Vegetable Soup recipe anyone?

tomato and red lentil
butternut squash with chilli and coconut milk
roast red pepper - can add some extra tomatoes to it

you could try making minestrone soup - recipe here - i would add though, if you like garlic, to chuck lots in... Snowwy Owl did hers in her slow cooker last night apparently and that worked well too

have fun cooking!

keth
xx

Hiya

I have seen a couple of threads about making soups and thought id share this one with you. I made it for me and my daughter last week and it was very suprisingly yummy


Courgette and pea soup


1 small onion, peeled and finely chopped, large knob of butter or marge whatever you have, 2 courgetts, trimmed and thinly sliced, 1 large potato, peeled and chopped, 1 pint of stock, handfull of frozen or fresh peas.

Saute the onion in the butter or marge until soft, add the courgette, potato and stock. Bring to the boil then cover and simmer until the potato is nice and soft. Add the peas bring to the boil again then reduce the heat and cook for 5 mins. Blend right down adding as much cooking liquid as you like and season to taste

Hope this helps someone use up some left overs

This makes a lovely creamy thick soup and im sure you could replace the courgette for brocoli if you preferred

I wasn't sure where to post this, please move if in the wrong place.

My mum always used to make lovely soups but whenever I have tried to make them, they always tasted like liquidised vegetables rather than a soup. Anyway, I found a recipe and made it today and it is just as good - if not better than heinz. I am following the Weight Watchers Pure Points programme from a few years ago and it worked out as only 1 point for a huge bowl.

Chunky Vegetable Soup (Serves 5)

2 tablespoons olive oil (omit if dieting)
1 large onion, peeled and chopped
250 g (8 oz) carrots, peeled and cut into chunks
350 g (12 oz) swede, peeled and diced
350 g (12 oz) potatoes, peeled and diced
350 g (12 oz) leeks, trimmed and sliced
1. 3 l (2 1/2 pt) vegetable stock made with 3 stock cubes
3 tablespoons vegetable gravy granules
Ground black pepper

In a large pan, heat the olive oil and fry the onion for 2 - 3 minutes until softened (or use water to reduce calories).

Add the carrots, swede, potatoes and leeks and cook for another 2 minutes. Pour the stock over and bring to the boil, then cover and simmer for 30 minutes.

Using a ladle, scoop half of the soup mixture into a liquidiser and blend until smooth. Pour the liquid back into the pan with the remaining soup and bring to the boil, then sprinkle the gravy granules over the soup and cook, stirring until it thickens. Season with fresh black pepper and serve hot.

Hi minnieloopie - looks to me like you have the makings of a positively Delicious soup there!

I'd fry off the onions in a little oil, just til they are soft. Dice the potatoes, carrots and parsnips and add them and fry for another 2-3 minutes.

Chuck in the sweetcorn and mushrooms then add about 1 1/2 to 2 pints either veg or chicken stock and bring to the boil. Simmer for about 20 mins, add the brocolli, if you can find some (in very small florets) and simmer for another 10 mins. Check the seasoning et voila!

A few chunks of crusty bread and yummy!

BTW, if you have any tinned toms, you could chuck those in and use about 1/2 pint less stock - gives it a lovely colour and even more flavour!

This is the sort of soup I make regularly.....I'm sure some of the other users will have lots of yummy suggestions for you too.

Good luck