Arriving back from a summer holiday is never easy. One of the best things about being in France is being able to buy fruit that is ripened to perfection and proudly displayed in crates, artistic piles or in wicker baskets. On arriving back in the UK I was let down as usual when I decided to pick up some fruit from one of my local supermarkets. Plastic punnets and plastic bags clothed everything. Not only that but I bought a disgustingly cucumber like Honeydew melon, some sour kiwis and could not even find one single ripe avocado amongst the thousands on display.
I had planned on making a fruit salad but then decided that I would wait a couple of days for the fruit to ripen and throw it all into several smoothies and mixed fruit juices using my brand new Froothie Optimum 9400 blender. I received my blender just before going on holiday and made an ice cream with it and I was keen to get it back into action.
I have indeed used my Froothie to make a couple of super tasty drinks, both using up the fruit I had bought. But I have also been trialling a couple of hot soups in it, one of which I will be writing about here. The contentious ingredient I have used in my soup is chorizo sausages. Some of you may not like the idea of me creating a meaty soup in my blender. I must admit I don’t think I have yet seen another meat based Froothie soup recipe out there. The soup is a hearty, spicy, slightly Mexican in flavour bowl of goodness. All you have to do is pre-cook the chorizo sausages (well) then everything goes into the Froothie and gets whizzed for around seven minutes on high speed until you have a piping hot soup.
My concern had been that the soup would have a slightly raw, undercooked tomato and onion taint as I couldn’t see how you could add tinned tomatoes, spring onion and spice to a blender along with some meat and expect anything good to come from it but I was wrong. The soup worked. As did my second soup and that was even speedier. Tip: I did add hot stock to my ingredients to help it on its way.
I also want to try making pasta sauces, dressings, desserts and flavoured custards, with the odd hollandaise and mayonnaise from time to time. I may just leave the chilled soups until next year……….
Here are some fellow Froothie foodie soups to inspire you:
Garlic mushroom soup – The Crafty Larder
Celeriac & cucumber soup – London unattached
5 minute green smoothie soup – Tinned Tomatoes
Courgette & blue cheese soup – Kavey Eats
I am also entering my soup into some blog challenges:
*Disclosure* You may have noticed on my side bar banner that I am also a band ambassador for the Froothie Optimum 9400 Blender. How to Cook only recommends products which are genuinely of a high standard to use in the kitchen. If you buy a Froothie Optimum 9400 blender by clicking on my banner it will earn me a small commission. I received the Froothie blender for review purposes but all views expressed here are my own.
Smoky black bean & chorizo soup
- 3 Spring onions using the white and green parts chopped,
- 3 Cooked chorizo style sausages chopped
- 1/2 tsp Smoked paprika
- 1 tin Black beans set 5tbsp aside for adding later,
- 200 g Tinned chopped tomatoes
- 150 ml Hot chicken stock
- Salt & pepper
- 100 ml Water to loosen soup at the end,
- 1/2 Lime juice & zest
- Chopped chilli, spring onion tops or coriander and olive oil for garnish s
Add the spring onions, sausages, smoked paprika, black beans, chopped tomatoes, chicken stock and seasoning to the Froothie or other high powered blender,
Secure the lid in place and turn the machine on to it's lowest setting for one minute then gradually turn the dial up to 10 (Max) and leave the soup to cook and blend for up to 7 minutes,
Transfer the soup to a pan then add in the remaining black beans, fresh lime juice and enough water to loosen the soup to the consistency of your choice then check the seasoning,
Pour into soup bowls and garnish with freshly chopped chillies, spring onion tops or coriander and olive oil.
You could omit the sausages to make this soup vegetarian but you would need to increase the amount of smoked paprika to 1tsp, add a clove of garlic and replace the chicken stock with vegetable stock.