#EatLikeAPro with Beko.
Now is the time of year where we crave comforting wintery foods. Foods that warm your soul, make you feel good and keep you full. The first thing that springs to my mind is SOUP.
Nothing beats a steaming hot bowl served up with freshly baked bread. But after a long day at work, there’s nothing worse than the thought of having to faff around in the kitchen chopping, blitzing and seasoning a ton of veggies. Or at least I can’t think of anything worse.
This is why I was super excited by the arrival of my new Beko Soup Maker! And more so because recently, I’ve decided to give veganism a go meaning that my veggie consumption has really increased.
As much as I enjoy roasted, boiled and steamed vegetables, it can get a little bit boring. I also tend to do a lot of batch cooking so by the third day, broccoli can look a bit sad. Soup is a really simple and delicious way to get in your 5 (or is it now 10?!) a day!
Why the Beko Soup Maker?
Well firstly, it’s a v. clever machine.
It comes with 5 programmes meaning it can literally do it all.
- Crushed ice
- Auto Clean
There is also a ‘keep warm’ function, a 5-speed setting which means you can use it as a blender because it has the ability to manually pulse ingredients.
It was super easy to assemble and use straight from the box – which I always appreciate! I’m one of those people whose mega SUPER impatient so if something requires reading instructions, I probably won’t do it.
Lucky for me it was as easy as 1-2-3. All I had to do was pop the base on the side, sit the jug on the base and put the lid on. It holds itself to the kitchen side with suction pads, which makes it feel super secure.
The jug itself has a 1.75 litre capacity so it’s perfect for batch cooking and meal prep – two things I’m quite well versed in! My idea of the easiest meal prep ever – cook enough for the week, portion it up then store it in the fridge or freezer. Dream!
It honestly couldn’t be easier to use. Put the ingredients into the jug, select the program you want and then press start. The soup maker cooks and blends your ingredients to the perfect consistency.
It starts by actually cooking all the ingredients, which takes around 25 minutes on the ‘smooth’ setting. At the end of the cooking cycle, it’ll blend them all together.
I was a bit worried it would take off when it started blitzing but thankfully, unless its set up correctly, it won’t work.
My favourite part is that I can load up the maker with the ingredients, uncooked, leave it, and then come home to a delicious bowl. The ‘keep warm’ function keeps it heated for 40 minutes post-cooking time.
Much like the Vacuum Blender, the soup maker also has a handy self-clean setting that works with warm water and a touch of washing up liquid leaving your machine spotless. It uses pulse movements to clean every nook and cranny – no need to take it all apart and scrub!
Performance Rating – 10/10
Ease of Use – 10/10
Design – 10/10
My Favourite Soup Recipe.
Mushroom & Potato!
Porcini mushrooms give this healthy soup a real flavour kick. Pour into a flask or a tupperware for a warming lunch that you can take to work! This recipe serves 4, but you can modify as appropriate.
- 2 Onions (sliced)
- Handful Dried Porcini Mushrooms
- 2 tsp Vegetable Stock Cubes
- 2 tsp Nutritional Yeast
- 300g Chestnut Mushrooms (chopped)
- 3 Garlic Cloves (finely grated)
- 300g Potato (sliced)
- 3 Carrots (sliced)
- 2 tsp Fresh Thyme
- Sprinkling of Walnuts (for topping)
- Pour 1 litre of boiling water over the dried mushrooms and stir in stock cubes.
- Put ingredients into soup maker, set to desired program (I used smooth).
- After 25 minutes, the countdown will reach zero and the blender will kick in.
- Allow to blend, then serve.
- Ladle into bowls, top with extra mushrooms and walnuts*.
Note: I was very kindly gifted the Beko Soup Maker but as ever, all views are my own and honest of my personal experiences. I would never openly ‘promote’ a product I don’t genuinely use or believe in.