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Cooking can be a bit tiring at times because of feeling like having to spend time cleaning up after can be a drag. With respect to equipments like food processors and blender jars to make sauces, soup, mayonnaise, etc. might not be the best way to fix yourself a meal; and yet, nourishing yourself with the right kind of meals is crucial. A simple bowl of soup, for a couple of people, can be made rather easily without trying to use a spatula to scoop out contents from a deep jar or clean up the blades after. Hence, the Electric Turbo Hand Blender from Glen enables you to make silky soups within a few fuss-free minutes.
This hand-held blender has a detachable arm – perfect for blending hot soups or sauces – so you don’t have to wait for the contents of your pot to cool down before you turn everything into a consistency of liquid that is desired. Despite its powerful 350W motor, it has been designed to produce low noise, making it comfortable to use at any time of the day or night. It also comes with a two-year warranty, has a positive locking feature to prevent any accidents as well as sits at ease in your hand as you grip it. Here are some delicious soup recipes to try with Glen’s Electric Turbo Hand Blender.
Black Bean Soup
Image Credits: Budget Bytes
This feel-good soup beats the charm of any takeout food and is packed with delicious nutty flavours.
Ingredients
- 1 cup black beans, soaked overnight
- 2 cups water
- 1 vegetable stock cube
- 2 teaspoons cumin powder
- 1 teaspoon red chilli powder
- 3-4 cloves garlic, chopped
- 1 tablespoon chopped coriander
- Salt and pepper, to taste
Method
- Drain and rinse the beans before pressure-cooking them for 5-6 whistles, until softened. Add the beans to a pot along with the water, spice powders, garlic and black pepper.
- Crumble the stock cube in and stir everything to combine. Simmer for 10 minutes and season lightly with salt.
- Using the hand blender, blitz the bean mixture into a smooth liquid. Check for seasoning and adjust, if needed. Serve warm, garnished with chopped coriander.
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Corn & Potato Chowder
Image Credits: Simply Recipes
If you make this soup once, you best believe to be making batches of this bowl of comfort, to eat for the whole week.
Ingredients
- 1 cup frozen corn
- 2 potatoes, diced
- 1 onion, chopped
- 3 spring onions, chopped
- 5 garlic cloves, smashed
- ½ cup grated cheese
- 4 tablespoons butter
- 1.5 tablespoons all-purpose flour
- ½ cup milk
- 1 cup water
- 1 chicken stock cube
- 1 tablespoon chopped parsley
- 1 tablespoon onion powder
- Salt and pepper, to taste
Method
- Add the potatoes and corn to the water with the stock cube crumbled in, and allow everything to simmer in a covered pot for 12-15 minutes.
- Once the vegetables have cooked through, transfer it to a different pot and set aside. Heat butter in the empty pot and sauté the onions, garlic and spring onions for 4-5 minutes.
- Add the flour and mix it in before slowly drizzling the milk. Stir to make a thick sauce and season with onion powder, salt and pepper.
- Add the potato and corn mixture with the liquid to this sauce and continue stirring to avoid any lumps. Break any larger lumps of potato with your spoon and add more water, if needed.
- Use your electric hand blender and turn the contents into a thick liquid. Add any additional water to adjust the consistency and season with more salt and pepper.
- Stir in the cheese and serve hot with some bread.
Cauliflower-Red Pepper Soup
Image Credits: Partial Ingredients
If you want something that’s light but packs a punch of flavour, this delicious soup will be on the list of your go-to meals for the week.
Ingredients
- 1 red bell pepper, flame roasted
- 1 cup cauliflower florets
- 3 tablespoons olive oil
- 1 chopped onion
- 3 garlic cloves, minced
- 1 teaspoon fresh thyme
- 1 teaspoon fresh rosemary
- 2 cups water
- 1 chicken/vegetable stock cube
- 1 cup milk
- 1 teaspoon red chilli powder
- ¼ cup parmesan cheese
- 2 tablespoons coriander
- Salt and pepper, to taste
Method
- Heat the oil in a pan and sauté the onion and garlic for a couple of minutes. Chop up the bell pepper and add it to the mixture.
- Follow it up with the cauliflower florets and mix everything to combine. Add the fresh herbs, red chilli powder and water.
- Crumble in the stock cube and stir to dispel any lumps. Allow the mixture to simmer for 10-12 minutes on a low flame, until the cauliflower is cooked and softened.
- Add the milk halfway through and continue cooking. Season with lots of pepper and some salt. Use your hand blender to whisk everything into a brothy liquid.
- Pour into bowls, sprinkle lots of parmesan cheese, coriander and serve warm.
