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Soup help?
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brighthair
Posts: 646 Forumite

Ok, freely admitting I have never made soup before :embarasse
I want to make something low calorie for when I get in from the stables and I'm starving!
I have leeks, courgettes, carrots, tinned tomatoes, onions, garlic and various seasoning - oxo, lea and perrins, italian herbs and I also have some frozen veg stock
also - I can't believe how dim I am. I've been clearing out a cupboard and found at the back of it, unopened a Morphy Richards blender with whisk, chopping thing, ice crusher, blending stick..... :rotfl: and I've spent all this time beating things for cakes by hand :rolleyes:
back to the subject - shall I just launch all this veg in my soup? anything else I need to make it taste better?
I want to make something low calorie for when I get in from the stables and I'm starving!
I have leeks, courgettes, carrots, tinned tomatoes, onions, garlic and various seasoning - oxo, lea and perrins, italian herbs and I also have some frozen veg stock
also - I can't believe how dim I am. I've been clearing out a cupboard and found at the back of it, unopened a Morphy Richards blender with whisk, chopping thing, ice crusher, blending stick..... :rotfl: and I've spent all this time beating things for cakes by hand :rolleyes:
back to the subject - shall I just launch all this veg in my soup? anything else I need to make it taste better?
0
Comments
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Onion soup is so easy, shred the onions, sautee till soft in butter, add veg stock & simmer, ta daa done! ou can blend a bit of it, I leave mine "as is"
Otherwise, everything can go in! An "assorted veg" soup- perfect as it is!
If you need to thicken it add chopped potatoes in, it makes it silky when its blended:beer: Well aint funny how its the little things in life that mean the most? Not where you live, the car you drive or the price tag on your clothes.
Theres no dollar sign on piece of mind
This Ive come to know...
So if you agree have a drink with me, raise your glasses for a toast :beer:0 -
chop the leeks and soften in a little butter, add whatever else chopped veg you like, add enough stock/water to cover and leave to simmer for about 30 mins, keep in the fridge once cool or freeze in portion servings so you can reheat quickly
the secret to good soup is less is more, i'd prob do leek, carrot, tinned tom and some cumin & turmeric with the stock
hthNonny mouse and Proud!!
Never argue with an idiot. They drag you down to their level then beat you with experience!!
Debtfightingdivaextraordinaire!!!!
Amor et metus. Lac? Sugar? Quisque massa vel duo? (stolen from a lovely forumite!)0 -
marvellous - I may try the "new" (sorry 2 years old!) blender0
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I'd melt some butter and soften all of the veg in the pan and then add some stock and seasoning and cook until all soft. If you have some red lentils I'd put those in at the same time as you add the stock. Then either keep chunky or whizz it up.Adjust seasoning at the end.GC Jan £318/£350, Feb £221.84/£300, Mar £200.00/£250 Apr £201.05/£200 May £199.61/£200 June £17.25/£200
NSD Feb 23/12 :j NSD Mar 20/20 NSD Apr 24/20
May 24/240 -
Don't overcook the soup. Vegetables only need 10-15 minutes simmering.
I'd cook the onion/leek and then some vegetables n olive oil or butter then crush an oxo cube over them and then some water (or pour your frozen veg stock instead of the oxo and water), simmer 10-15 minutes then whizz until half chunky.
Season and then servehave fun
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well I chucked the whole lot in, and blended it - tastes lovely, and I think it'll double as pasta sauce too!0
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