BBC One’s recent documentary called “10 Things You Need to Know About Losing Weight” scientifically proved that a thick blended soup is a brilliant way to control hunger pangs and lose weight. In this experiment, two teams were given the same meal with one exception: one team had solid food and a glass of water while the other team’s water was blended with their food into a thick blended soup.
After an afternoon of activity, the slimming secrets of soup were obvious. The stomachs of the team who ate solid food were empty sooner, which means that their stomachs sent signals to their brains telling them they were hungry and needed food. But it wasn’t until four hours after lunch that the soup-eating team’s stomachs were empty, meaning that their soup meal kept them full and satisfied between meals.
This is brilliant news for weight-watching Thermomix owners and one more reason to get one! Blended soup keeps you feeling fuller for longer than solid food.
Making blended soups from start to finish in just one bowl in the Thermomix is fast and easy – it’s done in about 20 minutes, in fact. Thermomix saves you time because you can do something else while your soup is cooking. You don’t have to risk burning yourself when you transfer the soup to a blender because Thermomix is also a blender and you chop, sauté, cook and blend in one bowl. Thermomix saves on washing up, too, because all the steps in making the soup are done in the Thermomix bowl – one bowl, one blade. So while traditional cooks are washing up several pans, chopping boards and blender jugs the happy Thermomix soup cook has just one bowl to wash up. And the self-clean function means Thermomix washes itself!
There are plenty of soup recipes in Fast and Easy Cooking, the 300-recipe cookbook that comes with every Thermomix purchased in the UK. The basic recipe is simple and you can infinitely vary it to suit what you have in the fridge or larder or even in the vegetable patch. Today I had mushrooms in my fridge so for my very satisfying blended Thermomix soup I made a mushroom soup that has a zingy citrus twist that makes it delicious in addition to filling.
Recipe adapted from Fast and Easy Cooking by Janie Turner
Serves 4 to 6
500 g mushrooms, divided 250 g whole and 250 g sliced
1 small onion, 50 to 60 g, peeled and quartered (I used a jumbo salad onion, cut into 1-inch chunks)
50 g butter
juice of ½ medium lemon
500 g stock (or water and a stock cube)
30 g corn flour/corn starch
salt and pepper to taste
10 g fresh parsley
50 g cream
Weigh the butter into the Thermomix bowl and heat 2 minutes/100° C/Speed 4. As soon as the blades start turning, drop the 250 g whole mushrooms and the onion through the hole in the TM lid to chop and sauté. Scrape sides of bowl with spatula.
- Add the lemon juice, stock, corn flour, salt, pepper and parsley. Blend 10 seconds/Speed 10.
- Cook 8 minutes/100° C/Speed 2.
- Blend 10 seconds/Speed 8.
- Add the cream and sliced mushrooms. Cook 4 minutes/90° C/Speed 2/Reverse Blade Direction. Taste and adjust seasoning.
The lemon in this soup makes it “superb” according to my husband. The next time I make it I’ll try it using fresh coriander/cilantro instead of the parsley for an interesting variation. If you are dairy intolerant, use oil instead of butter and leave out the cream. And best of luck trying out the slimming secrets of soup!
Bon appétit !