The Thermomix is incredibly useful for making soups from vegetables that are left over or past their prime. Here we use the green tops from spring onions which usually end up in the bin. You don’t even have to peel the potatoes – the skins add an earthy flavour and are rich in fibre.
500g potatoes, preferably Roosters or Maris Piper (no need to peel)
The green tops from a bunch of spring onions
1 carrot, peeled (optional)
2 tablespoons olive oil
2 garlic cloves, peeled
Salt and freshly ground black pepper
800ml water or chicken or vegetable stock
1. Chop the potatoes into rough chunks. Slice the spring onions tops finely. Roughly chop the carrot if using. Place the potatoes, spring onions, carrot (if using) olive oil and garlic into the TM bowl.
2. Blitz for 30 seconds at Speed 3. Add a generous pinch of salt and a few grindings of black pepper.
3. Cook at speed 1/15 minutes/100 with the MC (Measuring Cup) in.
4. Add the water. Cook at speed 1/30 minutes/100 with the MC (Measuring Cup) in. Blitz at speed 4 with the MC in.
Thermomix Potato Tip
Potatoes can become gluey when you blend them so don’t overdo it. I(t’s better to have a soup that is a little chunky.
Always check the instructions in the Thermomix manual to make sure that you use your machine safely, especially when blitzing ingredients at high speed.