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Dieting & exercise

Phillips Soup Maker

(6 Posts)
granjura Wed 01-Oct-14 17:10:58

When on holiday with friends recently, they went on and on about how fantastic their soup maker was- and how it's making their life much easier.

So I was tempted and got mine today. I am however so disappointed that lots of recipes in the enclosed book require onions, shallots, mushrooms, etc, etc, to be fried first in olive oil or butter. Seems to defeat the point, both from the point of view of calories, and secondly as the idea of a soup maker is that you chuck it all in- and leave it to do the work.

Your thoughts and recipes please. Merci.

CariGransnet (GNHQ) Wed 01-Oct-14 17:23:49

Yikes. When I make soup I chuck it all in a bog standard saucepan and blend (with hand blender) if the soup demands it. I usually make it up as I go along but results pleasing enough grin

shysal Wed 01-Oct-14 17:52:30

I'm also a fan of 'chuck it all in', onions, mushrooms and all. Does the machine do the blending granjura? Soup is so easy in a saucepan, I wouldn't want another redundant item clogging up my cupboards!
My favourite low calorie soup is a sort of Scotch Broth made with a few small chunks of lamb, lots of vegetables, a handful of pearl barley and stock to just cover. Boil until meat is tender, about 1hour 15 mins. I then remove some of the bits, blend the remainder, and then add them back.
I hope you have fun with your new toy!.

absentgrandma Wed 01-Oct-14 17:53:27

My BIL has one, bought after my DS died.I can see it from his POV... chuck in the veggies and take it from there. For me.... I love making soup,somehow it's therapeutic , the selecting (usually from the back of the fridgeblush) chopping, sauteing, throwing in a bit of this, a bit of that and the simmering....a delicious smell on a cold morning. I often throw in a left-over piece of dried ham or ham bone. if it's a cabbage/ bean based soup, and I've just discovered another great tip..... if you're making a tomato based soup like minestrone and you've got a stale old bit of parmesan lurking in the dark recess of the fridge, chuck that in. It will melt down and give a really intense flavour, and mean a little bit less in the bingrin

granjura Wed 01-Oct-14 18:05:18

Love yourstyle ladies - thing is, the idea is that you can chuck it all in and go and do something else, without the risk of burning, etc, and then keep it warm for quite a while. And yes, it can blend or not blend, make smoothies, etc. So I got tempted, and have plenty of pantry space. But I am annyoed that the recipe book suggest sauteing onions, shallots and other bits first. Which, as said, totally defeats the object imho.

Anne58 Wed 01-Oct-14 18:13:57

I made loads of home made soup, from lentil and bacon, mushroom and one that has become known as "random vegetable" grin

I have looked at soup makers and really can't see much benefit to my current "chuck it in and blitz it with a hand blender if you want to" approach.

Plus all the ones I looked at seemed (to me at least) pretty expensive!

I saute the veg a bit, bung in the stock, leave it on a low heat until done, blitz or not then freeze in batches.