Onion Soup Thermomix® Recipe

This onion soup my mother used as a base for her Vranameer Chicken for many years. She, of course, didn’t use a Thermomix®, so I’ve just adapted it for a simple, tasty, filling soup, perfect to eat as a soup, or as the basis for a casserole.

Onion Soup

French Onion Soup Thermomix® Recipe
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My mother used this as a base for casserole dishes for many years. I've just adapted her recipe for the Thermomix®. My husband and I have an ongoing argument about this soup. I think sweating the onion in the Thermomix® is fine, but he thinks the first steps should be done on a frying pan. It's a personal flavour preference.
Recipe type: Soup
Serves: 4
  • 25g butter
  • 500g onion (about 3)
  • 2 tsp sugar
  • 2 garlic cloves, sliced
  • 125ml white wine
  • 500g vegetable, chicken or beef stock & water mixed depending on the stock you use.
  • salt & pepper to season
  1. Place the butter in the Thermomix® bowl and add 500g onions, halved.
  2. Mix at speed 5 for 5 seconds till they're chopped, and put on speed 2/100C to sweat the onions for 4 minutes. (If you're doing this step on the stove, fry until the onions are translucent but watch that they don't burn. Add the sugar and leave to caramalise, about 5 minutes, but keep an eye on it.)
  3. Add the sugar, and cook for 10 minutes, speed 2, 100C
  4. Add the garlic, wine and stock and cook for 15 minutes, speed 2, Varoma.
  5. Taste and season, and serve with fresh bread (although again here, my husband prefers it kept in the fridge for 24 hours, and then heated and served. I like it as is.)
(calories based on a fatty beef stock, chicken or veg stock will be less calories)
Nutrition Information
Calories: 136,3 Fat: 5.4g Saturated fat: 3.3g Unsaturated fat: 1.4g Carbohydrates: 14.9 Sugar: 7.6h Sodium: 288.9mg Fiber: 1.5g Cholesterol: 13.6g


Chicken Soup And Steamed Dumplings Recipe

I’ve had the most awful of colds this week. Normally, I get on with things, but this week I have largely felt like the world was ending and intent on taking me with it. As luck would have it – note the sarcasm – we were also in a hotel at the seaside, and I barely left the room. I’m actually happy to be back home and the first thing I did was make a chicken soup and some dumplings.

If preplanned, I would add ginger (I don’t have any) and possibly noodles for the not unwell members of the family, but I grabbed frozen chicken out of the freezer, and used what I had available to make this sickness comfort food in as little time and with as little effort as possible.

I’ve done this as a Thermomix® recipe, but I’m pretty sure a mildly confident cook would be able to to convert it to a stove top and steamer recipe.

Also, if you don’t have buttermilk on hand – I did left over from butter making before we went away – you can use a buttermilk substitute. (Just short of a cup of milk, and a tablespoon of lemon juice [bringing it up to the 1 cup mark]. Leave it for five minutes and use as buttermilk).


Ghoulicious Carrot And Clementine Soup Recipe

Carrot and Clementine Soup

I remember making this Carrot and Clementine soup almost five years ago, with ordinary carrots and I remember that it was lovely. I found it a few days ago in the bottom of my drafts folder, and decided to make it again soon. As it happens our organic vegetable box arrived this week with purple carrots – the original carrots, apparently – and I thought these would make an eerie, spooky, fun addition to your Halloween festivities.

Carrot and Clementine SoupOf course, you can make it with normal carrots too, and it will be delicious, but not purple.

Also, I like creamy soups, so I add cream before serving. You can add cashew cream instead to make it vegan, or  you can make it without any cream at all, if that’s your preference.

Serve with Cardamom Braid or Soda Bread – both are just as delicious.

Carrot and Clementine Soup Recipe:

Carrot And Clementine Soup
Recipe type: Soup, Winter
Serves: 6
  • 600g (+- 5 large) carrots finely diced
  • 1 large onion, peeled and finely diced
  • 750 ml (3 cups) vegetable stock
  • 1 teaspoon (5ml) crushed coriander seeds
  • 1 teaspoon (5ml) ground cumin
  • 1 teaspoon (5ml) grated ginger
  • 2 tbsp (30ml) corn flour or ground rice
  • 6 clementines/mandarins/nartjies or other sweet citrus, liquidised
  • salt and pepper, to taste
  • cream to serve
  1. Sweat the finely diced carrots and onion in large saucepan with the butter – keep the lid on and keep stirring them until soft, for about 10 minutes.
  2. Add the crushed coriander and heat through for about 2 minutes to release the fragrance, and then add the hot stock, ground cumin and fresh ginger. (If you are using ground coriander add with the other spices and the stock.).
  3. Add the thickening agent (rice or corn flour) and liquidised citrus– stirring well, and continue to simmer for 30 minutes.
  4. Remove from the heat and allow to cool slightly, then liquidise in a food processor or with an immersion blender.
  5. Return the soup to the pan and reheat for 5 minutes or until piping hot, remove from the heat and season with salt and pepper to taste.
  6. Drizzle with a little cream, and top with dehydrated carrot or twists of citrus zest, and serve with bread.
Thermomix® Instructions
  1. Chop the carrot and onion finely, speed 4/ 5 seconds
  2. Sweat for 3 minutes/100C/Speed 1.
  3. Add the rest of the ingredients, except the salt, pepper and optional cream.
  4. Cook for 15 minutes on Veroma/Speed 1.
  5. If you like it smooth, pulse on Turbo a few times, otherwise leave it as is.
  6. Drizzle with cream and season to taste. (optional)
Any left overs can be frozen, and reheated when required.

Find more Halloween Recipes here

Marrow Or Courgette / Zucchini Soup Recipe

Courgette Soup

I’m quite fond of courgette (zucchini), lightly fried with anchovy and pine nut, or steamed, or frittered, but it took getting a 3.5kg (7lb7oz) courgette from a friend of mine recently to get me to try courgette soup, and it is without doubt my favourite soup ever, hands down.

Courgette Soup

It is so simple to make too, that it can actually be whizzed up in no time. If you need a quick and delicious dinner, and don’t know what to do with that end of season marrow, zucchini or courgette surplus, look no further. If you don’t love it, I’ll … well, I’ll eat it!

Personally, I adore this with some cream, but if you’re trying to keep the calories down, I find it quite fresh and thoroughly enjoyable with some salt and pepper.

This also freezes very well,

5.0 from 1 reviews
Courgette Soup/ Zucchini Soup
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I can not stop talking about this soup. I'm not a huge soup fan, and eat it largely out of ease or need, but this soup? Well, it can move in, quite frankly! I love it. Serve with fresh home made bread (or not) and top with dehydrated courgette strips, or perhaps crispy bacon.
Recipe type: Soup, Main, Side, Starter
Cuisine: Autumn Food
Serves: 5
  • 700g courgette / zucchini /marrow
  • 1 onion
  • 1 garlic clove
  • 1 tsp stock or a stock cube and 2 cups water (or 2 cups liquid stock, I prefer chicken but veggie works too)
  • 1 cup cream (250ml or a 240ml pot will be fine) = 240g (optional)
Regular Instructions
  1. Roughly chop the marrow and onion, and pop in a food processor. If you like chunky chewy soups, lightly blend leaving chunks, if you like a smooth drinkable soup, keep it going for a while.
  2. Add the stock and water, and bring to the boil.
  3. Simmer for 15 minutes
  4. Stir in cream, sprinkle with salt and pepper, and either dehydrated courgette, crispy bacon or croutons, or eat as is, with our without thick chunks of bread and butter.
Thermomix® Instructions
  1. Add the onion and garlic and mix speed 10, 10 seconds
  2. Slice the courgette and place in the Thermomix®.
  3. Add the stock and water and cook speed 2/Varoma/15 mins
  4. Check the texture. If you like chunky chewy soups, lightly blend leaving chunks, if you like a smooth drinkable soup, keep it going 60 seconds, speed 5.
  5. Stir in cream, if using, sprinkle with salt and pepper, and either dehydrated courgette, crispy bacon or croutons, or eat as is, with or without thick chunks of bread and butter.