I don’t know about you, but there are times when I do worry about cleaning my soup maker. As I am currently using a Morphy Richards Saute and Soup version, I am very conscious that it’s not a good idea to get water in the contact points of either the lid or the base.
That’s fine when we remember to empty the soupmaker and give it a swirl under some water when it’s newly cooked, but it isn’t so easy if it’s emptied and soup residue is allowed to sit for any length of time in the pot before washing.
There are times, such as when we want to make juices or just blend something in our soup makers, that we don’t want a faint lingering smell hanging around, especially if what’s been cooked before included garlic or strong onions, or perhaps even some chilli powder.
I hope you all remember that we shouldn’t immerse any part of our soup makers in water. That means they are NOT dishwasher friendly at all.
Rinsing Out
For a quick rinse out, I fold a cloth to hold over the contacts while I fill my soup maker and give it a good brush out with some washing up liquid and hot water. Then, I just rinse out and dry. As much as I wash it with washing up liquid, I do sometimes find that the machine can have a slightly savoury smell afterwards.
Dry Cloth
I hear of people using this method quite frequently, although it isn’t the way for me. They simply take a dry cloth, or some kitchen roll and wipe the blade and inner when it’s still warm from making the soup.
Some people swear by this method, but I found that smells lingered this way and I don’t like lingering smells.
Empty Cycle
This does it for me.
I rinse out with hot water and washing up liquid, then I put boiling water up to the maximum mark on my soup maker and choose the longer chunky setting. After 28 minutes, any food that might linger on the blade is gone, along with the potential to have any smell hanging around.
I’ve started doing this for any break between soup and drinks or smoothies, as I tell myself that if there is no smell, there couldn’t possibly be any aftertaste. It also makes the machine much easier to keep clean and without any effort at all.
Sue says
I like the last one and i I ever decide to do make smoothies that’s the one I’ll use.
I do have a feeling that the next version will be a cordless one.
Soup Maker Club says
What kind of soup maker do you have Sue?
Sue says
It’s the Morphy Richards saute and soup one.
Soup Maker Club says
Which one is cordless? I always think of the one we have as cordless as we can unplug it.
Sue says
There isn’t one yet, I just think that the next version will be.
Ann says
I’ve just bought a VonShef soup maker. Reduced from 60 to £30.00.
We’ve just had our first soup from it.
What really impresses me is that it so easy to clean ( compared to the hugely expensive Cuisinart which I returned because it was a nightmare)
I just love the fact that there is so litlle washing up. This sou[p maker realy is a doddle to clean with warm soapy water.
Soup Maker Club says
That’s a bargain. So tempted to get another one to see how that works….
Luna says
I’ve got a little stainless steel soup maker (1.3L) and it gives me some real concerns.
First one is hygiene and the possibility of residual bacteria forming on the inner surfaces of the ‘engine-room’ lid and its parts.
I too tend to leave the soup maker till the meal is over, then I have time to deal with it. But by then the food on the blade and its stem, and food that’s spattered, during blending, onto other parts of the top assembly are almost dry. Not being able to immerse any of those parts in water makes it very difficult to give the lid assembly a proper clean. And it is a worry.
The jug itself is seldom a problem as soapy water and a blend cycle halp a lot, but doesn’t deal adequately with the interior parts of the top assembly (lid, blade stem, spike thing, and other plastic and metal bits).
My other frustration if I can call it that, is with the design of the top assembly. The motor, the lid, the blade stem and the other metal spikes are all part of the one non-immersible assembly. When I remove the lid with its attached parts, in order to taste-test the soup, I find it very difficult deciding how to prop it up on the counter so that the delicate long spike and blade stem don’t have undue pressure put on them. Resting the lid upside down (the only way it will properly rest on the counter) risks liquid soup that’s caught on the blade and its stem, and on that long metal spike thing flowing down toward the motor, which is not good. Not sure if other soup makers are designed this way as this is my first one.
Despite these concerns, I love the soup maker, and am fast becoming addicted to making lots of delicious soups in it. Hmm… the celeriac soup made the other night was gorgeous, and much too more-ish.
Soup Maker Club says
Good to hear you’re enjoying your soups. I do tend to lay my top with motor and blade attached onto a plate at times, but rarely. I’ve got into the habit of putting soup straight into a plastic jug and rinsing the still hot soup from the pot. I don’t know which one you’ve got, but the only problem I have is with the little screws on mine. On the odd occasion I forget, I just put the soupmaker onto a cycle with just fresh water to heat up the parts and loosen what might get caught in the screws and clean it all off. What kind is yours?
Linda Metcalfe says
I find putting in 2 laughing cow cheeses make it ultra delicious and creamy, you could use other cheeses too. I pick my soup maker up tomorrow Morphy Richards without the sauté action, 59.95 from Argos although I have tested a friends out before purchasing, you just as you say need to be careful when cleaning.
Sylvie Lowery says
I am worried about cleaning my Morphy Richards soup maker for the first time. As with new saucepans, there may be some metal residue left after manufacture. I always like to clean new things thoroughly before using them but it might be a bit tricky to clean the serrated blades as they are sharp. What do you think about this? I would welcome any advice. Sylvie.
Soup Maker Club says
I clean mine with hot water and a cloth, then rinse it out with fresh cold water. I haven’t had a problem with the blades, but if I did, I’d probably use a dish brush instead if I was worried about it. Sorry, I’ve just seen this now, you’ve very likely worked out a way that works for you.
Nathan Crowley says
Love the third one. Will definitely try that one out on my soup maker. Thanks!
Tracy Moore says
Help!
I’ve only had my soup maker a couple of weeks, a spur of the moment investment when I found it reduced in curry’s. I’ve just used it for the fourth time and love the creations I’m making BUT, I’m finding burnt residue on bottom across one side and today while making root veg soup it seems to be turning itself off.
Any ideas or advice please.
Soup Maker Club says
Hi Tracy
When you washed your machine, did you put your jug into a basin? I daftly did with my first saute and soup maker with the removeable jug, not thinking properly, and it shorted out my machine. Slightly burned residue can happen on some machines and not others. I have no idea why, but possibly more stirring before switching on might help. Some people avoid thick ingredients like passata in case of this. Mine has burned now and again, but never since I had the non stick version. It might depend on which brand you use. I have always had Morphy Richards, but I’ve had three different versions.