Cream of Mushroom Soup (GF, DF, Vegan)

As much as I adore my beloved soupmaker, I had kind of hoped to be moving out of comforting, hot soup season and into Spring.  Clearly, the weather has other ideas.  This soup was inspired by two new products: Ecomil Béchamel almond cream and Knorr Mushroom stock pots.

I made the soup in my soup maker. You need to make sure all the vegetables are chopped to approximately the same size.
Ingredients
2 shallots, peeled and chopped
2-3 large Portobello mushrooms, peeled and chopped
3 small potatoes, peeled if necessary and cubed
1 Knorr mushroom stock pot or stock of your choice
1 carton of Ecomil Bechamel Cream 200 ml
1 carton of almond milk (I used Ecomil Organic Sugar Free Natural Almond Drink)

1. Chop all the vegetables to roughly the same size.
2. Put all the ingredients, except the almond milk, in your soup maker.
3. Add almond milk up to the minimum liquid level
4. Choose the blended soup option.
5. Leave the soupmaker to do its thing, and come back to your food hug! Deeply flavoured and delicious cream of mushroom soup.

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Psorta Psarosoupa (Fish soup, GF, DF)

It has been very cold and snowy here.  I have been grateful for my soupmaker.  I used the enforced time inside to test the limits of it by making an approximation of a Greek fish soup, Psarosoupa.  The soupmaker rose to the challenge magnificently.

Ingredients

  • 1 Eschalion shallot, peeled and chopped
  • 1 carrot, peeled and chopped
  • 1 celery stalk, trimmed and chopped
  • 1 leek, trimmed and chopped
  • 4 new potatoes, scrubbed and chopped
  • 200g white fish fillet (snapper, cod, tilapia, etc), skinned and chopped
  • 1 tbsp. lemon juice
  • 1 Knorr vegetable stock pot or stock of your choice

Method
1. Chop all the ingredients into similar size pieces.
2. Put all the ingredients in your soup maker.
3. Add water up to the minimum liquid level
4. Choose the “soup with pieces” option.
5. Get on with something else, while your soup cooks.

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Allergy Big enjoying the snow near our home.

Spicy Za’atar, Carrot Soup (GF, Vegan)

This post contains an affiliate link.

This month, it has been really chilly here in the UK with some snow, so I have really appreciated being able to make easy, hot lunches with my soup maker (Tefal BL841140 Easy Soup and Smoothie Maker).  This soup uses Za’atar, a Middle Eastern spice blend containing sesame seeds, sumac, oregano, cumin, and marjoram.

Ingredients

  • 1 Eschalion shallot, peeled and chopped
  • 2 cloves of garlic, peeled
  • 500g carrots, peeled or scrubbed, and chopped
  • 1 Knorr vegetable stock pot or stock of your choice
  • 1 tin of butter beans, drained
  • 1 tbsp. Za’atar spices (plus extra for serving)
  • 1 tbsp. lemon juice

Method

1. Chop and peel the shallots, garlic and carrots. Drain the butter beans.
2. Put all the ingredients in your soup maker.
3. Add water up to the minimum liquid level
4. Choose the “blended soup” option, and enjoy the amazing smell of spices filling your kitchen.
5. Serve with a sprinkling of Za’atar spices.

Spanish Bean Soup

I am still loving my soup maker (Tefal BL841140 Easy Soup and Smoothie Maker), and I thought I would try the not very attractively named “soup with pieces” option.

Ingredients

  • 2 shallots, peeled and chopped
  • 1 Knorr vegetable stock pot or stock of your choice
  • 1 tin of chopped tomatoes in tomato juice
  • 1 tin of mixed bean salad
  • 1 Chorizo sausage, skin removed and chopped

Method
1. Chop all the shallots and Chorizo sausage.  Drain the mixed bean salad.
2. Put all the ingredients in your soup maker.
3. Add water up to the minimum liquid level
4. Choose the “soup with pieces” option.
5. Get on with something else, while your soup cooks.

Decadent Saffron and Mushroom Soup

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I love soups because they are frugal and healthy, but sometimes it’s nice to be a bit extravagant.  This soup fits the bill.  Saffron is the world’s most expensive spice, but it adds a beautiful colour and an earthy, but fresh flavour.  I enhanced the earthiness with some Portobello mushrooms, and then added more richness with some almond cream.

I made the soup in my soup maker. You need to make sure all the vegetables are chopped to approximately the same size

Ingredients
2 shallots, peeled and chopped

2-3 large Portobello mushrooms, peeled and chopped

3 small potatoes, peeled if necessary and cubed

1 Knorr vegetable stock pot or stock of your choice

1 carton of Ecomil Organic Almond Cream 200 ml
1 carton of almond milk (I used Ecomil Organic Sugar Free Natural Almond Drink)

1 pinch of saffron

1. Chop all the vegetables to roughly the same size.
2. Put all the ingredients, except the almond milk,  in your soup maker.
3. Add almond milk up to the minimum liquid level
4. Choose the blended soup option.
5. Get on with something else.
6. Come back to your decadent Saffron and Mushroom soup because you are so very worth it!

“Let’s Pretend It’s Summer” Tomato & Kimchi Soup

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I am still using my soup maker daily (Tefal BL841140 Easy Soup and Smoothie Maker, Stainless Steel, White). Recently, I felt like a blast of summer and spice to break the January gloom. This recipe really hit the spot, and it includes kimchi for its probiotics, and spicy and sour flavour.
Ingredients
2 shallots
1 can of tomatoes in tomato juice
250g of summery vegetables (I used courgette, aubergine and pepper)
1 Knorr Vegetable stock pot or stock of your choice
3 small potatoes, washed but with skin on
1 tbsp kimchi (Biona Organic Kimchi 350g (Pack of 6))

1. Chop all the vegetables to roughly the same size.

2. Put all the ingredients in your soup maker.

3. Add water up to the minimum liquid level

4. Choose the blended soup option.

5. Get on with something else.

6. Come back to a soup that has a winter-beating thick texture with a bright taste of summer!

7. Garnish with a little extra kimchi, if you are a fan.