Soup recipes with the following ingredients!

chezba

Hi fellow OSers!

I've just been to the local market as it was closing and picked up the following veg bargains and I want to batch cook some soups so was wondering if you could come up with various options so it isn't just one big pot of 'veg soup'. I've got two large stockpots and a large saucepan so could have 3 soups on the go to use for lunches and to freeze.

And ideas greatly welcomed. I've also got herbs and spices in the cupboard/freezer which I could use and plenty of lentils!


1 box of approx 20 red/orange peppers (£4!!)
1 large tray of mushrooms
4 courgettes
1 cauliflower
2 savoy cabbage.

I've also got carrots, swede, potatoes and onions I could use up.

Thanks!

Tracy

Rikki

I love cauliflower soup.
I just cut up the cauliflower and cook in a chicken or vegetable stock cube, then blitz.
Not very adventurous I know but I like it.

I make a winter vegetable soup using carrots, onion, swede and potato with a vegetable and beef stock cube. (I put parsnip in too)

locutus2003

I always make soup with any veg I happen to have spare - too much broccoli isn't nice but other than that any other combination seems nice to me. I'd be tempted to do the 'usual' base (fry onions and potatoes in some butter) then add all the veg and then add appropriate amount of veg stock.

Yum yum!

ifonlyitwaseasier

chezba wrote: »

And ideas greatly welcomed. I've also got herbs and spices in the cupboard/freezer which I could use and plenty of lentils!

1 box of approx 20 red/orange peppers (£4!!)
1 large tray of mushrooms
4 courgettes
1 cauliflower
2 savoy cabbage.

I've also got carrots, swede, potatoes and onions I could use up.

ok lentil and pepper soup, roast the peppers in the oven on low temp till charred and then strip the skin off and chop. chop onions, fry off and then add lentils, add stock of choice, add chopped pepers and then simmer til lentils are soft, blitz up and enjoy!!

if i think of anythign else i'll add it in.

hth

kiwifruit_2

one of my favourite soups is roasted pepper and carrot...

i just seed out the peppers, cut in half and roast in the cooker till they 'blister'.. while thats happening, put about a tablespoon oil into the soup pan, add chopped onion, teaspoon cumin and a couple chopped carrots...give it a fry for about 3 or 4 minutes, then add the roasted peppers cut into strips, and about a litre of chicken stock...bit of pepper to taste and get it cooking till it boils then simmer it for about 20 mins - i usually do it till carrots arent so raw...then get the blender thing out and give it whizz till all smooth and there you have it...nice with crusty roll or scone or bit of toast or just in a mug while watching telly...

Caterina

Do you eat chicken? If so, you could save the peppers to make chicken with peppers casserole, an Italian speciality:

Fry a large onion in some vegetable oil, add the peppers and sautee until peppers are soft. In a separate pan brown a few pieces of chicken (thighs and odd pieces are ok) then once browned cover with the onion and pepper mix, add salt and cover, let it simmer for a while and once chicken is thoroughly cooked add chopped parsley.

Save the mushrooms for a mushroom omelette!

Cauliflower for a cauliflower cheese (to be served with macaroni for extra-filling purpose).

4 courgettes, if they are large you could stuff them: cut in half lengthwise, scoop off a bit of the inner part, chop garlic and fry in a bit of oil, add the courgette insides, finely chopped, and a chopped tomato (or a shot of tomato puree). When cooked, let the veg mix cool and mix it with some dry breadcrumbs, one egg, a bit of grated parmesan (or other cheese) and chopped parsley (or any other fresh herb you might have). Salt and pepper to taste. Shape into sausages and pile up on top of courgettes. Brush outside of stuffed courgettes with oil and put into oven to bake until courgettes are soft but not overdone and the topping is lightly crusted.

Then make a great big soup with the savoy cabbage and root vegetables.

Any leftover peppers can be roasted with onions and added to steamed couscous, dressed with chopped garlic and parsley, olive oil and lemon juice.

There you go, the weekly menu sorted (more or less!).

Hope you enjoy.

Ballymackeonan

Minestrone - chop any selection of vegetables, soften in olive oil, garlic and herbs, add stock cube, let it cook for a while and add pasta, tinned chopped tomatoes and tinned beans towards the end of the cooking time..

Or lentil, with added onion, potato and carrot - real comfort food on this cold day!

How about stuffiong some of the peppers with a lentil and vegetable stuffing - freeze them and bake as required? (if you top them with grated cheese, it's even better!

chezba

thanks for those options. I especially like the sound of the italian chicken and pepper! I don't have much freezer space which is why I was thinking of soup (although I will of course still need freezer space to store the soup! :rolleyes: ).

Mushroom omelette sounds great but as I have approx 100 mushrooms in the tray it will be a very big omelette :rotfl: . I'll keep some for an omelette and do something else with the others. I think I'll go for a roasted pepper and lentil soup then use the other stuff throughout the week and any 'softies' left at the end become a mixed winter veg soup!!!!

Tracy

Caterina

Hi again,

Glad you like the idea of italian chicken recipe.

To use up the mushrooms you could use a whole lot of them to stretch some beef mince when making bolognese sauce!

Mushrooms go very small when fried so if you chop and fry them with a little garlic for extra flavour (garlic figures quite high in my recipes!) then you can freeze them ready cooked in portions and use them when necessary. If you put them in little freezer bags they take very little space in the freezer. HTH.

Stephen_Leak

Basically, for 2 x 250ml servings, you take 500g of at least two things, chop them up and fry lightly if necessary, then add 500ml of water and a suitable stock cube. Bring to the boil, reduce to a simmer, and then cook until the solid stuff is cooked. Blend as required.

tattoed_bum

cream of mushroom soup
some chicken stock
chop and fry mushrooms and a little onion add chicken stock
heat and simmer take some from the pot and blend with some powdered milk
put blended mix back into the pot and again simmer it will thicken as it cooks .

there are other ways to do this but this one i find easiest and quickest only takes about 20 mins