Tuesday, February 3, 2015

Contest Alert & Gadget Review I Mexican Kidney Bean and Nacho Soup with the Philips Soup Maker



The good people from Philips sent me their new gadget the Soup Maker, so I spent the whole weekend trying to figure out all the magic it could do. 

What does a Soup Maker do, you might ask - and in their own words "The Philips Soup Maker HR2201  is a unique combination of a boiler & a blender that perfectly blends and cooks deliciously healthy soup in minutes. Designed for ease of use, Soup Maker makes deliciously healthy soup in minutes, as it steams and blends the vegetables together, saving time and keeping the nutrients intact."

So fun! Basically it means that it can blend stuff while its hot and thereby saving lots of time in the kitchen. And as an added plus, it can also blend super cold things - making smoothies, froyos accessible and easy. 

I made a lot of fun soups with it - chunky soups, blended soups , cold soups and then decided to figure out what I really wanted to do with it. These soups are made in under 30 minutes including the prep time for chopping the vegetables. Not bad on days where you are completely out of ideas and just want something quick and easy. 



To start the review, I decided to make a combination of a blended and puree soup to see how it works. I zeroed in on a tortilla soup, and then decided to use up some nachos that were lying around the house instead. 

So on the one hand, I made a spiced pureed tomato soup as the base in the Soup Maker, while I prepped for the chunky bits and then threw in the veggies and the kidney beans and set it on chunky mode. The result? a beautifully fragrant soup that could be eaten plain.

Ofcourse I embellished the soup with some sour cream, spring onions and nachos, but eating it just plain was wonderful as well. You'll find the recipe below.


**CONTEST ALERT**

Now, here's the thing. I'm running a contest for all things soup all of February. All you have to do is 

1. Leave a comment with your favourite soup recipe as a "Comment" on my blog 
2.  Like my Facebook Page. Click here

And you'll stand to win, a Philips Rice Cooker!

I will make the best soup out of the lot and post on my blog with due credit to the person.

The contest is on till February 28, 2015 and the winner will be announced on the first week of March. So participate now! The contest is open Pan India.



Meanwhile,

Here's the recipe for this delicious soup. I know it seems like a long list, but trust me it's really quite simple and delicious to put together. Give it a try

Mexican Kidney Bean and Nacho Soup
Serves four


Ingredients

For the tomato base
6 tomatoes roughly-chopped
2 cloves of garlic -roughly chopped
1/2 tsp cumin powder
1/2 tsp coriander powder
1/4 tsp cinnamon powder
1/2 cayenne pepper
1/2 tsp salt
500 ml of vegetable stock or water
(if you have a stock cube then nothing like it)

For the chunky section
1 tso butter
1 onion
4 cloves of garlic
1 carrot
1 red bell pepper
1/2 cup sweet corn kernels
1 cup boiled kidney beans (rajma)
1/4 tsp cayenne pepper
1/4 tsp cumin powder
salt to taste

For the toppings
Sour cream
Spring Onions
Grated Cheese
Nachos
Lemon
Coriander


Method

1. In the Soup Maker add all the ingredients for the tomato base. Set it on to the "Smooth" or "Blended" soup selection.
2. Now, go about making the chunky bits. Chop the onions, garlic, carrots and bell pepper into equal sizes.
3. In a saucepan, add the butter and add onions and garlic to it and saute well. Add carrots, bell pepper, corn and kidney beans and saute with salt and spices. Set aside.
4. As soon as the tomato base is done - about 20 minutes - add the sauteed veggies to the Soup Maker. Set it on to "Chunky" and let it cook for only 10 minutes.
5. Adjust for seasoning.
6. Ladle into bowls and give with a range of toppings. According to me it tastes best with a squeeze of lime, a dollop of sour cream  - you can use yogurt instead and crispy nachos.





14 comments:

  1. Love the idea of the soup, and what a handy gadget to have! This is quite a meal in a bowl...looks scrumptious!

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  2. Very interesting soup...well made...lovely detailed easy-to-follow write up...
    Super idea to 'un-complicate the recipe by dividing into 3 sections : Base, Chunky & Toppings

    Yes, I'm gonna try making this one...Just because it looks so simple and delicious :)

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  3. Dear Ruchira,

    My favourite soup used to be the simple Mushroom Soup but, in my search for different recipes for soups I chanced upon the following recipe that I now relish. This soup combines a fruit and vegetables that surprisingly not only tastes good but looks cheerful with its orange colouring!

    Roasted Carrot and Apple Soup Recipe
    Ingredients:
    4-5 Carrots
    3 Apples diced
    1 large Onion chopped
    Salt to taste
    1 -2 Tsp Olive Oil
    4-6 black peppercorns
    2-3 Thyme/Coriander sprigs for garnish (optional)
    Juice of one lemon
    2 Tbsp sour cream for garnish (optional for those who are watching their calories!)
    1 1/2 cup of Chicken or Vegetable stock

    Method:
    Heat the olive oil in a pan
    Add chopped onion and peppercorns
    After a minute or two add the carrots. When you see that the onion and carrots are slightly caramelised, add the diced apples
    Let the ingredients cook till the carrots are tender. Once done let them cool a bit.
    Put the onions, peppercorns, carrots and apple into a blender with 1/2 a cup or the minimum amount of the stock that the blender requires
    Blend all the ingredients into a smooth puree
    Add the puree into a deep pan
    Add 1 cup or the remaining stock and let the soup come to a boil
    Add salt and juice of one lemon just before turning the stove off
    Garnish with sour cream and sprigs of thyme/coriander before serving

    ReplyDelete
  4. Hi Ruchira jii
    My entry for the contest... This is my favorite recipe and also regularly prepare at my home.. This hearty soup not only tastes great, but it’s easy to make!

    BROCCOLI SOUP

    INGREDIENTS:

    1½ pounds potatoes (2 to 3 large), cut into chunks (skin on or off)
    1 medium yellow onion, chopped
    2 teaspoons ground coriander
    1 teaspoon granulated garlic
    1 teaspoon granulated onion
    1 teaspoon no-salt poultry seasoning
    1½ pounds broccoli (1 to 2 heads), coarsely chopped
    3 large leaves Swiss chard, ends trimmed and coarsely chopped
    This hearty soup not only tastes great, but it’s easy to make!

    Instructions:

    1. Combine the potatoes, onion, coriander, granulated garlic and onion, poultry seasoning, and 6 cups water in a large soup pot, and bring to a boil.

    2. Reduce the heat to medium, and add the broccoli. Cook covered for about 10 minutes, until the potatoes and broccoli are tender (stirring occasionally). Stir in the chard and cook for 5 minutes more. Remove from the heat and let stand for 5 minutes.

    3. Blend the soup right in the pot using an immersion blender, until the soup is fairly smooth but still has some small chunks. (If you don’t have an immersion blender, ladle batches of the soup into a standard blender and process gently before returning to the pot.) Serve immediately.

    ReplyDelete
  5. Hi Ruchira,
    Here is a copy cat version of the cream of mushroom soup I had at the world famous Wolfgang Punk's in CA.I must say my daughter and I are addicted to it ever since. It is especially comforting on gloomy snowy evenings these days. Bowl of warm snow in ur hand and cold snow outside :)

    Ingredients:
    Mushroom-regular white button-15
    Onion -1/2 of one white
    butter 2 tsp
    garlic -3-4 flakes(crushed)
    pepper and salt to taste
    All purpose flour-1 tbsp
    Whole milk-1 cup
    thyme dried a pinch
    parsley dried a pinch
    green spring onion-few
    parsley leaves-few strands
    Cream- optional but I would recommend it

    Method:
    1.Heat oil in a pan add garlic saute till raw smell goes then onion chopped till it becomes transparent finally mushroom chopped saute for few minutes and cook it cover adding little water and cook till mushroom is done .When cool grind it kind of paste.

    2.Heat another pan add butter in slow flame then add all purpose flour and saute it without getting burnt.When the flour gets a nice buttery smell add milk little by little and break lumps if any let this boil and cook until it becomes creamy.

    3.Mix 1 and 2 and keep stirring add thyme and parsley dried,salt and pepper .Add water let it boil and thicken to required consistency then remove from flame garnish with fresh parsley leaves and spring onions chopped.

    Serve hot on a cold day with freshly baked bread or with garlic flavored croutons.

    ReplyDelete
  6. Hi ruchira... love the soup. Its totally apt for the north indian winters ...
    I make a thai style mushroom soup.
    Dump 1 inch ginger , a few peppercorns ,salt ,2 stalks lemon grass a couple of lemon leaves and 250 gms chicken bones - after removing the meat into a pressure cooker .
    cook for about half an hour. Cool. Strain and reserve stock.
    saute slices mushroom and garlic scapes in a spoon full of butter till translucent.
    Pour over the stock and bring to a boil. Seasons to taste . You can serve as is or slightly thicken with slurry of cornstarch.
    Ladle into a bowl and top with lots of coriander and squeeze of lemon juice.
    Enjoy.

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  7. Hi Ruchira, Dear Ruchira, Thanks for sharing this great recipe. I absolutely love Tomato soup and the use of the nachos as a side serving was inspired! Substituting yoghurt for sour cream is also really a much healthier option - you've convinced me to switch over. I don't have a soup maker so continue to do things the traditional way. However, I am tempted to go out and buy-one. Will keep you posted on how that goes.....Regards, Maria

    I want to share this simple yet effective recipe for creamy spinach soup, which is great comfort for the body and soul:

    Ingredients:
    50g butter
    1 medium onion, finely chopped
    2 garlic cloves, chopped
    1 large potato, peeled and chopped
    450ml basic vegetable stock (1 onion, 1 carrot, 1 celery stick)
    600ml milk
    450g fresh spinach, washed and chopped
    Nutmeg grated
    ½ Lemon zest finely grated
    Some Yoghurt

    Recipe: Make some basic vegetable stock, by chopping up vegetables (onion, carrot, celery) and boiling for 10 mins, then strain the stock and keep aside.
    Melt the butter in a saucepan, add the onion and garlic and fry for 5 minutes until soft. Add the potato and cook lightly for 1 minute. Add in the stock and simmer for 8-10 minutes making sure that the potato cooks. Pour the milk and stir, until it simmers. Stir in the spinach and the lemon zest. Now simmer for 15 minutes. Let it cool for 10 minutes, then blend in a food processor until smooth. Pour back in the pan and heat, add in 2 tablespoons of yoghurt for creaminess, then add a pinch of salt, pepper and some nutmeg to taste before serving. Now ladle the soup into a bowl and serve hot, with a warm buttered slice of wholemeal bread. Enjoy!

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  8. Dear Ruchira, I notice that all the recipes above are vegetarian, so I thought I would add in a non-veg recipe. This particular chicken and pasta soup is really wonderful - my mother used to make it for us when we were children as she thought it would make us 'strong'. It is really a wholesome meal, so easy to make, and very healthy. Hope you like it.

    CHICKEN AND PASTA SOUP

    Ingredients
    1 cup pasta
    1 tablespoon extra-virgin olive oil
    1/2 medium onion, diced
    1 clove garlic, finely chopped
    1 medium carrot, shredded
    1 rib celery, peeled and finely chopped
    1/2 teaspoon salt
    3 cups cooked chicken
    1 bay leaf
    1 sprig fresh thyme
    5 cups chicken broth

    Recipe: To make broth, put some chicken pieces (with bones), one chopped onion, and two chopped carrots in a large pot and boil for 20 minutes. Strain the liquid and keep aside for use.

    Add pasta to boiling water in a large pot, stir occasionally, for 8 minutes, then drain. Keep aside.

    In a saucepan, heat the olive oil, add the onion, garlic, carrot, celery, and salt. Cook until tender, for about 8 minutes. Add the shredded chicken, bay leaf, and chicken broth, cover and simmer for 10 minutes.

    Add the pasta to the soup just before serving. Ladle into bowls and serve hot. Put in sprig of thyme to garnish. I also squeeze in a few drops of lemon to give it that tangy taste.

    ReplyDelete

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