Morphy Richards 48822 Soup maker, Stainless Steel, 1000 W, 1.6 liters

Product Information

Starch based foods are perfect for this task – potatoes and lentils are common ingredients that you might like to try. It is a basic model and deliberately designed to be very easy to use both in terms of making the soup and cleaning up afterwards.

Similarly, and as mentioned above, the lid mounted blade make it easily accessible to clean out any trapped ingredients that might be hiding around it. as real users, posing a threat to a site’s security, so the site sometimes runs random security checks. Finally, (this is the last plug, I promise) if you simply want to try a soup maker out for yourself - here's our guide to the best soup makers available today. The better your problem and question is described, the easier it is for other Morphy Richards owners to provide you with a good answer.

This is not only our favourite model at the time of writing, but a hugely popular choice for soup fans regardless of whether it’s their first maker, or replaces a previous soup maker that’s come to the end of its life. Our next section considers other people’s points of view about the 48822 soup maker, rather than our own.

With its sturdy construction and reliable performance, this soup maker stands as a durable and practical addition to any kitchen. This list includes the different brands of soup maker so as you can see all the options that are available. Keep reading for tips and tricks on how to fix the most common and annoying issues with Morphy Richards Soup Makers. The first is how to avoid burning in the first place, and that’s to make sure that there’s enough liquid in the soup maker before the solids go in.There’s not much restriction on what you can cook in your soups, with the exception that it’s advisable that if you’re using meat to precook it, as the soup temperature may not be sufficient on its own. If you're trying to do something with your soup maker that it's not explicitly designed for, you're going to have issues. And if you encounter overly chunky soup or a burned bottom, just stir your food, add liquid, and sharpen your blades regularly.