We made a pretty simple plant-based lunch, and surprisingly, everyone enjoyed it…even the kids. My youngest helped me make the soup using the guided recipe on the Thermomix, which made it really easy for him to follow along. It came together quickly, and I didn’t have to do all the work myself, which is always a win.
Creamy Zucchini Soup
Cream of zucchini soup is one of those meals that just feels good. It’s smooth, creamy and has a nice earthy flavour. My youngest actually made this one using the Thermomix, and with the guided recipe, it came together really quickly. I mostly just had him take over, which was pretty impressive!
I also love that zucchini brings some good nutrition to the table. It contains vitamins, minerals and antioxidants, and there’s no need to peel it before adding it to the soup. Keeping the skin on makes things even easier. It’s a simple soup, but sometimes those are the recipes we come back to the most. It’s easy to make, everyone enjoyed it, and it makes a nice warm lunch or light dinner.
Spinach and Pea Risotto Perfected with Thermomix
Our second dish was the spinach, kale and green pea risotto. The spinach and kale add plenty of flavour, while the green peas bring a little sweetness. It’s hearty enough to be a meal but still feels fresh and light.
I really like making risotto in the Thermomix because I don’t have to stand over the stove stirring the whole time. Normally, risotto means 20–30 minutes of stirring and keeping an eye on the rice so it cooks evenly and doesn’t stick. With the Thermomix, the stirring is taken care of for you, so you can step away and get other things done while it cooks. For me, that’s the biggest advantage. I still get homemade risotto, but I don’t have to spend half an hour standing at the stove.
Risotto can be a little finicky, especially when it comes to getting the texture right. With the Thermomix, I don’t have to keep checking the temperature or standing over the pot. It takes care of the stirring and timing, which makes the whole process much easier.
This risotto turned out creamy and full of flavour, with all those greens mixed throughout. I didn’t have any mushrooms on hand this time, but if you do, some sautéed mushrooms on top would be really good. It’s one of those meals that feels comforting without being too heavy, and it was a hit with the whole family.
Creamy Zucchini Soup Ingredients:
- 1 small onion cut into pieces
- 1 clove of garlic (optional)
- 4 cups (700g) zucchini cut into pieces
- 1 cup (200g) of vegetable or chicken broth
- 2 tbsps butter
- 1 cup heavy cream or 30g cream cheese
- 1 teaspoon of salt
- ½ teaspoon black pepper
- Fresh grated parmesan cheese (optional)
Instructions for stovetop:
- Prepare the Vegetables:
- Begin by washing and trimming the zucchini. Cut them into small pieces.
- If using garlic, peel and finely chop it.
- Cut the small onion into pieces as well.
- Sauté Onions and Garlic:
- In a large pot, melt the butter over medium heat.
- Add the chopped onions and garlic (if using) to the pot. Sauté them until they become translucent and fragrant, which should take about 2-3 minutes.
- Cook Zucchini:
- Add the zucchini pieces to the pot with the sautéed onions and garlic. Cook for another 5-7 minutes, stirring occasionally, until the zucchini starts to soften.
- Add Broth:
- Pour in the vegetable or chicken broth. Bring the mixture to a gentle simmer. Allow it to cook for about 10-15 minutes or until the zucchini is tender.
- Blend the Soup:
- Remove the pot from the heat and let it cool slightly.
- Using an immersion blender or a countertop blender, puree the soup until it’s smooth and creamy. Be careful when blending hot liquids; allow it to cool a bit before blending if necessary.
- Return to Heat:
- Place the pot back on the stove over low heat.
- Add Cream or Cream Cheese:
- Stir in the heavy cream or cream cheese until it’s fully incorporated into the soup. This will make the soup creamy and rich. You can adjust the amount of cream to your desired consistency.
- Season:
- Season the soup with salt and black pepper to taste. Adjust the seasoning as needed.
- If the soup is too thick, you can add more broth or water to reach your desired consistency. Let it simmer for a few more minutes to heat through.
This recipe should yield approximately 4 servings. Adjust the ingredients and seasonings to suit your taste preferences. It’s a delicious and comforting soup that’s perfect for any season!
Instructions for Thermomix:
- Chop Onions and Garlic:
- Place the small onion (and optional garlic clove if using) into the Thermomix bowl. Secure the lid.
- Chop onion and garlic for 3 seconds at speed 5.
- Sauté Onions and Garlic:
- Place the butter in the bowl and set the Thermomix to “100°C” temperature and “Speed 1” for about 3-4 minutes until the onion becomes translucent and fragrant.
- Cook Zucchini:
- Add the zucchini pieces and broth into the mixing bowl with the sautéed onions (and garlic).
- Set the Thermomix to “100°C” and “Speed 1” for 10-15 minutes or until the zucchini is tender.
- Blend the Soup:
- Once the zucchini is cooked, set the speed to 6 and gradually increase the speed over a few seconds to blend the soup until it’s smooth and creamy. This should take about 30 seconds.
- Add Cream or Cream Cheese:
- Set speed to 4 and gradually pour in the heavy cream or add the cream cheese through the opening in the lid. Continue blending for another 20-30 seconds until fully incorporated.
- Season:
- Season the soup with salt and black pepper to taste. Adjust the seasoning as needed.
- Serve and Enjoy:
- Serve the soup hot and enjoy your homemade creamy zucchini soup made with the Thermomix!
This recipe should yield approximately 4 servings. Adjust the ingredients and seasonings to suit your taste preferences. The Thermomix makes it easy to prepare this delicious and comforting soup with minimal effort.