8 creamy recipes for cold autumn and winter days

Soups have always been a very popular lunch or light dinner on cold autumn and winter days. They are very easy and quick to prepare, especially if you have a Thermomix. Creamy soups are also a great way for moms to cleverly hide vegetables and make them delicious to kids. Whether as a low-calorie lunch to lose weight or a quick dinner for two – Thermomix soup is always a good idea!

Pumpkin-carrot ginger soup from the Thermomix

Pumpkin Carrot Ginger Soup Thermomix

Ingredients for 4 servings:
2 cloves garlic
100 g onion, halved
20 g fresh ginger, in pieces
1 tablespoon turmeric
20 grams of olive oil
250 g pumpkin, peeled and cut
1 large carrot, cut into large pieces
1 tablespoon of vegetable water paste
100 grams of red lentils
750 ml of water
50 g coconut cream
salt and pepper to taste

Preparation time: 30 minutes
Preparation: 5 minutes
This recipe is made for TM6 and TM5, adjust the amounts for TM31

Pumpkin carrot ginger cream soup Thermomix

Preparation:

  1. Put garlic, onion, ginger, turmeric and olive oil in a mixing bowl and chop for 5 seconds, speed 5. Scrape the sides of the TM bowl and cook at 120 degrees on speed 1 for 5 minutes.
  2. Add pumpkin and carrot and chop 5 seconds / speed 5. Add stock, lentils and water and cook 20 minutes, 100 degrees / speed 1.
  3. Add the coconut cream and mix for 30 seconds, slowly turning the knob from 5 to 9 or using the TM6’s blender.
  4. Season with salt and pepper.

Beef soup / goulash soup from the Thermomix

Beef soup goulash soup from the Thermomix

Ingredients for 4 servings:
1 onion, peeled and halved
1 red pepper, quartered and seeded
2 garlic cloves, peeled
2 tablespoons olive oil
2 tablespoons sweet peppers
1/2 tablespoon black pepper
1/2 tablespoon cumin
200 g diced tomatoes, fresh or canned
400 g beef goulash, cut
1 tablespoon Thermomix vegetable paste
2 carrots, peeled and cut
2 parsnips, peeled and cut
2 potatoes, peeled and roughly cut
1 sprig of parsley

Preparation time: 1 hour 20 minutes
Preparation: 20 minutes

Beef soup with potatoes from the Thermomix


Preparation:

  1. Put onion, garlic and pepper in a bowl and chop 5 sec / speed 6.
  2. Add oil and sauté 10 min / Varomo / speed 1.
  3. Add pepper, cumin and pepper and sauté 2 min / Varomo / speed 1.
  4. Add beef cubes and cook 3 min / Varoma / speed 1.
  5. Add chopped tomatoes and cook 1 min / Varoma / speed 1.
  6. Add stock pasta and enough water to just cover the meat and cook with a measuring cup for 35 minutes / 100 degrees.
  7. At this point, the meat should be half-cooked (if not, continue to cook), then add the carrots and parsnips and cook 20 min / 100 degrees.
  8. Put the potatoes and parsley in the pan and fill with water to the mark of 2 liters. Remove the MC and place the boiling basket on the lid and cook for an additional 15 min / 100 degrees until the meat is tender and the potatoes are tender.
  9. Season to taste with salt and pepper before serving.

Lasagna soup prepared in Thermomix

Lasagna soup from the Thermomix TM5 TM6

This Thermomix lasagna soup has everything one loves about lasagna: the delicious taste, the rich filling of meat and the warm feeling in the stomach. However, the supersection is much easier and faster to prepare.

Ingredients for 5 servings:
10 g fresh basil
15 grams of garlic
200 g onion, halved
120 g carrots cut into 3 pieces
140 g of pumpkin, cut into 3 pieces
15 grams of olive oil
2 teaspoons of beef powder
2 1/2 teaspoons mixed dried herbs
500 g lean ground beef
400 g canned tomatoes, chopped
200 grams of tomato puree
60 grams of tomato paste
350 grams of water
100 g instant lasagna leaves, broken into pieces
Surface:
200 g cream or ricotta
120 grams of grated cheese
2 g fresh basil leaves

Preparation time: 5 minutes
Cooking time: 40 minutes
Total time: 45 minutes

Lasagna learned from Thermomix's recipe


Preparation:

  1. Put basil and garlic in TM bowl, chop 3 seconds / speed 9.
  2. Put onion in a bowl and chop 2 sec / speed 6.
  3. Put carrots in bowl, chop 2 seconds / speed 6.
  4. Put pumpkin in bowl and chop 2 sec / speed 6.
  5. Push everything off the edge.
  6. Add oil, broth and herb mixture, sauté 5 minutes / Varomo / speed 1 (without measuring cup).
  7. Chop the ground beef by adding it to the TM bowl. Fry for 5 minutes / Varoma / gently mix setting (reverse) (without measuring cup).
  8. Add tomatoes, tomato paste, tomato puree and water, stir and cook 15 minutes / Varomo / gently stir (Reverse).
  9. Add chopped lasagna leaves, cook 12 minutes / Varomo / Slow stir (Reverse).
  10. Top: Mix the cream and cheese in a bowl and set aside. Pour the soup into bowls, spread the cheese mixture on top and garnish with fresh basil leaves.

notice: Use air-dried lasagna sheets. The fresh pasta leaves come together and combine in the lasagna soup.

Thermomix leek potato soup

Potato Leek Cream Soup Thermomix

INGREDIENTS for 5 servings:
30 grams of butter
2 leeks, roughly chopped
1 onion, roughly chopped
2-3 cloves of garlic
600 g potatoes, roughly cut
750 ml of chicken or 750 ml of water and 2–3 tablespoons of chicken paste
750 grams of water
300 grams of cream
For decoration:
1 pinch of pepper
parmesan cheese
onion

Total time: 40 minutes
Preparation: 10 minutes

The recipe was essentially developed for TM31, but can also be prepared in TM5 and TM6.

Recipe for Potato Leek Cream Soup for Thermomix

  1. Put leeks, onions and garlic in a mixing bowl. Chop for 5 seconds at speed 5, scraping the edge of the bowl and repeating the process if necessary.
  2. scrape bowl. Put butter in the bowl. Boil 5 minutes, 100 degrees, speed 1
  3. Add the potatoes and cook for 5 minutes at 100 degrees on speed 1.
  4. Add stock and water and cook for 20 minutes at 100 degrees on speed 2 until potatoes are tender.
  5. Mix for 1-2 minutes, slowly increasing speed from 1 to 7, until smooth.
  6. Add cream and season with pepper.
  7. Cook another 3 minutes, 100 degrees, speed 2 to incorporate the cream.
  8. Garnish with plenty of Parmesan, chives and pepper to taste and serve.

Broccoli soup from the Thermomix without cream

Thermomix broccoli cream soup

It’s hard to believe that so few ingredients can make such a good soup! Gentle cooking at 90 ° C (boiling) ensures maximum flavor and nutrients. Serve them with crusty bread.

This recipe is suitable for the Thermomix TM6, TM5 and TM31.

Ingredients for 4 people:
500 g broccoli with stalks, cut into 3 cm pieces
25 g leeks, only white part, cut into 1cm pieces
50 g of olive or coconut oil
600 g chicken, preferably homemade
1 level teaspoon of fine Himalayan salt or fine sea salt
¼ teaspoon freshly ground black pepper

Broccoli Leek Cream Soup Thermomix

Preparation:

  1. Chop broccoli, leeks and oil 7 seconds / speed 4.
  2. Scrape the sides of TM bowl, add stock, salt and pepper and cook 18 min / 90 ° C / speed 1.
  3. Mix 2 minutes / speed 5-10, gradually increasing to speed 10 for the first 15 seconds. Then serve in hot soup bowls.

Preparation time: 5 minutes
Total time: 25 minutes

Red lentils soup Thermomix

Red lentils soup Thermomix

Most Turkish meals usually come with a soup course, and this red slow soup is perhaps the most popular. It is quick to prepare, cheap and filling. Unlike green or brown lentils, red lentils break very easily when cooked and become a creamy consistency when cleaned. This delicious and nutritious Red Lentil Soup is best served with a squeeze of lemon and a drop of paprika butter. The super-light paprika butter adds a nice color and earthy depth of flavor to the soup. Be sure to try it!

Ingredients for 6 servings
1 onion, peeled
1 carrot
1 potato, peeled
250 g lentils, separated red, washed
1250 grams of water
1 tbsp broth paste
1.5 level spoons of red pepper paste
20 grams of olive oil
Optional for decoration:
30 grams of butter
1 tablespoon mint, dried
1 level spoon of paprika powder

Pepper butter to decorate the lentil soup

Preparation:

  1. Chop the onion 5 sec / speed 5.
  2. scrape edges.
  3. Add 20 g oil and sauté 3 minutes / 120 degrees / speed 1.
  4. Add carrot and peeled potato and chop 5 sec / speed 6. scrape bowl.
  5. Add water, washed red lentils, stock and paprika paste and cook 25 min / 100 degrees / speed 2.
  6. Mix on speed 4-8 for 1 minute, gradually increasing the speed.
  7. Optional: In a small saucepan, heat the butter, dried menthol and pepper over high and pour about 1 teaspoon of paprika oil into each bowl.

Thermomix paprika cream soup

Pepper cream soup with Thermomix tomatoes

This simple, delicious and delicious cream of paprika soup is delicious at any time of the year and when it is ready in the Thermomix it is ready in no time. Ideal if you have to take care of the kids or don’t have time!

Ingredients:
40 grams of rice
20 grams of olive oil
2 red peppers, stem and seeds removed
1 small onion, peeled and cut into quarters
2 garlic cloves, peeled
400 g fresh tomatoes, cut into pieces
400 g vegetable broth
Salo
pepper
(optional) Parmesan

Preparation:

  1. Put the rice in the bowl of the Thermomix and chop at speed 10 for 30 seconds. Pour into a small bowl and separate.
  2. Put peppers, garlic and onion in a bowl with oil and chop for 2 seconds / speed 5.
  3. Scrape the sides and burn 5 minutes / 100 ° C / speed 1.
  4. Add broth, tomatoes, rice flour and spices and cook for 14 minutes / Varomo / speed 2.
  5. Mix the soup for 1 minute / speed 10.
  6. Sprinkle with parmesan and serve.

Quick chestnut soup from Thermomix

Thermomix chestnut soup

Ingredients for 6 servings
500 g roasted and peeled chestnuts
85 g leeks (the white and light green part)
30 grams of butter
30-40 g Thermomix chicken paste
1 large dried laurel leaf
800 grams of water
Serving cream (optional)

Preparation time: 35 minutes

Preparation (TM5):

  1. Put leeks in a mixing bowl and chop for 10 seconds / speed 7.
  2. Add butter and sauté 10 min / speed 1.
  3. Add chestnuts, water and bay leaf and cook 20 min / 100 degrees / speed 1.
  4. Fish the bay leaf and clean the soup 60 sec./speed 5, then gradually increase to speed 9.
  5. Serve with whipped cream if you like.

Tip: Chestnuts are in high season in the fall. You can buy, roast, peel and freeze these in October and November.

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