Tomato, Celery and Apple Soup

Droverjess requested a recipe for soup that she had eaten while out.  This one is adapted from a recipe by Delia Smith. As all ingredients were readily available I thought I would make it and 'road' test it for lunch.  With the toasted cheese on top ,  it proved to be a substantial meal.  Would serve 6.

50g. butter or oil.( I used Walnut oil)
1 small onion, chopped
250g celery,  washed and chopped
2 large eating apples, cored, sliced into 8
400g. tin of diced tomatoes or fresh.
750g of chicken stock.
1/2 teaspoon of each,  ground ginger and nutmeg.
1 slice of bread for each person,  covered with cheese and grilled
Green onion tops

 TMX method

Drop onion on to spinning blades and chop speed7/20 seconds, add butter or oil
Cook 5 mins/Varoma/speed 1
Add apple and celery and cook 100/ 5mins/ speed 2
Add nutmeg , ginger ,tinned tomatoes and stock
Cook 20 mins/100/speed 2
Blend, speed 9 for 1 minute.

Serve with grilled cheese ,  cubed and green onion on top.

Watercress, Tomato and Chick Pea Soup.

We try to eat something from the garden each day. Sometimes it is just a garnish of herbs or silver beet or eggs from the hens. While weeding the veggie garden yesterday, I came across some Landcress, which is similar to water cress, although stronger in its peppery flavor. I Googled Watercress and found many wonderful recipes on a U.K site that deals just with Watercress. As the weather is still cool , I thought I would try this recipe. I think it will become a family favorite. It makes nearly 8 cups, although the recipe says 4 serves , at 162 calories a serve. It is an ideal partner to the Beer and Cheese Bread. You could replace the watercress with other green leaves, but would need to add the flaked chilli. (see comment in ingredients.)

1 Tablespoon of oil.
1 onion
2 large cloves of garlic
1/2 to 1 teaspoon of crushed chilli flakes. (only add this if not using Watercress)
2 (397g) tins of chopped tomatoes.
1 tin of Chick Peas, (400g) , drained and rinsed .A few can be saved for garnish.
2 Tablespoons of Tomato Paste.
750mls. water and 4 teaspoons of chicken powder stock. .Juice from 1/2 lemon
1 teaspoon of sugar
Salt and freshly ground black pepper to taste.

Drop 1/4ed onion and garlic on to turning blades. speed 5, until chopped
Scrape down and add oil.
Cook for 4 mins, speed1, at 100.
Add tomatoes and chick peas and zap 20 seconds ,speed 7.Add stock and tomato paste.( I used water and 4 teaspoons of Chicken stock powder)
Zap 20 seconds, speed 9.
Cook 20 mins. 100. speed 2.Add lemon juice.
Chop water cress by hand and add, zap for20 seconds speed 7. ( I held a tea towel over the top)

Serve as is or add sour cream, and/or garnish with reserved Chick Peas and water cress.

Note ....If water cress is heated for more than 5 mins, it loses its bright green color

Cream of Asparagus Soup

Cream of Asparagus Soup

Asparagus is in season at the moment and cheap in the shops. This soup is based upon the Cream of Celery Soup, that I posted earlier. The process is similar except the tips are steamed in the Varoma and added later to the finished soup. It makes 6 to 8 serves.

Place in TMX bowl
3 cups of water
2 sticks of celery
18 sticks of asparagus, about as thick as your small finger. Snapped of woody end, and discarded.
Tips sliced off and placed in Varoma. Remaining sticks sliced into 2cm. lengths.
1 small potato, peeled and cut into chunks.
1 small carrot, peeled and cut into chunks.
1/2 small onion, peeled and cut in half.
2 teaspoons of salt

Cook 20 mins., 100, speed gentle, with Varoma on top containing asparagus tips.

While this is cooking make the Roux.

1 generous Tablespoon Butter
1 generous Tablespoon of flour
3 cups of milk
1/8 teaspoon of white pepper

Melt Butter in saucepan, stir in flour and cook for a few mins.
Gradually add milk and cook for 5 mins.

Remove Varoma and keep aside.
Zap the vegetables in the Bowl, holding a tea towel on lid, and moving speed gently from 1 to 10 for 1 min.

Add milk, mix 10 seconds speed 1.

serve,garnished with reserved Asparagus tips and croutons if desired.

Cream of Celery Soup.

Cream of Celery Soup



We were out all day, in fact had lunch at a lovely restaurant in Kyneton, (Victoria), called "Star Anise". Didn't feel like much for tea, but had a couple of isi's Portuguese rolls, so TMX to the rescue with new Soup book....." The best soups in the world." by Clifford A. Wright. Celery had been on special, so couldn't resist and bought a stick. So celery soup to the rescue ! This soup is smooth and has a subtle flavor, ideal as a first course, or as in this case a light meal. It makes 6 medium serves or 4 very large ones. It is ideally suited to the TMX.

Place in the TMX bowl
3 cups of water, 2 1/2 cups of chopped celery, ( about 2 full sticks)
1 small potato, peeled and cut into 4
1 small carrot, peeled and cut into chunks
1/2 small onion, peeled and cut in 1/2
2 teaspoons of salt
Cook 20 mins., 100, speed gentle

While this is cooking, make a roux on the stove, in a saucepan.

1 generous Tablespoon of butter, ( I used 1/2 coconut oil).
1 generous Tablespoon of plain flour
3 cups of milk.
1/8 teaspoon of white pepper

Melt butter in saucepan, stir in flour and cook for a few minutes.
Gradually add milk and stir and cook for 5 mins.

Zap the vegetable mix in the TMX bowl, holding a tea towel on lid and moving speed from gentle to 10 slowly and mix for 1 min.
Add milk mix to the bowl and zap for 10 seconds , speed 1.

Serve as is or garnish with crutons, or parsley, or celery tops.

Potato and Tomato Soup with Sage

Potato and Tomato Soup with Sage



This soup is amazing. How can it be so much better than the simple ingredients that comprise the recipe? This recipe is from 'Love Soup', by Anna Thomas. I have halved the recipe to fit the TMX. It makes 4 generous serves, or 1 1/2 Lt.

1 red onion
1 tablespoon of olive oil
1 teaspoon of salt
300g of peeled potato.
5 cloves of garlic
450g ripe tomatoes, roughly cut
1/2 cup of dry white wine, 2 teaspoons of chicken stock, powder.
1/8 cup of parsley
1 dessertspoon of fresh sage, (or 1/2 dessertspoon of dried sage)
small sprig of fresh thyme
small sprig of rosemary
freshly ground black pepper

Chop onion and garlic (peeled) in TMX, scrape down sides, add oil and cook 5 mins., 100, speed 2.
Add cubed potato and tomato to bowl, with white wine and all the herbs and salt.
Pour water in hole in lid until it covers the vegetables by 2 to 3 cm.
Cook 30 mins, 90 to 100, speed 2 .
Place tea towell over lid and hold in place while you turn the speed from 2 to 9 and zap for 1 min.
Add black pepper just before serving.
Garnish with, a few drops of very good olive oil,or
parsley,or
pesto,or
croutons.

Sweet Corn Soup with various Salsas

This soup is one of those easy basic soups that you can add any toppings to. I have made a couple of suggestions. I used to keep it for spacial occasions as it was difficult to make before I had the TMX. Now it is so easy we will have it often, especially with the different toppings.

20gs. of coconut oil or butter or EVOL
1 onion, peeled
1 leek trimmed, washed and cut into 4cm. lengths
100g sweet potato, (kumara)
4-6 corn cobs, 6 if they are trimmed and on a tray from the supermarket.
850g. chicken stock
1 teasp. salt
1/4 cup of coconut flour
100mls. of cream.(optional)


!/4 onion,and drop on to moving blades, with leek, speed 5. scrape down
Add oil and cook 4mins,100, ,speed1.
Add sweet potato,(peeled and cut into chunks), zap15 seconds, speed7. Scrape down.
Cook 2 mins.,100, speed 1.
Add corn that has been cut from cobs, and chicken stock as well as salt.

Cook 20 mins., 100, speed 1.
Add coconut flour after soup is cooked
When cooked, hold tea towell over cap and slowly turn speed to 9. It may take up to 3 mins. to get a very smooth soup.
When it is blended add the cream, if using.

You can use the soup as is or add a topping

(1.) 250 gs. raw prawns
3 cloves of garlic chopped
2 tabsp. oil
2 tabsp. lime juice
1/4 teasp. smoked paprika
1/4 teasp. chilli flakes
1 cup of basil leaves
70gs. macadamia nuts, toasted and chopped by hand
1 avacado, diced.

Heat oil in small pan and cook everything ( except the avacado), until the prawns turn pink.
Stir in the Avacado.


(2) Coriander leaves, chives and macadamia nuts

(3) Bacon , cooked crisp

Creamy Crab Soup

60g butter
1/2 a small green pepper (or a well drained 125 tin.)
1 medium onion
3 Tablespoons plain flour
1 1/2 cups of chicken stock
pinch of cayanne
salt and pepper
1 tablespoon dry sherry
1 cup milk
1 cup cream
2 170 tins of crab.

Melt butter 80 on reverse for 2 mins.
Chop onion and green pepper for 10 secs. on speed 5( if using tinned pepper, add after onion is cooked)
Cook onion in butter(and pepper if raw) 3 mins,on 100, speed 1
Add flour and cook 4 mins, at 100
Add liquid from the 2 cans and the chicken stock, 3 mins reverse on varoma, speed 2
Add milk and cream, varoma reverse gentle 4 mins
CHECK THICKNESS OF SOUP, IT SHOULD BE LIKE THICKENED CREAM.
If not thick enough mix 4 teaspoons of corn flour with a little milk,add to mixture and cook a further 2 mins.
Add crab,reverse gentle 2 mins

Top with chives to serve, makes 1 1/2 litres 4 to 6 serves