Soup Of the Day!

Steve059

My latest soup was this one, made to use up the coriander stalks left over from a pack used for a salsa dip which only uses the leaves.


CARROT & CORIANDER SOUP


Serves 2


INGREDIENTS


2 carrots
½ a small pack of fresh coriander
½ an onion
½ a tablespoon of oil
1 vegetable stock cube
500ml of water

METHOD


Cut the top off the carrots, peel them and chop them into 2cm (1 inch) pieces. Wash the coriander and shake it dry. Remove the leaves, use the stalks and save the leaves. Peel the onion, cut it in half, chop one half into tiny pieces and save the other half.

Put the oil into a saucepan on a medium heat. Add the onion. Fry for 3 minutes until the onion is soft. Stir frequently to stop it sticking.

Add the carrots, coriander, stock cube and water. Stir thoroughly.

Bring to the boil, then turn down the heat until it is just boiling. Continue to cook, stirring as the mixture boils, for another 10 minutes until the carrot is soft.

If you have a food processor, put the soup in it and blend it to the desired consistency. If you have a hand blender, put it in the soup and blend it to the desired consistency. If you don’t have a food processor or hand blender, use a potato masher, press the soup through a sieve with the back of a spoon, or leave it lumpy. If you used a food processor, rinse out the saucepan and put the soup back into the saucepan.

Put the saucepan on a low heat and reheat the soup gently.

Lizling

Spicy kidney bean and tomato soup for me tonight.

1 onion
1 can tomatoes
1 can kidney beans
600ml veg stock
1 TSP each of chilli powder and coriander
Half TSP cumin

Feral_Moon

TravellingAbuela wrote: »

If you like Turkish soups Feral Moon then try this one I posted on the original soup thread - https://forums.moneysavingexpert.com/discussion/comment/24890075#Comment_24890075

We enjoyed this many a night at the restaurant under the old tin bridge in Manavgat. On our last night I asked them for the recipe! This is an adaption of what they gave me!

Mmmmm sounds delicious! Thank you! The only thing I'd possibly omit would be the mint sauce (not a lover of savoury mint) although I might test a small sample first before completely dismissing it.

TravellingAbuela

Feral_Moon wrote: »

Mmmmm sounds delicious! Thank you! The only thing I'd possibly omit would be the mint sauce (not a lover of savoury mint) although I might test a small sample first before completely dismissing it.

Oh no that's what makes the soup so special! Without it, it would be just another lentil soup! (Mind you I am a lover of mint)

summerlady_2

Butterfly_Brain wrote: »

Tonight it is cream of mushroom soup, mushrooms chopped finely with half a finely diced onion, vegetable stock, pepper, to taste milk and cornflour to thicken. You can add garlic, but that takes the flavour of the mushrooms away

Has anyone tried making a mushroom soup with frozen mushrooms?
I have some fresh, but not enough to make a decent batch of soup, and I have a pack of "just in case" mushrooms in the freezer.

Steve059

summerlady wrote: »

Has anyone tried making a mushroom soup with frozen mushrooms?
I have some fresh, but not enough to make a decent batch of soup, and I have a pack of "just in case" mushrooms in the freezer.

No, but I can't see any logical reason why this shouldn't work. OK, the frozen ones will go mushy when they defrost, but they're all going to get "blitzed" anyway.

Feral_Moon

summerlady wrote: »

Has anyone tried making a mushroom soup with frozen mushrooms?
I have some fresh, but not enough to make a decent batch of soup, and I have a pack of "just in case" mushrooms in the freezer.

I've never actually frozen mushrooms. I would imagine the result to be a pile of slimy mush once defrosted. Why not give it a go and let us know how it turns out.

I'd planned to make a Moroccan carrot & lentil soup today but just discovered I only have a handful of red lentils left. I'm not sure whether the local Co-op stocks red lentils so if not, it'll have to be a carrot and coriander soup as the carrots need using today.

Islandmaid

summerlady wrote: »

Has anyone tried making a mushroom soup with frozen mushrooms?
I have some fresh, but not enough to make a decent batch of soup, and I have a pack of "just in case" mushrooms in the freezer.

Never tried, but would think it would be fine . Love mushroom soup, I put in a slug of truffle oil that I got as a prezzie

Made roasted red pepper and tomato soup, added some smoked paprika to give it a little kick - it's yummy.

I use red lentils to thicken the above soup and buy my lentils in L!ld, one of those items that Aldo doesn't,t sell but L,s do.

Thinking of leek and potato for later this week as I have loads of each - I put a couple of spoons of dried milk powder in to 'cream' it up - and of course loads of pepper

Feral_Moon

I managed to get a pack of red lentils at the Coop but you're right, Aldi doesn't sell them. One if the few products I have to try remember to pick up elsewhere. Good to hear Lidl do though as I'm planning a visit there in a week or two so will stock up


I don't often follow recipes when making soup but came across this one recently so it's what I'm going to make today!

http://www.acedarspoon.com/moroccan-carrot-red-lentil-soup/

imho

Does anyone put a cut up potato in their soups to thicken them up a bit ?
I always do as i dont like thin watery soup.