Natalia Biow & Thermomix Independent Seller UK
Creamy Celery Soup with Leeks, Potatoes, and Dill
Celery is often considered a superfood, and for good reason. Packed with antioxidants, it helps fight inflammation, lower cholesterol, and regulate blood pressure. Its high water content and rich nutrient profile make it an excellent choice for boosting overall health. This celery soup, made easily in the Thermomix, is not only delicious but also a great way to harness all these incredible health benefits in one warming, wholesome bowl
INGREDIENTS
- 1 large leek, cut in pieces
- 500g celery, cut in pieces
- 300g potatoes, peeled and cut in pieces
- 2 cloves garlic
- 1 tbsp olive oil
- 1 tsp fresh dill, chopped (plus extra for garnish)
- 1000 g water
- 1 tsp vegetable or chicken stock paste or 1 stock cube.
- Salt and pepper, to taste
- 100g sour cream (optional for serving)
METHOD
- Add the sliced leeks, garlic, and olive oil to the Thermomix bowl. Chop for 5 seconds / Speed 5. Then sauté for 5 minutes / 100°C / Speed 1.5
- Add the chopped celery, potatoes, and fresh dill to the bowl. Sauté for another 3 minutes / 100°C / Speed 2.
- Add water, vegetable or chicken stock. Season with salt and pepper. Cook for 20 minutes / 100°C / Speed 2.
- Blend for 1 minute 30sec / Speed 5-9, gradually increasing to high speed until smooth.
- Serve the soup into bowls and swirl a spoonful of sour cream into each. Garnish with fresh dill for a final touch of flavour.
This simple yet flavourful soup offers all the benefits of celery’s anti-inflammatory and antioxidant properties, while the leeks and potatoes add depth and creaminess. The sour cream and dill garnish elevate the dish, making it both visually appealing and delicious.
Thai Sweet Potato & Carrot Soup
Try our Thai Sweet Potato Carrot Soup – a creamy, slightly spicy delight. This vegan, gluten-free, and paleo-friendly soup is perfect for a chilly day. Packed with Asian flavours and a vibrant colour, it's a smooth and spicy treat.
INGREDIENTS
- 2 medium sweet potatoes, peeled and diced.
- 3 carrots peeled and diced.
- 1 onion peeled and halved.
- 1 garlic clove
- 15 g ginger, peeled and cut in round slices.
- 2 Tbsp red curry paste
- 30 g oil
- 250 g coconut milk
- 500 g water or veg stock.
- 1 tsp salt
- Black pepper to taste.
- TOPPINGS; Lime wedges, chopped coriander, unsweetened shredded coconut, chili flakes.
CURRY ROASTED CASHEW NUTS
- 100 g raw cashew nuts
- 1/2 tsp coconut oil
- 1/4 tsp paprika
- 1/4 tsp curry powder
- salt and black pepper
METHOD
- Place onion, garlic, ginger and oil into the Thermomix bowl and chop 3 sec / speed 7. Scrape down sides of mixing bowl with spatula then sauté 5 min / 120C / speed 1 without MC.
- Add carrots, sweet potatoes and red curry paste and chop 3 sec / speed 5. Then sauté for 10 min / 100C / speed 1.
- Add water, coconut milk, salt and black pepper and cook for 12 min / 100/ speed 1, with shimmering basket instead MC.
- Add lime juice and coriander leaves and blend 1 min / speed 5-10.
ROASTED CASHEWNUTS
- in small bowl stir together the coconut oil and spices until combines.
- add in the cashew nuts and toss until coated.
- place them in a prepared tin or foil paper and roast in an Airfryer or preheat oven at 180C for 8-10 minutes or until golden brown.
Serve the soup topped with the roasted cashew nuts, shredded coconut, coriander leaves and chilies.
Mustard lentils & edible flower salad
How pretty is this! The result of adding edible flowers to a boring salad not only makes it look more appealing but also adds a good value of nutritional power.
I have been patiently waiting for my gardens edible flowers to bloom. After all we have been having a crazy change of weather and I was scared they won’t make it. But now I can finally add it to my dishes and desserts! But if you’re not convinced yet to eat flowers, you can substitute for herbs and try this delicious mustardy lentil salad.
INGREDIENTS
- 200g brown lentils
- 2 raw beetroot
- 100g Salad cheese
- 20g olive oil
- 1.5 Tsp mustard
- 1 Tsp honey
- 15g lime juice
- 1 Tsp salt
- Black pepper to taste.
METHOD
- Fill the Thermomix bowl with 1300g water and 1/2 Tsp of salt. Insert shimmering basket and weight 200g of lentils into it, don’t need to be previously soaked in water. Place the lid without the measuring cup and Varoma into position.
- Wash the beetroot and cut them in half. Place them in the Varoma and steam for 35 min / Varoma/ speed 3 or until they are cooked to your like.
- Remove Varoma and set aside.
- Remove shimmering basket and transfer the cooked lentils into a bowl and set aside to cool.
- Meanwhile mix the oil, mustard, honey, salt, pepper and lime juice in a bowl and toss the lentils. Peel the beetroot and slice or chop into desired size for the salad.
- Serve lentils over a bed of lettuce or salad leaves of your choice with the beetroot, cheese and edible flowers.