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Everyone creates leftovers after cooking a large meal, that’s nothing new. Whether its stray carrots or unused chicken there are always bits and pieces scattered around the kitchen that are often deemed useless and simply thrown away. With this in mind, a more savvy approach would be to use these inevitable leftovers to prepare hearty, tasty meals for you and yours.
The Morphy Richards Soup Maker allows you to do just that, taking your leftovers or freshly bought ingredients and turning them into delicious, home-made soups. At the flick of the switch you can select between chunky or smooth settings, ensuring that your soup will be just the way you like it. Not only does this help you keep warm during the winter months, it also helps you save a bit of money without compromising on taste.
To watch our design and innovation manager Glynn take you through the key product features, then make sure watch this video.
If you would like to buy the Morphy Richards Soup Maker, then please visit our website.
To set you on your way, here are three of our favourite homemade soup recipes that will help you to get the very best out of your Morphy Richards Soup Maker.
Roast Tomato and Basil Soup
Preparation time: 10 minutes
Cooking time: 40 minutes
• 8 very ripe tomatoes cut in half
• 2 red onions cut into wedges
• 1tbsp olive oil
• 4 garlic cloves
• 1 tbsp balsamic vinegar
• 2 tsp tomato puree
• 1 tsp brown sugar
• 10g fresh basil
• 750ml chicken stock, made from stock cubes
Pre-heat the oven to 200*c / gas 5
1 Place the tomatoes skin side up into a roasting tin with the red onion and garlic. Drizzle over the olive oil, balsamic vinegar and season with salt and milled pepper. Roast for 20 minutes until softened and slightly charred.
2 Carefully place the roasted tomatoes into the Soup Maker pour in the chicken stock, add the tomato puree, brown sugar, fresh basil.
3 Select the smooth setting. Once the soup is ready, season to taste and serve.
Really Quick and Easy Pea, Ham and Mint Soup
Preparation time 5 minutes
Cooking time 21 minutes
• 450g frozen peas
• 20g fresh mint, leaves only
• 200g quality cooked ham, chopped/shredded
• 800ml hot stock, from cube (chicken or vegetable)
• 20ml (4 teaspoons) olive oil
• 75ml (2 heaped tablespoon)
1 Place the peas, hot stock, mint and ham into the soup maker and select the smooth setting.
2 Season with a little salt and milled pepper add the olive oil and crème fraiche and using the blend button blend the soup again for 20 seconds and serve.
Winter Lamb and Lentil Broth
Preparation time 15 minutes
Cooking time 30 minutes
• 270g lamb, cut into very small pieces
• 2 tbsp olive oil
• 1 tbsp plain flour
• 1 medium onion, finely chopped
• 1 small carrot, finely chopped
• 1 potato, finely chopped
• 1 medium turnip, finely chopped
• 2 garlic cloves, chopped
• 1 tin of cooked lentils, drained (400g)
• ½ tsp chopped rosemary
• 2 bay leaves
• 650ml lamb stock, made from cube
• 1tsp Worcestershire sauce
• 1tbsp chopped parsley
1 In a large frying pan heat the olive oil and fry the lamb, onion, carrot, potatoes and turnip until the lamb has sealed and everything starts to brown.
2 Stir in the plain flour then add half of the lamb stock and remove from the heat.
3 Pour the lamb into the Soup Maker with the remaining stock and the last of the ingredients. Season with a little salt and milled pepper, mix ingredients together with a spoon or spatula to evenly distribute, select the chunky setting and leave until ready.