Effortless soups with the Judge Soupmaker

By : Vaishali Sengupta | 6 Comments | On : October 22, 2014 | Category : Uncategorized

As winter sets in, the only thing on my mind is soups.

I love soups, but sometimes the entire process of cooking and blending seems intolerable, specially when it is so so cold.

So I was really delighted with his new gadget of mine, my latest acquisition- The Soupmaker from Judge.

It has a very robust build and is really versatile.

It can can make really hot soups- both chunky and smooth, even reheat them.

It can also make icy cold milkshakesmake milkshakes and also boil eggs.. impressive, eh?

So I decided to put this strong fella to test.

First off, I decided to make mushroom soup. I’m so used to frying the mushroom and garlic in a bit of olive oil before making the soup, that I was a bit unsure about how omitting this step would work. How would mushrooms taste if they were just boiled and blended?

Here’s what happened.

I started off with mushroom soup

Cream of Mushroom Soup:

Ingredients

Mushroom- sliced -1 cup

Celery sticks- 2 , chopped to size- 20 cm

Salt- to taste

Pepper – to taste

Milk- 1/2 cup to 3/4 cup

Chicken stock/ Water- 1 1/4 cup

Cheese, grated- 3 tsp

Method

I chopped and put in the mushrooms, salt, spices and water into the jug and set the soup-maker on smooth soup mode. At first the jug got hot and continued to heat for the next 10 minutes, after which it the suddenly started whizzing the contents around and blending them.

The entire process for smooth soup takes about 20 minutes according to the manual, and as I was making a cream of Mushroom soup, I decided to put the milk in at this stage ie after 10 minutes rather than at the beginning for 2 reasons- adding it at the beginning could’ve hampered the taste, while adding it right at the end wouldn’t have let the flavours mingle. So I waited until all was blended, and added the milk. After this, the mixture simmered away, pulsed at intervals and then we had the most gorgeously smooth and delicious soup ever. And no… I did not miss either the onions or the Olive oil.

I did top my soup with a bit of cheese, as I always do.

I can tell you this the soup was not only tasty, it was effortless. In fact, my 9 year old helped through all the process, using the soup maker is so straightforward.

Carrot and Lentil Soup:

I now decided to present the soupmaker with another challenge- carrots and lentils. Since the smooth soup option takes 20 minutes, I was a bit apprehensive about the smoothness of the soup, since both carrots and lentils are not the easiest to blend.

I decided to soak the lentils for 10 minutes, to help with the blending. The soaking can be done in the soup maker itself, after first washing the lentils 2-3 times, till the water runs clear.

Ingredients

Carrots- 2 medium sized

Tomatoes, chopped- 1/4 cup

Red lentils- 1/4 cup

Coriander powder- 1/4 tsp

Salt- to taste

Pepper- to taste

Chicken stock/ Water- 1 cup ( adjust according to requirement)

Cheese, grated- to serve

Method

1. Wash and soak the lentils for about 10-15 minutes. Pop the lentils, carrots, tomatoes and celery sticks into the jug. Add in water, salt, pepper and coriander powder.