Category: Soup Maker

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Soup Maker Recipe: Asparagus and Spring Onion Soup

I wanted something slightly different for my mum and asparagus is one vegetable I have tended to avoid fairly often, but it’s also a good one for us to eat, so I’ve started experimenting.

This came out quite thick, so I added a little milk at the serving stage for her, and she loved it.

Asparagus and Spring Onion Soup2

Soup Maker Recipe: Asparagus and Spring Onion Soup

Lesley Smith
This is a 1600 l recipe. Make up your stock to the limit of your own machine.
5 from 3 votes
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Soup Maker
Cuisine Soup
Servings 6 Bowls

Ingredients
  

  • 250 g Asparagus Chopped
  • 125 g Spring Onion Chopped
  • 100 g Onion Chopped
  • 150 g Potatoes Cubed
  • 1 Teaspoon Butter
  • 2 Chicken Stock Cubes
  • Up to 800ml Boiling Water

Instructions
 

  • Saute the onion and spring onion with the butter, until the onions are soft, then add in the chopped asparagus and stir well.
  • Add the rest of the ingredients and mix well.
  • Choose the smooth setting.

 

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Soup Maker Recipe: Leek, Potato and Garlic Soup

This is my mum’s favourite recipe. She’s not usually keen on garlic, so it was a bit of a surprise to find that she likes this. I make it often and freeze some for her lunches.

Leek Potato and Garlic Soup

Soup Maker Recipe: Leek, Potato and Garlic Soup

Lesley Smith
5 from 5 votes
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Prep Time 10 minutes
Cook Time 21 minutes
Total Time 31 minutes
Course Soup Maker Recipe
Cuisine Soup
Servings 4 - 6 Bowls

Ingredients
  

  • 350 g Potatoes Chopped
  • 350 g Leeks Chopped
  • 100 g Onion Finely Chopped
  • 2 Cloves Garlic Chopped
  • 1 Teaspoon Olive Oil
  • 800 ml Chicken or Vegetable Stock or up to the max on your soupmaker
  • 1 Teaspoon Finely Chopped Parsley

Instructions
 

  • Saute the onions and garlic with the olive oil, until the onions are soft.
  • Add the rest of the ingredients.
  • Stir Well.
  • Choose the smooth setting.
  • When the soup is ready, stir through the finely chopped parsley.

 

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Soup Maker Recipe: Soya Bean and Onion Soup

Soya beans tend to have a very pungent taste to me, so making soup from soya is all about changing the flavour.

SOUP MAKER RECIPE: SOYA BEAN & ONION SOUP WITH CARDAMOM

Soup Maker Recipe: Soya Bean and Onion Soup

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

Ingredients
  

  • 300 g Soya Beans The Green Endamame Beans
  • 300 g Onions Finely Sliced
  • 200 g Potatoes Peeled & Chopped
  • 800 ml Hot Vegetable Stockpinch Salt & Pepper To Taste
  • 1 teaspoon Cardamom Powder
  • 1 teaspoon Olive Oil

Instructions
 

  • Lightly saute the onions and cardamom with a pinch of salt and pepper, in the olive oil.

  • Add all the ingredients to the soup maker and stir very well.Choose the smooth setting for a thick soup.

  • Season with other herbs or spices if you'd like a stronger taste.

 

 

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How to make stock in a Soup Maker

We’re all put off making stock on occasion, by the sheer need to be around as the pot simmers those old bones and bits left over from any roast we’ve had for dinner, but there is another way.

Chicken Stock 2

Determined to use my Soup Maker to its full extent, I tried making stock as a test, to see if it was really possible to do.  Any soups always taste fabulous with fresh stock, so it’s a no brainer for me.  I put the carcass or bones into a pot as soon as it’s cooked, so that I can freeze any leftovers for another day.  I don’t let it cool, as I’ve always lived by the rule of only one reheat after meat is cooked.

It’s fairly simple.  I add nothing as I prefer to add my extra ingredients at the cooking stage, but you could add different options.

Ingredients:  Carcass, Bones or Leftover Meat

Optional:  

– Salt & Pepper

– Stock Pot

– Garlic

– Onions etc

Add any bones, or chopped up pieces of leftover meat to your soup maker.  You do need to ensure there is enough room to put on your lid if you use a kettle version.

Method:

Step 1

Add your ingredients to the soup maker, choose the chunky option and run through the cycle.

Step 2

Chicken Stock 1

If you like your stock to be stronger, run it through a second cycle.

Step 3

Sieve your liquid, to separate the bones & meat from the liquid stock, and now it’s ready for use.  You can freeze the stock if it’s freshly made, but if you’ve let the meat or the carcass cool, I’d use it straight away.

IMG_8817

 

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Soup Maker Recipe: Vegetable and Lentil Soup

Soup Maker Vegetable and Lentil Soup

Lesley Smith
4 from 1 vote
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Prep Time 10 minutes
Cook Time 21 minutes
Total Time 31 minutes
Course Soup
Servings 4 -6

Ingredients
  

  • 500 g Mixed Vegetables I used Potatoes, Carrot and Turnip
  • 50 g Lentils
  • 1 clove Garlic
  • 1 teaspoon Cinnamon Spice
  • 1 Stock Pot
  • 1 pinch Salt
  • 1 pinch Pepper
  • 800 ml Vegetable Stock

Instructions
 

  • As simple as can be. Just throw all your ingredients into the pot.

  • Set your soup maker to the smooth setting. As this soup cools, it will thicken a fair bit. It depends if you'd rather make it and eat it fresh, or wait until it has thickened and then re-heat it.

  • Season with other herbs or spices if you'd like a stronger taste.

 

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Soup Maker Club

Soups have begun to take over the blog.  I know a fair few of you visit, just for the soups.  I see many of you subscribing after reading soup posts, but if you’re just after soup recipes, you might not want to read lots of my other posts, articles and sometimes, even my rants over nothing much in particular, but things that bother me at that specific moment.  I’m very happy for you to stay subscribing to all posts here, but if you just want soups, smoothies and shakes, I’ve created a place for those to go.

I plan to keep soups I’ve made and photographed on the Scottish Mum blog, but for those of you who don’t want to read everything else, I’ve started a soup maker recipe specific blog.   All the recipes from here will be added, and there will be lots more recipes, particularly ones I’ve made, but have not got round to photographing.  For those, I might use a stock picture or just no picture at all, but rest assured, every one that makes on on this blog and on the Soup Maker Club and posted by me, will have been cooked up by my trusty Morphy Richards.

The new website won’t just be limited to a soup maker.  The plan is to enjoy soups of all kinds, from a pot, to bubbling in a tin over a camp fire, or even thrown into the microwave.  If you’ve got an unusual way of cooking soup, then I’d love to hear it from you and feature your own recipes over there.

Soupmaker club

All you have to do, is head over to soupmaker.club to find me over there.   Sign up to join the club, and instead of being sent each new recipe as it arrives, I’ll send you a digest of weekly or monthly news, including new recipes on the blog and posts, giving you the choice whether to check them out or not.

If you want to add your own recipes for the soupmaker club, just send them to me, or use the form on the website.  I can’t see my soupmaker being used any less than it is now, well not for the rest of my own life, so I’m hoping to build an impressive backlog of soups for us all to enjoy.

Thanks for listening and for the ongoing support of my readers, as without you, there would be no blog.

Lesley

x

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Soup Maker Recipe: Cream of Aubergine and Butter Bean Soup

Keeping Aubergine Soup simple isn’t as easy as it looks.  The sponge like texture ensures you need to work fast, or it may discolour more quickly than you expect.  Leave peeling your Aubergines till last (or Egg Plants for those across the water).

For this version, I wanted to make it without much preparation, so I went for a can of butter beans that was in my cupboard and fast approaching its sell by date.  It’s as good an excuse to make up a soup as any.  Finished with pink peppercorns on the top, this looked lovely on the table.

Soup Maker: Cream of Aubergine and Butter Bean Soup (Egg Plant)

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

Ingredients
  

  • 500 g Aubergine Egg Plant (Cut into smallish cubes)
  • 200 g Butter Beans
  • 1 Vegetable Stock Pot
  • 1 Herb Flavour Pot
  • 150 ml Fresh Cream (Single or Double)
  • 700 ml Boiling Water Approximately ((or up to your maximum fill level - it could be less than this due to springiness of the Aubergine))

Instructions
 

  • As simple as it can be. Just add all the ingredients to the pot, choose your setting and put your feet up for around 20 - 30 minutes..
  • Be careful with liquid here. You can only fill your maker to its maximum fill lever, which could be less than the ingredients in my recipe needed. Check your appliance. Aubergine soaks up liquid like a sponge, so you need to be extra careful.
  • For this version, I first selected the chunky option, to ensure there was no explosion if the Aubergine swelled up when boiled. Thankfully, it all worked out fine and I could blend it afterwards. You know your own soupmaker, so choose the option that suits you.

 

 

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Soup Maker Recipe: Curried Parsnip and Spring Onion Soup

I find parsnips to be a bit blah on their own.  Ok, so they’re not so bad when they’re roasted, but if I’m making soup, I don’t have time for that, so the addition of herbs or spices is needed here, for it to be palatable.

This version of curried parsnip soup relies on sauteed spring onions to bring out a great taste that compliments the parsnips themselves.  Remember, you can also make these in a pot, but might need some extra liquid due to boil off that doesn’t happen in a soup maker.  Also remember to stir well.  If you’d rather not have a green tinge to your soup, leave out the spring onion stems and add more bulbs or onions.

Soup Maker Recipe: Curried Parsnip and Spring Onion Soup

Lesley Smith
5 from 1 vote
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Prep Time 10 minutes
Cook Time 21 minutes
Total Time 31 minutes
Course Soup
Servings 4 -6

Ingredients
  

  • 100 g Spring Onions Chopped. I also use the green stems.
  • 100 g White Onions Chopped
  • 500 g Parsnips Peeled and Chopped
  • 1 Vegetable Stock Pot
  • 1 Curry Stock Pot (or use 2 teaspoons of curry powder)
  • 900 ml Water Or up to the 1.6 Litre fill level.
  • 1 tablespoon Olive Oil
  • Salt and Pepper To Taste.
  • Crushed Chillies To Serve. If you dare..

Instructions
 

  • Saute your spring onions and white onions in the olive oil, vegetable stock pot and curry stock pot until the onions are soft.
  • Add the onions, parsnips and water to your soup maker.
  • Select the smooth setting for a rich soup. Optionally, you can add some cream after cooking for a more luxurious soup.

Curried Parsnip and Spring Onion 2

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Soup Maker Recipe: Budget Chicken Noodle Soup

Have you ever gone to your cupboard when you can’t be bothered shopping, or you’re in a hurry and no time to get anything, but have some hungry mouths to feed.  This recipe is more or less down to the kids loving noodles, but not having any fresh in the house.

Feel free to change the potatoes with any other veg you happen to have handy in your cupboard.  Granted, this isn’t the prettiest soup on the planet, but it is like having a full meal in a bowl.

Soup Maker Recipe: Budget Chicken Noodle Soup 1.6 Litres

Lesley Smith
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Prep Time 10 minutes
Cook Time 28 minutes
Total Time 38 minutes
Course Soup
Servings 4 -6

Ingredients
  

  • 1 packet Chicken Noodles Approximately 85g
  • 1 Chicken Stock Cube
  • 250 g Cubed Potatoes
  • 200 g Pre-Cooked Chicken Shredded
  • 1 Dessert spoon Flour
  • 1 l Boiling Water

Instructions
 

  • Open your pack of instant noodles and break them up as you put them into your soupmaker.
  • Add the cubed potatoes, stock cubes and the pack of flavouring from your noodles. Put the chicken in, then stir in the litre of boiling water. Make sure you do not overfill your own machine if it is different from mine.
  • Choose a chunky setting for a bowlful that looks like a casserole, or blend it for a smooth version.

 

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Soup Maker Recipe: Carrot and Coriander Soup

This is a luxurious and tasty, not to mention creamy soup, intended for soupmakers up to 1.6 litres.

If you think it may be too rich for you, replace the cream with more boiling water or stock and away you go with the low calorie version.

Soup Maker Recipe: Carrot and Coriander Soup

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Course Soup

Ingredients
  

  • 1 teaspoon Olive Oil
  • 200 ml Fresh Cream
  • 1 teaspoon Ground Coriander
  • 800 ml Boiling Water
  • 1 Stock Pot Vegetable or Chicken
  • 600 g Carrots Peeled and Sliced or Chopped
  • 75 g Onion Chopped
  • 75 g Potatoes Sliced

Instructions
 

  • Saute the onions in the olive oil, adding your stock pot as the onions soften.
  • In the pot, add your onion mix, and the rest of your ingredients. Make sure to stir well before switching it on. It really does help to avoid soup sticking to the base of your soup maker if you don't have a non stick surface.
  • Select the smooth function for this option.
  • Serve with croutons.

 

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Soup Maker Recipe: Winter Vegetable Soup

This usually just involves whatever you have in your vegetable drawer over winter.  Don’t be too strict with your choice of ingredients, just enjoy the soup when it’s ready.  This version is red onion, potatoes, leek, turnip and carrot.

Soup Maker Recipe: Winter Vegetable Soup Recipe – 1.6 Litres

Lesley Smith
5 from 2 votes
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Prep Time 10 minutes
Cook Time 21 minutes
Total Time 31 minutes
Course Soup
Servings 4 -6

Ingredients
  

  • 150 g Red Onions Sliced
  • 150 g Leek Chopped
  • 100 g Carrot Sliced
  • 100 g Swede or Turnip (Chopped)
  • 200 g Baby Potatoes Washed and Thrown In Whole
  • 50 g Butter
  • 1 Chicken Stock Pot
  • 800 ml Boiling Water or Stock

Instructions
 

  • Saute your onions and leek for a couple of minutes, until they're soft, but still light in colour.
  • Add all your ingredients to the pot, stir well and select your chosen setting.
  • We like smooth soups most, so we chose the smooth option on our Morphy Richards. If you are going for chunky soup, you might prefer to chop your vegetables smaller and peel your baby potatoes.
  • Serve hot with fresh bread.

 

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Soup Maker: Scottish Cullen Skink Soup Recipe

I’ve seen lots of different recipes that say they’re Cullen Skink, but the traditional way is to use smoked haddock, onions and mashed potatoes.  Using the traditional Cullen Skink Recipe requirement of pre cooked and mashed potatoes wasn’t an option for the slow cooker, as I wanted to be able to add the potatoes to cook in the pot like the other soup maker recipes.

I used regular haddock rather than smoked haddock, as I’m not a smoked fish fan.  If I’d used the smoked haddock, then I wouldn’t have eaten it.  Smoked fish is a very niche taste, with a smaller potential base of people who would enjoy it, so change your ingredients to suit your own tastes.

Using the water from the poached fish as the fish stock for your soup is what makes the dish.  Without it, the taste will be diluted and it will simply taste of heated milk.

In the end, I had a wee bit of a disaster when my soupmaker gave up the ghost half way through and shorted out.  It meant I had to transfer it to a pan to finish the job for this recipe, but it still turned out very nice.    To serve, I simply dolloped in some mashed potatoes made for the supper that evening, with a dash of parsley on the top.

Presentation wise, this is a lovely soup to dish up.  It would look perfect on any dinner table with some decoration on top of the actual soup itself.  A piece of cooked fish would also work really well sat on top of the mashed potatoes.  This is more of a meal in a plate than a regular soup, so be ready to have a full stomach after only one bowl full.

This is my version.  How would you make yours?

Soup Maker: Scottish Cullen Skink Recipe

Lesley Smith
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Prep Time 10 minutes
Cook Time 21 minutes
Total Time 31 minutes
Course Main Dish
Cuisine British
Servings 4 -6

Ingredients
  

  • 400 g Potatoes - Diced Small
  • 300 g Cooked Haddock Usually Smoked but we use Unsmoked
  • 100 g Onions - Chopped and Sauteed
  • Salt
  • Pepper

Instructions
 

  • Poach the haddock on some water on the stove for around four minutes, until fully cooked.
  • Remove the haddock and strain the fish stock that's left over.
  • Add the potatoes, onion and fish to the soup maker and 200ml of the fish stock. Top up with 600ml semi skimmed milk. Add a teaspoon of salt and pepper.
  • Set your soupmaker to the smooth setting and wait until it's done. You may need to reblend to get the consistency you prefer.
  • Optional. Add up to 100ml of fresh cream and mix well to serve. This soup is not suitable for freezing.