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Soup help?

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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?

Comments

  • lynzpower
    lynzpower Posts: 25,311 Forumite
    10,000 Posts Combo Breaker
    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 :)
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  • 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

    hth
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  • marvellous - I may try the "new" (sorry 2 years old!) blender
  • NJW69
    NJW69 Posts: 843 Forumite
    Part of the Furniture Combo Breaker Mortgage-free Glee!
    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.
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  • misskool
    misskool Posts: 12,832 Forumite
    10,000 Posts Combo Breaker
    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 serve :) have fun
  • well I chucked the whole lot in, and blended it - tastes lovely, and I think it'll double as pasta sauce too!
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