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.
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.
2TablespoonsLight Soft Cheese - I used Philadelphia.
Ground White Pepper & Salt to taste.
1Lettuce LeafHalf Teaspoon of Ground Cinnamon and a Teaspoon of Dukkah to serve.
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.
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.
It’s coming up to that time again, when we all wonder what to do with the lovely insides of pumpkins that we put out for Halloween. I’d made my soup and had some lovely pictures, then managed to delete the pen drive, so this is a legally borrowed one that looks identical to how mine looked.
Enjoy your Halloween when it comes.
Remember, when using soup maker recipes, never fill your soup maker above the maximum level from the manufacturer, no matter what the recipe says. We often use different soup makers, with different maximum levels.
ParsleyGarnish or Herbs (Optional at the serving stage.)
For this recipe, to get more taste, you can lightly fry the onions in a frying pan with a teaspoon of coconut oil. The onions must stay white, so they will not need to be on for long. You can miss out this step and just put the ingredients straight into the pan if you are in a hurry, but the taste will not be so rich.
Add all the ingredients to the soup maker. Put your setting onto smooth. With your stock, fill to the maximum or 1600-1800g for all ingredients manually in a pot.
Serve when fully blended with garnish, parsley or herbs. Optional to add a swirl of cream to the soup when it's in the plate for some creaminess.
1Root Ginger BulbUp to about 3 - 4 Inches Long. Peeled and chopped.
Rainbow PeppercornsTo garnish.
For this recipe, to get more taste, lightly fry the onions and ginger in a frying pan with a teaspoon of coconut oil. The onions must stay white, so they will not need to be on for long. You can miss out this step and just put the ingredients straight into the pan if you are in a hurry, but the taste will not be so rich.
Add all the ingredients except the ground rainbow peppercorns into the soup maker and set it to smooth for 21 minutes. With stock, fill to Maximum In Soupmaker or up to 1600-1800g for all ingredients manually in a pot.
Mushrooms are available here all year round and make fabulous soups. The taste is completely different to anything you can buy in a tin.
This recipe does make for very thick soup when it cools slightly, so you might want to water it down a bit or use slightly less ingredients if you want a more watery soup. The colour of mushroom soup isn’t the most appetising, but the taste more than makes up for that.
It might be too peppery for some, so if you don’t like the strong taste of peppercorns, add less ground peppercorns to give your soup a milder kick.
1TeaspoonDouble Cream Per PersonTo swirl on the top at serving.
This recipe is intended to be cooked on the smooth setting. Add your chopped mushrooms, leek and onions to the pot.
Add in a pinch of salt and your teaspoon of ground rainbow peppercorns and your litre of stock (or up to the 1.6 mark on a soupmaker)
Set to the smooth setting, or in a pan, simmer for 20 minutes and then blend.
Serve with a little cream to temper the slightly spicy taste of the peppercorns and decorate with some chopped chives.
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