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Galtizz
Posts: 1,016 Forumite
Ashmit, Man bout the house, Anyone...
People keep mentioning their wonderful soup recipes and not posting them Could you please share them on here. I've never made soup and want to try making some to freeze and take to work any suggestions?
People keep mentioning their wonderful soup recipes and not posting them Could you please share them on here. I've never made soup and want to try making some to freeze and take to work any suggestions?
When life hands you a lemon, make sure you ask for tequilla and salt
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Comments
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CARROT AND CORIANDER soup
1 litre of stock, veg or chicken
1lb carrots
1 onion
1 clove garlic
1 handful fresh coriander
i dont add salt but instead use 1tsp curry powder or juice of half a lime or lemon
chop veg
simmer til soft
blend until smooth.
If you are feeling flash a dollop of cream in the middle is nice when you serve it up
Goes down well with tesco value bread, toasted ;DMember no.1 of the 'I'm not in a clique' group :rotfl:
I have done reading too!
To avoid all evil, to do good,
to purify the mind- that is the
teaching of the Buddhas.0 -
QUICK & EASY LEEK & POTATO SOUP
oil or preferably generous knob of butter
2/3 young-ish leeks
2 apple sized potatoes
1.5 knorr chicken stock cubes to 1 pint of boiling water
Melt the butter
Add the leeks and garlic and stir on medium heat
When the leeks are soft add the potatoes and stock
Cover and simmer
Cook until potatoes are soft (about 12-15 minutes)
Leave to cool a little and then liquidize
Add black pepper to taste
So quick and easy that even I make it regularly!! It's scrummy. ;D ;D£2.00 coin savers club ... very full Terramundi smashed 6th October - £800
Starting again with a big Millionaire's Fund tin0 -
I like these recipes. I've never made soup before.
On other moneysaving sites I find it mentioned quite a lot to have a soup and bread night once a week to cut grocery costs.
Will go and bump crusty bread to go with this.0 -
Wow, within an hour I've already got too many to choose from ;D
Thanks everyone I'll soon have enough for 1 per week without duplicating all year!!!When life hands you a lemon, make sure you ask for tequilla and salt0 -
I am silly. I'm on an enforced fast from this morning to tomorrow lunchtime and I'm here looking at recipes. But hey, I'm still not all that hungry yet!
- 1 onion
- 2 cloves garlic, chopped
- 2 stalks celery
- 2 medium leeks
- 2 tbsp olive oil, plus extra for drizzling
- 600ml stock (recipe says chicken, but I'm veggie so use vegetable)*
- 1 tbsp chopped rosemary (I always just use mixed herbs)
- 50g pasta shapes
- half small cabbage (says savoy, but I've used pretty much anything)
- 1 courgette
- 4 large ripe tomatoes
- 1 225g can
- flageolet beans
Cut veg into approx 1cm pieces.
Fry onion, garlic, celery and leeks in oil til soft.
Add stock and half rosemary and bring to boil.
Add pasta shapes and bring back to boil for another 5 mins til cooked.
Add everything else and boil for one more minute. Serve with crusty bread Serves four, but you can double or treble the ingredients if you want to make lots. I've also been known to vary proportions, leave things out (especially the tomatoes, I rarely use them) and throw other random veg in - potatoes are nice in it. It's a good recipe to experiment with, basically.
I have also been known to add (presoaked) red split lentils, pearl barley and even general soup mix to add a bit of interest.
I eat it chunky but my husband likes to whizz it in the blender.0 -
I've not tried the rest of them so take no responsibility for them
- 1 medium leek, thinly sliced
- 225g pots
- 300ml water/chicken stock (again presumably you can use veggie stock as above)
- 300ml milk
- knob butter or marg
- seasoning
melt butter/marg in a pan
Add leeks and stir over a low heat for 2-3 mins til leeks start to wilt
Add water/stock. Allow to simmer
Meanwhile grate potatoes, add to pan and stir
Add milk and seasoning. Continue to simmer for 20-25 mins.
Serves 2.0 -
Found this one on the internet
Boil together all the following ingredients for 20-25 minutes then liquidise. I prefer to leave it semi-lumpy, but the original recipe said make it smooth, so it's up to you.- 1 medium butternut squash, peeled and chopped.
- 1 large onion, chopped.
- 3 sticks celery, chopped.
- 2 vegetable stock cubes dissolved in 1.5 pints of boiling water.
- 1/2 tsp cumin.
- 1/2 tsp coriander.
- Salt and ground black pepper to taste.
It's nice with fresh chopped coriander or chives sprinkled on top as you serve it.
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