Soups have always been a very popular lunch or light dinner on cold autumn and winter days. They are very easy and quick to prepare, especially if you have a Thermomix. Cream soups are also a great way for mothers to cleverly hide vegetables and make them tasty for children. Whether as a low-calorie lunch to lose weight orquick dinner for two– a soup from the Thermomix is always a good idea!
Pumpkin carrot ginger soup from the Thermomix
Ingredients for 4 servings:
2 cloves of garlic
100g onion, halved
20 g fresh ginger, in pieces
1 teaspoon turmeric
20 g of olive oil
250 g pumpkin, peeled and diced
1 large carrot, in large pieces
1 tablespoon vegetable broth paste
100 g root lentils
750 ml water
50 g Coconut cream
Salt and pepper to taste
Preparation time: 30 minutes
Preparation: 5 minutes
This recipe is created for TM6 and TM5, adjust the quantities for TM31
Preparation:
- Place garlic, onion, ginger, turmeric and olive oil in mixing bowl and chop on speed 5 for 5 seconds. Scrape down the sides of the TM bowl and cook at 120 degrees on level 1 for 5 minutes.
- Add pumpkin and carrot and chop for 5 seconds/speed 5. Add stock paste, lentils and water and cook for 20 minutes, 100 degrees/speed 1.
- Add the coconut cream and puree for 30 seconds, slowly turning the dial from 5 to 9 or using the puree function on the TM6.
- Season with salt and pepper.
Beef soup / goulash soup from the Thermomix
Ingredients for 4 servings:
1 onion, peeled and halved
1 red pepper, quartered, deseeded
2 garlic cloves, peeled
2 tablespoons olive oil
2 tablespoons sweet paprika
1/2 teaspoon black pepper
1/2 teaspoon cumin
200 g diced tomatoes, fresh or canned
400 g beef goulash, diced
1 tablespoon Thermomix vegetable stock paste
2 carrots, peeled and sliced
2 parsnips, peeled and sliced
2 potatoes, peeled and roughly diced
1 sprig of parsley
Preparation time: 1 hour 20 minutes
Preparation: 20 minutes
Preparation:
- Place onion, garlic and pepper in mixing bowl and chop 5 sec/speed 6.
- Add oil and sauté 10 min/Varoma/speed 1.
- Add paprika, caraway and pepper and fry for 2 mins/Varoma/speed 1.
- Add beef cubes and cook 3 mins/Varoma/speed 1.
- Add diced tomatoes and cook 1 min/Varoma/speed 1.
- Add the broth paste and enough water to just cover the meat and cook for 35 minutes/100 degrees using a measuring cup.
- At this point the meat should be half cooked (if not, continue cooking), then add carrots and parsnips and cook for 20 mins/100 degrees.
- Add potatoes and parsley to the pot and add water to the 2 liter mark. Remove MC and place the cooking basket on the lid and cook for another 15 minutes/100 degrees until the meat is tender and the potatoes are soft.
- Season with salt and pepper before serving.
Lasagna soup prepared in the Thermomix
This lasagne soup from the Thermomix has everything you love about lasagna: the delicious taste, the rich meaty filling and the warm feeling in your stomach. However, the soup version is much easier and quicker to prepare.
Ingredients for 5 servings:
10g fresh basil
15g garlic
200 g onion, halved
120g carrots cut into 3 pieces
140g zucchini, cut into 3 pieces
15 g of olive oil
2 teaspoons beef broth powder
2 1/2 teaspoons mixed dried herbs
500g lean minced beef
400 g canned tomatoes, chopped
200 g tomato puree
60g tomato paste
350g water
100g instant lasagna sheets, broken into pieces
Topping:
200 g creme fraiche or ricotta
120g grated cheese
2 g fresh basil leaves
Preparation time: 5 minutes
Cooking time: 40 minutes
Total time: 45 minutes
Preparation:
- Place the basil and garlic in the TM bowl and chop for 3 seconds/speed setting 9.
- Put the onion in the bowl and chop for 2 seconds/speed 6.
- Put the carrots in the bowl and chop for 2 seconds/speed 6.
- Place the zucchini in the bowl and chop for 2 seconds/speed 6.
- Push everything off the edge.
- Add oil, stock and herb mixture and sauté for 5 minutes/Varoma/speed 1 (without measuring cup).
- Break up the minced meat as you add it to the TM bowl. Fry for 5 minutes/Varoma/gentle stirring setting (counter-clockwise) (without measuring cup).
- Add tomatoes, tomato paste, tomato puree and water, stir and cook for 15 minutes/Varoma/gentle stirring setting (left-hand rotation).
- Add the chopped lasagna sheets and cook for 12 minutes/Varoma/gentle stirring setting (counterclockwise).
- Topping: Mix the creme fraiche and cheese in a bowl and set aside. Pour the soup into bowls, top with the cheese mixture and garnish with fresh basil leaves.
Notice: Use air-dried lasagna sheets. The fresh pasta sheets stick together and clump together in the lasagna soup.
Potato leek cream soup from the Thermomix
INGREDIENTS for 5 servings:
30 g Butter
2 leeks, roughly chopped
1 onion, coarsely chopped
2-3 cloves of garlic
600 g potatoes, roughly diced
750 ml chicken broth or 750 ml water and 2-3 tablespoons chicken broth paste
750g water
300g Stage
To garnish:
1 Prise Pfeffer
Parmesan cheese
chives
Total time: 40 minutes
Preparation: 10 minutes
The recipe was basically developed for TM31, but can also be prepared in TM5 and TM6.
- Add the leek, onion and garlic to the mixing bowl. Chop for 5 seconds at speed 5, scraping the edge of the bowl and repeating the process if necessary.
- Scrape bowl. Add butter to the bowl. Cook for 5 minutes, 100 degrees, level 1
- Add potatoes and cook for 5 minutes at 100 degrees on level 1.
- Add the stock paste and water and cook at 100 degrees on level 2 for 20 minutes until the potatoes are soft.
- Blend for 1-2 minutes, slowly increasing the speed from 1 to 7, until smooth.
- Add cream and season with pepper.
- Cook for another 3 minutes, 100 degrees, level 2, to incorporate the cream.
- Garnish with plenty of parmesan, chives and pepper to taste and serve.
Broccoli soup from the Thermomix without cream
It's hard to believe that so few ingredients can make such a good soup! Gentle cooking at 90 °C (simmering) ensures maximum taste and nutrients. Serve them with crusty bread.
This recipe is suitable for the Thermomix TM6, TM5 and TM31.
Ingredients for 4 people:
500g broccoli with stems, cut into 3cm pieces
25g leek, white part only, cut into 1cm pieces
50g olive oil or coconut oil
600 g chicken stock, preferably homemade
1 level teaspoon of fine Himalayan salt or fine sea salt
¼ teaspoon freshly ground black pepper
Preparation:
- Chop the broccoli, leek and oil for 7 seconds/speed 4.
- Scrape down the sides of the TM bowl, add stock, salt and pepper and cook for 18 minutes/90°C/speed 1.
- Blend for 2 minutes/speed 5-10, gradually increasing to speed 10 for the first 15 seconds. Then serve in warm soup bowls.
Preparation time: 5 minutes
Total time: 25 minutes
Red lentil soup Thermomix
Most Turkish meals typically always include a soup course and this red lentil soup is perhaps the most popular. It's quick to prepare, cheap and filling. Unlike green or brown lentils, red lentils break down very easily when cooked and turn into a creamy consistency when pureed. This flavorful and nutritious red lentil soup is best served with a squeeze of lemon and a drizzle of paprika butter. The super easy paprika butter adds a nice pop of color and an earthy depth of flavor to the soup. Definitely give it a try!
Ingredients for 6 servings
1 onion, peeled
1 carrot
1 potato, peeled
250 g lentils, split red, washed
1250g water
1 level tablespoon of broth paste
1.5 level tablespoons of red pepper paste
20 g of olive oil
Optional garnish:
30 g Butter
1 teaspoon mint, dried
1 level tablespoon paprika powder
Preparation:
- Chop the onion for 5 seconds/speed 5.
- Scrape off edges.
- Add 20 g oil and fry for 3 minutes/120 degrees/speed 1.
- Add carrot and peeled potato and chop 5 sec/speed 6. Scrape bowl.
- Add water, washed red lentils, broth and pepper paste and cook 25 mins/100 degrees/speed 2.
- Puree for 1 minute on speed 4-8, gradually increasing the speed.
- Optional: In a small skillet, heat the butter, dried mint, and paprika over high heat and drizzle about a teaspoon of the paprika oil into each bowl.
Paprika cream soup Thermomix
This simple, delicious and flavorful cream of pepper soup is delicious at any time of the year and when made in the Thermomix, it is ready in no time. Ideal if you have to look after the children or don't have time!
Ingredients:
40 g Reis
20 g of olive oil
2 red peppers, stems and seeds removed
1 small onion, peeled and cut into quarters
2 garlic cloves, peeled
400g fresh tomatoes, cut into pieces
400 g vegetable broth
Salt
Pfeffer
(optional) Parmesan
Preparation:
- Put the rice in the bowl of the Thermomix and chop for 30 seconds on level 10. Transfer to a small bowl and set aside.
- Add the peppers, garlic and onion to the bowl with the oil and chop for 2 seconds/speed 5.
- Scrape down the sides and fry for 5 minutes/100°C/speed 1.
- Add broth, tomatoes, rice flour and spices and cook 14 minutes/Varoma/speed 2.
- Puree the soup for 1 minute/speed 10.
- Sprinkle with Parmesan and serve.
Quick chestnut soup from the Thermomix
Ingredients for 6 servings
500 g roasted and peeled chestnuts
85 g leek (the white and light green part)
30 g Butter
30 – 40 g Thermomix chicken broth paste
1 large dried bay leaf
800g water
Cream for serving (optional)
Preparation time: 35 minutes
Preparation (TM5):
- Place the leek in the mixing bowl and chop 10 seconds/speed 7.
- Add butter and sauté 10 mins/speed 1.
- Add chestnuts, water and bay leaf and cook 20 mins/100 degrees/speed 1.
- Fish out the bay leaf and puree the soup for 60 seconds/speed 5, then gradually increase to speed 9.
- Serve with cream if desired.
Tip: Chestnuts are in high season in autumn. You can buy, roast, peel and freeze these in October and November.
