Not every ingredient works in a soup maker. And you can’t always pick up a random recipe from a book and expect it to work perfectly in a machine. But with a bit of recipe play and practice (I have over 50 recipes here last time I counted), I’m always learning something new. And today is all about a new discovery on how to make a chunky soup thick.
There are a few ways you can thicken a soup after cooking in a soup machine. Many use instant mashed potatoes (not syn free), stir in plain mashed potato (syn free), or by part blending. But if you watched my YouTube recipe last Friday, you may have noticed my new favourite method is to add oats as I did when revising an old favourite Syn Free Slow Cooker Beef Stew recipe.
But the Real Question for Soup Makers is…
Do oats catch at the bottom? Absolutely not! And let me tell you, it was music to my ears. I love chunky soup and I’m sure many of you will agree that we don’t always want a watery variety. There’s something about a thick chunky vegetable soup that is psychologically filling and allows the stomach to get to work a bit more by breaking things down. Does anyone hear me on this?
So next time you make a soup or stew, why not give it a whirl?
Recipe – Serves 4
- 1 large butternut squash, peeled, deseeded & diced
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tsp ground coriander
- 1 tsp ground ginger
- 1 tsp dried thyme
- 1 bay leaf
- 2 chicken stock cubes *(Or vegetable for vegetarian)
- 2 tbsp porridge oats *(Part of your Healthy Extra B)
- 850-900ml water
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- Chuck everything in to your soup maker and set to chunky. If using a pan, simply simmer for 25 minutes (or until the butternut is tender).
- Remove the bay leaf and serve, garnishing with some freshly chopped parsley.
- An if you loved it, then it would be great if you shared the Instagram love by tagging me (#TastefullyVikkie) in a foodie pic so I know you made it!
You can also join my Facebook group, I LOVE SW Soup for more soupy chit chat!
Tastefully Vikkie x