High Quality Electric Soup Makers that You Must Consider

I love a good bowl of soup and on certain occasions, there is not a meal that will be more satisfying. On a cold wintery evening or a chilly day out for lunch, you cannot beat a bowl of hot soup! Of course the taste is great but there are lots of different reasons that make soup an excellent meal to cook on a regular basis. First of all, this meal can be very cheap to make. Along with this, it can also be very easily to make. Whenever I used to cook this in the past, I always used a hob but these days I use an electric soup maker. I am mentioning these machines but you might never have heard of them before.

In simple terms, these are machines that will not cost too much to buy but they will carry out the entire task of making soup for you and your whole family. These machines are supposed to do all of the work and prevent you from wasting your own time.

If you have made soup on the hob before then you will already be aware of the time it takes and also that fact that you need to actively monitor the entire cooking process. Buying the best cheap soup maker will prevent you from doing this. From my experience, it will definitely make things a lot easier for you. This aspect is making these machines extremely popular for the public so maybe it is the right time for you to consider buying one.

The following 3 products are the best soup makers right now.

Top Electric Soup Makers Available in the UK

From my experiences and research, I have written these soup maker reviews so hopefully you will find these helpful to a certain extent.

  • Morphy Richards 501011 is by far the best soup making machine in the UK I have come across and it has sufficient capacity for you to cook soup for four to five people. It also has four different settings that will allow you to make the meal according to your own requirements. For example, choosing the smooth setting will make the thickness lower while making it chunky will increase this. You can even use the juice and blender setting if you need to. The bonus feature is the sauté feature and this will let you fry and cook lots of different ingredients in the machine. This also means that you will not need to waste your time and energy on doing this in a separate pot. The low price, ease of usability and excellent features make this the greatest machine I have used within this area.
  • VonShef is another soup machine that is pretty much perfect and the best thing is that this will cost you even less and this makes it even more affordable for you. This also has some brilliant features though you will not be getting a sauté feature with this machine unfortunately. Despite that, you will still be able to use this as a blender for milkshakes or smoothies and you will also be able to use it to grind coffee beans or to make sauces. I think this is a machine that is very easy to use too.
  • The Salter soup maker is also an excellent machine that I would recommend. Salter is a big brand within this category and the machine really impressed me. It is fairly new to the market and has already received a lot of positive reviews. It is fairly simple to use, looks pretty good and will not cost you too much either. I think that one of the better qualities of this machine is the fact that it is very powerful and that it comes with a detailed recipe book that will be very useful for people with different levels of experience.

The above reviews will hopefully give you some kind of idea on what to expect from these machines. If you need more detailed reviews for UK products, this post on choosing soup makers is ideal. I would say that if you are serious about buying a high quality machine without spending too much money then you should read the detailed reviews and compare lots of different products. This will give you an idea of which is performs better than the other.

Kale and Eggs

Today, I found myself hungry after a workout and my options were very limited in the kitchen. A go-to meal for when my fridge is looking a little empty is the delicious combination of kale and eggs.

I first got the inspiration for this dish from the Food Network show The Kitchen. Katie Lee made a version of this dish and she called it Creamy Kale and Eggs. I tweaked the recipe a bit and I think I have finally perfected it.

To start, I washed and dried a few big kale leaves. Then, I heated about a tablespoon of olive oil over medium heat. I crushed a clove of garlic and added it to the heated oil.

Kale and eggs are a perfect breakfast dish.

I let the garlic cook for about a minute or two. Be careful not to cook it too long, because it will be cooking when the kale and eggs are added to the pan. Then add your chopped kale. I take off most of the fibrous stems, but I do keep some because I like the crunch it adds to the dish.

Cook the kale for about 2 minutes and use a spatula to move it around a bit. Now, make two wells in the kale at least two inches apart from each other. That is where you will crack the eggs into. Be very careful when cracking the eggs into the kale because you don’t want the yolks to break.

Season the eggs and kale with salt and pepper to taste. Let the mixture heat for about a minute, then put a lid on it. The steam trapped by the lid will cook the eggs and steam the kale. Leave the lid on for about 5 minutes, checking a few times to make sure the kale is not burning. Depending on how you like your eggs, it may take longer or shorter than 5 minutes. I like mine semi-runny and 5 minutes was perfect.

Transfer the mixture to a plate or two. Optionally, you can top it with a handful of sun-dried tomatoes. Toast yourself some ezekiel bread, and you’re ready to go!

This meal is full of amazing vitamins and nutrients. You’re getting all the benefits of the super-food kale including vitamins k and calcium and the protein from the eggs. This is a great option for breakfast, lunch, or dinner! I love this meal any time of day because it gives your body the fuel it needs and you’ll feel amazing after eating it.

Saying that, this greek style marinated chicken dish is a perfect alternative for dinner.

Recipe – Kale and Eggs

  • Serves 1
  • Preparation and Cooking Time – 13 minutes


  • 5 kale leaves
  • 2 eggs
  • 1 tablespoon of olive oil
  • Sun-dried tomatoes
  • Saltpepper
  • 1 slice of Ezekiel toast

Cooking Instructions

Wash and dry your kale, then remove the stems and roughly chop it into pieces.

Heat a skillet over medium heat.

Add olive oil. When olive oil is heated, add crushed garlic. Let garlic cook for about a minute.

Add the kale to the pan and heat for 2 minutes tossing gently.

Make two wells in the kale for the eggs, and make sure they have about 2 inches of separation.

Carefully crack one egg into each well.

Sprinkle salt and pepper to taste.

After a minute, place a lid over the skillet.

Let heat for about 5 minutes or until eggs are cooked to your liking.

Transfer to dish and add a few sun-dried tomatoes.

Serve with a slice of ezekiel or whole grain toast.    

Crispy Asian Tofu Stir-Fry

Looking for a cheap and hearty source of protein? Tofu is the answer! I have recently started cooking with tofu and I love it for a few reasons. First, as mentioned before, it is cheap! I got a package for £1.49, which contained 5 servings! Second, it’s so easy to prepare and there are many great ways to do so. I usually just marinade it for an hour or so and then sauté with veggies.

Tonight, I decided to bake the tofu. I found a great recipe for baked crispy tofu and I chose it mainly because of the marinade! I have been on an Asian cooking kick and this dinner was no exception. I find that Asian flavours are usually more light and healthy, which is always a great thing!

I first prepared the tofu according to the recipe. After it was done marinating, I threw it in the oven and began working on my stir-fried veggies. I used what I had in the fridge, which was white onion, kale, broccoli, mushrooms, and cherry tomatoes. For more of an Asian flair, I would also add red peppers and carrots the next time I make this dish.

If you like Asian food, this stir-fry recipe is very tasty.

Look at those beautiful veggies! Some general tips I have for sautéing veggies are to use a neutral high temp oil like olive or grape seed oil, and to time it so that all the veggies finish cooking at the same time.

Mushrooms and onions take the longest so I started with those after I heated my grape seed oil. Then I added broccoli and let that mixture cook for a few minutes. Next came the cherry tomatoes. After about a minute I added a big handful of kale. Don’t be afraid to add a lot of green leafy veggies because they really shrink down.

I really liked baking the tofu because it created a nice crispy texture. I probably could have left it in for 5 or 10 more minutes, but I was honestly so hungry. It still tasted really good and had a nice crisp.

Separate your sautéed veggies into serving bowls. Once the tofu is done, add a few pieces to each bowl. Dinner is served!

Greek Style Marinated Chicken

Happy Monday! I spent this past weekend in London and made one of my favourite meals for dinner. It’s full of protein and fairly easy to prepare. I like it because it’s a different way to cook chicken breast besides just sautéing it on the stove. Plus, this method keeps all the juices and flavour in the chicken breast.

Marinades are a great way to add flavour to meat or fish. One of my favourite ingredients to use as a base for marinades is Greek yogurt. It’s packed with protein at 12g per serving and contains 0g of fat. The creamy texture mimics sour cream or ranch dressing, and your taste buds don’t know the difference! For this recipe, I used a 5 oz container of plain Greek non-fat yogurt.

To prepare the marinade, I put the yogurt into a bowl and added minced garlic, lemon juice, thyme, salt, and pepper. I mixed this well and then added it to my plastic bag with two boneless skinless chicken breasts.

I absolutely love greek styled chicken and this recipe turned out to be delicious.

Make sure the bag is tightly closed with most of the air out, then move the chicken around with your hands to let the marinade coat. Place in the fridge for at least 2 hours. This allows the flavours of the marinade to soak into the chicken. When you’re ready to start preparing your meal, grab a glass baking dish coated with cooking spray and put the marinated chicken into the dish. I sliced half of a red onion and placed the slices on top of the chicken. This adds even more flavour to the chicken and some nice colour.

Preheat your oven to 400°F. The chicken will bake for 10 minutes on each side for a total of 20 minutes. At the end of the first 10 minutes, carefully flip the chicken using tongs, and try to keep the onion pieces on top of the chicken. Here’s what it will look like at the end of the 20 minutes.

The onions are perfectly tender and the chicken is juicy and packed with flavour. Let the chicken cool for 5 to 10 minutes before serving. Serve with a side of your favourite green vegetables and a green salad. I made oven roasted asparagus. Hope you enjoy!

Recipe – Greek Style Marinated Chicken

  • Serves 2
  • Preparation and Cooking Time – 25 minutes


  • 2 boneless, skinless chicken breasts
  • Half of a red onion, sliced into rings
  • 1 5.3 oz container of plain, non-fat Greek yogurt
  • 1 teaspoon of minced garlic
  • Juice from half a lemon
  • 1/2 teaspoon of dried thyme
  • Salt (to taste)
  • Pepper (to taste)

For the marinade

Mix yogurt and the next 5 ingredients in a small bowl.

Place chicken breasts into a large Ziploc bag and pour yogurt marinade into bag.

Seal bag and move chicken around with your hands to coat well.

Place in the fridge for at least 2 hours, max overnight.


When you are ready to prepare, preheat oven to 400.

Coat a glass baking dish with nonstick cooking spray and add chicken.

Place the red onion rings on top of chicken.

Bake at 400 for 20 minutes, turning halfway through.

Let cool for 5-10 minutes before serving.