Even before I took an interest in cooking I saw soups and sauces as potentially interchangeable. As a young man I would combine a tin of oxtail or tomato soup with, say, a tin of meatballs and think of it as a fine creation. Or I'd get really daring and actually cook some sausages and add them to some heated up tinned soup.
We recently bought the soup maker you can see pictured above. We both use it frequently for soups, mostly using the 'smooth' option allowing the blender attachment to work its magic.
I also use it to make sauces sometimes.
A 400g tin of tomatoes, a roughly chopped onion, some cloves of garlic and a little olive oil makes a good base for all sorts of Mediterranean dishes. Set the thing away (it takes twenty-one minutes for ours to perform smooth option) and it'll work its magic while you prepare whatever else you need.
I have used it several times for basic curries thrown together from whatever is at hand. Again a 400g tin of tomatoes, the onion, garlic and vegetable oil but with the addition of ginger (sometimes) spices (endless choices there) will give a nice curry base to work with. I generally add a teaspoon each of Turmeric, Cumin and Coriander with maybe some Garam Masala but this does vary. As an example it makes a very good foundation for a basic Dopiaza. All you need to do is fry some onions in a skillet and add chicken (or anything else you may prefer) and you have a 'two onion' dish; the principle behind a Dopiaza.
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