Around a year ago I bought a soup maker, for the first month or so, it was the best thing since sliced bread and I used it all the time. Want to know if a soup maker is worth it?
I then made one bad soup (we won’t talk about that experiment) and the soup maker got put away, and mostly because it was summer and I wasn’t really in the mood for soup.
Whilst clearing out my kitchen last night I found my Morphy Richards 1.6l soup maker and dusted it off. I have this one which is available to purchase via Amazon. Please note this is an affiliate link and I earn a small commission if you purchase this product using this link. It costs no extra for you.*
I made a promise to myself that I would start being organised and prepared for the remainder of winter and into the spring and start back with the soups.
Trying new recipes
I’m particularly keen to try this Beetroot and Carrot as I’m seriously into my beetroot and the colours just look simply amazing!
A colleague brought it in having made it in her own soup maker, so I’m definitely going to give it a go!
Before getting in a sulk over my failed attempt at creating my own soup and casting my soup maker aside, I had absolutely nailed Leek and Potato soup.
Leek and Potato Soup
Makes 4-6 servings
Prep time: 10 minutes (peeling and chopping)
Cooking time: 21 minutes on smooth setting
500g potatoes – I used jacket potatoes, peeled and chopped
200g Leek finely sliced (this is so much better with home grown!)
1 onion finely chopped
Pinch of Salt & Pepper
1 x veg stock cube crumbled into pot
Approx 700ml Boiling water – this should fill the soup maker up to the 1600ml mark on inside of the kettle
The thing I liked most about this recipe is that there is no need to pre-saute any of the ingredients.
Just throw it all in the pot, topping off to the 1600ml mark with the boiled water.
Simmer for 21 minutes in the maker – mine has the smooth function which blends as it cooks.
Once your maker has finished frantically blending and beeping, your soup is ready to be enjoyed.
At this point you can swirl in some fresh cream, though I didn’t have any and found this soup to be perfectly indulgent enough without. Dress with some fresh herbs and serve with hot crusty rolls and lashings of butter – don’t forget to enjoy!
As there is no cream in this soup (unless you add it after) it means it is easy to freeze and keep for another day. The immense amount of empty soup pots I have in my cupboard is another reminder to me that I should be organised with my food preparation!
*There are several brands of soup maker available in the market. This was one I purchased a while ago and have found reliable and suitable for my needs.