soup help

stilernin

I agree with thriftlady about cooking onion, garlic etc before adding any liquid for soup.

As someone who lost 4st on SW I can't recommend soup enough. My method was dry stirfry onion, garlic, celery as a base, then add anything else you have lurking around chopped mushrooms , pepper, white cabbage, swede, frozen peas, well in fact anything!! Just experiment and find what you like. I had a few sprouts rolling around the fridge the other day and I sliced those up and chucked them in.

Whilst still 'frying' I will add flavouring, Again anything I fancy, tumeric, coriander, pepper, curry powder, chilli powder (a tiny speck of this in anything will lift it), herbs, 'Marigold' stock powder, etc etc.... again, just experiment.

All of this can be dry fried if you have a decent pan (I use a deep tefal saute pan, putting the lid on once the liquid goes in) and a medium temperature, it just takes a bit of practice. If you really want the flavour of olive oil, put just a tsp in once the pan has heated up, adding the onion after the oil is hot.

Once the flavourings are cooked out, I will add tinned toms or water depending what flavouring is already in.

If I want to bulk it out further, I add pulses. Tinned or dry. Red lentils take almost no time at all to cook from dry.

Once cooked, whizz it up, leaving as many 'lumps' as you like.

lisababy2002uk.... I would dryfry any combination of the veg you have, starting on a low heat until it begins to soften. Add some flavouring, curry powder perhaps, cook out the flavouring, and add some tinned toms, or a bit of ketchup (watch out for the sugar calories), or some stock. ... Good luck with the weight loss

Sorry to have gone on and on a bit, but I am a devotee of soup!!

chocolate.orange_2

I made a soup with sprouts last week, It was all i really had left veg wise.

I added 1 potato, 1/2 onion, 1 carrot and about 25 sprouts.1 veg stock cube and abit of extra salt.I didnt measure the water. Tasted great