How to use a soup maker the correct way and the common mistakes to avoid (2024)

FAQs

What not to put in a soup maker? ›

Do not heat milk in your soup maker or use it to reheat any food. Most of our recipes use a small amount of potato which helps to thicken soup. Pasta and potatoes if used in excessive quantities can cause the soup maker to overheat. Stick to the quantities in our recipes as a guide.

In order to have piping hot soup in a short amount of time, it's essential to be prepared. Your stock or water must be boiling when added to the soup maker - otherwise you are adding on unnecessary time to the process. If you find that the bottom of your soup maker is burning, then you are not adding enough liquid.

Note: Make sure that any stock is cold before adding it to the soup maker. Check that the lid is securely positioned before use. Do not add any frozen ingredients or uncooked meats or fish to the soup maker. All ingredients must be thawed and at room temperature and all meats or fish much be precooked before use.

You need to thaw frozen vegetables thoroughly, partly because if still frozen they might be hard enough to damage the blade and partly because they will release extra water into the soup and affect its consistency. Otherwise fresh, frozen or a combination are all fine.

Raw meat should NOT be added to the soup maker. It's ok to add cooked meat like shredded left over roast chicken or boneless chicken cooked especially for the soup, or things like cooked ham or leftover gammon etc to the soup maker but the soup makers shortish cooking times are not conducive to cooking raw meat.

A: I use supermarket own brand stock cubes most of the time and had no problem with them. or whatever known brand is on offer. I used 2 today and crumbled them in.

To prevent this, add half a cup of water or stock to the Soup Maker before placing in any solid ingredients. Then top up with the remaining liquid specified in your recipe. If you plan to use anything frozen, make sure the ingredients are fully thawed first. There may be damage to the blade if content is still frozen.

Well a soup maker no matter how much you pay for it won't chop or peel your veg/meat really it just cooks it (which you can do easily in a pan) and blends it (which you can do with a food processor).

Add Flour Or Cornstarch

You can thicken soup by adding flour, cornstarch, or another starchy substitute.

What else can I use a soup maker for? ›

In the soup maker, you can cook vegetables, meat, steamed fish or chicken fillets, sauces, cereals, soy and nut milk, mashed potatoes or any other vegetables, hot chocolate, custard, fruit drinks and compotes, co*cktails, pancake dough and even ice cream.

The first set of veg—a quartered onion plus roughly chopped carrots and celery—goes in at the beginning, their flavors seeping into the soup as the chicken cooks. They're cut into big pieces and act as part of the foundational stock.

Foods that have a great deal of acidity, like lemon juice, vinegar, white wine, and tomato puree, can help liven up the flavor of bland-tasting bone and other broths. "The acidity of these ingredients works to complement and enhance the broth's flavors, not mask it.

Raw meat should NOT be added to the soup maker. It's ok to add cooked meat like shredded left over roast chicken or boneless chicken cooked especially for the soup, or things like cooked ham or leftover gammon etc to the soup maker but the soup makers shortish cooking times are not conducive to cooking raw meat.

Save space – Every kitchen struggles for space, the soup-maker is sleek and compact and fits away neatly even into the smallest of cupboards. It certainly takes up less space when cooking than a big soup pan, and a blender.

I wouldn't be without it now." It's quick and avoids waste: Maggiemaybe suggests throwing in "whatever you have - garden surplus, veg rack leftovers, etc, roughly chopped, with herbs/stock cube and cold water - and in 21 minutes you have your soup. A quick rinse and the soup maker's ready to go again."