**Posted in collaboration with Schwartz**
A few years ago I purchased a soup maker and it’s one of the most used kitchen gadgets I own. Making homemade soups is a perfect way of encouraging the children to eat more vegetables as It blends it all together and disguises what they say they don’t like.
I struggle to get them to eat onions. Ginger and garlic would be a big no-no, as would various spices but add them all together in a soup, blend and they will eat all of them. It’s a little like how I used to make pasta sauces to hide the vegetables when they were smaller.
My soup maker was purchased in the sale and there are lots of brands available, you can get all singing and all dancing ones but this is perfect for me and the kids, it cooks and blends giving the option for a chunky or smooth soup.
Carrot, Ginger & Turmeric soup recipe
This is a lovely warming soup, perfect for a quick lunchtime meal, packed full vegetables and full of flavour.
Ingredients:
- 1 Onion, diced
- 750g Carrots, chopped
- 2 sticks of Celery, chopped
- 2in piece of Ginger, peeled and finely chopped
- 2 tsp Schwartz Turmeric
- 2 Cloves Garlic, peeling and finely chopped
- 1 1/2 pints of Vegetable Stock
- Small pot Double Cream
Method:
- Wash and peel Carrots then roughly chop
- Peel the Onion and dice
- Wash the Celery and chop
- Cut off 2 inches of Ginger, peel and finely chop
- Peel 2 cloves of Garlic and finely chop
- Add all ingredients into the soup maker (or into a large saucepan)
- Add the Vegetable Stock and 2 tsp of Turmeric
If using a soupmaker, close the lid and choose your setting (smooth or chunky), I used smooth as it hides all the ingredients and the kids are more likely to taste it. This will cook, and blend in 21 minutes in the soupmaker.
If boiling on the hob, heat and simmer on medium heat for around 20 minutes, cover the pan to keep the heat in and cook faster. Once cooked blend if required.
Add the Double Cream and give a good stir.
This provides enough for at least 4 large portions.
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