Thermomix Pureed Veggie Soup Food

THERMOMIX PUREED VEGGIE SOUP

Steps:

• Place all the veggies in the TM bowl. Blitz until completely chopped.
• Add the olive oil and cook 3 minutes/100 degrees/speed 1.5.
• Add the broth and slowly raise the speed from 1 to 6 to completely puree the mixture.
• Cook 10 minutes/100 degrees/speed 1.5 - or until heated through.

VERY VEGGIE SOUP

Steps:

• Melt the butter in a large heavy-bottomed pot over medium-high heat. Add the carrots, parsnips, garlic, turnips, onion, rutabaga, ginger, allspice, coriander and some salt and pepper. Stir and sauté for about a minute, until the vegetables are all coated in butter and starting to cook. Add the stock and thyme sprigs. Bring to a boil, reduce to a strong simmer and cook until the vegetables are tender, about 20 minutes.
• While the soup is cooking, heat the vegetable oil in a large skillet. Add the shallot slices and fry until golden brown, about 5 minutes. They will crisp as they cool. Drain on paper towels and salt them while they are still hot.
• Puree the soup with an immersion blender or carefully in batches using a standard blender. Serve the soup hot, garnished with the fried shallots and parsley.

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!