your soup. If you make it in a pot, simply cook the soup and use a blender to smooth.

 

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Soup Maker Recipe: Potato and Apple Soup with Nigella Seeds

Potato and Apple are just the right blend of sweet for me, in a soup.  Apple goes with just about anything I find, and is an easy fruit add for picky eaters.

Soup Maker Recipe: Potato and Apple Soup with Nigella Seeds

Lesley Smith
4.67 from 3 votes
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Soup
Cuisine Soup Maker
Servings 4 -6 Bowls

Ingredients
  

  • 260 g Chopped Leek & Onion
  • 280 g Peeled and Chopped Potato
  • 130 g Peeled and Chopped Apple
  • 50 g Asparagus Spears
  • 30 ml Oil
  • 2 Vegetable Stock Cubes
  • 1 Teaspoon Salt
  • 1 Clove Garlic Crushed
  • 1.5 Teaspoon Nigella Seeds
  • Water
  • 150 ml Milk

Instructions
 

  • Add leek, onion, oil, crumbled vegetable stock cubes and garlic clove to the soupmaker and saute until the leek is soft.

  • Add the potato, apple, nigella seeds, salt, and asparagus spears to the pot, and top up the pot to above the minimum and below the maximum levels with water. Keep back a pinch of Nigella Seeds for decoration

  • Mix well with a wooden spoon.

  • Make sure your lid is on properly.

  • Choose the smooth setting.

  • Add the milk to the pot once the soup had finished cooking.

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Soup Maker Recipe: Christmassy Leek and Potato Soup

Sometimes, it’s nice to have something warming to eat when it’s cold outside, and soup is always one of my go to things to make for anyone.  This recipe is nice and simple, and gives a slight twist on the traditional leek and potato soup…  Enjoy.

Of course, you don’t need a soupmaker to make this.  It makes just as well in a pan, but you need to watch it a lot more and add some more water if it looks like it’s boiling off.

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[fbvideo link=”https://www.facebook.com/mysoupmakerclub/videos/1805440716377111/” width=”500″ height=”400″ onlyvideo=”1″]

Soup Maker Recipe: Christmassy Leek and Potato Soup

Lesley Smith
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Prep Time 10 minutes
Cook Time 21 minutes
Total Time 31 minutes
Servings 4 -6 Bowls

Ingredients
  

  • 500 g Potato chopped.
  • 100 g Carrot chopped.
  • 100 g Leek chopped.
  • 2 Teaspoons Rapeseed Oil.
  • 1 Vegetable Stock Cube.
  • Half Teaspoon Ground Cinnamon.
  • Half Teaspoon Ground Nutmeg.
  • 2 Tablespoons Light Soft Cheese - I used Philadelphia.
  • Ground White Pepper & Salt to taste.
  • Water.
  • 1 Lettuce Leaf Half Teaspoon of Ground Cinnamon and a Teaspoon of Dukkah to serve.

Instructions
 

  • Chop your vegetables into smallish cube sized shapes.

  • Saute your chopped leek in the soupmaker with your rapeseed oil. After a minute or two, add the vegetable stock cube, your cinnamon and nutmeg, carrots, salt and pepper and continue to stir as they soften.

  • In another minute or so, add potatoes and continue to stir, to ensure they don't burn, then add a little water and your soft cheese.

  • Fill your soupmaker with water, and stir until the soft cheese has melted into your mix, making your water a cloudy white colour.

  • Ensure you top up with water, to below the maximum fill line and above the minimum.

  • Ensure you have mixed well.

  • Put the lid on properly.

  • Choose the smooth setting.

  • Serve as prettily as you like.
  • Serve with a chopped lettuce leave, a sprinkling of cinnamon and a pinch of Dukkah seeds.

Test

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Soupmaker Recipe: Cream of Pumpkin Soup

creamy-pumpkin-soup-750

Better Quality Video is the second one, but it is longer.

[fbvideo link=”https://www.facebook.com/ScottishMumBlog/videos/1215979371801342/” width=”500″ height=”400″ onlyvideo=”1″]

[fbvideo link=”https://www.facebook.com/ScottishMumBlog/videos/1218050738260872/” width=”500″ height=”400″ onlyvideo=”1″]

Cream of Pumpkin Soup

Lesley Smith
Pumpkin Soup isn't just for Halloween. Enjoy it any time of the year.
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Prep Time 10 minutes
Cook Time 21 minutes
Total Time 31 minutes
Servings 4 -6 Bowls

Ingredients
  

  • 400 g Pumpkin chopped.
  • 100 g Carrot chopped.
  • 200 g Onion chopped.
  • 2 Vegetable Stock Cubes.
  • 200 ml Milk.
  • 1 Garlic clove or Garlic frozen cube.
  • Salt and Pepper to taste.
  • Water.
  • 2 Tablespoons Rapeseed Oil.

Instructions
 

  • Put your chopped onion and rapeseed oil into your machine if you have a saute version, or do the sauteeing on the stove. Lightly fry your onions until soft.

  • Add the garlic and stock cubes, and finish the saute, by adding carrots and pumpkin. Stir and switch off the saute button.

  • Add in milk, water and salt/pepper to taste. Ensure the level of ingredients and liquid is below the maximum and above the minimum fill marks.

    .
  • Stir well, and ensure the lid is on tight.

  • Select the smooth setting.

  • I served with a little parsley.

 

 

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Soup Maker Recipe: Cream of Peppercorn Pumpkin Soup

Did you know raw pumpkin seeds are actually good for you?  I only found out when I was looking for more ways to add protein into my life.  I’ve tended to mostly roast my seeds before eating, but it’s not necessary at all. Straight from the pumpkin, these little pale seeds also have iron, potassium, phosphorous, zinc and magnesium.  Don’t throw away those seeds when you’re carving up your pumpkins this year – get them in your bellies somehow. You can use them in soups, salads, sandwiches, porridge, cereal, pasta and even curries and stews.

I like to add seeds at the end for extra crunch.  I haven’t tried adding them at the cooking stage, but I’ll be trying that over the next week before Halloween.  We’ve ended up with far too much pumpkin to use…

peppercorn-pumpkin-soup-2

Cream of Peppercorn Pumpkin Soup

Lesley Smith
Print Recipe
Prep Time 10 minutes
Cook Time 21 minutes
Total Time 31 minutes
Course Soup Maker
Cuisine Soup
Servings 4 -6 Bowls

Ingredients
  

  • 460 g Pumpkin peeled, chopped.
  • 100 g Onion diced.
  • 130 g Leek chopped.
  • 2 Vegetable Stock Cubes.
  • 2 Teaspoons Ground Peppercorns. I used rainbow peppercorns.
  • 1 Teaspoon Ground Nutmeg.
  • Salt & Pepper to Taste.
  • Water.

Instructions
 

  • Saute your onions in a little oil if you wish. I didn't this time round, as I was in a bit of a hurry.

  • Add all your ingredients, apart from the stock cubes to the soupmaker.

  • Top up with water, to above the minimum and below the maximum levels.

  • Crumble the stock cubes over the top, and mix well with a wooden spoon.

  • Make sure your lid in on properly.

  • Choose the smooth setting.

  • At the end of the cycle, I used my blend setting for another 10 seconds to purée the soup even more. Pumpkin can need a little longer to break down than other vegetables.

 

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Soup Maker Recipe: Cream of Butternut Squash Soup

cream-of-butternut-squash-soup-2

Soup Maker Recipe: Cream of Butternut Squash Soup

Lesley Smith
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 21 minutes
Total Time 31 minutes
Course Soup Maker Recipe
Cuisine Soup
Servings 4 -6

Ingredients
  

  • 400 g Butternut Squash.
  • 150 g Leek chopped.
  • 150 g Onion chopped.
  • 200 ml Milk.
  • 2 Vegetable Stock Cubes.
  • Salt & Pepper.
  • 1 Teaspoon of Ginger spice.
  • Water.

Instructions
 

  • When you chop your butternut squash, leave the skin on. It makes the soup extra creamy in texture, but chop your pieces quite small, as butternut takes too long to cook if it's left in big chunks. The skin breaks down nicely for the smooth setting, but I'd probably remove it for a chunky soup.

  • Add all your ingredients to the soupmaker.

  • Top up with water, to above the minimum and below the maximum levels.

  • Crumble the stock cubes over the top, and mix well with a wooden spoon.

  • Add a dash of salt and pepper to taste.

  • Make sure your lid in on properly.

  • Choose the smooth setting.

 

cream-of-butternut-squash-soup

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Soup Maker Recipe: Cream of Sweet Potato and Tomato Soup

Sweet Potato and Tomato 1200

Cream of Sweet Potato and Tomato Soup

Lesley Smith
This works fine for me, but you know your own soup makers and what the limits will be. Change the amount of ingredients to suit your machine. Check your instructions if you are not sure.
5 from 4 votes
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 21 minutes
Total Time 31 minutes
Cuisine Soup Maker
Servings 4 -6 Bowls

Ingredients
  

  • 350 g Sweet Potato peeled and chopped.
  • 200 g Onion peeled and chopped.
  • 100 ml Cream or Milk.
  • 400 g Tin Plum Tomatoes.
  • 2 Knorr Chicken Stock Cubes.
  • Salt and Pepper to taste.
  • 1 Level Teaspoon Ground Ginger.
  • 1 Clove Garlic crushed.
  • 1 Teaspoon Butter.
  • Water.

Instructions
 

  • Method A

  • Add all ingredients to the pot, crumbling the stock cube in, and stir well.

  • Top up with water to below the maximum fill level and above the minimum fill level on a 1.6litre soup maker.

  • Make sure the lid is on tight.

  • Select the smooth setting.



  • Method B

  • Saute the onions, ginger and garlic in butter.

  • Add the rest of the ingredients to the pot, crumbling the stock cube in, and stir well.

  • Top up with water to below the maximum fill level and above the minimum fill level on a 1.6litre soup maker.

  • Make sure the lid is on tight.

  • Select the smooth setting.

 

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Soupmaker Recipe: Sweet Spud and Chilli Tomato

This is a veritable taste bud smacking flavour.  You must like the sweetness of sweet potato, and the chilli flavour that tempers it.  If you just want a very sweet soup, simply leave out the chilli, or add some cream to make it even richer, but I suspect that would be too much for me.

Sweet Potato and Chilli 1000

Sweet Spud and Chilli Tomato

Lesley Smith
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Prep Time 5 minutes
Cook Time 21 minutes
Total Time 26 minutes
Course Soup
Cuisine Soup Maker Recipe
Servings 4 -6

Ingredients
  

  • 450 g Sweet Potato peeled and cubed.
  • 2 x 400g Tins Chopped Tomatoes
  • 200 ml Semi Skimmed Milk
  • 2 x Vegetable Stock Cubes
  • 1 Chilli seed removed, chopped finely.
  • Water.
  • Salt and Pepper to taste.

Instructions
 

  • I used zero onions, as I wanted the sweet chlli type flavour from my soup.

  • Add all your ingredients to the soupmaker.

  • Top up with water, to above the minimum and below the maximum levels.

  • Crumble the stock cubes over the top, and mix well with a wooden spoon.

  • Make sure your lid in on properly.

  • Choose the smooth setting. I put this through my soupmaker twice. I did one cycle, then gave the soup a good stir before putting it on again. You can judge it by the results you get on your own version. I found it quite thick. I'd even be tempted to leave out one tin of chopped tomatoes in future, and add it for a second chunky setting for a more lumpy style soup, but I don't yet know if that would take my ingredients below the minimum line. I'll have to try it.

 

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Soup Maker Recipe: Asparagus Tips with Aubergine

Asparagus Tips and Aubergine 2000 Bright

I haven’t added a soup maker recipe to this blog for a while, so it’s long overdue.

I didn’t sauté any of the ingredients on this soup, but if you prefer that, give the onion a quick fry with some butter or rapeseed oil.

I find that olive oil reaches smoke point too quickly for me to use in my soup maker on the sauté function.

Soup Maker Recipe: Asparagus Tips with Aubergine

Lesley Smith
Print Recipe
Prep Time 10 minutes
Cook Time 21 minutes
Total Time 31 minutes
Course Soup Maker
Cuisine Soup
Servings 4 -6

Ingredients
  

  • 300 g Asparagus Tips chopped.
  • 130 g Aubergine peeled and chopped.
  • 200 g Red Potatoes peeled and chopped.
  • 100 grams onion chopped.
  • 2 Knorr Chicken or Vegetable Stock Cubes.
  • 40 g Sundried Tomato Paste
  • 1 Teaspoon Salt
  • 1 Teaspoon Ground Black Pepper.

Instructions
 

  • Work quickly with Aubergine as it discolours fast.

  • I just added all the ingredients to my soupmaker.

  • Fill the soupmaker to the maximum level with water, making sure it fills above your minimum and below your maximum level.

  • Ensure the lid is on properly.

  • Choose the smooth setting for your soup. If you make it in a pot, simply cook the soup and use a blender to smooth.

 

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Soupmaker Recipe & Pot: Vegetarian Haggis Soup

I do like the taste of vegetarian haggis and my mother has managed to decide she’s now off meat for life (apart from bacon sarnies).  I didn’t want to make different soups for us all, so this is just a lovely little mish mash that came out tasting great.

Give it a go, and add your own flavour and spices to make it your own, but do remember that vegetarian haggis will be fairly spicy as it is.  For my mother to enjoy it, I have to add some cream at the serving stage.  The chunky version is a little like a meal in a bowl for those of you who love great soup, with good taste, and still be able to have what feels like real food rather than just soup.

This is a firm favourite of mine, so I wish I could tolerate oats better.  I can still get away with one small bowlful though.  You can make this in a pot too, it just takes a lot of watching over, so that the haggis doesn’t stick to the bottom of the pan.

Vegetarian Haggis Soup 1

 

Vegetarian Haggis Soup in a Soupmaker

Lesley Smith
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Course Soupmaker Soup
Cuisine Scottish

Ingredients
  

  • 180 g Chopped Onion
  • 150 g Sliced Carrot
  • 150 g Potatoes Peeled and Cut Into Thin Strips
  • 320 g Sliced Vegetarian Haggis I used MacSween
  • 1 Garlic Clove Sliced or Crushed
  • Vegetable Stock
  • Salt and Pepper to Taste
  • Teaspoon Olive Oil

Instructions
 

  • Saute your onions in the oil, then add a little of your stock and let it simmer for five minutes, adding in your garlic, with a touch of salt and pepper. Not too much, as your haggis will be full of spices.

  • Add all the other ingredients and fill with stock, to above the minimum level and below the maximum level of your soupmaker. I added approximately 700ml to my maximum level.

  • Select the chunky setting.