Winter is the best opportunity to eat soup, lots and lots of soup. And this is what we have been doing every evening in the past couple of weeks
I’m a fussy eater, so it’s not all kinds of soups I like, especially the ones with weird texture and chunky vegetables.
A colleague from work passed on a brand new soup maker to me because he has “a pot, a blender and a sieve at home” and he didn’t want to add more clutter to his home.
I wasn’t holding my breath to the soup made by a pot-blender-sieve machine until I made the first one. Actually, the second, as I thought that I was lucky with the first one.
The soup was quite tasty, but the best part was that the hard work was to select and finely chop the ingredients. Once you press start, you can do something else for 30 minutes and your soup will be ready, blended and sieved, all left to do is serve and eat. (And clean afterwards)
We have soup practically every evening during weekdays. My least favourite ones being the tomato soup (too acidic, maybe I should have added cream), a mix of mushroom, celery and spinach (needed to use the spinach, otherwise would go to the bin) and a slightly too sweet carrot-swede-onion-potato soup.
The beauty of soups is that you can try all sort of combinations, really. Sometimes it might not work very well (like the spinach one, but it was still edible), most times it will. The only thing the manual doesn’t recommend is to put raw meat in it, but it doesn’t say anything about addind pre-cooked meat in the blender. I haven’t tried and prefer to add it at the end and keep the chunky pieces.
We have reduced the food wastage big time!
The actual thing is basically a fancy blender. It boils the water first, then blends a bit, boils/cooks some more, blends, sieves while blending, until it stops.
The sieve is a small net cylinder in the middle of the cup, which holds the solids, while the water is everywhere. I find the capacity of the cylinder a bit small and our soups serve well 2-3 people. It’s ok, I guess, better finish it all and have that feeling that we want some more than to have left overs and risk throwing food in the bin.
Some of the soups I cooked so far:
Potato + leeks + garlic + olive oil + seasoning. I used chicken broth as part of the water and added the chicken I cooked after it.
First day is always a mess. The food didn’t fit the compartment, it wasn’t enough soup, I made extra straight after the first batch and almost kissed my soup maker goodbye.
Lesson learned: the instructions say finely chopped for a reason; everything needs to be very small to fit in. And never ever repeat the procedure without cleaning it first.
Potato + spinach + carrot + garlic + onion + olive oil + seasoning + a tiny bit of courgette/zucchini (left over) and a few lardons on top
Learnings: potato based soups are very creamy but also seem to be the ones that accummulate more (burned) residues at the bottom, making the cleaning of the cup a bit of a mission. But they taste so nice.
Mushroom + garlic + onion + dried herbs + cream
That was probably my favourite as it was so unexpected.
Learnings: try without cream before. It might be good enough to save on the extra calories (I doubt it though). Also very easy to clean the blender, compared to previous days.
* I forgot to take photo *
Tomato + basil + celery + onion + carrot + garlic + stock cube + olive oil
Learnings: although it looks nice, I thought it was too acidic. Next time I’ll try with cream.