I just made a new BFF. If you’ve been around this blog for a while, you probably noticed I made very little contributions over the past year or so. When I first started the blog 6-7 years ago, I had a 9 to 5 job and plenty of spare time to allocate to hobbies, cooking and writing on the blog. And I loved it heaps. Since I started my own business, and particularly in the past year when things have been quite busy, I have had very little spare time. My meals have been mostly roasted veggies with a side of rice or pulses or grains and a dressing drizzled on top. Either this or I would just eat at my deli 🙂
I have had very little time and only on rare occasions to make beautiful, diverse meals. And I know I know… it doesn’t take long to make a soup. Buuuut when I still had at least a dozen things on my to do list when I got home, it was easier to pop something in the oven and move onto finishing work.
I was so terribly excited to collaborate with Magimix Australia and review their new Magimix Cook Expert. Anything that can help me continue to make beautiful, nourishing, diverse meals is a must try. And let me tell you, it was love at first soup.
What I first loved about this appliance was that it’s easy and straightforward to use. Immediately after unwrapping it and glancing at the manual, I foraged through the fridge to see what I can whip up. A cauliflower, potato and apple later, a soup was decided upon. I have been craving soup and haven’t had one in such a long time.
I chose to make a simple, creamy soup because:
- it doesn’t matter how you chop the veggies
- it only requires minimum prep
- I love creamy soups. Fact.
- Creamy soups feel like a hug from the inside.
What did I experience with the Magimix on my first try?
- so easy to use
- ridiculously silent when in use
- only 2 minutes of prep time and actual total cooking time
- it did everything – sauteed the veggies, stirred, cooked them, and blended them at the end, without any interference or input along the way
- the result was the most beautiful, perfect, silky smooth, velvety soup
- one pot meal with no extra dishes to wash
- very easy to clean
I hope you enjoy this recipe as much as I did. I will keep you updated on my Magimix adventures. It comes with a great many attachments and features, for it does a great many things! For the time being, I jumped onto the opportunity of letting it help me put my feet up at the end of a busy day, so I only unwrapped the cooking bowl. I cannot wait to explore the processor parts and steamer attachments as well and report back.
So far…. Love at first soup.
Creamy cauliflower soup
- 1/2 cauliflower head, roughly chopped
- 1 red apple, roughly chopped
- 2 medium potatoes, roughly chopped
- 1 leek, finely sliced
- 2 TBSP olive oil
- 270g coconut milk
- 1 tsp mixed dry Italian herbs
- 2 TBSP nutritional yeast
- 1 tsp salt
- 1/3 tsp black pepper
- pinch chili
- 1L water
- 1 handful each basil and parsley
- 1 small handful oregano
- 1/3 cup tahini
- a bit more salt and pepper – season
- Follow the steps to secure your cooking bowl in place and prepare the Magimix for cooking.
- Add the cauliflower, apple, potato, leek and olive oil to the Magimix cooking bowl.
- Secure the lid and select the Simmer function for 10 minutes, with speed 1A and temperature of 100C.
- After 10 minutes, add the following to the cooking bowl: coconut milk, dry herbs, nutritional yeast, salt and pepper, chili, and 1 L water. Select the creamy soup setting for 30 minutes.
- After it finishes blending and it stops, add the fresh herbs and tahini and adjust the seasoning if needed. Select the Smoothie function for 1 minute to blend in the fresh herbs.
- When it finishes, serve the soup with toasted sourdough and dukkah.