Soup recipes

Gingerbiscuit_2

Spicy parsnip soup

Basic onion,carrot,celery and parsnip in pan with spoldge of oil cook for 5-10min
Throw in enough stock to cover and boil till veg soft, I use 2 veg stock cubs.
Whizz up with blender add teaspoon of Garam Masala

teapackets

Frugal wrote: »

I love L&P soup. My variation is that I add a small onion and use 2 leeks for extra flavour.

A sprinkling of cheese on the top when serving is delish

Aldi have leeks as one of their cheap veggies this week ... and butternut squash too if someone has a recipe for that!

zippychick

our soup recipes thread is packed full of recipes

i made a rough version of this during the week - it was yummy

Ill merge this later on

Zip

CCP

Confession first - I've never had leek and potato soup. I'll make some next time I have some leeks as it sounds good, particularly with added blue cheese, a la millie. :drool:

My favourites are minestrone: finely chopped bacon, onion and carrot (and sometimes courgette if I've got some that need using) softened in a pan (no need for oil if there's any fat on the bacon); finely chopped garlic (if I'm not planning on taking it to work, anyway ); then add tinned tomatoes, the tomato tin full of water, pinch of dried herbs and some black pepper (I don't use salt because bacon's quite salty anyway); a pinch of sugar's sometimes needed if the tomatoes are on the sharp side. Simmer until the veg is soft, then add a handful of pasta - I use the broken bits from the bottom of the bag - and cook until done. It's lovely with grated cheese sprinkled over the top.

And curried lentil: finely chopped veg (whatever's sitting in the fridge looking sad) softened with a splash of oil; add a blob of curry paste, veg stock, and a large handful of lentils, and simmer until everything's soft.

I remember making a chickpea and pasta soup / stew a few years ago which was utterly delish. I think it might have been a Jamie Oliver recipe - I don't suppose anyone knows what I mean and has the recipe?

Millie2008_2

CCP wrote: »

Confession first - I've never had leek and potato soup. I'll make some next time I have some leeks as it sounds good, particularly with added blue cheese, a la millie. :drool:

My favourites are minestrone: finely chopped bacon, onion and carrot (and sometimes courgette if I've got some that need using) softened in a pan (no need for oil if there's any fat on the bacon); finely chopped garlic (if I'm not planning on taking it to work, anyway ); then add tinned tomatoes, the tomato tin full of water, pinch of dried herbs and some black pepper (I don't use salt because bacon's quite salty anyway); a pinch of sugar's sometimes needed if the tomatoes are on the sharp side. Simmer until the veg is soft, then add a handful of pasta - I use the broken bits from the bottom of the bag - and cook until done. It's lovely with grated cheese sprinkled over the top.

And curried lentil: finely chopped veg (whatever's sitting in the fridge looking sad) softened with a splash of oil; add a blob of curry paste, veg stock, and a large handful of lentils, and simmer until everything's soft.

I remember making a chickpea and pasta soup / stew a few years ago which was utterly delish. I think it might have been a Jamie Oliver recipe - I don't suppose anyone knows what I mean and has the recipe?

Is it the one in Jamie's Italian book, m'dear?

eta this one

http://www.seriouseats.com/recipes/2009/03/dinner-tonight-chickpea-and-pasta-soup-recipe.html

I'm hungry just reading the recipe

meritaten

I make one with leftover roasted veg which is dead simple - but, IMHO you DO need to use homemade or very good chicken stock - the cubes just wont do. (not for me anyway, but you may like it made with them).

you need a good mugful of leftover roasted veg (mixed peppers, butternut squash, onions, garlic - even better if you used herbs as well) if not then bung some in the oven!
just add your veg to your pint of chicken stock and heat to boiling point turn heat down and simmer for ten minutes. either blend in a food processor til smooth (or leave slightly textured if you prefer). pour back into saucepan and taste for seasoning. keep hot and just before serving you can swirl some cream into it or serve plain with crusty bread.

sharalee99

I made this one today. Mum passed the recipe down, no idea where it came from:

Save your chicken carcass from Sunday roast.
Chuck it in a pot with water, bayleaf, peppercorn and a few mixed herbs.
Boil then simmer to make stock. Strain. Pick off all the chicken left and put to 1 side. Pop 2 knorr chicken cubes in the liquid and dissolve.
Grate a heap of carrots, 3 or 4 large ones. Chop a big onion, add both to liquid.
Peel some tatties, and add when onions and carrots are cooked. Then, and here is the sneaky bit, add 2 packets of Knorr super chicken noodle soup, you know, the dried stuff, and stir in and simmer for a few mins. Then add the chicken shreds you pulled off the bones. If at this stage you like it a bit thicker, add a grated potato, and simmer for a bit longer.

Its the only soup my son will eat!
We call it soup, tho I suppose it could be called a stew too

CCP

Millie2008 wrote: »

Is it the one in Jamie's Italian book, m'dear?

eta this one

http://www.seriouseats.com/recipes/2009/03/dinner-tonight-chickpea-and-pasta-soup-recipe.html

I'm hungry just reading the recipe

You're an angel - that's the one! :A Chickpea and pasta soup is now on my mealplan for next week. :drool:

Mrs_Chip

This is a delicious soup, made very quickly in a pressure cooker.

1 chicken carcass, cooked
1 sliced onion
2 cloves garlic, chopped
2 carrots, chopped
1 celery stick, sliced
1 parsnip, chopped
100g red lentils
1 tbsp chopped fresh tarragon
salt & pepper
1 tbsp chopped parsley

Put carcass in the pressure cooker with 2 pints of water and the seasoning. Bring to pressure and cook on high for 10 mins. Quick release and remove the bones. Add all the remaining ingredients and cook on high for 20 mins. Reduce the pressure, add any chicken meat and the parsley and serve.

The lentils and veg vanish like magic, so good for those that wont eat them. The tarragon adds a wonderful dimension to the flavour.

FrugalWorker

Lots, but here's the one I'm eating at the moment - 1 onion/1 clove of Garlic / one talk of celary fried in a bit of olive oil. When soft add in good dash of Cumin/Cayenne Pepper and Oregano and continue to fry for another 1-2 min. Added in a splash of white wine (left over in Fridge from good night) to deglaze the pan. Added in stock, half a roasted butternut squash and one left over cooked beetroot. Simmered for about 10 min and blended. Everything was left over. Absolutely lovely.

Curried banana - don't use overly ripe banana's - from Darina Allen book. It's not dissimilar to this:http://www.cdkitchen.com/recipes/recs/20/Banana_Curry_Soup39614.shtml But I don't use cream or lemon juice. Not a favorite - but nice for a change.

Celery and apple - use 1 cooking apple and a head of celery. (usual method with onion/garlic/stock/simmer/blend)

roasted pepper (Roast 4 peppers, preferably red/orange/yellow. usual method with onion/garlic/stock/simmer/blend - use a tin of tomatoes in place of some of the stock) Nice for dinner party with cream and lime zest on top.

Fennel - usual method with onion/garlic/stock/simmer/blend. I'd generally add a bit of carrot or some other veg just to tone down the aniseed a bit.

Beetroot - usual method with onion/garlic/stock/simmer/blend. I've used the vacuum pack of 4 before and added cardamom seeds. But to be honest, I think I preferred tonight's soup with just 1 beetroot and butternut squash.

ham & pea (use the stock from boiling ham), usual method with onion/garlic/stock/simmer/blend. I just use frozen pea's. If not using ham stock I'll add in mint.

I never measure anything, use a very similar method every time. I ring in the changes by mixing up the spices. Thyme and carrot, Carrot and Sumac, etc...