How to use a soup maker the correct way and the common mistakes to avoid (2024)

FAQs

What not to put in a soup maker? ›

Do not heat milk in your soup maker or use it to reheat any food. Most of our recipes use a small amount of potato which helps to thicken soup. Pasta and potatoes if used in excessive quantities can cause the soup maker to overheat. Stick to the quantities in our recipes as a guide.

Your stock or water must be boiling when added to the soup maker - otherwise you are adding on unnecessary time to the process. If you find that the bottom of your soup maker is burning, then you are not adding enough liquid.

Raw meat should NOT be added to the soup maker. It's ok to add cooked meat like shredded left over roast chicken or boneless chicken cooked especially for the soup, or things like cooked ham or leftover gammon etc to the soup maker but the soup makers shortish cooking times are not conducive to cooking raw meat.

You need to thaw frozen vegetables thoroughly, partly because if still frozen they might be hard enough to damage the blade and partly because they will release extra water into the soup and affect its consistency. Otherwise fresh, frozen or a combination are all fine.

Add Flour Or Cornstarch

You can thicken soup by adding flour, cornstarch, or another starchy substitute.

Save space – Every kitchen struggles for space, the soup-maker is sleek and compact and fits away neatly even into the smallest of cupboards. It certainly takes up less space when cooking than a big soup pan, and a blender.

In the soup maker, you can cook vegetables, meat, steamed fish or chicken fillets, sauces, cereals, soy and nut milk, mashed potatoes or any other vegetables, hot chocolate, custard, fruit drinks and compotes, co*cktails, pancake dough and even ice cream.

It may sound a bit strange and unusual for some, but vinegar is a common ingredient in some soup recipes, and there is a good reason for it. If you think about it, vinegar is really a flavor-enhancer (umami). That's why it is so often used in cooking, sauces, and salad dressings. The same is true with soups.

Forgetting to add an acidic component

Failing to add an acidic component is perhaps the most common mistake everyone makes with homemade soup. To balance flavor and mouthfeel, each dish you create should have elements of fat, acid, sweetness, and salt. Often the fat comes from butter, oil, meat, or dairy.

Do you put raw vegetables in a soup maker? ›

Chop your ingredients into small pieces, especially tough veggies such as potatoes, carrots, squash and turnip. This allows the vegetables to fully cook in the short soup maker cycle. Ensure the lid is placed fully on and secure. Make sure all meat that goes into the soup maker is pre-cooked.

I wouldn't be without it now." It's quick and avoids waste: Maggiemaybe suggests throwing in "whatever you have - garden surplus, veg rack leftovers, etc, roughly chopped, with herbs/stock cube and cold water - and in 21 minutes you have your soup. A quick rinse and the soup maker's ready to go again."

Why Does My Soup Maker Burn on the Bottom? If your soup maker burns on the bottom, it may be because you need to give it a stir once in a while during cooking, or the temperature is too high.

It's a hard-working gadget that can be used to make smoothies, crushed ice, baby food, sauces and more. Its versatility offsets its large size, as it could replace other kitchen appliances. Read our full review of the Lakeland Touchscreen soup maker.

Foods in the Brassica family, such as Bok Choy, are too strong for stock/broth and can impart a bitter taste. Foods in the Brassica family, such as broccoli, are too strong for stock/broth and can impart a bitter taste.

A: I use supermarket own brand stock cubes most of the time and had no problem with them. or whatever known brand is on offer. I used 2 today and crumbled them in.

Add Flour Or Cornstarch

You can thicken soup by adding flour, cornstarch, or another starchy substitute.