You might be using your food processor for blending, chopping, slicing, grating, and shredding but do you know that it could do much more than performing these tasks? A food processor could be used for making yummy desserts, delicious kebabs and meatballs, kneading the perfect pasta or bread dough, and above all for making appetizing soups. Here are some recipes for making soups using your food processor:
For making a wholesome vegetable soup use your food processor’s thick slicing disc to slice half bulb of fennel, and onion, two sticks of celery, one leek, and two carrots. Set these vegetables aside and then slice 300 grams of potato, half swede, two tablespoons sage, and one tablespoon of thyme and rosemary. Next, heat oil in saucepan and add the vegetables you had set aside. Also add seasoning according to taste and cook till the vegetables are soft. Then add the rest of the vegetables and herbs and 750ml vegetable stock. Let the soup simmer and cook till the vegetables are soft. Next, allow the soup to cool at room temperature. Put your soup in stages to the liquidizer and puree it. Then reheat and serve the soup with a swirl of cream.
Use your food processor to chop one pound carrot and five sticks of celery. Take a pot and add the chopped vegetables, 2 pounds rinsed lentils, 1 30 oz rinsed black beans, 2 15 ¼ oz rinsed kidney beans, 2 15 oz rinsed pinto beans, 2 oz rinsed white beans, and 12 14 oz chicken broth. Bring the soup to boil and then cook on low flame till the lentils are soft.
Roasted Tomato Soup
Begin with preheating the oven at 375 degrees. Then wash and cut two lbs of tomatoes. Place these tomatoes in a baking dish and add six cloves of garlic, quarter red onion, two sprigs oregano, three to four basil leaves, one tablespoon olive oil, one tablespoon balsamic vinegar, and salt and pepper to taste. Bake it for forty-five minutes. Next, using a best food processor puree the vegetables. Add two cups vegetable broth slowly to the food processor until the desired consistency is achieved. Reheat the soup and serve with garnishing of a quarter cup parmesan cheese.
Chicken Corn Salsa Soup
Take a whole skinless, boneless chicken breast and coat it generously with pepper, and seasoned salt. Grill it till it is completely cooked. Next, add 1 14 oz chicken broth, chopped two large onions, two cans of corn, one teaspoon cumin, two to three tablespoons chili powder, and 1 16-oz Taco Bell Thick n Chunky Salsa can in a saucepan. Heat over medium flame until warm but not boil. Add 1 18 oz cream cheese and let the mixture cool at room temperature. Then blend in a food processor and reheat so that it is warm. Add chunks of the previously grilled chicken and heat till the chicken is warm. The soup is now ready to serve!
So what are you waiting for? Get hold of the ingredients and your food processor and enjoy these tasty, wholesome soups.