Soup maker?

[ChicagoSoul]

Now the weather is colder I eat more soups at lunch time. The cost of soup seems to be going up and up so going to start making my own. Have any of you used a soup maker which cooks and blends? Worth getting one?

I wouldn't be without mine - throw the ingredients in, turn it on 21 minutes later pour into a dish. There's usually enough for a couple of days, and very tasty - you won't regret getting one. Mine's a Morphy Richards

 

[everydayupsanddowns]

Didn’t even know these were a thing! They do sound very convenient.

But I’m another fan of a stick blender 🙂

I love soup season!

 

[PaulG]

I have a cast iron enamelled casserole dish. Some chopped veg, stock, a few spices, and a little meat. (perhaps a chicken leg). As it is, it's a casserole. Blend it and it becomes soup. I often give it a slight buzz to thicken the liquid content of a casserole.

 

[Lilian]

I have a fancy soup maker which sautés, cooks and even purees at the end. I thought how clever to do all that in one utensil. I used it a few times then one day I was in a hurry, couldn't be bothered to set it up. I decided I would go back to the old method of sauteing in a saucepan and realised that was one utensil too. If I want it pureed at the end I just stick my wand mixer in it and it does it perfectly (I suppose that is two utensils). If I like it with little pieces of vegetable I use a potato masher. It must be 20 years since I have used my soup maker. I was taken in by how easy it looks to make soup and to wash the utensil but it still seems to be more messing around than straight into a saucepan.

 

[JohnS]

We make lots of soup, mainly leek & potato, squash & ginger, courgette and blue cheese ( my fav) and tomato and basil. We use a blender to blast it once cooked.
I have recently discovered that sweet potato (that we put into the squash & ginger) is very high in carbs despite being a vegetable and sends my BG rocketing! Must alter the recipe in future.

 

[Leadinglights]

We make lots of soup, mainly leek & potato, squash & ginger, courgette and blue cheese ( my fav) and tomato and basil. We use a blender to blast it once cooked.
I have recently discovered that sweet potato (that we put into the squash & ginger) is very high in carbs despite being a vegetable and sends my BG rocketing! Must alter the recipe in future.

Broccoli and stilton, squash and red pepper, leek, pea and celery, courgette and brie are some of our favourites.

 

[SB2015]

Just made a soup base with roasted sweet potato, red peppers and red onions. Roasted then whizzed in food processor. Just eaten some with added bacon and cabbage. Three more meals in the freezer, with labels including the carbs.