Soup recipes

Kevie192

Plan_for_Chaos wrote: »

It's 250g red lentils dry weight, you can leave chunky or blend, whatever your preference is. I have also on occasion substituted the red split lentils for yellow spilit peas (only if I'm making a smooth soup - yellow split pea, paprika and sweet potato being my favourite), though I find 200g of peas sufficient as they seem to swell more.

Another favourite is to to sub the 500g of vegetable for the same wight in potatoes and use lots of dried sage. Carb overload probably but absolutely delicious.

Made this tonight as I needed lunches for work. I didn't have much in the way of interesting veg so I just used more onion, carrot and potato and chucked in a few frozen peas near the end... I took out half the veg when it was done, blended the soup then added the veg back in for a nice thick soup that was also chunky. Added in a nice big dollop of tomato pur!e at this stage too.

I tried a little bit to see what it was like and ended up ditching tonights dinner plans and pouring two big bowls for us because it was so delicious! One to add to my recipe book, definitely!

pink_princess

Carott & cheddar soup.

Knob of butter
1 onion
4 carrots
1 medium potato
1l approx of HM chicken stock
150ml milk
100g mature cheddar

Fry the butter, onion, carrot & potato for around 10 minutes until the onion is just passed soft.
I then put this in to the slow cooker with the stock & leave on low overnight.
In the morning whizz up with a blender.
Add the cheese & milk just before serving when hot.

Serve with home made crusty rolls buttered.

I thought I'd post this because I couldn't find a recipe on the thread for it.

mazza111

A favourite in our house has to be the quick chicken noodle soup, just like at the chinese restaurant.

Boil a chicken carcass, a spare bit of chicken from roast. Add chicken noodles from tesco (the cheap ones), slice up some spring onions. Add some powdered garlic, chili, and whatever other herbs come to hand.

A cheap and tasty meal


For the freezer, I don't do measurements. Boil a ham joint, add loads of grated carrots, a lump of swede, couple of tatties, a leek, (any veg, but the important one is carrot) handful of rice, handful of lentils

McKneff

Yesterday I had loads of veg left over,
cabbage, carrots, beans, leaks.

Today, I chucked them all in the blender, with a clove of garlic, a pint of water with a Marco Pierre stock pot pot and it is just chuffing fabulous,

No guessing what I'm having for my tea with some lovely warm crusty bread.

And the stock pots are on special offer at £1 for six at Morrisons. :j:j

Pink.

Hi McKneff,

That sounds lovely....I am constantly amazed how quick, easy and cost effective it is to make a good nutritious soup. I often make it for packed lunches or as a starter...which means they want less for the main course, so more for the freezer.

I've added your post to our main soup making threads where hopefully it will inspire others to try the same.

Pink

zzzLazyDaisy

Firstly, apologies if this is an OS staple - I don't visit this board very often - but I thought I would share this tip.

When you are cooking a meal, cook extra veggies and save any nice veggie water, they will keep in the fridge for a couple of days.

To make the soup:

Chop an onion and sweat down with a little garlic. Add the veggie water, and some mixed herbs, and a stock cube, bring to boil. Place left over veggies in a pan, pour over hot water mixture, blitz with a stick blender, reheat if necessary, then eat.

I have also done this just with left over veggies, just reheated with water and a stock cube and blitzed.

When cooking butternut squash, give the skin a really good scrub, pop it in the oven whole on gas 5 till tender. Cut in half lengthways, de-seed, mash the flesh of one half with a little butter and serve with meal. Keep the skin. Other half can then be quickly made into soup following above method (I add chopped apple and a small amount of mild curry powder to the first stage for a spicy soup). Edit - use the skin, it adds extra fibre and is not noticeable once the soup has been blitzed.

It sounds too easy, but this method makes really tasty soups in an instant.

V_Chic_Chick

I do the same thing, but with peas - peas, mint (fresh or dried), veg stock, potato, onion.

Sweat the onion and potato for 10 mins. Add the peas, mint and veg stock and boil for a few minutes. Blitz with a handheld blender.

If you've got some around, then a swirl of cream is quite nice.

djtonyb

Peeps

I'm responsible for the soup course on Christmas day. In previous years I have made tomato and pasta, ham, borlotti bean and red pepper, spiced parsnip.

I regularly make broth and leek and potato.

Can anyone suggest some nice easy recipes for Christmas day (I've looked thro the recipe section but nothing is hitting me between the eyes)??

Pink.

Try here: Soup recipes

I'll add your thread to that one later.

Pink

Sambucus_Nigra

Yeah, Pea Soup. Absolutely love it.