Along with a few other great bloggers, I was invited to an OXO Disco Soup event. I have used OXO for years, it’s the cube my mum and Nana always had in their cupboards. So hearing more f romOXO about using leftovers, making soup and listening to some disco music seemed a pretty perfect event for me.
Who can really turn down making soup with OXO on a Thursday night?
Dean Edwards, a TV Chef, known for being Digger Dean on Masterchef a few years ago, regular appearances on Lorraine (who apparently really is that nice in real life) and his Feelgood Family Food book was there to guide us in our soup making endeavours.
The idea was that we made three soups to test out the OXO and see that little portions of OXO’s best ever concentrated stock add depth and richness to our soup, and would work for pretty much any other meal you wanted to make.
For the soup, we made French Onion, Spicy Butternut Squash and Carrot and Beetroot.
Something else we heard about while there were 4.2 million tonnes of avoidable food waste in the UK each year. Not only does it cost each household £470 a year BUT imagine all the good stuff we could be cooking with the leftovers! OXO, the nation’s preferred stock is encouraging us all to start “souping up” our leftovers and unwanted veggies. I think we have all opened the fridge, or looked in the veggie drawer and see something a bit wilted or battered at the back, there is no reason not to use it apart from you don’t know WHAT to do with it!
On the evening, we were using The OXO Cookbook which has a range of 50 dishes from soups to pot roasts and pies to sauces. Perfect for time-poor people or those looking for quick, tasty meals.
Above is my finished French Onion Soup, it was super easy to make, although I would have liked to brown my onions a bit more for that deep brown colour that is so integral to the flavour of the soup. I really enjoyed having minimal herbs and spices to think about and put in, it was all done with one OXO Stock Pot. Salt and Pepper were the only real additions I made to it. It was sweet, herby, oniony and delicious.
The second soup was a Spicy Butternut Squash, I left the chilli out of mine, and although I usually do like the warmth of chilli I already had an idea about this soup being a sweet winter warmer. Making soup with OXO was soup-er easy. This one was also straightforward, onions, ginger, roasted butternut squash, stock and then whiz into a smooth consistency.
My third and last soup of the evening was a Carrot and Beetroot soup with Mint. This one was very chunky, the amount of time you’d need to blend it down was much more time than we had, in fact, we’d probably of needed an industrial blender or to cook the beets and carrot down a lot further. It’s one I am looking forward to trying again, though.
Making soup with OXO is super easy as your stock is packed with flavour and makes the process so much quicker., simply melt them directly into your soup, stew, casseroles, Bolognese and more.
Yes, that is me on the set of Saturday Kitchen – I was super excited to get to see it!
French Onion Soup:
- 1 Tbsp Vegetable Oil
- 350g: Onions (Peeled & Thinly Sliced)
- 10g Unsalted Butter
- 1 Tbsp Plain Flour
- 100ml White Wine
- 20ml Brandy (Optional)
- 1 OXO Beef Stock Pot
- 500ml Boiling Water
- Cracked Black Pepper to Taste
- Heat the oil in a large, heavy-based pan over medium heat.
- Add the sliced onions and cook for 10 – 15 minutes or until nicely browned (without being burnt), stirring occasionally.
- Add the butter and flour, stirring for a few minutes.
- Pour in the white wine and brandy and cook for 2 – 3 minutes.
- Add the OXO Beef Stock Pot and water and bring to the boil.
- Turn down the heat and gently simmer for 10 – 15 minutes.
- Finish with cracked black pepper.
Spicy Butternut Squash Soup:
- Glug of Oil
- 1 Large Onion, roughly chopped
- a small thumb of ginger, peeled and chopped
- 1/2 red chilli, finely chopped
- 900g Butternut squash, peeled, deseeded and cut into 1cm cubes
- 1 x Garden Vegetables with Parsley & Bay Stock Pot, made up with 500ml
- 400ml Coconut milk
- 2-3 tablespoons fresh coriander to serve
- Heat the oil in a large saucepan.
- Add the chopped onions, chilli and ginger and fry for 5 minutes.
- Pop in the squash and OXO stock.
- Add almost all of the coconut milk, leave 4 tablespoons behind.
- Bring to the boil, then reduce heat for 15 minutes.
- Blend using a hand-held blender or food processor.
- Finish with a swirl of coconut milk and top with coriander.
Carrot and Beetroot Soup:
- 20g butter
- a glug of oil
- 3 fresh thyme sprigs
- 325g carrots, grated
- 300g raw beetroot, peeled and grated
- 2 x OXO Garden Vegetables with Parsley & Bay Stock Pots, made up with 850ml boiling water
- large handful of fresh mint leaves, plus extra sprigs to serve
- a squeeze of lemon juice, to taste
- sea salt and black pepper
- 4 dollops of Greek yoghurt, to serve
- Heat the butter and the olive oil together.
- Add the thyme and fry for a few seconds, until you can smell it.
- Pop the carrots and beetroot in, stir well and cover for 15 minutes.
- Add the OXO stock and simmer for 10 minutes.
- Remove any woody thyme sprigs
- Blitz until smooth using a hand-held blender or food processor
- Add a little more OXO stock if you need to.
- Add a squeeze of lemon juice, pinch of salt and grind of pepper to taste
- Serve in cups or bowl, add a dollop of Greek yoghurt and a sprig of mint to serve
So there you have it, making soup with OXO couldn’t be easier!