soup from these leftovers...

bluesnice

i've got a few ingredients that really need using up today. I've decided to make some soup, but I don't actually have a clue how to go about it. Can anyone help? I have:

5 medium potatoes
4 parsnips
small bunch parsley
garlic
onions
1 pint veg stock
range of dried herbs and spices, rice, lentils, beans etc

many thanks!

16011996

i'd just peel veg, chuck in a pan, and boil, simmer for an hour or so, add herbs etc to taste, and whizz in blender.

culpepper

you can rescue a soup with gravy granules if it seems a bit thin or bland or float little 1cm squares of toast on top when serving to make it look pretty.

Galtizz

What 160 says (Hi 160 ) and, to make it cream of potato and parsnip soup add a slug of milk (or cream if you're feeling flush) when you blend it, then pop it back in the pan for a bit to heat it all through.

I'd also chop the onion and garlic up and add to the pan first with a little bit of butter and the lid on to soften it (don't let it brown) , then add the chopped pots and parsnips and some water.

bluesnice

well, that seems easy enough!! thanks guys i'll give it a go and let you know how I get on! :T

filigree_2

If they're dried beans you won't be able to use them today, but you could cook up some lentils to add to the veg soup to give it more protein.

I use a recipe guide for soup that goes like this:

1 cup of diced potato
1 cup of diced onion
3 cups of other diced veg (you can include cooked pulses)
4 cups of stock

You don't need to buy measuring cups, half a pint is roughly a cup, or just use a large mug.

You fry up the diced veg and garlic to soften them, then pour on the liquid and simmer for an hour. Liquidise and reheat. At this stage you could add some cooked lentils. If the soup is too thick put some milk in.

If you're willing to add something else, bacon and parsnip soup is lovely. Just throw some chopped raw bacon in the pan when you fry off the veg.

Addy

My OH is a chef by trade, and is very keen on chucking all manner of leftovers in a pan, adding stock, boiling it up, liquidising it and calling it Soup du Jour

tiff

Thats what I do Addy, always works and you can add more seasoning at the end if necessary but usually I dont need to bother.

bluesnice

thanks for the above advice.. my soup was lovely and was so easy to make! I'll be making soup again with my leftovers.

Queenie

Instead of gravy grans to thicken use a bit of cornflour and water (mix it into a little paste ie: 2 tsps cornflour: you can always make up more if it doesn't thicken it sufficiently) ... gravy granules are high in salt and will inpart their own flavour to your soups. The cornflour mix won't taint the flavour (and is cheaper )

tiff

Queenie, what is the difference between cornflour and ordinary plain flour? I use plain flour to thicken things.