Potato & Leek Soup

Potato & Leek Soup
This is is my version of potato & leek soup. It is very quick to prepare and has a lovely creamy smooth texture.
It is nice served with a drizzle of cream with chopped chives on top. But for extra yumminess, chop up some bacon, fry until crispy, and sprinkle over the top of each serve.

Delicious, warm wintery food!

Potato & Leek Soup
 
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Serves: 5 serves
Ingredients
  • ½ brown onion, peeled
  • 2 sticks celery
  • 1 large leek (white part only - cleaned and chopped into roughly 10cm segments)
  • 40g butter
  • 4 medium potatoes, peeled and cubed
  • Salt and pepper to season (to taste)
  • 600g water
  • 2 Tbsp vegetable stock paste
  • Cream and chives to serve (optional)
Method
  1. Place onions, leek and celery into Tmx bowl and chop 10 seconds, speed 7.
  2. Add butter and sauté 100 degrees, 2 minutes
  3. Add all remaining ingredients and cook 100 degrees, 20 minutes, speed 1.
  4. Blend to a smooth consistency by gradually increasing the speed from 1-8 over 25-30 seconds.
  5. Serve with a a swirl of cream and chopped chives.

 

Carrot & Cannellini Bean Soup

Carrot Soup
I created this soup one Sunday night when I was planning lunches for the week ahead, and my fridge was rather empty.  I was inspired by the flavours in the yummy Moroccan dip (recipe here) and thought using the same ingredient combination in soup might work too.
The addition of the beans thicken the soup and they also add an extra hit of protein (that your kids won’t notice!).

The Thermomix is fantastic for cooking soup, I love being able to chop, cook, then blend all in the same bowl. You can of course use the stove-top to create this recipe also, or the slow cooker (great for a double batch).

Carrot & Cannellini Bean Soup
 
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Recipe type: Soup
Ingredients
  • 500g carrots (about 6 medium sized carrots)
  • 1 onion
  • 1 Tbsp butter
  • 1 Tbsp vegetable stock paste
  • 1 tsp ground cumin
  • 1 can canellinni beans (drained and rinsed)
  • 600g water
Method
  1. Add onion and carrot to mixing bowl and chop speed 7, 15 seconds.
  2. Add cumin and butter and saute at 100 degrees, 2 minutes, speed 1.
  3. Pour water to the bowl, with stock paste and cook for 15 minutes, 100 degrees, speed 1.
  4. At the end of the cooking tine add the beans and puree the soup by gradually increasing speed from 1 to 9 for 15-20 seconds.
  5. Serve with Greek yoghurt or sour cream.

 

Curried Sweet Potato Soup

SweetPotatoSoupThis is one of those recipes that is created when you don’t have the ingredients to make what you had in mind – so substitute here and there and end up with something totally different to what you imagined in the first place.  I can’t take the credit for the creation of this one though – my husband concocted it one weekend when we felt like soup for lunch and didn’t have any pumpkin.
It is so tasty, the coconut milk is definitely the star ingredient.   In the soup photographed we used white sweet potato, which was lovely, but the colour of the soup is obviously more orange when you use a standard sweet potato.

Curried Sweet Potato Soup
 
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Recipe type: Soup
Serves: 5
Ingredients
  • 600g sweet potato - peeled and roughly chopped
  • 1 large onion
  • 1 tsp curry powder
  • 30g butter
  • 100g water
  • 400ml tin coconut milk
  • Salt and pepper
  • Coriander to serve (optional)
Method
  1. Place onion into the bowl and chop 5 seconds, speed 7
  2. Add butter and curry powder and saute for 100 degrees. 3 minutes, speed 1
  3. Add sweet potato and chop for 20 seconds, speed 7
  4. Add coconut milk and water and cook at 100 degrees, 20 minutes, speed 1
  5. Once cooked, blend by slowly increasing speed from 1 to 9 for 30 seconds until smooth.
  6. Serve with chopped coriander (optional)

 

Tomato & Lentil Soup with Paprika

Tomato & Lentil SoupThe smoked paprika is the star ingredient in this soup. It really adds a hit of delicious flavour. I also like this recipe as it is created from ingredients that are usually on hand in the pantry – no special shopping needed.

Tomato & Lentil Soup with Paprika
 
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Recipe type: Soup
Serves: 6
Ingredients
  • 1 onion
  • 1 clove garlic
  • 1 red capsicum
  • 2 Tbsp vegetable stock
  • 180g dried red lentils
  • 1 400g tin tomatoes
  • 1 tsp smoked paprika
  • 750g water
Method
  1. Place onion, garlic and capsicum into Tmx bowl and chop speed 6, 3 seconds.
  2. Add all other ingredients and cook 90 degrees, 30 minutes, speed 2.
  3. Blend gradually increasing speed from 1-9 and then mixing at speed 9 for 20 seconds or until smooth.
Notes
If you don’t have a capsicum substitute with a carrot. You can also add a dash of chilli powder if you like a bit of heat.

 

Golden Soup

GoldenSoup copyThe Thermomix really does make cooking soup a breeze. This is Just a very simple recipe – but it is great for using up the last few vegetables lurking in the fridge or cupboard before shopping day It is very quick to make, and the curry gives it a nice bit of extra flavour (you can of course omit the curry if you’d rather it without).

Golden Soup
 
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Recipe type: Soup
Serves: 5
Ingredients
  • 2 potatoes
  • ½ large sweet potato
  • 2 carrots
  • 1 large onion
  • 1 tsp curry powder
  • 30g butter
  • 1000ml chicken stock (or TM vegetable stock and water)
  • Salt and pepper
Method
  1. Place onion into the bowl and chop 5 seconds, speed 7
  2. Add butter and saute for 100 degreees. 3 minutes, speed 1
  3. Add vegetables and chop for 20 seconds, speed 7
  4. Add stock and cook at 100 degrees, 20 minutes, speed 1
  5. Once cooked, blend by slowly increasing speed from 1 to 9 for 30 seconds until smooth.
  6. Serve with cream, sour cream or a dollop of cottage cheese (optional)