ThermOMG Recipes

Inspiring recipes for the Thermomix 

Sweet Potato and Chickpea Soup

So I know it's still summer but I do love a soup anytime of the year.  Although I may just be looking for a good excuse to have ciabatta bread as well.    This bread recipe is absolutely amazing and perfect with dips, cheese or as a side to this delicious soup.  Thanks to ThermoMiss for sharing the the ciabatta recipe and thanks to Jane for bringing to my attention.

Recipe for Easy Ciabatta Bread

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  • 1 large garlic clove
  • 1 onion peeled and halved
  • 60g celery roughly chopped
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • ¼ tsp chilli powder
  • 30g oil
  • 400g sweet potato peeled and diced
  • 250g carrots roughly chopped
  • 850g water
  • 80g TMX Stock Paste
  • 400g tin chickpeas rinsed and drained.
  • Coriander and sour cream to garnish
  • Serve with crusty bread (Ciabatta is awesome!)

Add garlic, celery and onion to the bowl and chop on Speed 6 for 3 seconds.

Add spices and oil to the bowl and sauté for 5 minutes at Varoma Temp Speed 1.

Add potato, carrots, water, stock paste and half the chickpeas and cook for 20-25 minutes at 100deg Speed 1.  Cooking time will depend on the size of your veggies.

Meanwhile add the remaining chickpeas into a frypan with a little bit of olive oil and smoked paprika (optional) and fry them until popping.

Once cooked puree your soup by SLOWLY taking the dial up to Speed 8 for 1 minute.

To serve dollop some sourcream in the middle and top with coriander leaves and the fried chickpeas.

Cheese and Broccoli Soup

  • 1 onion (peeled and halved)
  • 1 garlic clove
  • 20g oil
  • 20g butter
  • 50g plain flour
  • 50g TMX vegetable stock
  • 1 large broccoli (approx. 400g) chopped including stalk
  • 1 large carrot chopped
  • 600g water
  • 200g cream
  • 150g cheese (I used 100g gruyere, 50g cheddar)
  • Salt and pepper to taste

Add onion and garlic to the bowl and chop on Speed 6 for 3 seconds.  Add oil and saute for 5 minutes at Varoma Speed 1.

Add broccoli and carrot and chop on Speed 6 for 5 seconds.  Add butter, flour, stock, water and cream and cook for 15 minutes at 100deg Speed 1.

Add cheese and seasoning.  Remove MC and put simmer basket on top and slowly turn dial to Speed 8 and blend for 30seconds to 1 minute depending on your preferred consistency.

 

 

Malaysian Chicken and Prawn Curry (Laksa Paste)

My husband actually gave me a high five for tonight's effort (not had that happen before!!) so he clearly loved it.  You can do this one however you like, you can add extra chillies for a hotter paste, leave out the prawns and just do chicken, leave out the flour for a more liquid soup like consistency or leave out the nuts.  Personally I thought it was just awesome as it was but next time I think I will serve with rice.  Flavour packed dinner done in a flash!!  Eb x

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Laksa Paste

  • 2-4 Red Chillies
  • 50g fresh coriander leaves and roots
  • 40g fresh ginger
  • 3 garlic cloves
  • 2 lemongrass stalks
  • 50g red onion
  • 10g shrimp paste
  • 20g brown sugar
  • 25g fresh turmeric (1 tsp dried)
  • 50g olive oil
  • 1 tsp ground cumin

Place all ingredients in the bowl and blitz on Speed 8 for 40 seconds.

Curry

  • 150g macadamias/cashews (either one or a mix of both) (Optional)
  • 100-200g Laksa Paste
  • 1 brown onion (peeled and halved)
  • 1 garlic clove
  • 400g diced chicken thighs
  • 200-300g prawns peeled
  • 2 kaffir lime leaves
  • 70g chicken stock paste or vegetable stock paste
  • 550g coconut milk/cream
  • 20g plain flour (optional) – leave out if you would prefer a more soup finish.
  • Spring onions and coriander to garnish

Add nuts to the bowl and blitz on Speed 8 for 10 seconds.  SET ASIDE

Add onion and garlic to the bowl and chop on Speed 6 for 3 seconds.  Add 20g oil and laksa paste and cook for 10 minutes at 100deg Speed 1.

Add chicken, coconut milk/cream, kaffir lime leaves, flour (if using) and stock paste and cook for 20 minutes at 100deg Reverse Soft Spoon.

Add prawns and nuts and cook for a further 7 minutes at 100deg Reverse Soft Spoon.

Serve with rice or rice noodles.

Prawn and Fennel Bisque

This recipe has been converted from BBC Good Food 

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  • 1 leek chopped
  • 1 fennel chopped (approx. 350g)
  • Olive oil
  • 2 carrots
  • 150g white wine
  • 400g tin tomatoes
  • 500g water
  • 150g prawn flesh
  • 70g TMX vegetable stock
  • 1 tsp smoked paprika
  • 100g cream
  • Extra prawns fried for garnish

Add leek, fennel and carrot to the bowl and chop on Speed 6 for 10-15 seconds, using the spatula to help move it around.  Add some oil and cook for 10 minutes at Varoma Speed 1.

Add white wine and cook for 1 minute at Varoma Speed 1.

Add remaining ingredients except cream and cook for 15 minutes at 100deg Speed 1.  Blend by slowly taking the dial to Speed 8 (remove MC and put basket on top to help steam escape) for 30 seconds to 1 minute to get your preferred consistency.

Serve with prawns pan fried in olive oil and butter.

Mexican Bean and Corn Soup

This is a BIG BOWL OF YUM!!!!  As I was making this and scribbling down what was being chucked in my husband kept wandering into the kitchen and looking at my scribbles very nervously.  I was getting nervous thinking this was going to be a disaster.  It most certainly was not!  My husband absolutely loved this dish so even surprised himself.  The kids woofed it down and I couldn't get enough.  The chilli gives it a great kick so if your kids aren't chilli tolerant I would keep it to a minimum but for us this was a huge win.  I served it with fresh bread but even some tortillas baked in the oven would be a fantastic partner with this delicious soup.  Give it a go!  Eb x

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  • 1 onion peeled and halved
  • 1 garlic clove
  • ½ red chilli (or to taste)
  • ½ red capsicum (diced)
  • Punnet of cherry tomatoes
  • 1 tin kidney beans rinsed and drained
  • 140g corn (fresh, tinned or frozen)
  • 400g tin tomatoes
  • 700g water
  • 2 heaped tbsp vegetable stock
  • 1 tsp each of smoked paprika, ground cumin, ground coriander

Add onions, chilli and garlic to the bowl and chop on Speed 6 for 2 seconds.  Add a bit of oil and sauté for 10 minutes at 100deg Reverse Speed 1.

Add remaining ingredients and cook for 30 minutes at 100deg on Reverse Soft Speed.

Garnish with sourcream, avocado, cheese, fresh coriander leaves

 

Quick Minestrone Barley Soup

It is a wet, horrible day in Perth today and I decided at 7.30am that my kids would much prefer a hot bowl of soup for lunch then a cheesymite so I quicky put this together and it was done in under 40 minutes.  Glad I did too because I enjoyed it for lunch also.  Eb x

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  • 2 carrots
  • 1 celery stick
  • ½ zucchini
  • 1 large garlic clove
  • 1 handful basil
  • 4 bacon rashers (shortcut) optional
  • 2 spring onions sliced
  • 1 tin borlotti beans rinsed and drained
  • 1 tin tomatoes (400g)
  • 700g water
  • 2 heaped spoonfuls of vegetable stock
  • 80g pearled barley
  • 2 bay leaves

Add carrots and celery to the bowl and chop on Speed 5 for 2 seconds.  SET ASIDE

Add zucchini and basil to bowl and chop on Speed 4 for 2 seconds.  SET ASIDE.

Add garlic and bacon to bowl and chop on Speed 5 for 2 seconds.  Add spring onions and a dash of oil and cook for 4 minutes at 100deg Speed 1.

Add all other ingredients and cook for 30 minutes at 100degs Reverse Speed 1.

 

Korma Wild Rice and Butter Bean Soup

Check out my big bowl of yumminess!!  While rummaging around in my fridge I found I had some Korma paste left over from the weekend and it was too good not to use up.  So todays project was to turn it into a soup.  So glad I did, it was delicious.  If you have the right stocks on hand and a few key ingredients you can create the most amazing soups.  This one can be a vegetarian dish but because I had some shredded chicken on hand I added it in (highly recommend this for the non vegetarians).  Perfect winters lunch.  Eb x

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  • 1 small onion (peeled)
  • 1 carrot (chopped)
  • 50g korma paste (from ThermOMG)
  • 30g Chicken Stock Paste (or Vegetable)
  • 1100g water
  • 100g wild rice
  • 1 tin of butter beans drained and rinsed
  • 50g cream
  • 140g shredded chicken (optional)
  • Greek yoghurt and coriander to garnish

Add onion and carrot to bowl and chop on Speed 5 for 3 seconds.  Add 20g oil and sauté for 5 minutes at Varoma Speed 1.

Add korma paste, stock and water, then insert the basket and add rice and beans.  Cook for 40 minutes at 100 deg Speed 1.

Add cream and chicken (if using) in the basket and cook for 10 minutes at 100deg Speed  1.

 Note:  You could use basmati rice, reduce the initial cooking time to 25 minutes.

Cauliflower, Cheese and Bacon Soup

This soup is an absolute winter winner!   Don't forget your fresh crusty loaf.  The original recipe can be found at Iowagirleats.com - Bek :)

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  • 8 slices streaky bacon, chopped into small squares (fry half and use for garnish)
  • 1/2 small onion, chopped
  • 1 celery stalk, chopped in half
  • 2 garlic cloves
  • 1 red chilli seeds removed
  • salt & pepper
  • 4 cups shredded or grated cauliflower (1 small cauliflower cut into small chunks)
  • 50g flour
  • 200g chicken stock
  • 200g milk
  • 250g sharp cheddar cheese
  • 2 green onion tops, chopped (optional)

Put cubed cheese into TMX bowl and grate 7 seconds speed 8, remove and  SET ASIDE.

Place chopped up cauliflower into TMX bowl and mince reverse speed 5 for 4 seconds remove and set aside

Place onion, celery, garlic, chilli in TMX bowl and chop 5 seconds speed 6. Scrap sides down and chop again 2 seconds speed 6

Add bacon and sauté for 3 minutes 100d speed 1 (I didn’t add oil as streaky bacon has enough fat on it)

Add cauliflower, flour, chicken stock, milk, half the grated cheese, salt and pepper and cook for 20 minutes 100 degrees speed 1.5. 

When cooked spoon into bowls and top with grated cheese, green onion tops and crispy bacon bits. 

Sweet Corn, Chicken and Cashew Soup

Yep another soup.  Last year I was so excited to have a Thermomix so I could really get souping in winter and to be honest I hardly made any.  This year I am determined to get a good catalogue of soups together that the whole family loves.  My kids really love to take soup to school and its alot easier than making sandwiches every day so I tested this one on them this afternoon.  My eldest daughter tells me its the best one yet!! Enjoy. Eb x

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  • 50g cashews (optional)
  • 1 garlic clove
  • 20g ginger
  • 4 spring onions sliced
  • 500g fresh corn kernels
  • 500g diced chicken thighs (trimmed)
  • 50g chicken stock paste
  • 1 litre water

Add cashews to the bowl and blitz on Speed 8 for 10 seconds.  SET ASIDE.

Add garlic and ginger to the bowl and blitz on Speed 7 for 3 seconds.  Scrape down the sides.  Add the sliced onion and 10g oil then sauté for 5 minutes at 100deg on Reverse Speed 1.

Add corn and chicken and cook for 5 minutes at 100deg on Reverse Speed 1.

Add chicken stock, water and cashews and cook for 30 minutes at 100degs Reverse Soft Speed.

NB: You could use canned corn or if you would prefer a less chunky soup use creamed corn.

Tomato Noodle Soup

My kids love tomato soup so this is a simple, quick and delicious version that should win anyone over.  If making for little ones leave out the chilli.  Eb x

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  • 2 cloves garlic
  • 1 medium onion
  • Tsp chilli flakes
  • 800g tomatoes quartered
  • Salt and pepper
  • 1 tbsp TMX stock paste (veg/chicken or beef)
  • 30g tomato paste
  • 5g caster sugar
  • 30g balsamic vinegar
  • 150g water
  • 60g angel hair pasta

Add onion and garlic to bowl and chop on Speed 7 for 3 seconds.  Add chilli and cook for 5 minutes at Varoma on Speed 1.

Add remaining ingredients except pasta and water and cook for 15 minutes at 100deg Speed 2.

Blitz on Speed 8 for 30 seconds.

Add water and pasta and cook for a further 15 minutes at 100degs Reverse Speed 1.

Quinoa, Bacon and Sweet Potato Soup

This recipe comes courtesy of a Donna Hay magazine.  I used 1 cup of quinoa which made for a very VERY thick soup but I wasn't disappointed.  Personally I prefer it done this way but not sure you can technically call it a soup but perhaps a quinoa casserole!  I have adjusted the recipe to 1/2 cup quinoa to make it more soup like.  I am loving that my kids are willing to eat different kinds of foods now too.  Once upon a time had I dished this up I am sure their noses would have turned but tonight their bowls were cleaned then wiped out with fresh bread.  Eb x

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  • ½ cup quinoa rinsed well
  • 200g bacon chopped
  • 1 onion peeled and halved
  • 2 garlic cloves
  • 400g sweet potato peeled and diced
  • 1 tsp chilli flakes
  • 50g Quirky Chicken Stock Paste
  • 1lt water
  • 2 handfuls of spinach leaves
  • Coriander for garnish

Add onion and garlic to bowl and chop on Speed 7 for 3 seconds.  Add bacon and cook for 10 minutes at Varoma on Reverse Speed 1 No MC.

Add remaining ingredients except spinach and cook for 25 minutes at 100deg Reverse Soft Speed.

Pour into Thermoserver and place spinach leaves on top.  Put lid on and allow to rest prior to eating.

Serve with fresh bread.

Note:  You can add 1 cup of quinoa for a thicker consistency and more filling soup.

Chicken and Barley Soup

Well with winter rapidly sneaking up on us and cold early mornings for weekend sports my plan is to have a soup ready to warm us up as soon as we get home.  This one was a ripper.  It is basic ingredients, really nothing fancy and quick to prepare.  Eating this transports me back to my Nan Nan's house growing up, just good wholesome food that can't be beat.  I made this on Friday night and to reheat I put back into the Thermomix bowl and warmed at 80deg for 10 minutes at Reverse Soft Speed.  This is far better than trying to heat a large bowl in the microwave that will leave you with some hot soup and some cold.  Serve it up with a fresh baguette, delicious!  Eb x

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  • 4 chicken thighs – trimmed and diced
  • 1 red onion halved
  • 1 garlic clove
  • 1 large celery stalk chopped
  • 1 large carrot chopped
  • ½ zucchini chopped
  • 100g pearled barley
  • 800g water
  • Pepper
  • 50g chicken stock paste (or vegetable stock paste)

Add celery to bowl and chop on Speed 5 for 1 second.  SET ASIDE

Add carrot to bowl and chop on Speed 5 for 3 seconds. SET ASIDE

Add zucchini and chop on Speed 4 for 2 seconds.  SET ASIDE

Add onion and garlic to bowl and chop on Speed 5 for 4 seconds.

Add vegetables into the onions and cook for 5 minutes at 100deg Reverse Soft Speed.

Add remaining ingredients and cook for 30 minutes at 100deg Reverse Soft Speed.

White Bean and Vegetable Soup

With winter fast approaching it is definitely time to start creating some soups.  This was absolutely divine, doesn't use anything fancy and is cooked in no time at all.  You can keep this a vegetarian soup or do what I did tonight, I added some leftover lamb meat from our roast a few nights ago.  I didn't shred the meat beforehand but instead had it in big chunks to make it feel a bit heartier!  Also when making this I used 140g of angel hair pasta.  This made it less like a soup and more of a pasta dish - not that it's a bad thing because it was still awesome but next time I will reduce the pasta to 50g to keep it more soup like.  Served with some fresh bread this is a perfect meal to warm you all up.  Eb x

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Link for Beef Stock Paste on the Tick of Yum website.

  • 2 carrots (chopped)
  • 2 celery sticks (chopped)
  • 1 zucchini (chopped)
  • 1 onion
  • 2 cloves garlic
  • 20g oil
  • 40g tomato paste
  • 1 tin 400g tomatoes
  • 600g water
  • 70g beef stock paste (see above link for recipe) (or vegetable stock paste)
  • 50g angel hair pasta (for soup) 140g angel hair pasta (for pasta dish)
  • 100g frozen peas
  • Handful of chopped parsley and oregano
  • 1 tin 400g cannellini beans drained
  • 100-200g leftover roast meat (I used 100g lamb) Optional

Add carrots and celery to bowl and chop on Speed 4 for 5 seconds.  Check size and repeat but being careful not to over chop.  Set Aside.

Add zucchini to bowl and chop on Speed 4 for 3 seconds.  Again be careful not to over chop.  Set Aside with carrots.

Add onion and garlic to bowl and chop on Speed 6 for 2 seconds.  Add oil and sauté for 3 minutes at Varoma Speed 1.

Add tomato paste, tomatoes, water, stock, chopped vegetables and salt and pepper to taste, cook for 10 minutes at 100degs Reverse Soft Speed.

Add pasta, peas, herbs, beans and meat if using and cook for 15 minutes at 100degs Reverse Speed 1.  Depending on how much pasta you add you may need to use your spatula to help mix.

Serve with parmesan and fresh bread.