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

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

Recipe Type: Soup
Cuisine: Winter
Author: Luschka (Every Day Cookbook)
Prep time:
Cook time:
Total time:
Serves: 5
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.
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

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 }}

Recipe Type: Dinner,
Cuisine: Soup
Author: Luschka
Prep time:
Cook time:
Total time:
Serves: 4
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.

Mushroom, Herb and Parsnip Pie Recipe

There is a new favourite recipe in town, and I cannot get over how good it is. Additionally, it’s a vegetarian recipe, and for a meatless recipe to hit the spot so completely is pretty unusual in our house. This is one of the babymoon, cook-ahead and freeze recipes we did, but obviously you don’t have to cook ahead! Hope you love it as much as we did. (You can find the original recipe here, but below you’ll find our simpler version with our own adaptations – for example we didn’t have shitake mushrooms on hand!)

Another thing – these are rough guides… if you have more parsnip or less potato, for example, it’s not going to be the end of the world. Work with what you have.

  • 850 g parsnips , chunked
  • 500 g potatoes , chunked
  • 2 carrots , sliced
  • Mushroom, Herb and Parsnip Pie Recipe1 large leek , sliced
  • 2 tablespoons olive oil
  • 75 g butter
  • 1 onion , chopped
  • 250 g closed cup mushrooms , halved
  • 2 tablespoons plain flour
  • 250 ml red wine (optional, but the alcohol will burn off anyway)
  • 350 ml vegetable stock
  • 1 tablespoon tomato purée
  • 1 teaspoon ground cinnamon
  • 2 bay leaves
  • 2 sprigs fresh rosemary , leaves removed and chopped
  • 4 tablespoons milk
[pinit]

Directions:

  1. Boil the potatoes and parsnips until tender.
  2. Steam the carrot and leeks over the potato pan
  3. Meanwhile heat the oil and a third of the butter until foamy. Add onion and cook for 5 minutes.
  4. Add mushrooms and garlic and fry over a high heat until softened.
  5. Sprinkle flour on mushrooms and toss to coat.
  6. Add wine to mushrooms, along with stock, puree, cinnamon and bay leaves and bring to boil.
  7. Stir until sauce thickens and simmer for 15 minutes.
  8. Drain the potatoes and parsnips
  9. Melt the remaining butter and gently fry the rosemary – this releases the sweetest, most amazing fragrance.
  10. Add the seasoned butter to the potatoes along with the milk and mash until smooth.
  11. Add the carrots and leeks to the mushroom mix and season.
  12. Place the mushroom mix in your freezer containers, then top with the mash. If you’re cooking immediately, grill it in the oven until it’s golden on top.
  13. If you’re freezing, wait for it to cool and freeze.

When you’re ready to eat it:
1. Transfer to oven proof dish
2. Defrost
3. Heat grill to high, and grill until golden brown, and serve with salad or vegetables.