Soup is always a winner in the royal palace. It's nickname here is "de loop". I find it's fantastic to whip up a batch at the start of the week and have it in the fridge for after work munchies or in case you have a "what's for dinner?" moment and can't pull anything else together. It's a healthy and satisfying option for lunches too - either taken to work to reheat, in a thermos for school or heated up quickly at home. Now traditionally you would make soup on the cooktop. And of course you can still do that. But often that means watching it, stirring it, adjusting the heat and blah blah blah. Doing soup in your CombiSteam is as simple as - chuck it in the pot bit by bit and shut the door. Couldn't be simpler! You also never have to worry about boiling over, kids hands touching it or having to be there to constantly supervise your brew.

I have a yummy Roasted Cauliflower & Fennel Soup Recipe (Autumn perfection!) and an Asian Style Laksa in previous posts which you can check out for some variety if you like. To reheat soup you can put it in a saucepan (super quick if you have induction!) or use Steam at 100 degrees in the Combi Steam which is always the best way to heat liquid I think.

So here is the recipe.

Italian Sausage, Lentil & Veggie Soup (serves 4-6)

Ingredients:

2 medium carrots
2 sticks celery
2 medium parsnips
1 brown onion
1 tsp each dried thyme & dried oregano
1 tbs olive oil
4 Italian style sausages
400g canned diced tomatoes
1L chicken stock
400g can lentils or mixed beans (drained)
1/4 cup grated parmesan cheese + extra for serving if desired
1 tsp caster sugar
S&P

Method:

1. Finely dice the veg and place into a large, heavy pot with the olive oil, dried herbs and some salt and pepper. Stir to combine. Squeeze the filling from the sausages and drop on top of the veggies, to make little meatballs.

2. Place pot into your cold CombiSteam. Select your Combination/Hot Air+Steaming function and set temp to 220°C. Set variable Steam setting to 20% if required. Cook for 15 minutes.

3. Remove pot and add the tomatoes, stock, lentils, parmesan and sugar. Season with S&P and stir gently to combine. Reduce temperature to 200°C. Return to the oven and continue to cook for 45 minutes.

4. Stir and serve with a ladle so you get all the good stuff. Sprinkle the top with some extra parmesan and fresh basil or parsley if desired.

This soup is quick, nutritious and of course, delicious. If you had an extra big pot and an extra big family you could certainly double the recipe.

Happy Combi Steaming!

Yours in the kitchen,

The CSQ x