Prepare as much of your ingredients as possible in advance. Considering that most of my recipes are simply chop and plop, it’s quite easy to do.
Use boiling water for your stock, or liquid addition. I find that if I use it cold from the tap that the vegetables may not be fully cooked when the soup is ready. Starting with hot stock, gives it a great chance to add more flavour and taste.
If you plan to use anything frozen, make sure the ingredients are fully thawed first.
Make sure all meat that goes into the soup maker is pre-cooked. Soup makers do not have long enough settings to cook your meat.
Chop your ingredients into small pieces, especially potatoes, carrots and turnip. This allows the vegetables to fully cook in the short soup maker cycle.
Ensure the lid is fully closed or sealed.
Do NOT open the lid during cooking. If you do you may find yourself splattered with very hot liquid.
Some soup makers have a strong pulse setting. I’ve seen many people recommend holding down the lid, to avoid soup being pushed up and out of the blender. I do not have this problem with my version, but remember to check out the possibilities of your own.
Follow your manufacturers minimum and maximum guidelines. My jug has these clearly marked on the inside of my machine.
Do not submerge your soup maker fully in water to clean. Follow your instructions to the letter, or you may short out your machine.
Follow your manufacturers instructions for cooking, cleaning and maintenance.
