A couple of weeks ago I was asked would I like to try out a Morphy Richards Soup Maker for review purposes. Even though space is at a premium in my galley kitchen, this appliance sounded very interesting and I decided to to give it a go.
It’s like a giant kettle. In fact it’s twice as big as my regular kettle. Counter space is sparse and I wondered how on earth I would to keep the Soup Maker on the go, while juggling the hob as it seems the only spot suitable is on top of the hob.
The lid is heavy and that’s because it has a stick blender attachment for “buzzing/whizzing” soups to your required consistency. There are 4 options and it’s all very simple to use. It even makes smoothies. Nice.
Making soup was incredibly easy. Once I made sure to prepare my vegetables to dice size as per the manual, it was a case of popping the raw veg in, some stock on top and then selecting whether I’d like my soup to be smooth or chunky.
Cleaning the Soup Maker was also a breeze, in fact I’ve started wondering what I did before we had one.
One thing that I found brilliant about the Soup Maker was that I could stick it right at the back of the hob, turn it on and forget about it (also not worry about little hands with dials/knobs and flexes). We had hot soup after the school run on Monday, on Tuesday I made a broth then popped in some couscous while it was still warm. It was a meal in itself.
It was so easy in fact that I feel like a bit of a fraud giving you this “recipe”!
We’ve all come down with some form of lurgy or another. The last thing I want to be doing is slaving over dinner and we’re making good use of the Soup Maker. I picked up some butternut squash on special in the Grocer’s the other day, a few red onions, some carrots and some stock resulted in a fresh, smooth and velvety soup that I served inside a squash bowl for fun. No washing up. What’s not to love?
Butternut Squash Soup (Serves 4)
- 2 small butternut squash
- 2 medium carrots
- 2 medium red onions
- 1 organic vegetable stock cube
- Hot Water (from the kettle)
Cut the butternut squash at the “neck” leaving the widest part of the squash behind (this also contains the seeds). Peel and chop all the vegetables into small, dice sized pieces. Pop all the vegetables into the Soup Maker.
Crumble the stock cube into a mug and dissolve in hot water. Pour the mug of stock into the Soup Maker then top up with hot water to the “maximum” level in the maker.
For the squash bowls, preheat a fan oven to 180 degrees Celsius, remove the seeds from the centre of the squash and wrap the bottom with greaseproof paper, then tinfoil to hold it in place, making sure that there is a large gap at the top. Put the squash on a baking tray and pour approximately 100ml of hot water inside the squash. Bake in the oven for 1 hour.
After 1 hour the soup will have cooked, and cooled to an edible (non mouth scalding) temperature. Spoon the soup into the butternut squash and serve.
If you’re interested in getting one of these nifty Soup Makers for yourself, Morphy Richards have given me a unique code to get one at a discount: GH2255. The code will expire on 31st December 2013 and will allow you to get the Soup Maker for £44.99 (which is less than half the recommended retail price), all you need to do is click here and enter the code when checking out.
Morphy Richards have also given me a brand new soup maker to be given away to a lucky reader.
- Simply check out the rafflecopter entry form below for 6 different ways to enter and to put your name in the draw.
- You can enter just the once for 1 entry into the draw or carry out all 6 actions to increase your chances.
Disclosure: I received a Morphy Richards Soup Maker for the purposes of this review and they have donated a further soup maker to give away to readers. My opinions are my own and I am not paid to give them. You may need a Parcel Motel account to accept delivery in ROI.