Cheap Soup Maker Reviews For 2016

In my opinion, the VonShef Automatic Soup Maker is a must have product for your kitchen.Soup makers have been changing lives ever since they were created. Some people might think of this as an overestimation but do you remember how soup used to be made before these machines came out. Everything had to be done manually when compared to how things are done today.

Nowadays, you can make an amazing bowl of soup exactly at your desired consistency within half an hour. The good thing about this is that you control everything that is going into this. I think this is a major advantage of buying a soup maker for use in your kitchen.

When new kitchen gadgets and appliances hit the market, they can usually be very expensive to buy. However, if you wait it out for a few years, these products are often available at a far lower price and this is exactly the situation with these appliances. With more and more competitors entering the market, you can now buy an amazing product at a very cheap price. While some people might question the quality associated with these cheap products, I have no doubts that their performance is far above their expectations. I will try and get this point across with these cheap soup maker reviews. I have searched for lots of different products but the ones that have done well include the Duronic BL89, the Vonshef Jug and the Vonshef Automatic.

The Vonshef Automatic in particular has been very impressive and it also has the ability to be doubled up as a blender to make milkshakes and several other food items. Let me be honest. For something that doesn’t cost very much, I would never expect it to have so many feature like this does. It will be able to boil your eggs and even allow you to make sauces and dips. In terms of making soup, you will be able to put the ingredients into the jug, choose the settings and have the soup ready within half an hour. The amazing thing is that the machine can cook your food as well so there will be absolutely no worries about putting in raw vegetables as the machine will cook these to the right consistency for you. Another impressive characteristic for me is the size of the jug, which is actually relatively large and highly suitable for the medium-sized family. Obviously, you need to look at lots of different soup maker reviews for this item if you are thinking of buying it for your kitchen.

The Vonshef Jug is a similar type of machine as the Vonshef Automatic but it doesn’t have the same type of design. In fact, it looks like a black jug and there isn’t much exciting about this. However, it has extremely impressive and very similar features as the Vonshef Automatic. You can make soup and lots of other foods in this and these will be cooked very thoroughly. There are also many extra features like the anti-dry and anti-overspill feature that will be extremely useful. The only issue is that the design isn’t great and you won’t really be able to see the soup (or any other foods) being cooked inside. Again, it’s very similarly priced and is extremely cheap in my opinion.

The Duronic BL89 is arguably the best soup maker around and is very similar to the above 2 products. It is very affordable, looks quite good and is capable of making many different foods along with soups. The only issue is that it is a bit more expensive than both Vonshef machines and it also doesn’t have an anti-overspill feature. This means that if you put too much liquid into the jug, it can easily start leaking from the top. Other than that, the soup made is excellent in terms of both taste and consistency so there isn’t any specific issue with the performance side of things.

When you’re looking for a cheap product or one that you can afford no matter what the cost is, it is advisable to do lots of research and read lots of reviews in order to find the best soup maker in the UK. Hopefully, these reviews will be helpful for you but even after reading these, you need to keep looking until you are fully satisfied with what you will be buying!

Potato, Cauliflower & Chickpea Tagine with Olives & Preserved Lemon

January is always a hectic time of year for us – travelling, shopping, family events, loads of cooking and of course eating. We spent a week farm-sitting for my Aunt and Uncle in Rathdowney with no Internet access or mobile phone reception. It was bliss but needless to say, when we returned to the real world, there were hundreds of emails and other technology-reliant tasks needing our attention. I have finally caught up and I’m super excited to start the New Year with this sensation tagine recipe.

I bought my tagine from a second hand store a few months ago, and I totally love it! I was a little hesitant to use it at first, learning that many tagines from overseas countries are prepared with lead based paints. Luckily, mine was made in Portugal and I have confirmed that it is completely safe to cook with – phew!

This Potato, Cauliflower & Chickpea Tagine is simply delicious.Before using your tagine for the first time, it must be properly seasoned. To do this, submerge it in milk for at least one hour, then rinse, dry and rub the inside of the base and lid with olive oil. Put the tagine into a cold oven, set the temperature to 150°c and leave it for two hours. Remove the tagine from the oven and leave to cool. When it is completely cool, wash in warm soapy water – your tagine is now ready to use.

Back in early December, I attempted to make preserved lemons for the first time. I am happy to say they were a success and are the inspiration for this recipe. You can serve this dish with rice or couscous, and it is absolutely delicious when topped with a big dollop of Greek yoghurt and fresh parsley.

Potato, Cauliflower & Chickpea Tagine with Olives & Preserved Lemon

Ingredients (2 Servings)

  • Olive oil
  • 2 onions, diced
  • 2 cloves of garlic, peeled & crushed
  • ½ kilo new baby potatoes, washed (skin on) and cut in half
  • ½ a head of cauliflower, roughly chopped
  • 420gm tin diced tomatoes
  • 420gm tin chickpeas, drained
  • ¼ cup green olives
  • ½ a preserved lemon, sliced (pith removed)
  • ½ cup dates
  • 1 teaspoon paprika
  • 1 teaspoon cumin
  • Salt & pepper
  • Fresh parsley to garnish

If you are new to tagine cooking, heed my warning. Do not place your tagine directly onto a hotplate. It will crack and you will end up with a big mess all over your stovetop. Tagines are meant to be cooked over a slow flame, and I don’t have a gas cooktop so I just use our camp cooker or the grill side of the BBQ.

Place your tagine onto an open flame on a low to medium heat. Add onions and garlic and sauté until translucent. Add spices and potatoes and toss the potatoes gently until they are evenly coated. Add the tomatoes and place the lid onto the tagine, cook for 15 minutes. Remove the lid of the tagine (use a tea towel so as not to burn yourself) and add cauliflower, chickpeas, olives, preserved lemon and dates. Replace the lid and cook for a further 4-5 minutes.

Raw Chocolate Orange & Cardamom Truffles

In late 2015, I discovered raw food. I set myself a challenge to eat raw for 30 days but didn’t complete it – I only lasted 10 days. I was really disappointed in myself at the time but I now know that moving from a normal diet to a raw vegan diet overnight is not easy. It is just like any other lifestyle change, something you must do gradually.

I have read many articles written by raw foodies, all of who took a long time to transition from a normal diet to a raw vegan diet, and although I know I could never be exclusively raw, I love the idea of having a 50% raw diet.

I have been experimenting with raw foods now for some time, and this year plan to post many new raw recipes that I am super excited about! This recipe is my first attempt at my very own original raw recipe. These little balls of goodness are delicious, and are very simple to make.  Many raw recipes call for ingredients that aren’t in the average household pantry or fridge, but I am confident that most of you will have these ingredients on hand (maybe with the exception of cacao powder, which you can pick up from your local health food shop).

Raw Choc-Orange & Cardamom Truffles

Ingredients (makes 10)

  • 1 cup pitted dates
  • 1 cup fresh orange juice
  • 1 cup almonds
  • ½ cup walnuts
  • 2 teaspoons orange zest
  • 1 vanilla pod
  • 2 tablespoons cacao powder (plus extra for dusting)
  • 1 tablespoon chia seeds
  • 4 cardamom pods
  • 10 extra almonds
  • Pinch of Himalayan sea salt (optional)

Place dates into a bowl and pour over orange juice, soak for 30 minutes. Remove seeds from cardamom pods and grind into a find powder using a mortar and pestle. Put nuts into a food processor and process into a find powder then add dates, orange zest, scrapings from vanilla pod, cacao powder, cardamom spice, sea salt and chia seeds.

Gently pulse processor until all of the ingredients are combined. If the mixture gets to sticky or bulky for the processor to mix, transfer to a bowl and use a wooden spoon, or better yet – your fingers!

Take 1 tablespoon of the mixture, place and almond in the centre and roll into a ball, gently roll in cacao powder until coated. Store in the fridge in an airtight container for up to a week.

Buying a Commercial Mixer for Baking

Here are a few tips on the in’s and out’s of buying a commercial mixer. There are basically three types of mixers that I will touch on and explain the advantages and disadvantages of each. The three I will be discussing today are the Stick Mixers, Countertop Mixers, and the Floor Mixers.

  1. A commercial mixer can be very useful if you run a bakery or pizzeria.Stick Mixers: These are great for liquefying. They work well for soups, sauces, and pureeing fruits and veggies. They do vary in price greatly as one of these can cost you anywhere from £50 to over £1000. It all depends on the quality, size and what you are using them for.
  2. Countertop Mixers: This is the most common type of mixer and you will find it in all kinds of places, from the kitchen at Mom’s house to the pizzeria downtown. They can be used to make pizza, bread, doughnuts, pastries, all kinds of desserts, potatoes and just about anything you can mix. They also vary in size and price. For small sized machines under £100, I would recommend a KitchenAid branded product. They deliver a top quality mixer, and their large countertop mixers can go up to £7000+. These would be best suited for businesses that will be using it daily.
  3. Floor Mixers: These also vary in range and the large ones are big enough to fit a grown adult into the mixing bowl! They are used more for high volume baking. Bakeries, pizzerias, Deli’s and any type of business involved in mass food production should look into buying one of these. Do your research thoroughly before buying one though as these are costly machines. Also, if it is too large, your investment may not pan out, but if it is too small, then you might get yourself stuck between dough and a bad place! Sometimes, one batch from a large mixer is enough to cook an entire day’s worth of food in smaller restaurants. So, make sure you know what you are getting yourself into. The prices for these floor mixers can range from £2,000 to £20,000.

Many great deals can be found online, but do your research. That’s definitely the best way to get a top quality commercial mixer because there are some brands that just aren’t as good as the others.