A little about this blender, it's 600w with 5 speed settings. Low (1-2) - This setting is ideal for light usage e.g. with liquids & High (3-5) - Perfect for ingredients of a solid consistency there is also a Pulse setting - For ice crushing and short, powerful impulse movements. There's an additional grinder that you can grind such things as coffee beans, spices, breadcrumbs, you just take the jug off and replace it with the grinder and put it pulse I suppose, I've not used this function yet but I'm sure down the line I'll need too!
First use, I washed it and left it to dry before use, switch it on and I notice where the setting dial is you get blue LED light that indicates it's on which you can clearly hear but it's a nice touch. During my blending I noticed a smell, that burning of new product smell (urgh, I hate that smell) but it begins to wear off and has no affect on the foods taste / aroma. The design of the blender in general is sleek the stainless steel made chrome bottom with a glass jug gives it more of a luxury feel and looks more than it's price. The jug in itself is quite weighty due to the glass and I really do prefer it to plastic.
Let's get onto the recipe!
Brocareeze Winter Soup
Prep+Cook Time
Prep : est 5 - 10 minutes
Cooking : 35 minutes
Total Time : 40 - 50 minutes maximum.
Utensils
Jug blender
A saucepan with lid
Ingredients
1 tbsp butter
1 medium onion - peeled and chopped
1 large carrot - peeled and sliced
1 large head of broccoli - florets and stems separated and stems chopped up
salt & pepper
250 ml vegetable stock
100ml double cream (lacto-ovo)
Cheddar - grated (lacto-ovo)
Method
- Melt the butter in a saucepan on medium heat. Put in the carrot, onion and broccoli stems. Gently cook for 10 minutes. Pop the lid on to give it a good steam.
- Season with salt & pepper and stir in the broccoli florets.
- Pour in the vegetable stock, cover and simmer for 20 minutes.
- Take off the fire and allow to cool before placing into your blender. Pour the ingredients from the pan into the jug and blend until smooth.
- Transfer back into the pan and reheat.
- Add the cream & cheese and stir until melted ( for the vegan option for this step, read below )
- Pour into a bowl and enjoy.
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Vegan Cheese Option :-
I found this idea for the cheese from OhSheGlows (and it works just as well)
Ingredients:
1.5 cup unsweetened, unflavoured almond milk
3/4 cup nutritional yeast
1 tbsp Earth Balance or other non-dairy buttery spread (UK residents I use Sainsbury's freefrom spread)
2 tbsp all purpose flour
1 tbsp + 1 tsp Dijon mustard
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp kosher salt & freshly ground black pepper, to taste
1/4 tsp cayenne pepper
1. In a skillet or pot, melt the Earth Balance over medium heat.
2. In a medium sized bowl, whisk together the flour and 1/4 cup milk until all clumps are gone.
3. Whisk in the remaining milk (1.25 cups) as well as the milk and flour mixture into the pot. Now whisk in the nutritional yeast. Reduce heat to low-medium.
4. Add Dijon, garlic powder, onion powder, salt and pepper to taste and whisk frequently over low heat until the sauce thickens up, for 3-5 minutes. Be careful not to burn it. Remove from heat once thick.
If you try this let me know! Or share with me your favourite home-made soup recipes below.
*sample/
