Soup Makers

Notagran the sauté function is useful but not totally essential I would say. I bought mine after a previous thread and use it a lot, returning only to the saucepan method when I want to make a big quantity for visitors (remember those??)
I also endorse the MR with sauté function and Marigold veg bouillon. But on a Soupmaker Facebook page I use, the Ninja gets good reviews apart from being heavy.

For Welshy ..... I use whatever Knorr cube I need to go with whatever soup I'm making. So, if it's all vegetables, I would use a veggy stock cube. Or, chicken, if I wanted that subtle flavour. It's trial & error really, according to taste or what you fancy.

For Lindiann's query ...I simmer a chicken carcass until I'm satisfied remaining meat easily leaves the bone. Then I strain the stock into a clean pan and whilst the residue in the strainer is still warm, I pick out the meat. Discard bones etc. I add carrots and vegetables of choice, cook off & blend. I keep back a mug or two of mixture prior to blending because I like a soup with chunks & "bits" in it. Sometimes for richness, I add a dash of double cream.
It's not rocket science and I've never followed a recipe. Sometimes it comes out a bit like baby food puree but it's nourishing and delicious. Oftimes I fry a slice of bread, cut into pieces, for croutons. It's satisfying making use of food items which might otherwise have been discarded.

How does the soup maker deal with onions, garlic, ginger etc without the sauté function?

By magic? I really don’t know, but it does. I’d never heard of the sauté function before this thread. The only prep I do apart from roughly chopping veg is when I roast tomatoes or pepper in the oven first if I want the soup to have that particular “roasted” flavour.

Thank you Nonogran

Thank you Nonogran Chicken for Sunday ??