I’ve made this a couple of times now and have tweaked the ingredients I used to make sure the consistency of the soup is thicker. I know soup consistency is very much a personal preference kind of thing so I’ve made it thicker in the soup maker.
- 1 large Butternut Squash (peeled and diced)
- 1 Onion
- 1 Carrot
- 1 Potato
- 3 Vegetable stock cubes
- 1200ml of hot water
- ½ teaspoon of hot chilli powder
- Peel and chop up all the vegetables
- Crumble in the vegetable stock cubes
- Add the chilli powder
- Pour on the hot water
- Stir well
I like to use the smooth setting on my soupmaker and this will blitz and cook through the vegetables for 21 minutes. The ingredients in this recipe make 3 good sized portions of soup and I’ve kept them in the fridge for up to 3 days.
Not using a soupmaker?
If you’re not using a soupmaker, I bring the ingredients to the boil in a large saucepan and then simmer until the vegetables are soft and you can stick a fork through them. Blend well with a hand blender to your desired consistency.
So far, I’m loving my soupmaker. It’s quick and easy to use and the soups I’ve made in it so far have been really nice. My leek and potato soup recipe that I have been having for lunch can be found here. I’ll be trying out the chunky settings on the soupmaker this weekend, I’m keen to try a thick vegetable soup or one with pasta or barley in. I love chunky bits in my soups. It’s real comfort food for me so if I can make it synfree with lots of speed foods in, it’ll help speed up my weightloss too!
What are your favourite soupmaker recipes? Leave the links below if you have any.