Sharing some deliciousness from our plant-powered lunch. My kids and husband enjoyed every dish, and not a single complaint or leftover in sight! Thanks to the guided recipe on the Thermomix, even my youngest could follow along and assist in preparing the soup, which was incredibly quick and simple!
Velvety Green Goodness
Cream of zucchini soup is one of those meals that just feels good. It’s smooth, creamy, and has a nice, earthy flavour that’s hard to beat. My youngest actually made this one using the Thermomix, and with the guided recipe, it came together super fast and easy—pretty impressive, right?
What’s great about this soup is that it’s not just tasty; it’s packed with lots of nutrients. Zucchini is packed with vitamins, minerals, and antioxidants, especially in the skin, so don’t peel it off! It’s the kind of food that quietly helps your body out—supporting digestion, calming inflammation, and even giving your skin a little boost. So, it’s not just a bowl of soup; it’s a little win for your health too. Easy to make, good for you, and perfect for a cozy meal—what’s not to love?
Green Delights: Spinach and Pea Risotto Perfected with Thermomix
Our second dish was was the spinach, kale, and green pea risotto—a dish that’s as tasty as it is green! The mix of spinach and kale with those sweet peas makes it so satisfying and full of flavour. It’s the kind of meal that feels hearty but still fresh. Making it reminded me why I love using the Thermomix for risotto—it just nails it every time. No stirring forever, no guessing when it’s done. It comes out perfect, like, every single time.
Let’s be real—making risotto can feel like a bit of a chore. You’re stuck standing by the stove for 20-30 minutes, stirring constantly so the rice doesn’t stick or cook unevenly. But this is where the Thermomix really comes through. With its built-in stirring function, it takes care of all that for you. You can step away, handle other things, and not worry about babysitting the pot.
Risotto can also be a little picky when it comes to temperature—too high, and it dries out; too low, and it’s a mushy mess. But the Thermomix keeps the temperature spot-on the whole time, so every grain of rice cooks evenly and has that perfect “al dente” bite. Honestly, it makes risotto so much easier and way less stressful to whip up.
And let’s not forget about timing – it’s crucial when you’re making risotto. But with the Thermomix, you don’t need to worry about that. It’s got programmed settings that handles all the timing, speed, and temperature stuff for you. So, you can trust that your risotto will turn out spot-on every single time, without you having to babysit it constantly.
This risotto, packed with a mix of greens, turned out so creamy and full of flavour. I didn’t have any mushrooms on hand, but if you do, sautéed mushrooms would make an amazing topping to take it up a notch!
Every bite is a little burst of comfort and fresh, vibrant flavours. It’s one of those dishes that feels like a treat but also ticks the box for being nutritious. Perfect for when you want something that’s both delicious and satisfying.
Creamy Zucchini Soup Ingredients:
- 1 small onion cut into pieces
- 1 clove of garlic (optional)
- 4 cups (700g) zucchini cut into pieces
- 1 cup (200g) of vegetable or chicken broth
- 2 tbsps butter
- 1 cup heavy cream or 30g cream cheese
- 1 teaspoon of salt
- ½ teaspoon black pepper
- Fresh grated parmesan cheese (optional)
Instructions for stovetop:
- Prepare the Vegetables:
- Begin by washing and trimming the zucchini. Cut them into small pieces.
- If using garlic, peel and finely chop it.
- Cut the small onion into pieces as well.
- Sauté Onions and Garlic:
- In a large pot, melt the butter over medium heat.
- Add the chopped onions and garlic (if using) to the pot. Sauté them until they become translucent and fragrant, which should take about 2-3 minutes.
- Cook Zucchini:
- Add the zucchini pieces to the pot with the sautéed onions and garlic. Cook for another 5-7 minutes, stirring occasionally, until the zucchini starts to soften.
- Add Broth:
- Pour in the vegetable or chicken broth. Bring the mixture to a gentle simmer. Allow it to cook for about 10-15 minutes or until the zucchini is tender.
- Blend the Soup:
- Remove the pot from the heat and let it cool slightly.
- Using an immersion blender or a countertop blender, puree the soup until it’s smooth and creamy. Be careful when blending hot liquids; allow it to cool a bit before blending if necessary.
- Return to Heat:
- Place the pot back on the stove over low heat.
- Add Cream or Cream Cheese:
- Stir in the heavy cream or cream cheese until it’s fully incorporated into the soup. This will make the soup creamy and rich. You can adjust the amount of cream to your desired consistency.
- Season:
- Season the soup with salt and black pepper to taste. Adjust the seasoning as needed.
- If the soup is too thick, you can add more broth or water to reach your desired consistency. Let it simmer for a few more minutes to heat through.
This recipe should yield approximately 4 servings. Adjust the ingredients and seasonings to suit your taste preferences. It’s a delicious and comforting soup that’s perfect for any season!
Instructions for Thermomix:
- Chop Onions and Garlic:
- Place the small onion (and optional garlic clove if using) into the Thermomix bowl. Secure the lid.
- Chop onion and garlic for 3 seconds at speed 5.
- Sauté Onions and Garlic:
- Place the butter in the bowl and set the Thermomix to “100°C” temperature and “Speed 1” for about 3-4 minutes until the onion becomes translucent and fragrant.
- Cook Zucchini:
- Add the zucchini pieces and broth into the mixing bowl with the sautéed onions (and garlic).
- Set the Thermomix to “100°C” and “Speed 1” for 10-15 minutes or until the zucchini is tender.
- Blend the Soup:
- Once the zucchini is cooked, set the speed to 6 and gradually increase the speed over a few seconds to blend the soup until it’s smooth and creamy. This should take about 30 seconds.
- Add Cream or Cream Cheese:
- Set speed to 4 and gradually pour in the heavy cream or add the cream cheese through the opening in the lid. Continue blending for another 20-30 seconds until fully incorporated.
- Season:
- Season the soup with salt and black pepper to taste. Adjust the seasoning as needed.
- Serve and Enjoy:
- Serve the soup hot and enjoy your homemade creamy zucchini soup made with the Thermomix!
This recipe should yield approximately 4 servings. Adjust the ingredients and seasonings to suit your taste preferences. The Thermomix makes it easy to prepare this delicious and comforting soup with minimal effort.