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Soup recipes
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I'm currently boiling a chicken carcass left over from tea to make stock for soup on Monday.0
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I personally bung anything in that I can find - I've even made lamb & vegetable soup by watering down the very end of a stew when there wasn't enough to go around and slinging some pearl barley in it.
We're currently working our way through a huge pot of chicken & veg (with pulses) soup that I've had in the freezer for a while. Mind you as long as I say "We're having homemade " most of the time I don't get the rest of the sentence out for DD shouting "YAY!!!! Homemade!!!!" or when I say "What do you want for tea?" "Can we have homemade?"
so it wouldn't matter if I served up stone soup in this house :rotfl: Creeping back in for accountability after falling off the wagon in 2016.Need to get back to old style in modern ways, watching the pennies and getting stuff done!0 -
Zziggi wrote:Can you make soup by generally throwing in any old veg that you have, liquidising then thickening with a little cornflour/flour?
Yum! I love homemade soup.
It's very easy too - yes, you can basically chuck everything in and then blend when cooked - however I prefer to start by cooking some chopped onions or shallots in the pan with a little butter or olive oil until soft, then I add stock (Marigold veg stock is very good) and the vegetables. I find you don't usually need to add cornflour or flour - the soup should be thick enough when blended - if it's too thick you can always add some more stock or just boiling water, so don't add too much liquid at the start.
When cooking the onions you can add any spices you like to make the soup more 'interesting' - the little foil pouches made by Seasoned Pioneers are really good - you only need a little bit. I added some of their Tunisian Spice Blend to some onions the other week then added Marigold stock and a load of chopped carrots, boiled for 15 minutes or so, stirred in a little creme fraiche and chopped coriander and served - it was delicious.
http://www.seasonedpioneers.co.uk/
If you want some recipes, these ones are good:
Cauliflower and Mull Cheddar Soup:
http://www.bbc.co.uk/food/recipes/database/print/cauliflowerandmullch_9524.shtml
Thai Noodle Soup:
http://www.bbc.co.uk/food/recipes/database/print/thainoodlesoup_898.shtml
Spicy Sweet Potato Soup:
http://www.bbc.co.uk/food/recipes/database/spicysweetpotatosoup_70203.shtml
As you can tell, I like the spicy /strong flavoured soups. "The happiest of people don't necessarily have the
best of everything; they just make the best
of everything that comes along their way."
-- Author Unknown --0 -
I love HM soups, especially this time of year and I've usually always got a pot going on a Sunday morning ready for when youngest gets home from his football matches. I always make a huge pot full too so I can freeze extra portions.
One of our favourites is Roast Pumpkin (squash) & Tomato soup, also potato & leek soup, pork & lentil soup, broccoli and apple soup, curried parsnip soup, any old meat/veggie chuck together soup
I ordered a new Soup book from Amazon last week but it won't be here for another few weeks unfortunately as I also ordered the new HFW book which isn't released till mid-October and to save on postage I opted to have them sent together. When I've done that before sometimes they've sent stuff out anyway in two lots but doesn't look like they will this time :doh:
I'll go search for the links for some of these things and come back and edit them in
Edit: There doesn't appear to be a link to the broccoli & apple soup in the index, although I'm sure it was posted here at some point, so I'll grab it from my files and post it again "An Ye Harm None, Do What Ye Will"
~
It is that what you do, good or bad,
will come back to you three times as strong!
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The potato and leek soup I found while looking up flageolet beans
I always thought flageolet beans were young kidney beans but I thought I'd check. It seems they are, sort of, but there's more than one variety...
flageolet beansHi, I'm a Board Guide on the Old Style and the Consumer Rights boards which means I'm a volunteer to help the boards run smoothly and can move and merge posts there. Board guides are not moderators and don't read every post. If you spot an inappropriate or illegal post then please report it to forumteam@moneysavingexpert.com. It is not part of my role to deal with reportable posts. Any views are mine and are not the official line of MoneySavingExpert.Never ascribe to malice that which is adequately explained by incompetence.DTFAC: Y.T.D = £5.20 Apr £0.50
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I made a nice soup by accident when I needed to use up things in the fridge. I put in:
1 onion
3 corgettes
1 large head of broccolli
1 pint of vegetable stock
when all this had simmered for about 25 minutes I added a small tub of fromage frais
I then used a hand blender and made a smoother soups. Comes out a thickish pale green soup and tastes lovely. I now make it when I have visitors.0 -
In true money saving style - get a can of cheap baked beans and rinse off the sauce - put in the soup.
Use a slow cooker so you lose less to evaporation and it is cheaper to run - also you can just leave it for hours."This site is addictive!"
Wooligan 2 squares for smoky - 3 squares for HTA
Preemie hats - 2.0 -
squeaky wrote:
Ohhh I'd forgotten about that thread (and also forgot the link for that soup!) as there's some yummy soup recipes on there too
BTW, how do you link it to go to the post you want in a thread, rather than just viewing as a single post?"An Ye Harm None, Do What Ye Will"
~
It is that what you do, good or bad,
will come back to you three times as strong!
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My soups always seem to consist of whatever veg I have in the fridge that needs used
Turnip (swede to you english types :P ) and leek make a nice soup - I fry off the chopped up leek gently(not to brown) , add a pint or so of stock (from the chicken carcass now I know how!); add the chopped up turnip; stick a lid on the pan and boil for about half an hour. Once the turnip is soft I use my stick blender to whizz it all up.
If it's specially cold, or I'm in need of the comfort I'll chuck in some pearl barley once it's whizzed up (boil it separately for 10minutes, rinse it off and then add to the liquidised soup. Make sure the soup is quite watery at that point - add more water from the kettle if it isn't) and cook it off in the soup. Yum.Pre O/S: what's a vitamin? Does it begin with the letter e?Now: I'm not eating any of that pre-made rubbish...0 -
I always make a big pan of soup at the end of the week, I put all the veg we havent used up into the pan,(outer leaves of the cauliflower, cabbage leaves,ect)add some lentils,stock cubes and than half fill with water,bring to the boil and then simmer until all the veg is soft,liquidise until smooth, season to taste,i try and freeze some but it always get eaten really quickly,I have teenage boys to feed!!!!!!!!!!!!!!!!!!!!!0
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