Free Recipes · Soup in the Thermomix
Six free soups, the ratio behind all of them, and the freezer trick that saves your worst weeknights.
What are the best soup recipes for Thermomix? The six below are our most-loved free ones: cauliflower and lentil with crispy pancetta, Thai coconut and broccoli, Moroccan lamb, creamy mushroom, spicy sweet potato and lentil, and chickpea and chorizo stew. Every one of them is the same simple ratio with a different accent, so once you have that ratio in your head you can make soup out of whatever is in the fridge without a recipe at all.
The garden is my happy place. It always has been. There is something about having my hands in the dirt that quiets everything else down, and the honest truth is that once I am out there, I do not come back in.
Which is where my mum Janene comes in. She turns up to help (and pat the goats!), and she brings a thermos of something hot she made in her Thermomix that morning. It is never something she shopped for. It is whatever was in the fridge, plus whatever she pulled out of the ground on the way past. We sit on the greenhouse steps with our hands wrapped around a cup, and some of my favourite hours of the last few years have been exactly that. Nothing planned, nothing fancy, just something warm at the right moment.
That is the whole idea behind this post. Your crisper drawer has odds and ends in it right now, and you do not need to go looking for the perfect recipe to turn one into the other.
Meet the products
The three salts that do the heavy lifting
Organic Flavour Bomb Salt
The big smoky savoury one, and the one that rescues a thrown-together soup.
Shop now →
Organic No-Chicken Chicken Salt
That addictive takeaway flavour, without a single questionable ingredient.
Shop now →
The formula
The only soup formula your Thermomix will ever need
I wrote up exactly how we do it, and it is free on the website. It is a guide rather than a recipe, which means once you have got the ratio in your head you can stop reading it altogether.
Here is the shape of it: one onion and a couple of cloves of garlic, an optional spoon of something punchy like curry or harissa paste, a splash of oil, then 800g of roughly chopped veg, 600g of liquid and your stock concentrate. Chop, sauté, cook, purée. That ratio is the entire trick, and every single soup below is just a variation on it.
It is not fancy. You will not see it in a Michelin star restaurant. But this is real life, and this is the one you will actually cook on a Tuesday. The step by step version lives in the free Super-Simple Soup Guide for the Thermomix.
That guide is the recipe part. The tips are a different post altogether: How to Make Perfect Soup in the Thermomix is where all the extra tips live, the troubleshooting and the little habits that lift a soup rather than the method for making one. Read the guide to cook, read the tips to cook it better.
Four free upgrades
Upgrades for every soup you make
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Stop peeling things
Leave the skins on your carrots, pumpkin and parsnips, and leave the stems on your herbs. More nutrients, less waste, less standing at the sink. Your Thermomix is going to purée it all into oblivion anyway, so the skins are doing nothing but good in there.
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Add a handful of lentils
Rinsed brown or red lentils turn a thin vegetable soup into something that actually holds you until morning, and they bring a serious hit of protein and fibre with them. If you are adding them to a vegetable soup, mill them first for 5 seconds on speed 8 so they disappear completely.
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Actually cook your onion
Chop it on speed 5, then give it a real 5 to 6 minutes in the oil and scrape down the sides. It is the step everyone skips and it is where most of the flavour lives.
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Never chop the onion above speed 5
More is not more here. Above speed 5 the onion starts releasing much more of that raw, oniony juice, and that will instantly taint what would otherwise be a delicious recipe.
And when it is all done, the fastest way to lift a flat pot of soup is a good pinch of Flavour Bomb Salt stirred through right at the end, when you are adding your herbs or your cream. Taste before you reach for more stock. Organic No-Chicken Chicken Salt gives you that addictive takeaway flavour without a single questionable ingredient, No-Bacon Bacon Salt brings smoky, salty, bacony depth with no bacon and no nitrates in sight, and Instant Italian Salt turns a plain vegetable soup into something that tastes like it took all afternoon. They are all vegan, hand-made here in small batches, with no added MSG, no anti-caking agents and nothing artificial.
"A wonderful alternative to the loved 'not very good for you' chicken salt! My kids actually eat their vegetables now with this taste changer!" ~ Merry
Come cook with us. Here is a peek inside our kitchen.
Free recipes
Six free soup recipes for your Thermomix
If you would rather be told exactly what to do, here are six free recipes. No ratio required.
Cauliflower and Lentil Soup in the Thermomix
The proper antidote to a frosty night. Hearty with potatoes and lentils, then finished with salty crisp pancetta on top. There is a vegetarian option if you would rather skip it.
Thai Coconut and Broccoli Soup in the Thermomix
Green curry paste and coconut milk, and it uses the broccoli stems most people throw away. On the table in about 25 minutes.
Moroccan Lamb Soup in the Thermomix
The big one for a cold Sunday. Cumin, cinnamon, paprika and cayenne, sweetened with dried apricots and finished with fresh mint and toasted almonds. It takes just over an hour, and it is worth every minute. This one comes from my very first cookbook, Quick Fix in the Thermomix, which sold out of print years ago but lives on as an instant digital download.
Creamy Mushroom Soup in the Thermomix
Mixed mushrooms plus dried porcini for depth, garlic, thyme and a finish of cream. Under 30 minutes and you are washing up one bowl, a knife and a chopping board.
Spicy Sweet Potato and Lentil Soup in the Thermomix
Sweet potato and red lentils for comfort, harissa for the kick. Ready in under 30 minutes.
Chickpea and Chorizo Stew in the Thermomix
Not strictly a soup, but I am counting it. Cheap ingredients, a good dose of hidden veg and fibre, and the reviews on this one are something else.
Shop the season
What to throw in your Thermomix in the cold months
Late winter is peak brassica season here, so broccoli, cauliflower, cabbage and kale are at their best and their cheapest, along with leeks, parsnips, swedes, pumpkin and silverbeet. Buy whatever is stacked highest and cheapest at the market, then use the ratio above to turn it into dinner. Produce varies a lot by state, so treat that as a starting point rather than a shopping list.
The freezer trick
Soup from solid frozen to dinner in about eleven minutes
Here is the bit I want you to actually remember. Puréed soups freeze, defrost and reheat excellently, which is why I always make more than we need. Smooth soup does not split, does not go grainy, does not turn watery. It comes back exactly as it went in.
And if you have forgotten to take it out of the freezer, which is most of us most of the time, you are still fine:
- Take it straight out of the freezer.
- Cut it into cubes, the same way you would when you are emulsifying ice cream.
- Purée for 10 seconds on speed 10.
- Heat for 10 minutes, 90°C, speed 3.
That is dinner, from solid frozen, in about eleven minutes.
Want to get more from your Thermomix this winter?
A machine on the bench does nothing on its own. The recipes you cook in it and the flavour you stir through at the end are what get it used on a Tuesday night, and both of those are things I can help with.
