Slow Cooker/Soup Maker Curried Parsnip Soup | Slimming World Friendly Recipe - Fatgirlskinny.net | Slimming Recipes, Healthy Eating & Weight Loss (2024)

FAQs

Can you put raw ingredients in a soup maker? ›

Raw meat should NOT be added to the soup maker. It's ok to add cooked meat like shredded left over roast chicken or boneless chicken cooked especially for the soup, or things like cooked ham or leftover gammon etc to the soup maker but the soup makers shortish cooking times are not conducive to cooking raw meat.

Chop your ingredients into small pieces, especially tough veggies such as potatoes, carrots, squash and turnip. This allows the vegetables to fully cook in the short soup maker cycle. Ensure the lid is placed fully on and secure. Make sure all meat that goes into the soup maker is pre-cooked.

I recommend peeling parsnips before adding them to recipes like this parsnip soup. If you don't peel them, you'll likely be adding a bitter taste to the soup. Why is my parsnip soup bitter? If you leave the peels on the parsnip, it can cause your soup to taste bitter.

How to prepare parsnips. Young, small parsnips don't really need peeling – just scrub clean and serve whole. Older parsnips should be peeled very thinly with a peeler or sharp knife, then chopped into evenly sized chunks.

Add flour or cornflour

Put a tablespoon of either into a small bowl and stir in 2-3 tbsp of the soup until you have a smooth mixture. Stir this back into the soup and bring it to a simmer. Cook for a few minutes to allow the starch granules to burst to thicken, and to cook out any flour flavour.

While certain vegetables can work just fine added directly to simmering soups and stews (say, carrots and celery), other vegetables (onions, garlic, and the like) will almost always need at least a brief sweat in a fat-based liquid before adding the remaining ingredients.

A: Yes, but make sure the chicken isn't too chunky, try short strips or small cubes. I did it with some fine noodles and stock and it was delicious. I've also cooked a pasta, tomato and chorizo sausage soup, weird but first class.

You need to chop them yourself into small enough pieces to cook to your taste. The blending function is there not to chop but to thicken the soup to the desired consistency.

Can you use raw chicken when making soup? ›

You can cook the chicken at a high-enough temperature to kill bacteria by turning up the heat on the broth, but for a much safer and tastier method, brown your chicken first. Browning or searing the chicken in a separate pan is not only far more foolproof, but adds richness and extra umami to your soup.