Carrot Soup And Butternut Squash Soup {{ Thermomix Recipes }}

*These recipes are written for the Thermomix, but can be made in any high speed blender. I cooked them in the Thermomix, but you can cook them on the stove too.

As soon as my vegetable stock was made, the day I received my loaned Thermomix, I set to work making two soups: first a Carrot soup, and then a Butternut Squash soup.  (And the beauty of the Thermie is that I did this in between putting my children to bed. That’s impressive.)

I am terrible at following recipes, but just these two times, I thought I’d make a special effort and follow the recipes from the Every Day Cookbook exactly, but I only kind of did, and here they are:

Carrot Soup And Butternut Squash Soup {{ Thermomix Recipes }}
 
Author: 
Nutrition Information
  • Serves: 5
  • Calories: 195.1
  • Fat: 17.1 g
  • Carbohydrates: 9.5 g
  • Sugar: 2.8 g
  • Sodium: 108.8 mg
  • Fiber: 2.7 g
  • Protein: 2.1 g
  • Cholesterol: 54.7 mg
Recipe type: Soup
Cuisine: Winter
Prep time: 
Cook time: 
Total time: 
This soup could not be any simpler or faster. It tastes fresh and wholesome when just made, and even better the next day.
Ingredients
  • 40 g red split lentils
  • 1 thinly peeled strip of lemon skin
  • 2 cm fresh ginger
  • 300 g carrots, cut into chunks
  • 1 small onion, peeled and cut in half
  • 50 g butter
  • 120 g cream
  • ]½ tsp sea salt
  • freshly ground pepper
  • a few sprigs fresh coriander
  • water or stock as needed
Instructions
  1. Grind lentils, lemon peel and ginger 20 seconds/Speed 10.
  2. Add onion, carrots, butter and stock paste or stock cube if using. Chop a few seconds/Speed 4½.
  3. Add water or stock to the 1 litre mark on the bowl. Cook 15 minutes/100ºC/Speed 2.
  4. Add coriander, salt and pepper. Add cream and milk (if using).
  5. Pureé 1 minute/Speed 10 until smooth.

The original recipe for this next soup calls for pumpkin, but we had Butternut Squash at home, so it became a Butternut Squash recipe instead, and it was totally fantastic.

Carrot Soup And Butternut Squash Soup {{ Thermomix Recipes }}
 
Author: 
Recipe type: Dinner,
Cuisine: Soup
Prep time: 
Cook time: 
Total time: 
A thoroughly delicious soup. Warm flavours and so easy to make!
Ingredients
  • 1 onion
  • half a butternut squash, cubed
  • 1 carrot, roughly chopped
  • 1 garlic clove
  • 1 tbsp butter
  • 500g vegetable stock (2 cups, roughly)
  • Thyme, to garnish
  • cream, to garnish
Instructions
  1. Place onion into bowl and chop for 5 seconds at speed 7.
  2. Add butter/oil and saute for 3 mins at 100 degrees on speed 1.
  3. Add pumpkin and carrot and garlic and chop for 15 seconds at speed 7.
  4. Add stock and cook for 20 mins on 100 degrees at speed 1.
  5. Swirl some fresh cream over the top of the soup, and add a few sprigs of thyme to garnish (but be sure to eat it, it's the perfect herb for this soup!)

I think my favourite thing about Thermomix soups is that they come out so creamy and smooth, they look like you’ve emptied a pot of  cream into them, even if you’ve added no cream at all. Yum, yum, yum.

Home Made Stock Cubes/Bouillon {{Thermomix Recipe}}

I’ve been thinking long and hard how to ‘do’ this new series I’m embarking on. I am thoroughly enjoying our real food adventure, but don’t want to come across as smug. Real food is a journey, and every person must decide what’s right for them. As a result, our paths all differ as much as our destinations.

Thermomix Stock Recipe

During our last week in Australia, I was loaned a Thermomix by the lovely people at Thermomix Australia. Now, I’ve wanted a Thermomix for just over 2 years, but the cost of it is pretty prohibitive. The more I’ve researched, however, the more I have wanted one, because, quite frankly, it ticks so many boxes for me! But more on that another time. For now, I want to share the very first recipe I made by Thermomix: Vegetable Stock Cubes / Bouillon.

At first I wasn’t sure if it was worth bothering, to be honest. Vegetable stock cubes are so cheap, and having them in a box is so convenient. But then I had a look at the ingredients and I realised that an attempt at cutting preservatives and additives out of our food falls flat if the very basic underpinning foundation ingredient contains those things.

Here are the ingredients of our usual vegetable stock cubes:

Salt, vegatable oil, potato starch, yeast extract, sugar, carrot (1.5%), tomato (1%), herbs (parsley, tarragon), spices (turmeric, pepper, celery seed), bell pepper (0.2%), garlic, leek (0.1%), flavourings (contains mustard), caramelised sugar, maltodextrin, dextrose

It’s not exactly poison, but compare it to this:

celery, carrots, onion, tomato, courgette, garlic, mushrooms, basil, sage, rosemary, parsley, oil and salt.

If I were to lay those ingredients out on a two plates, I know which one I’d go for.

While this recipe is an adaptation from the Australia Every Day Cookbook and is written for the Thermomix, there’s no reason why you couldn’t mix it in any high powered blender and make it part of your every day seasoning.

Home Made Stock Cubes/Bouillon {{Thermomix Recipe}}
 
Author: 
Nutrition Information
  • Serves: 1 litre
  • Calories: 2.3
  • Fat: 0.2
  • Carbohydrates: 0.2g
  • Sugar: 0.0
  • Sodium: 3.8g
  • Fiber: 0.1g
  • Protein: 0.0
  • Cholesterol: 0.0
Cuisine: Basic
Don't taste this recipe and fret over the salt. It's VERY salty, but it's a concentrate. A tablespoon full goes into a litre of liquid, i.e soup, of which you have a cup at a time. It's lower in salt per serve than an egg! If you lower the salt amount you will have to freeze the stock, but with the correct salt, it won't freeze at all but can keep in the fridge. The great thing about this recipe is that it is very flexible. You can use whatever you have in the fridge. I know a few people who pop all their vegetable scraps into the freezer to keep particularly for making this stock concentrate.
Ingredients
  • 2 celery stalks, with leaves
  • 2 large carrots, cut into chunks
  • 1 onion, peeled and quartered
  • 1 tomato, quartered
  • 1 courgette, chopped
  • 1 garlic clove, peeled
  • 50g mushroom (optional)
  • a teaspoon each of basil, sage, and rosemary
  • 20g parsley
  • 30g olive oil
  • 200g sea salt or pink salt (don't use table salt, it's very high in Sodium, which is what you want to avoid in a healthy diet)
Instructions
  1. Chop all the vegetables and herbs for 10 seconds on Speed 7
  2. Add the oil and salt, and cook at 90 for 20 minutes on speed 2
  3. It turns into an unappealing looking green gloop, but adds amazing flavour to all your dishes.
  4. Leave to cool and place in a jar in the fridge for up to six months.
  5. If using less salt, freeze in spoonfulls or ice cube trays and use as needed,