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My Favourite Thermomix Recipes: Soups

Zucchini and Basil Soup

Ingredients Preparation

1 onion peeled and halved
2 cloves garlic
30 g olive oil
750 g small zucchini roughly chopped
2 tablespoons TM vegetable stock concentrate
600 g water
1/4 bunch basil leaves

1. Place onion and garlic into TM bowl and chop for 5 seconds on
speed 7.
2. Add oil and saute for 3 minutes at 100C on speed 1.
3. Add zucchini and chop for 5-8 seconds on speed 6.
4. Add the TM vegetable stock and water and cook for 10 mins

Tips

Garnish with some goat's cheese or feta.

Source: recipecommunity.com.au


Beef and Noodle Soup

Ingredients Preparation

60 g beef stock concentrate
1500 g water
1 onion halved
3 centimetres ginger
2 garlic cloves
3 star anise
1 cinnamon quill
30 g raw sugar
40 g fish sauce
200 g Rice Vermicelli
400 g beef eye fillet
1/2 bunch mint

1. Place ginger and garlic into TM bowl and chop for 3 seconds on speed 7. Add onion and chop for 2 seconds on speed 5.
2. Add star anise, cinnamon, sugar, fish sauce, stock and water to ingredients in TM bowl and cook broth for 30 minutes on Varoma temperature, reverse speed 2.
3. As broth is cooking, place noodles in Thermoserver and cover with boiling water. As you wait for the noodles to soften you can take the opportunity to prepare beef, chilli and herbs.
4. Drain noodles and place beef strips on top of noodles in Thermoserver. Pour broth into Thermoserver (which will gently cook the meat) and use the simmering basket to strain solids (star anise, cinnamon).
5. Serve up individual bowls then top with the bean sprouts and garnish with chilli and fresh herbs according to your tastes.

Source: recipecommunity.com.au


Chicken Soup

Ingredients Preparation

1 skinless chicken breasts, cubed
500g cold water
1tbs vegetable stock concentrate
2 - 3 can of creamed corn
1 egg
1 splash of Tamari or soy sauce
2 spring onion to garnish chopped

1. Cut the chicken breast into large pieces and place into TM bowl.
2. Add 1 litre of cold water ensuring you cover the chicken breast.
3. Cook at 100 degrees for 6 minutes on speed 1.
4. Empty the water and leave the chicken in the bowl.
5. Shred the chicken on speed 6 for 4 - 10 seconds.
6. Add 500mls of cold water.
7. Add one chicken stock cube or tablespoon of vegetable stock concentrate, splash of tamari or soy sauce and the creamed corn. Do not go past 2litre maximum.
8. Mix at speed 3 for 15 seconds.
9. Cook at 100 degrees at speed 2 for 8 to 10 minutes.
10. In the last 2 minutes add a beaten egg through the MC opening.

Tips

Garnish with chopped spring onions.

Source: recipecommunity.com.au


Broccoli and Mint Soup (serve hot or cold)

Ingredients Preparation

250 g chopped broccoli florets (up to 300g)
350 g potatoes peeled and cubed
700 g water
1 tbsp stock concentrate or powder
120 g milk (or 1/2 cup cream)
1/2 bunch fresh mint leaves (to taste)
salt and pepper to taste.

1. Place the broccoli, potatoes, water and stock in the TMX bowl and cook
10-15 min / 100 degrees / speed soft
2. Check cooked by pressing potato with a fork (it should easily fall apart) Add the milk or cream, mint and salt and pepper and blend by turning slowly to speed 9 then to speed 10 for 1 minute

Tips

Hearty and healthy served warm with sliced, grilled or pan friend Italian sausage or chorizo.
OR
Lovely Served chilled with a dollop of light greek yogurt and extra chopped mint.
The broccoli can be replaced with frozen mint peas.

Source: Loosely adapted from a Donna Hay recipe.


Lentil and Tamarind Soup

Ingredients Preparation

50 gram vegetable oil
1 large onion
3 Garlic gloves
1 teaspoon turmeric
1 teaspoon paprika
200 grams canned chopped tomatoes
1 piece ginger
200 grams Tamarind water
2 cans cooked lentils drained and liquid reserved
1 1/2 teaspoons Chilli powder

1. Drain lentils in simmering basket reseving liquid, set aside.
2. Place ginger into TM bowl, chop for 3-4 secods/speed 7. Set aside.
3. Place onion and garlic into TM bowl chop for 3-4 seconds/speed 7. Add vegetable oil to TM bowl, saute 2mins/100 degrees/speed 1 MC off.
4. Add turmeric, paprika, chilli powder to bowl and cook for a further 20 seconds/100 degrees/speed 1.
5. Add tomatoes and ginger to bowl and cook 10 mins/90 degrees/speed 1.
6. Add tamarind water and reserved lentil water to the bowl. Cook 15 mins/90 degrees/speed 1. Add lentils ,garam masala, sugar and cumin to bowl and heat through for 3 mins/90 degrees/Reverse/Speed 1. Serve in bowls with a squeeze of lemon and coriander sprinkled on top.

Tips

The Tamarind water or Tamarind pulp concentrate used in this recipe can be sourced from Asian supermarkets

Source: recipecommunity.com.au