Soup recipes

leni

I'm very bad at making soup and looking for some recipes, hints and tips!

I've only ever successfully made carrot and coriander but it still wasn't great!

any ideas?

tiredwithtwins

pumpkin soup.

peel then dice (get rid of seeds) one butternut squash.
simmer for about 20-30 minutes in about a pint and a half of veg stock (3 veg oxos is all i use)
season well - i use a small pinch of salt and tons of pepper!!
blitsz in blender or with a hand blender.
if its too runny, just simmer it for about another 10/20 minutes to reduce it down.
serve with crusty bread ... easy peasy.
for a change i do the above, and add a sweet potato(peeled and diced and boiled with the pumpkin) .
or make the pumpkin soup, and add 2-4 teaspoons of garam masala (or mild or medium curry powder) - more if you like it spicy!
to the curried pumpkin soup you can also add about 100ml of coconut milk - the coconut milk is a good saver if you make the spicy one too spicy.

basically, anything can be made into soup .... spiced up with curry powder if you like it.

squeaky

Our Recipe Collection
(scroll down to soups and starters)

Any one of these:-

Soup:
- Broccoli and Apple Soup
- Celery soup recipe?
- Chicken soup help please
- From these leftovers
- Recipes

And finally:-

https://www.soupsong.com


HTH

Pink.

Hi leni,

There are lots of lovely soup recipes on these older threads:

Soup..winter is coming!

Soup recipes

Pink

Gingham_Ribbon

Curried butternut squash soup

Butternut squash (large)
2 pints of boiling water
1 tablespoon of mild curry paste
third of a block of creamed coconut (or use a tin of coconut milk and substitute for some of the water.)
1 vegetable stock cube
1 tin chickpeas

Peel, deseed and chop squash.
Add to heavy based pan with curry paste and quickly mix together until you can smell the curry flavour
Bung the rest in (except the chick peas) bring to the boil and simmer until squash is completely soft. (Use pan lid to stop it getting too thick.)
Drain, rinse and add chickpeas
Blend and serve with crusty bread.

Debt_Free_Chick

The heart of any soup is the stock - good stock = good soup.

The base is also important, but this is usually just onion & garlic, gently fried until soft & clear (not tinged brown).

For a soup with a very robust flavour, you may get away with just water instead of stock. However, this really just disguises the fact that the water, when added to the other ingredients, actually makes a stock.

So .... you need stock. Chicken is brilliant, even for a vegetable soup - as it has a clear colour and a "clean" taste.

I strongly recommend that you make your soups with Chicken Stock - even the Carrot & Coriander will be transformed

Regards

Kelinik

Keliniks easy peasy leek and potato soup (makes 4 good sized portions)

40 g butter or marg
4 medium leeks - trimmed and finely chopped
2 pints chic stock
650g potatoes - thinly sliced

Method

- Melt butter in a large pan
- Add leeks and soften
- Add the stock and potatoes
- Cover and simmer for 30 mins
- Allow to cool then push 2/3 of the soup through a sieve
- Mash the remaining 3rd with a potato masher and stir well into the soup (gives a better texture)

- Enjoy!

hjb123

I make vegetable soup - any vegetables about at the time of making.

Put 1.2 litres boiling water in pan and have on the hob boiling gently all the time. Add a couple of stock cubes - doesnt matter what sort - normally use the vegetable oxo ones though! Add a tin of chopped tomatoes and chopped vegetables - always use carrots and onions but it really doesnt matter - any taste good! Other vegetables sometimes use: cougettes, parsnips, peppers and so on!

Leave it gently boiling while chop the veg and add it and then leave it simmering or cooking for about half an hour then puree it with a mixer if you dont like the lumps - either with or without lumps is good

jessicamb

Kelinik wrote:

Keliniks easy peasy leek and potato soup (makes 4 good sized portions)

Jessicas Variation:

40 g butter or marg
4 medium leeks - trimmed and finely chopped
2 pints chic stock
650g potatoes - thinly sliced
1 onion chopped up
1 garlic clove chopped up
any herbs you want to add - I normally add some rosemary

Method

- Melt butter in a large pan
- Add leeks and soften and onion/garlic
- Add the stock and potatoes and salt and pepper because it can be a bit bland
- Cover and simmer for 30 mins
- Allow to cool then push 2/3 of the soup through a sieve
- Mash the remaining 3rd with a potato masher and stir well into the soup (gives a better texture) I dont like lumps so I smooth it all in a blender

Sorry Kelinik for pinching your recipie.

- Enjoy!

Sorry Kelinik for pinching your recipie.

Kelinik

So you should be , in my family everyone goes crazy for that soup and I'd be hung drawn and quartered for even thinking about changing the recipe!:rotfl:

Boomdocker

Mushroom Soup originally posted by Researcher. Its delish.

I'd saute my mushrooms in butter with a little onion and garlic - cover with stock (home made is best) taste and season and simmer for about 20 minutes. Puree and add a little more stock if required. You can add a swirl of cream when serving.