Soups

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Asparagus Soup

This rich, creamy soup, blended with bits of asparagus, is pleasing to any palate. It is traditionally served hot, but is equally good cold. Garnish with croutons, sliced almonds, or slivers of orange zest.
Servings: 6 Prep Time: 10 min. Cook Time: 26 min.
Ingredients:
• 900g water
• 1 cube vegetable bouillon
• 600g fresh asparagus, washed and trimmed to 2.5 cm lengths
• 60g butter, divided
• 1 pinch of sugar
• 60g Cream of Rice cereal
• 60g dry white wine
• 120g milk
• 120g whipping cream
• juice of 1 orange
• 1 egg yolk
• 2 tsp. salt
• ¼ tsp. pepper
• 1 tsp. sugar
• 1 pinch of nutmeg
Garnish
• croutons, sliced almonds, or silvers of orange zest
Instructions:
1. Place water and bouillon cube into TM bowl
2. Place asparagus into TM basket; place basket into TM bowl
3. Place 1 tbsp. of butter and pinch of sugar into basket; cook for 15 min. at 100°C on speed 4
4. Remove basket; discard 250g of cooking liquid from TM bowl
5. Place 300g of cooked asparagus into TM bowl with remaining liquid
6. Add remaining butter and Cream of Rice cereal; purée for 10 sec. on Turbo
7. Cook for 6 min. at 100°C on speed 2
8. Add remaining asparagus and cook for 2 min. at 100°C on speed 1R
9. Add remaining ingredients and cook for 3 min. at 80°C on speed 1R
10. Garnish with your choice of ingredients and serve
Note: Do not boil this soup

Avocado Bisque

Little bits of avocado give the soup an attractive appearance and add texture to this lovely first course, served either hot or cold. Garnish with croutons, or chopped fresh mint leaves when served cold.
Servings: 2 Prep Time: 5 min. Cook Time: 9 min.
Ingredients:
• 1 large ripe avocado, peeled
• 30g lemon juice
• 300g chicken broth
• 150g whipping cream1/2 tsp. salt
• ½ tsp. salt
• white pepper, to taste
Garnish
• fresh mint or croutons
Instructions:
1. Remove avocado seed and scoop pulp from avocado; place pulp and lemon juice into TM bowl
2. Mix for 3-5 sec. on speed 4, until chopped into small pieces; cook for 5 min. at 90°C on speed 1
3. While cooking, slowly pour broth and whipping cream into TM bowl through lid; add salt and pepper
4. Cook for 2 more min. at 100°C on speed 1, or just until soup begins to boil
5. Continue to cook for another 2 min. at 80°C on speed 1
6. Garnish and serve warm, or chill overnight and serve cold

Black Bean Soup

This low in fat, high in flavour, delicious and nutritious soup can be the base for a simple supper when accompanied with a crusty loaf of bread and a tossed salad. It is a quick, easy and hearty soup.
Servings: 6 Prep Time: 10 min. Cook Time: 32 min.
Ingredients:
• 1 clove garlic
• 30g peanut oil
• 2 carrots, quartered
• 2 stalks celery, quartered
• 1 onion, quartered
• ¼ cup minced, fresh
• 1 tsp. ground cumin
• 2 tbsp. fresh cilantro
• 1350g of black beans (3 cans, 450g each)
• 300g can tomatoes, diced
• 1 tsp. jalapeño pepper, fresh minced
• 60g sherry
• 1 tsp. salt
Garnish
• sour cream, onion, green pepper, cilantro, or salsa
Instructions:
1. With the blades running for 10 sec. on speed 6, drop garlic clove into TM bowl through the lid
2. Add oil, carrots, celery, onion, and cilantro; mix for 15 sec. on speed 3
3. Using the spatula, scrape down sides of TM bowl; cook for 2 min. at Varoma on speed 2
4. Add remaining ingredients and cook for 30 min. at 100°C on speed 1; if necessary, turn down the
temperature to 90°C to avoid boiling over
5. Taste and season; garnish, as desired, and serve

Bouillon Thermomix Veggie

This is a flavouring ingredient for many of the Thermomix recipes. This concentrate keeps for about two months in the refrigerator. After you use it a few times, you will want to use it in your favorite recipes.
Yield: 4 cups              Prep Time: 20 min.             Cook Time: 15 min.
Ingredients:
• 240g celery
• 2 carrots
• 1 medium onion, peeled and halved (approx.130g)
• 1 plum tomato
• 1 small zucchini, roughly cut
• 1 clove garlic
• 4 fresh mushrooms
• 1 bay leaf and few leaves of Basil, Sage and Rosemary
• 3 fresh basil leaves
• 80g-200g Salt
• 1 Tbsp. olive oil
• 100g Velveeta or Parmesan Cheese (Optional)
Instructions:
1. Clean and cut all vegetables into large chunks; place into TM bowl
2. Add bay leaf, basil leaves, sage, rosemary, and parsley; mix for 10 sec/speed 4
3. Add salt and oil; cook for 15 min. at 100°C on speed 4; keep the TM cup (MC) tipped to allow
     steam to escape
4. Add cheese; mix for 30 sec/speed 6
5. Blend for 1 min/speed 10   (slowly increase speed from 1 to 10)
6. Refrigerate for future use in recipes that require vegetable bouillon
Note: Substitute store bought bouillon cubes with Thermomix Veggie Bouillon: 1 Tbsp. = 1 cube

Broccoli Cheddar Soup

This delicious warm and hearty soup is one that even “broccoli-haters” love and can be an opener or a base for a light meal; add some chunks of ham or sausage, a salad, and a crusty loaf of bread. Voila!
Servings: 4-6 Prep Time: 10 min. Cook Time: 26 min.
Ingredients:
• 400g red skinned potatoes, scrubbed and cubed
• 240g broccoli, stems and florets
• 90g carrots, cut into chunks
• 120g onion, cut into chunks
• 3 medium cloves garlic
• 1 tsp. salt
• 1 tsp. dill
• ¼ tsp. dry powdered mustard
• 1 tsp. salt-free Spike seasoning
• 900g chicken broth
• 120g cheddar cheese, grated
• black pepper, to taste
• 120g milk
Garnish
• sour cream, cheese, or chopped scallions
Instructions:
1. Place first ten ingredients into TM bowl; cook for 25 min. at 100°C on speed 1
2. Purée for 20 sec. by slowly turning the speed from 1 to 10
3. Add cheddar cheese, pepper, and milk; cook for 1 min. at 90°C on speed 4
4. Garnish, as desired; serve hot

Note: For a chunkier soup use speed 5 instead of Turbo. If desired, steam some florets, chop, and add at the end

Chicken Noodle Soup

This is a quick, easy and nourishing classic.
Servings: 4 Prep Time: 10 min. Cook Time: 12 min.
Ingredients:
• ½ medium onion, cut in half
• 1 stalk celery, cut in thirds
• 120g carrots, cut in quarters
• 240g boneless, skinless chicken cut into bite-sized pieces
• 900g water
• 2 cubes chicken bouillon
• salt and pepper, to taste
• 90g egg noodles
Instructions:
1. With blades running on speed 4, drop onion, celery, and carrots into TM bowl through the lid;
after you have dropped in the last carrot, turn off the speed
2. Add chicken, water, bouillon, salt and pepper; cook for 6 min. at 100°C on speed 1
3. Add noodles, and cook for 6 min. at 100°C on speed 1
4. Serve hot

Clam Chowda Boston Style

This rich and creamy chowda is the classic! Bacon, potatoes and clams are quintessential comfort food. Recipe developed by Valerie Lugonja: A Canadian Foodie.
Servings: 6 Prep Time: 15 min. Cook Time: 33 min.
Ingredients:
• 220g bacon, cut into thin bits
• 2 medium onion, quartered
• 1 stalk celery, cut into pieces
• 2 tbsp. flour
• 600g potatoes, peeled and cut into 2.5 cm cubed
• 480g clam juice
• 1 tsp. salt
• pepper, to taste
• 250g whole milk, or half and half
• 400g clams (2 cans, 200g each)
Instructions:
1. Place bacon into TM bowl and chop for 5 sec. on speed 4; fry for 5 min. at 100°C on speed 2
2. Add onions and celery; mix for 10 sec. on speed 4
3. Using the spatula, scrape down sides of TM bowl; add flour; cook for 8 min. at 90°C on speed 1
4. Add potatoes and chop for 5 sec. on speed 4
5. Add clam juice, salt and pepper; cook for 15 min. at 100°C on speed 2; if steaming rapidly, turn
down to 90°C to achieve a simmer
6. Add chopped clams and cook for 5 min. at 100°C on speed 2
7. Turn temperature down to 90°C, if necessary, to achieve a simmer
8. Add milk, or half and half, and taste for seasoning; thin with milk, if necessary, and serve hot

Clam Chowder Manhattan Style

This delicious chowder is chock full of clams, tomato, celery and flavoured with thyme. This is a good one!
Servings: 6 Prep Time: 15 min. Cook Time: 33 min.
Ingredients:
• 60g salt pork, cut into 2.5 cm pieces
• 2 medium onion, quartered
• 1 stalk celery, cut into pieces
• 2 tbsp. flour
• 240g potatoes, peeled and cut into 2.5 cm cubes
• 400g canned tomatoes, diced
• 240g clam juice
• 1½ tsp. thyme
• 1 tsp. sugar
• 1 tsp. salt
• pepper, to taste
• 400g clams (2 cans, 200g each), chopped
Instructions:
1. Place salt pork into TM bowl and chop for 5 sec. on speed 4
2. Cook for 5 min. at 100°C on speed 2
3. Add onions and celery; mix for 10 sec. on speed 4; scrape down sides of TM bowl
4. Add flour and cook for 8 min. at 90°C on speed 1
5. Add potatoes and chop for 5 sec. on speed 4
6. Add entire can of diced tomatoes, clam juice, thyme, sugar, salt and pepper
7. Cook for 15 min. at 100°C on speed 2; if steaming rapidly, turn down to 90°C to achieve a
simmer
8. Add clams and cook for 5 min. at 100°C on speed 2
9. Turn temperature down to 90°C, if necessary, to achieve a simmer
10. Taste for seasoning and serve hot

Cucumber Soup

Whoever said “cool as a cucumber” must have had this refreshing soup in mind. Serve in icy cold bowls, and garnish with chopped dill or a thin slice of lemon. Yum!
Servings: 4 Prep Time: 10 min. Chill Time: 1 hr.
Ingredients:
• 3 large cucumbers, peeled, seeded and cut into chunks
• 1 large shallot
• 120g sour cream
• 3 tbsp. fresh lemon juice
• ½ tsp. salt
• ¼ tsp. white pepper
Garnish
• chopped dill or lemon slice

Instructions:
1. With blades running for 10 sec. on speed 7, drop shallot into TM bowl through the lid
2. Add cucumber chunks and mix for 10 sec. on speed 6
3. Using the spatula, scrape down sides of TM bowl and add remaining ingredients
4. Blend for 10 sec. on speed 6; chill thoroughly and garnish, as desired

Garden Gazpacho

The bright flavours of this cold Spanish soup make a wonderful introduction to a light summer meal.
Servings: 6 Prep Time: 10 min. Time: 2 hrs.
Ingredients:
• 1-2 cloves garlic
• 1 medium onion
• 3 ripe tomatoes, peeled
• 1 green bell pepper, seeds removed
• 1 tsp. salt
• dash cayenne pepper
• 60g balsamic vinegar
• 30g olive oil
• 180g V-8 juice (or tomato juice)
• ½ tsp. ground cumin
• fresh ground black pepper, to taste
Garnish
• chopped cucumber, onions, sour cream, or croutons
Instructions:
1. Clean vegetables and cut into quarters; place into TM bowl
2. Mix for 20 sec., gradually turning up speed from 2 through 9
3. Add remaining ingredients for10 sec. on speed 6
4. Pour into separate dish and chill at least 2 hours; garnish and serve in chilled bowls
Note: The flavour of this soup depends completely upon the quality of the tomatoes: the best garden tomatoes from the Farmer’s Market, only. To peel, heat 1000g of water at V (Varoma Temperatute) for 10 minutes, until boiling. Remove the lid, and drop the tomatoes into the boiling water for 45 seconds, then peel under cold water.

Horseradish Soup

This is a sensational soup with roast beef. Recipe developed by Valerie Lugonja: A Canadian Foodie.
Servings: 6                Prep Time: 10 min.           Cooking Time: 25 min
Ingredients:
• 5 tbsp. butter
• ¼ cup fresh white breadcrumbs
• 50g shallots
• 6 cups (or more) vegetable broth, canned is fine
• 1 pound russet potatoes, peeled and diced
• 200g (1 ¼ cup) fresh horseradish, peeled and chopped
• 2 tbsp. olive oil
Instructions:
1. With blades running for 10 sec. on speed 7, drop peeled fresh horseradish chunks into TM bowl
     through the lid to grate; scrape down with spatula, and set aside
2. With blades running at speed 7, put shallots in TM bowl through the lid to mince for 5 sec.
3. Using the spatula, scrape down the sides of TM bowl, add butter and bread crumbs to shallots;
     sauté for 2 min. at 100°C on speed 3
4. Using the spatula, scrape down sides of bowl; add 6 cups of broth, potatoes and horseradish
5. Cook for 30 min. at 100°C on speed 3, until very tender
6. Blend for 30 sec. from speed 1-10, until silky; thin with more broth, if necessary; season, and
     garnish

Leek Potato and Soup

This special soup can warm you a cold night, or cool you in the heat of summer.
Servings: 6-8               Prep Time: 15 min.            Cook Time: 24 min.
Ingredients:
• 1 medium onion, quartered
• 30g butter
• 200g leeks, cut in rounds
• 2 medium potatoes, peeled and cubed
• 1 tsp. salt
• pepper, to taste
• 600g chicken broth, divided
• 120g whipping cream
Garnish
• chives, scallions, or croutons
Instructions:
1. Place onion and butter into TM bowl; sauté for 3 min. at 90°C on speed 4, using spatula to push
     onion onto blades
2. Add potatoes and leeks (reserving a few slices of leeks); mix for 10 sec. on speed 4
3. Add salt, pepper, and 300g of broth; cook for 10 min. at 100°C on speed 4
4. Purée for 20 sec. on Turbo
5. Add remaining broth and reserved leeks; cook for 10 min. at 100°C on speed 1, turning down
     temperature to 90°C when boiling
6. Add cream and stir for 1 min. at 90°C on speed 2; add garnish and serve
Note: Richly flavoured chicken broth provides the best result; sprinkle with chives; serve hot or cold.

Meatball Soup Asian

This is a great soup for a family meal with a fresh salad.
Servings: 6-8                   Prep Time: 15 min.               Cook Time: 24 min.
Ingredients:
Meatball:
• 5g ginger
• 1 green onion, cut into thirds
• 1 stalk celery, cut into thirds
• 300g fish, cubed
• 300g ground pork, cubed
• 100g shrimp, peeled
• 2 tbsp. shallot, fried
• 1 tsp. each salt and sugar
• 1 tbsp. each of rice wine vinegar and soya sauce
• 1000g hot water
Soup:
• celery, finely chopped
• 1 green onion, finely sliced
• Chinese parsley, finely chopped
• 1 tbsp shallot, fried, per serving bowl
• sesame oil, salt, sugar, soya sauce to taste
Instructions:
Meatballs:
1. With TM blade turned on for 6 sec. at speed 7, drop in ginger and chop
2. With TM blade turned on for 6 sec. at speed 7, drop in celery and green onion and chop
3. Add fish filet and blend for 6 sec. from speeds 5-7
4. Add all remaining ingredients, except for water, and combine for 10 sec. from speeds 5-10
5. Knead the mixture for 2 min. on KN (knead)
6. Remove from TM bowl and roll dough into balls
7. Add water and heat for 5 min. at 80°C on speed 3; place meatballs into hot water one at a time,
     carefully, and cook for 5 min. at V on speed 1R; remove and place into serving bowls
8. Add celery to hot water in the TM bowl and chop for 1 sec, at speed 2; then add the remaining
     ingredients into bowl, and pour back into each serving bowl to cover meatballs
9. Serve immediately

Minestrone Soup

This hearty vegetarian soup is extremely versatile as any vegetable in the refrigerator can be added or substituted for another. Recipe developed by Valerie Lugonja: A Canadian Foodie.
Servings: 4 Prep Time: 10 min. Cook Time: 15 min.
Ingredients:
• 20g olive oil
• 1 stalk of celery, diced
• 1 celery stalk, diced
• 1 carrot, diced
• 3 slices of pancetta, diced
• 3 cloves of garlic
• 200g green beans, fresh, extra fine
• 250g zucchini
• 1 large potato, cubed
• 1 can diced tomatoes
• Parmesan rind
• 1000g chicken broth, or water
• 200g Savoy cabbage, shredded, ribs removed
• 200g soup pasta
• 1 can of cannellini beans, drained and rinsed
• 1 tsp. salt
• pepper, to taste
Instructions:
1. Place chopped onion, celery, carrot and garlic in TM bowl and chop for 5 sec. on speed 5; scrape
down sides of bowl with spatula
2. Add oil and pancetta and sauté for 5 min. at Varoma on speed 3
3. Add green beans, zucchini, potatoes, tomatoes, rind, and broth; cook for 25 min. at 100 °C on 1R
4. Add pasta, cannellini beans, cabbage and 1-2 tbsp. pesto; cook 10 min. at 100 °C on R – 1
5. Remove rind; grate with Parmesan cheese and serve hot with crusty bread

Mushroom Soup Creamy

The texture and flavour of this velvety smooth soup coupled with the woodsy aroma makes it an instant favourite. Everyone will want the recipe, but the secret ingredient is the “Thermomix”!
Servings: 6 Prep Time: 10 min. Cook Time: 16 min.
Ingredients:
• 240g fresh mushrooms, washed and trimmed
• juice of ½ lemon
• 500g water, divided
• 1 cube chicken bouillon
• 60g quick cooking tapioca
• 400g milk
• 60g butter
• 1 tsp. salt
• pepper, to taste
• 90g whipping cream
• 2 egg yolks
Instructions:
1. Place mushrooms, lemon juice, and 200g of water into TM bowl; blend for 1 min. on Turbo
2. Add remaining water, bouillon, tapioca, milk, butter, salt and pepper; cook for 16 min. at 100°C
on speed 4
3. Add cream and egg yolks; whip for 1 min. on speed 4; serve hot

Mushroom Soup Porcini with Chestnuts and Truffle Oil

The complex flavour of this earthy soup is sensational; this is absolutely that “special occasion” soup. Recipe developed by Valerie Lugonja: A Canadian Foodie.
Servings: 6 – 8                 Prep Time: 5 min.            Cook Time: 15 min.
Ingredients:
• 10g dried Porcini
• 1 onion, chopped
• 2 garlic cloves
• 6 tbsp. olive oil
• 500 g Cremini, chopped
• 200g chestnuts, chopped (vacuum packed are best)
• 700g chicken stock
• salt and pepper
• 100 g heavy cream
• white truffle oil for garnish
Instructions:
1. Scale 10g dried Porcini; soak in boiling water for 10 minutes, strain water, and chop; set both
     aside
2. Scale in next two ingredients, add the olive oil; chop for 5 sec. at speed 7
3. Clean sides of TM bowl with spatula; sauté for 2 min. at 100°C on speed 5
4. Scale in sliced Cremini; sauté for 2 min. at 100°C on speed 5
5. Scale in chestnuts, reconstituted porcini, stock, porcini water; cook for 10 min, on Varoma at
     speed 4
6. Puree for 1 min. slowly from 1-10, until smooth
7. Scale in heavy cream and blend for 20 seconds on speed 5
8. Adjust seasoning; serve with a drizzle of truffle oil (2-3 drops per bowl)

Pear and Watercress Soup

This is a soup with unexpected and delicious flavours; perfect hot or cold for that special meal. Recipe contributed by Valerie Lugonja: A Canadian Foodie.
Servings: 6               Prep Time: 10 min.            Cook Time: 25 min.
Ingredients:
• 3 tbsp. butter
• 2 medium potatoes, peeled and cubed
• 14 ounce can of pears, drained and liquid reserved
• 2 tsp. grated lemon zest
• ½ tsp. dried tarragon
• 500ml chicken broth
• 1 good sized bunch of watercress, coarsely chopped, ends removed
• ½ cup light cream
• salt and freshly ground pepper to taste
Garnish
• watercress or green onion, finely slivered
Instructions:
1. Add butter and potatoes to TM bowl and cook for 5 min. at 100°C on speed 3
2. Add green onions, pears, lemon zest and tarragon; mix for 3 minutes at 100°C on speed 3
3. Add broth and reserved pear juice into the TM bowl; cook for 15 min. at 90°C on speed 3, until
     potatoes are tender
4. Add watercress; cook for 1-2 min. at 90°C on speed 3, until watercress is slightly wilted
5. With hand held on lid of MC cup to ensure that hot soup doesn’t spill out, purée 1 min. at speeds
     0-10, until silky
6. Add cream, season to taste; stir for 1 min. at speed 3
7. Serve hot with garnish; next day, serve cold

Potato Soup German Style

This is a thick and hearty potato soup flavoured with rich homemade chicken broth and just a bit of celery root. Garnish with fresh crumbled bacon and croutons. Follow with bratwurst and apple strudel!
Servings: 6 Prep Time: 10 min. Cook Time: 40 min.
Ingredients:
• 480g Russet baking potatoes, peeled and cut into 2.5 cm pieces
• 1 leek, white section cut into 2.5 cm pieces
• 2 sprigs parsley
• 60g celery root, peeled and cubed
• 1 tsp. salt
• pepper, to taste
• 600g chicken broth
• 1 cube chicken bouillon
• 200g half and half
• 2 sprigs parsley
• fresh chives, to taste
Garnish
• crumbled bacon and croutons
Instructions:
1. Place vegetables, salt, pepper, broth, and bouillon cube into TM bowl for 15 min. at 100°C on
speed 1; reduce heat to 90°C if steam appears from the top
2. Add half and half; cook for 25 min. at 90°C on speed 1
3. Add parsley and chives; mix for 10 sec., gradually increasing to speed 6
4. Garnish and serve hot
Note: The soup is lovely flavoured with marjoram or nutmeg.

Potato Soup Smokey Yam with Chorizo Croutons

This is a thick flavourful soup that needs thinning with extra broth every time it is reheated. The chorizo croutons are the pièce de résistance! Recipe developed by Valerie Lugonja: A Canadian Foodie.
Servings: 8             Prep Time: 20 min.              Cook Time: 40 min.
Ingredients:
• 20g olive oil
• 1 yellow onion, chopped
• 2 garlic cloves, cleaned
• ½ inch or 5g of fresh ginger, peeled
• 800g yams, peeled and cubed
• 500g chicken stock
• 1 chipotle pepper, chopped (less than 5g)
• ½ cup heavy cream
• juice of one lime
• ½ -1 tsp. smoked paprika
• salt and pepper to taste
Garnish
• 2 chorizo sausages, chopped into small cubes, and fried
Instructions:
1. Place olive oil, onion, garlic and ginger into TM bowl for 3-5 sec. from speeds 0 to 7; scrape
     down sides of bowl with spatula and sauté for 3 min. at 100°C on speed 2
2. Add yams, stock, and chipotle; cook for 20 min. at 100°C on speed 3; reduce heat to 90°C if
     steam appears from the top
3. Check to ensure the potatoes are tender, and purée for 30 seconds at speed 0-10, until silky
     smooth
4. Add cream, lime, paprika and stir for 10 sec. at speed 4
5. Season to taste; may need thinning with broth; serve immediately garnished with croutons
Note: A dollop of yogurt or sour cream is especially tasty with this spicy, smoky home food.

Potato Soup Velvety Yam Soup

This is a silky fragrant autumn soup that is luscious and satisfying with a special twist. Recipe adapted by Valerie Lugonja: A Canadian Foodie.
Servings: 8 Prep Time: 10 min. Cook Time: 25 min.
Ingredients:
• 50g onions, roughly chopped
• 10g ginger, peeled
• 20g olive oil
• 400g yams, peeled and roughly cubed
• 200g potatoes, peeled and roughly cubed
• 50g roasted cashews, not salted
• 450g chicken stock
• 200g milk
• salt and pepper to taste
Garnish
• freshly grated nutmeg, or crushed salty cashews
Instructions:
1. Scale onion and ginger into TM bowl and chop for 5 sec. at speed 7; scrape down sides of bowl
with spatula; add olive oil and sauté for 3 min. at 100°C on speed 1
2. Scale yam, potato, cashews, and broth into TM bowl; cook for 15 min. at V on speed 1
3. Pulverize for 1 min. from speeds 0-10
4. Scale milk, add salt and pepper; cook for 2 min. more at 100°C on speed 2
5. Serve garnished with chopped green onion, or crushed salty cashews, or freshly grated nutmeg

Pumpkin Lentil Soup

This harvest soup can dress your Thanksgiving table and is also the perfect accompaniment with the leftover turkey sandwiches the following day.
Servings: 6 Prep Time: 10 min. Cook Time: 1 hr. 4 min.
Ingredients:
• 350g onion, quartered
• 60g butter, cut up
• 90g lentils
• 1000g chicken broth
• 350g canned pumpkin
• ½ tsp. marjoram
• ¼ tsp. thyme
• ¼ tsp. ground black pepper
• 1 tsp. salt
• dash of Tabasco
• 90g half and half
Garnish
• toasted, sliced almonds or croutons
Instructions:
1. Place onion into TM bowl and chop for 5 sec. on speed 4; scrape down sides of TM bowl
2. Add butter; cook for 4 min. at 100°C on speed 1
3. Add remaining ingredients to TM bowl; cook for 30 min. at 100°C on speed 1
4. Turn TM cup on its side to allow steam to escape; cook an additional 30 min. at 90°C on speed 1
5. Serve hot topped with toasted sliced almonds, or croutons

Note: To enhance the flavour try using fresh pumpkin purée.

Red Pepper Soup

For a quick soup with little fuss, try this easy recipe. Rich in flavour, texture and color, this soup is sure to become a family favourite.
Servings: 6 Prep Time: 5 min. Cook Time: 7 min.
Ingredients:
• 400g water
• 200g milk
• 30g flour
• 1 large red bell pepper, seeded and sliced
• 2 cubes chicken bouillon
• salt and pepper, to taste
• dash of red pepper
Garnish
• garlic croutons
Instructions:
1. Place all ingredients into TM bowl; cook for 7 min. at 100°C on speed 4
2. Garnish with garlic croutons; serve hot

Tomato, Red Pepper and Chickpea Soup Warm and Spicy

This is a thin, but satisfying soup bursting with flavour and high in nutritional value. Recipe developed by Valerie Lugonja: A Canadian Foodie.
Servings: 6 Prep Time: 5 min. Cook Time: 25 min.
Ingredients:
• 1 tbsp. of yellow mustard seeds
• 1 tbsp. of fennel seeds
• 1 tbsp. of coriander seeds
• 2 tsp. of cumin seeds
• 4 cloves of garlic, peeled
• 1 medium onion, chopped
• 20g olive oil
• ½ – 1 tsp. of red pepper flakes
• 1 16 ounce can of garbanzo beans (chick peas), drained
• 1 24 ounce can of diced tomatoes, not drained
• 500g chicken stock
• 2 red peppers, roasted, peeled, and seeded
Garnish
• generous dollop of homemade yogurt
Instructions:
1. Toast first 5 ingredients in TM bowl for 4 min. at 100°C on speed 2; remove and set aside
2. Place garlic and onion into TM bowl; chop for 5 sec. at speed 5; scrape down sides of the bowl
3. Return spices to TM bowl, add olive oil; sauté for 3 min. at 100°C on speed 2
4. Add pepper flakes, garbanzo beans, tomatoes, and stock; cook at V for 15 min. on speed 3
5. Add roasted pepper and purée for 30-90 sec. at speed 7, until desired consistency
6. Serve hot with a dollop of homemade yogurt

Tomato Soup with Fresh Tomatoes

The flavour is completely dependent upon the quality of the tomatoes used: your garden or the Farmer’s Market only for this fresh, perfect soup. Recipe contributed by Valerie Lugonja: A Canadian Foodie.
Servings: 6 Prep Time: 5 min. Cook Time: 38 min.
Ingredients:
• 2 tbsp. butter
• 20g olive oil
• 1 large onion, chopped
• 4 large garlic cloves, peeled
• 2 tbsp. flour
• 1.6 kg ripe tomatoes, peeled and chopped
• 2 tbsp. tomato paste
• 1 tsp. sugar
• 750ml fresh vegetable broth
• 1/8 tsp. ground cloves
• salt and freshly ground pepper, to taste
• ½ cup half and half cream
Garnish
• garlic croutons
Instructions:
1. Place onion and garlic into TM bowl; chop for 10 sec. at speed 7; scrape down sides of TM bowl
with spatula
2. Add butter and oil into TM bowl; sauté for 4 minutes at 100°C on speed 2
3. Add flour into the TM bowl; cook for 2 min. at 100°C on speed 2
4. Add tomatoes, paste, sugar and broth; cook for 30 min. at 90°C on speed 2-3
5. Purée at speeds 1-10 for 90 sec. until completely silky; season with salt, pepper and cloves
6. Add half and half; stir for 10 sec. at speed 5; serve hot

Vegetable Soup

You will think this luxurious soup is loaded with heavy cream, but only two pats of butter are added to the vegetables. It tastes rich, but it’s not. It is a delicious soup for lunch or dinner.
Servings: 4-6 Prep Time: 10 min. Cook Time: 20 min.
Ingredients:
• 3 leeks, white part only
• 1 turnip, chopped
• ½ onion, chopped
• 2 carrots, chopped
• 1 zucchini, chopped
• 1 medium thin-skinned potato, chopped
• 2 celery with leaves, chopped
• 1 tomato, diced
• 1 cube chicken bouillon
• 400g water
• 1 tsp. salt
• pepper, to taste
• handful of parsley
• 2 tbsp. butter

Instructions:
1. Place all vegetables, except tomato, into TM bowl; mix for 15 sec. on speed 4, using spatula to
push vegetables onto blades during those 15 sec. of running time
2. Add tomato, bouillon, water, salt and pepper; cook for 20 min. at 100°C on speed 1
3. Add parsley and butter to TM bowl; mix for 1 min., gradually turning speed from 1 to Turbo
4. Serve hot

Vegetable Soup with Pasta

This fast and easy soup makes a hot lunch on chilly days. It’s very low in fat and high in nutrition. Sprinkle with freshly grated Parmesan cheese.
Servings: 4                Prep Time: 10 min.             Cook Time: 15 min.
Ingredients:
Pasta Dough
• 1 egg
• 90g flour
• 2 tbsp. flour
Soup
• 1 stalk celery, chopped
• 2 small zucchini, chopped
• ½ small onion, chopped
• 1 carrot, chopped
• 2 cubes chicken bouillon
• 480g water
• salt and pepper, to taste
Garnish
• Parmesan cheese
Instructions:
1. Place egg and flour into TM bowl; mix for 10 sec. on speed 3, until dough is formed
2. Add an additional 2 tablespoons flour to TM bowl; mix for 5 sec. on speed 5 (This is intended to
     break up pasta dough into little bits. Watch through the opening in the lid to ensure the pasta is
     the size you desire); empty pasta onto a paper towel and set aside
3. Put prepared vegetables into TM bowl; mix for 5 sec. on speed 3, or until vegetables are desired
     size
4. Add remaining ingredients; cook for 13 min. at 100°C on speed 1
5. Add prepared pasta through opening in lid; cook for 2 more minutes at 100°C on speed 1
6. Pour into serving bowl and sprinkle with Parmesan cheese

Vegetable Barley Soup

Add extra fibre to your diet with this hot and healthy soup in less than ½ an hour.
Servings: 4-6 Prep Time: 10 min. Cook Time: 20 min.
Ingredients:
• 120g potatoes, cut in half
• 2 carrots, cut in half
• 2 stalks celery, cut in half
• 1 medium onion, cut in half
• 1 small zucchini, cut in half
• a few springs of parsley
• 120g canned, diced tomatoes
• beef or chicken broth
• 1 tbsp. Thermomix veggie bouillon
• 60g quick cooking barley
• fresh ground pepper, to taste
• 1 tsp. sugar
Instructions:
1. With blades running for 15 seconds on speed 4, drop vegetables into TM bowl through lid
2. Add remaining ingredients to TM bowl; cook for 20 min. at 100°C on speed 1; serve immediately
Note: This soup gets thicker and richer in flavour after a day or two in the refrigerator.

Zucchini Soup

This is a healthy, easy soup. Be sure to purchase Herbamare as the vegetarian spice of choice.
Servings: 4 – 6 Prep Time: 10 min. Cook Time: 21 min.
Ingredients:
• 1 small onion, quartered
• 2 cloves garlic eighths
• 1 tsp. vegetable oil
• 1 tsp. butter (optional for added creaminess)
• 350g zucchini, cut up
• 350g potatoes, peeled and cut in
• 2 tsp. Herbamare seasoning
• 350g water
Garnish
• 2 tbsp. parsley or dill
Instructions:
1. With blades running for 10 sec. on speed 7, drop onion and garlic into TM bowl through lid
2. Add oil and butter; cook for 3 min. at 90°C on speed 4
3. Add zucchini, potatoes, and Herbamare; chop for 10 sec. on speed 3
4. Use the spatula, scrape down sides of TM bowl; chop for another 10 sec. on speed 3
5. Add water and cook for 18 minutes at 100°C on speed 3
6. Garnish with parsley or dill before serving
Note: Herbamare can be found in food stores. It is a combination of sea salt, organically grown herbs, and kelp with a trace of iodine.