I've been sent this amazing soup maker by Judge Cookware to review. It's a great multi-tasker, will make either smooth or chunky soup, reheat, cook boiled eggs, make hot milky drinks, and cold drinks including smoothies and milkshakes.
If you invest in kitchen gadgets they need to work for you and not the other way round - having used this product quite a few times, I can definitely say it's a gadget worth investing in, it's really easy to use and you don't have to precook any ingredients before adding them to the jug.
My usual soup making method is to cook everything in a saucepan and then use a stick blender to make a smooth puree. Using the soup maker, from adding the ingredients to producing a smooth soup takes only 20 minutes - amazing.
I make lot's of soup in the colder months and freeze some too for a rainy day. Soup is a great way to eat those veggies and there is nothing quite like a warm comforting bowl of soup with a chunk of home made bread.
I'll talk you through, with photographs, showing how to make a very easy low fat cauliflower cheese soup.....
Cauliflower Cheese Soup with Parmesan Wafers
|Add the cauliflower florets, chopped leeks and onion to the jug|
|Pour in water to the Soup Maximum level to cover the vegetables,|
add vegetable stock powder and freshly ground black pepper
|The lid locks securely in place onto the jug|
Press On and then 'Soup Smooth'
The vegetables are chopped, cooked and blended at the same time
|Part way through the cooking and blending process|
|Cooking is now complete|
I've now poured in enough semi-skimmed milk to come half way between the Soup Maximum and Maximum levels - I've also added a good handful of grated cheese to the jug
|Pulse a few times to mix in the added ingredients|
Half a small cauliflower, broken into florets
1 white onion chopped
1 leek chopped (use mainly the white part)
3 tsp bouillon vegetable powder
Few grinds of black pepper
200ml semi skimmed milk
75g low fat mature cheddar cheese, grated
1. Add the cauliflower, onion and leek to the jug. Cover the vegetables with water to come up to the Soup Maximum level. Sprinkle over the bouillon vegetable powder.
2. Place the lid on to the jug, as per the Instruction Manual, now place onto the base. Press the On button, select Soup Smooth.
3. At the end of the cooking time, carefully remove the 'Fill Cap' and pour in the milk and add the cheddar cheese. Pulse a few times to mix.
4. If the soup seems a little thin, sprinkle over a teaspoon of Thickening Granules(available from most supermarkets) and pulse again to thicken.
Now on to a three ingredient vegetable soup........
To challenge the soup maker I added some chunks of carrot, celery and red onion to the jug.
Cover the vegetables with water and a few teaspoons of vegetable stock powder
|The soup maker made light work of those chunky vegetables|
and after 20 minutes I had a lovely cup of warming soup..........
Boiled Eggs - the Instruction Manual recommends a cooking time of 6 minutes for soft and 10 minutes for hard boiled. Hubby carried out the boiled egg test and our medium eggs took 6 minutes for soft, but if they are larger then it may take up to 8 minutes. Our medium size eggs for hard boiled took 10 minutes but here again if they are larger they may take up to12 minutes to cook. Steamed eggs take longer to cook than if you are boiling them using the conventional pan method. The great thing about steaming eggs is that he didn't experience any cracked shells as they were cooking.
A few details about the soup maker:
- Reheat - 10 minutes
- Juice(for making milkshakes and smoothies) - 3 minutes
- Steam/Boiling - 15 minutes
- Soup Smooth - 20 minutes
- Soup Chunky - 30 minutes
Capacity: 1.5 litres
Power: Motor 300w - Heater 800w
To clean: Pour some warm water and a drop of washing up liquid into the jug and pulse a few times. A double ended brush is supplied to clean the base and around the blades.
Disclaimer: Thank you to Judge Cookware for sending me the Soup Maker to review, all thoughts are my own.