Make Smooth and Warming Winter Soups with BergHOFF’s Food Processor
As the nights draw in and the days get colder, many of us start to think about recipes that are as comforting as they are warming. For lots of people, this means soup. Soup has one of the widest definitions in the culinary arts – almost anything can be a soup. Traditionally, most soups start with a vegetable base – The Soffrito in Italian cuisine, or the Mirepoix in French. However, soups are flexible enough to allow you real creative freedom.
Smooth or Chunky Soup?
One of the most important questions to ask when you make soup is whether you want a smooth or a chunk broth. In the winter, you might think that a chunky soup is heartier – think of chicken soup, or a French onion. However, a smooth soup is actually just as hearty and warming in the winter as a chunky soup.
X5 Pro Food Processor
With the BergHOFF X5 Pro Food Processor, choosing a smooth soup is as easy as a thick. It works as both a blender, and as a hand-held food processor. With 5 interchangeable titanium tipped blades, the X5 Pro is not just for blending soups smooth. It can also mince, chop, aerate and more.
Our new food processor has a powerful 1000W DC motor, and reaches rotation speeds as fast as 18,000 RPM. The blades have a scratch resistant guard that enables you to use the food processor in any vessel, regardless of material or size.
Our new handheld food processor enables you to make even the thickest soups silky smooth. Why not try using it in our delicious spiced root vegetable soup?
Spiced Root Vegetable Soup
2 tbsp olive oil
2 onions, finely chopped
2 sweet potatoes, chopped
2 carrots, chopped
2 parsnips, chopped
1 red chilli, roughly chopped
1 tbsp ground cumin
75g dried green lentils
1.3l vegetable stock
100g Greek yogurt
1 tbsp coriander leaves, chopped
Heat the olive oil in a large pan. Add the onions and fry for 5 mins until softened and see through. Add the remaining veg and cook for another 5 mins, adding the chilli and cumin for the final 2 mins.
Add the lentils and stock to the pan. Bring to the boil, then lower the heat and simmer for 25 mins until the veg are tender and the lentils are soft. Blitz until smooth with the milk and a little extra water or stock, if necessary. Season, then reheat until piping hot.
Ladle into bowls and serve with a dollop of Greek yoghurt and a sprinkle of chopped coriander.
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