Soup Maker Vegetable Soup

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two bowls of golden mixed vegetable soup garnished with parsley

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Soup maker vegetable soup is an easy and tasty way to make the most of your veggies. Let the soup maker do the work, and get you well on your way to five a day with this versatile base recipe, that is perfect for using up your veggies! Notes included for using pretty much any vegetables!

Servings:

Author: Helen Best-Shaw

Prep Time5

Cook Time35

Total Time40

Equipment

Ninja Foodi Blender & Soup Maker

Ingredients

1 medium onion - 1
1 tbsp olive oil
2 carrot - 2
2 parsnips - 2
2 sticks celery - 4
1 medium potato - 5
1 stock cube
½ tsp garlic granules
water (as per the recipe)

Instructions

Saute the onion - Peel the onion and cut into quarters, put into the in the soup maker along with the peeled garlic, and pulse briefly. Then scrape any onion off the sides to the bottom of the jug.
Add the oil to the soup maker and select the sauté function. Allow to cook for the programme length until the onion is translucent and fragrant. Cooking time will vary according to the model of soup maker.
If you do not have a sauté function, then you can skip this stage and throw all the ingredients, including the raw onion into the jug. Or, sauté the onion in a pan first; I do prefer the onion sautéed for the extra flavour this brings to the soup.
1 medium onion, 1 tbsp olive oil
Prepare the vegetables - While the onion is cooking prepare the vegetables.
Carrot & Parsnip – peel if necessary – I only bother if the skin is blemished. Top and tail and cut into chunks about 1 inch / 2.5cm.
Potato – Peel if needed, chop roughly into chunks about 1 inch / 2.5cm.
Celery – trim, destring and chop
2 carrot, 2 parsnips, 2 sticks celery, 1 medium potato
Load the soup maker - Once the onion has finished sautéing add the prepared carrot, parsnip, potato and celery to the soup maker.
Add the stock cube and the seasoning.
Top up with water to about 2 inches / 5 cm BELOW the level of the vegetables.
1 stock cube, ½ tsp garlic granules, water (as per the recipe)
Cook the soup - Put the lid on the jug and select the smooth soup programme and let the soup maker work its magic! Most machines will take about thirty minutes, finishing with a longer blend to make a completely smooth and velvety soup.
Season to taste - When the machine has finished, taste and pulse in any seasoning as needed. I usually add a little pepper and salt and a generous pat of butter.
You can add some more liquid if needed at this stage to thin the soup.

Notes

Quantities

The quantities are approximate, use what you have. The important thing is to adjust the amount of water you add to get a great textured flavoured soup.

Onion - about 100g / 1 medium
Carrots - 2 medium - about 250g in total
Parsnips - 2 medium - about 200g in total
Celery - about 2 stick - about 80g in total. Optional, but even if you don't like raw celery, it's worth using. It add a wonderful layer of extra flavour, without making the soup taste of celery.
Potato - one medium / about 200g

How to change the vegetables for the perfect vegetable soup

This soup is super adaptable and by following a few simple rules you can easily mix it up using the vegetables that you have.

Use a base with carrot, onions and celery.
Next, choose from: butternut squash, pumpkin, sweet potato, potato, leeks, turnip or swede. You can use pretty much anything aside from beetroot which will make the soup go a funny colour.
Have a selection of 5-6 vegetables.
Aim for no more than 20% of alliums unless you fry them in a pan first. They can rapidly overpower the soup.
Choose some sweeter vegetables for balance.
Don’t go too heavy on the more bitter vegetables (turnip can be quite bitter)
Keep some colour in the mix.

Soup Storage

Fridge – Allow your soup to cool to room temperature, pack into containers, seal and keep in the fridge for up to 3 days.

Freezer – Once cooled to room temperature, pack into containers, seal and freeze. Store for up to 6 months.

Reheating – Defrost in the fridge overnight, or on the kitchen counter for a few hours. You can reheat your soup in a pan on the stove top, or in a suitable container in the microwave. When using the microwave, I like to use a Pyrex jug for ease of handling.

Variations

Add some spice – a little curry powder, chilli, turmeric, coriander or cumin all would work well. Cook with the onion to releases the flavours.
For a more intense soup roast the vegetables first.
Fresh lemon juice is a great flavour enhancer for many soups, and works very well here.
Make the soup richer by adding a knob of butter at the end of cooking and briefly pulse it in. You can also use peanut butter or tahini (which will also thicken the soup)
Add different fresh herbs at the end of cooking. I like to pulse them in rather than fully blend.
Pulse in about 80ml / a third of a cup of cream at the end of cooking for a cream of vegetable soup.

• Please note that the nutrition information provided below is approximate and meant as a guideline only.

• Unless stated otherwise cup conversions have been made with an online tool. For accuracy please check with your favoured conversion tool. We recommend buying inexpensive digital kitchen scales.