The other week Drew & Cole asked me to try out their new soup maker Soup Chef. I of course jumped at the chance as I love soup and anything that makes meal prep quicker and easier is right up my street!
Soup Chef allows you can enjoy a delicious bowl of hot and nutritious homemade soup in under 30 minutes; you simply add your chopped ingredients (such as vegetables and beans), along with some stock, and select the smooth or chunky settings which then cooks your soup in either 19 or 25 minutes respectively. In addition to these settings, there is also a ‘Sauté Function’ which allows you to sauté ingredients such as onions prior to cooking for maximal flavour.
Soups are a great way of getting more vegetables into your diet and because of the way that they are cooked, more of the nutrients are preserved. I love making soup at home as you know exactly what’s going into it and you can omit any ingredients that you either don’t like or may be intolerant or allergic to. Soup Chef doesn’t just make soups though, you can make sauces, dahls and more; just check out the recipe book that comes with it for inspiration!
I love my Soup Chef as it not only looks great but it saves me so much time and hassle, as well as washing up! You literally just chop, add and go! It’s ideal for people living a busy lifestyle who want to be able to prepare a quick and easy meal that the whole family can enjoy, and the ‘keep warm’ setting keeps the soup warm for 2 hours – genius!
One of the first recipes that I made in my Soup Chef was my Healthy Sweet Potato & Black Bean Soup; it’s bursting with vitamins, minerals, protein, fibre and slow release carbohydrate (energy).. scroll down for the recipe!
This soup recipe makes 3-4 portions (served with some crusty bread!) and provides around 180 calories, 34g carbs, 9g protein and 1g fat per serving.
Do let me know if you make it too!
- 2 medium carrots, sliced
- 2 small sweet potatoes, chopped & skinned & chopped
- 1 red or yellow pepper, sliced
- 2-3 stalks celery, chopped
- 1.5 cans black beans*
- 1 small onion, chopped
- 2 cloves garlic, chopped
- 1 tsp cayenne pepper
- 1 tsp cumin powder
- salt & pepper to taste
- 500-800ml vegetable stock**
- Optional garnishing: Fresh coriander, avocado & tortilla crisps
*You can stir the rest of the black beans in at the end or add them to salads or a vegetable stir-fry!
**Enough to cover the vegetables in your soup maker/pan.
- Step 1
If you have a Soup Chef, simply add all of the ingredients, select the ‘chunky soup’ mode and wait 25 minutes until it is cooked and ready! An optional step is to sauté the onion, celery and spices before adding the rest of the ingredients and selecting the chunky soup setting.
- Step 2
If you don’t have a soup maker yet, simply fry off the garlic, onions and spices in a pan for 1-2 minutes before adding the peppers and celery until soft. Add this mix to a pan along with the remaining ingredients (sweet potatoes, beans and stock etc) and simmer for around 20-25 minutes until cooked. You can then blend the soup with a hand blender until your desired consistency is reached!
- Step 3
Eat immediately (with extra black pepper/avocado/fresh coriander/tortilla crisps if desired) or allow to cool and store in the fridge for lunches for the next 2-3 days!
Do let me know if you give the Soup Chef and/or this recipe a go!
*This blog post was written in collaboration with Drew & Cole. All opinions are my own. Please read my disclaimer page for more information.