Clas Ohlson is a brand that’s been on my radar for a while. I first came across them around 18 months ago while searching for a waffle maker.
The company is committed to providing products and services that solve small everyday practical problems. As well as making a life-changing purchase that improved our weekend breakfasts no end, I was immediately impressed by the huge range of items on offer.
Although they carry leisure, hardware, electrical and multimedia products, it’s usually the homeware that draws me in. Not only do they sell all sorts of sensible things that are sure to make your life easier, they also have a beautiful range of decorative accessories, not to mention some incredibly stylish lighting. However, when they approached me about a possible collaboration, it was a kitchen appliance that stole my heart.
The Braun Multiquick Hand Blender has been on my wish list for a while. I love making soup, but it’s always been a messy task that I’ve had to complete in batches using my teeny-tiny Magimix. For obvious reasons, this piece of kit has revolutionised the process and I know it’s going to get plenty of use from hereon in.
Although I chose to share this recipe because it showcases the Multiquick so well, it’s genuinely a firm favourite. Obviously, it’s perfectly acceptable to use shop-bought curry paste instead, but making your own is incredibly easy and it always tastes better.
Whenever I prepare this soup from scratch, I make sure I buy the ingredients for a Thai Green Prawn Curry or Nigella’s Curry in a Hurry too. That way it fits neatly into my weekly meal plan and I’m technically working on two dishes at once.
You will need:
Thai Green Curry Paste
- 3-4 green chillies, de-seeded and roughly chopped
- 2 shallots, peeled and roughly chopped
- 5cm piece of fresh ginger, peeled and roughly chopped
- 2 garlic cloves
- Small bunch of fresh coriander
- 2 lemongrass stalks, chopped
- 1 lime, grated zest and juice
- 8 kaffir lime leaves {or the zest of an extra lime if unavailable}
- 1 tbsp fennel seeds, crushed
- 1 tsp ground coriander
- 1 tsp black peppercorns, crushed
- 2 tsp fish sauce {if you’re vegetarian/vegan use light soy sauce instead}
- 3 tbsp olive oil
1. Place all the ingredients in the Multiquick’s 500ml chopper attachment or a food processor and blitz to a paste. Use straight away in the soup recipe below and store the remaining paste in a jar in the fridge for up to 3 weeks.
Super Simple Sweet Potato Soup
- 1 tbsp olive oil
- 4 shallots, peeled and chopped
- 1-2 tsp Thai green curry paste
- 750g sweet potato, peeled and grated
- 1L vegetable stock
- 50g creamed coconut {from a sachet or can}
- Handful coriander, roughly chopped
- Lime wedges and mini naan bread to serve
1. Heat the oil in a large saucepan and soften the shallots for 4-5 minutes. Stir in the curry paste and cook for another minute until fragrant. Add the grated sweet potato and vegetable stock, then bring quickly to the boil before simmering for around 5 minutes.
2. When the sweet potato is tender, remove the soup from the heat. Stir in half the creamed coconut, season well and then cool briefly before whizzing with a hand blender. Divide the soup between bowls and top with creamed coconut, fresh coriander and a spritz of lime before serving with warm naan bread.
I’m keen to make the most of my Multiquick, so let me know if you have any delicious soup recipes to share.
Love Audrey xxx
This is a collaborative post. You can read my full disclosure here.
