Leek Potato Soup Vegan And Prepared In The Thermomix Food

LEEK & POTATO SOUP - VEGAN AND PREPARED IN THE THERMOMIX

Steps:

• Add the carrots, celery, onion and leeks to TM bowl. Chop 7 sec/speed 5 - drop the garlic cloves through the hole in the lid while the blades are spinning.
• Add the olive oil and cook 5 minutes/100º/speed 1.
• Add the potato and cook another 5 minutes/100º/speed 1.
• Add 750 ml veggie stock to TM bowl. cook 15-20 min/100º/speed 2.
• Puree by slowly raising speed from 1-9 - allow 20-45 seconds to completely puree the soup.
• Pour in the remaining 250 ml stock. Cook 3 minutes/100º/speed 4.
• Season with salt and pepper as desired and serve immediately!

RHO'S ASPARAGUS, LEEK & POTATO SOUP

Steps:

• Wash and trim asparagus; cut stalks into pieces and set tips aside.
• In large, non-stick saucepan, heat oil; saute garlic, onion, leeks, and asparagus stalks just until softened, approximately 10 minutes.
• Add stock and potatoes; reduce heat, cover and simmer for 20-25 minutes or until vegetables are tender.
• Puree in food processor until smooth OR cook a little longer until potatoes begin to break apart and forego the processing (personally I prefer the chunkier consistency).
• Taste and adjust seasoning with salt and pepper.
• Return to saucepan (if you chose to process the mixture).
• Steam reserved asparagus tips until just tender (approx. 2 mins); add to soup.
• ENJOY! :-).

CAULIFLOWER AND POTATO SOUP (VEGAN)

Steps:

• Chop the cauliflower, onion and potatoes into dice.
• Cover with the vegetable stock and cook until soft.
• Cool briefly; pour into a blender; blend to preferred consistency.
• Return the mixture to the saucepan and reheat gently.
• Serve topped with the parsley.

EASY BROCCOLI SOUP - VEGAN, THERMOMIX

Steps:

• Place the water in the TM bowl. Place the broccoli florets in the Varoma steamer.
• Steam broccoli for 7 minutes/Varoma/speed 1 - or until bright brilliant green and just tender enough to cut.
• Pour the water used for steaming into a separate bowl.
• Place the cooked broccoli into the TM bowl. Add some of the cooking water back to the TM bowl - perhaps 350 grams to start. Add in salt to taste.
• Blitz by gradually raising the speed from 1-10. Check the consistency, if the soup seems right, go ahead and serve. If it seems a bit too thick - add in more of the cooking water and blitz again.

DELICIOUS AND SIMPLE POTATO SOUP (VEGAN)

Steps:

• Sauté chopped onions and celery in oil over high heat for 3-5 minutes in a large pot.
• Add rest of vegetables, water, thyme, and basil. Cook over medium heat until tender (this takes about 30 minutes).
• Purée in blender or food processor until smooth and pour back into pot.
• Add the rest of the seasonings and salt, and simmer over low heat for an additional 10 minutes.
• Variation: Break 1 bunch kale into small pieces, steam, and add to soup in the last 10 minutes.
• Variation: Purée just one half of soup for a more chunkier version.

LEFTOVER TURKEY AND LEEK POT PIE WITH INSTANT GRAVY

Steps:

• Preheat your oven to 190°C/375°F/gas 5. You will need a deep baking dish roughly 26cm x 20cm, I use an enamelled dish as Jamie does, it conducts the heat perfectly.
• Put your lardons or ham in a large sauce pan (that has a lid) over a medium heat and add your thyme leaves. Add a glug of olive oil and the butter and let it all fry off a few minutes. Add all of your prepared leeks and fry them off for about 3 minutes so they are well-coated in the butter. Add a pinch of sea salt and freshly ground black pepper then pop the lid on, turn the heat down to low to medium and let them cook away gently for 30 minutes, stirring every 5 to 10 minutes to make sure they don't catch.
• When your leeks are ready, add the turkey meat and stir. Add your stuffing mix now if you have any, then add the flour, mix it in well and then pour in your stock and stir again. Add the crème fraîche then turn the heat up and bring everything back up to the boil. Have a taste and add a bit more sea salt and freshly ground black pepper if it needs it, then turn the heat off.
• Pour the mixture through a sieve over another large empty pan and let the wonderful gravy from the mixture drip into the pan while you roll out your pastry.
• Dust a clean surface and a rolling pin with a bit of flour and roll your pastry to the size of your dish.
• (Optional Chestnut and Sage Version. Roll the pastry out so it's about double the size of your dish, then crumble the chestnuts over one half of the pastry then tear a few of the sage leaves over the chestnuts. Fold the other half of pastry on top then roll it out carefully and evenly so you have a rectangle big enough to cover your baking tray. Don't worry if a few bits stick out here and there.).
• Spoon that thick leek and turkey mixture from your sieve into the pie dish and spread it out evenly. Lay your pastry on top, tuck the ends under then gently score the pastry diagonally with your knife. Add a pinch of salt to your beaten egg then paint this egg wash over the top of your pastry. Pop your pie in the oven for about 35 to 40 minutes or until the pastry is puffed up and golden brown.
• When the pie is ready, re-heat the lovely gravy and serve with your pie, along with mashed potatoes and seasonal greens.