Tips for Soup Maker Success
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Cut vegetables into even sizes to ensure uniform cooking.
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Don’t overfill the soup maker — stick to the max line.
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Add fresh herbs at the end for the brightest flavour.
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Use starchy veg like potato for natural creaminess.
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Stir halfway through if your soup maker allows.
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Want extra richness? Add cream or coconut milk post-blend.
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Clean your soup maker immediately after use to avoid stuck-on residue.
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Add a pinch of chilli or ginger for warming spice.
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Season lightly before blending, then adjust at the end.
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Garnish with seeds, yogurt, or fresh herbs for texture and colour.
Serve It With Suggestions
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Crusty sourdough or rye bread
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A swirl of yogurt or crème fraîche
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Toasted pumpkin seeds
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Grilled cheese sandwich
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Cheese and chive scones
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Apple and walnut salad
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Pita crisps with hummus
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Carrot top pesto drizzle
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Warm naan bread
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Chilli oil for a kick
FAQ's
Q: Can I make this without a soup maker?
A: Yes — simmer everything in a pot, then blend with a stick or countertop blender.
Q: Is it vegan?
A: Yes — simply skip or swap the cream for a plant-based option.
Q: Can I freeze this soup?
A: Absolutely — let it cool, then freeze in portions for up to 3 months.
Q: What can I use instead of fresh coriander?
A: Try parsley or a small amount of dried coriander, but fresh is best.
Q: Can I make this spicier?
A: Add a pinch of chilli flakes, cayenne, or fresh ginger to the mix.
Q: Can I use frozen carrots?
A: Yes — they work well and don’t need defrosting beforehand.
Q: Is this soup gluten-free?
A: Yes — it's naturally gluten-free.
Q: How long does it keep in the fridge?
A: Up to 4 days in a sealed container.
Q: Can I double the recipe?
A: Only if your soup maker has the capacity — don’t exceed the max fill line.
Q: Does it work with other root veg?
A: Definitely — try parsnips, sweet potato or butternut squash instead.
