Soup recipes

hilstep2000

You can put cous cous or quinoa in soup. Basically any pulses. Don't forget that they bulk up a lot, so unless you want your soup to stand spoons in, don't use as much as you think you will need!

FairyPrincessk

You can use chickpeas in soups--many of the smooth soup recipes I use call for them after they have been wizzed to give the soup texture. I don't really like chickpeas in soup as I find they've the texture of wet chalk, so I always wizz them in to get the bulk/nutrients without picking them out like the unruly child that I am:rotfl:

I also add tinned tomatoes to many of my soups--I find you can usually add more than the recipe calls for to stretch a soup, although obviously this won't add the protein.

It can also help to make your soup more filling if you start with a white base--saute your onions as usual, add a spoon or so of flour and then add a mugfull or so of milk. This is only a cheap option if you have milk that needs using imo, but it does make lovely soups and milk has filling protein and a bit of fat for satiety.

Another idea is to make your soup as normal and have your protein on the side. Think homemade hummus, cheese you got on a woopsie, boiled eggs, leftover meat from another meal, nuts or nut butter etc.

BAGGY

I mainly make soup in a pressure cooker.
Nearly always based on a can of tomatoes or a cheap powdered soup as a stock base. For chunky soup I like to cut up all the root veg you can get (swede, carrots, onion, celery, pepper, mushroom, parsnip and anything looking a bit bendy in the fridge). Fry it off a bit and add the tomatoes and a goog glug of water. Mixed herbs and smoke paprika go well with S&P and worcester sauce (or cheap brown sauce will do if vegetarian) and tom puree. Perhaps garlic. Add some lentils and coo for 15 mins. Take the lid off and add small pasta or rice. Re-lid and cook for 5 mins, tuen the heat off nbut leave the lid on.
One of the nices smooth soups is butternut squash and cheap curry sauce. Fry onions, squash and other bendy veg. Add a jar of cheap curry sauce or a blob of curry paste. Top with water or stock and add potatoes. Cook til soft and whizz the lumps.

Steve059

ImDoingItForMe wrote: »

Hi thankyou for all the ideas, also i forgot to say ide rather have vegetable based soups rather than meat as im trying to keep the price down, hence adding the lentils. Is there another protein based foods like lentils i can add.

Beans. I have a recipe from on here for a chilli bean soup, if you like. Although, basically, it's chilli con carne minus the meat and attacked with a hand blender.

RAS

ImDoingItForMe wrote: »

Hi thankyou for all the ideas, also i forgot to say ide rather have vegetable based soups rather than meat as im trying to keep the price down, hence adding the lentils. Is there another protein based foods like lentils i can add.

Red lentils are cheap

But you will find that green split peas and yellow split peas are cheaper. You can sometimes get marrowfat peas as well. All have very much the same nutritional value as lentils

Also try any cheap dried beans (try Asian supermarkets for these and dhals) that you can find although the cooking time can be so long that this affects their use as cheap protein, and you might find cheap tins of kidney beans.

There are also recipes that include pasta (very cheap and you do not need much to make a minestrone type soup) and egg threads.

BitterAndTwisted

Cheap protein: Lentils, peas, beans, barley. Dried beans soaked overnight are cheaper than buying them in tins. And they're cheaper at local Turkish/ethnic stores than a supermarket. I can generally get them for half of what Messrs T*sc0 or Sainbugs demand and in much larger quantities, too.

Flavour with a teaspoon or two of pesto sauce, especially if using tomatoes. If you start off your soup by sweating off onion and celery you will find that this will improve the flavour rather than just chucking them in raw with the stock.

Herbs: I use parsley and thyme quite a lot but have been known to chuck anything to hand in it. If I don't have any stock cubes I toss in a couple of heaped teaspoons of Vegeta. Now, that's a useful addition to any store-cupboard in my opinion.

Steve059

Pea soup.

You can do it the old-fashioned way, with dried peas.

Or, I do a very quick and easy but surprisingly good version with just a tin of mushy peas (sometimes reduced to just pence), a veg' stock cube and 250ml of water. With the water in the peas, this makes 500ml (2 x 250ml bowls) of soup. Just put everything in a saucepan and heat. Whilst it's doing this, mash up the peas to the desired consistency or, as above, attack it with a hand blender.

Savannah02K

If you've only got access to big supermarkets, always check out the world foods aisle as you'll find all the dried pulses, plus tins of beans, chickpeas etc in there much cheaper than the standard aisles. For bulking out soups I use the dried peas, all types of lentils, potatoes (fresh and the cheapo own brand mash), etc.

[Deleted User]

Thanks everybody Ive just bought lots of YS veg today, so will read all the post and buy the neccessaries. Thanks again

zippychick

it sounds like you're starting from scratch with soup so ive merged you in with our soup recipes thread

bulking out meals may also help

Zip