Soup recipes

toozie_2

I_luv_cats wrote: »

Hi

Pear
Apple
Frozen Carrots
Frozen chips
Onion
Fennel
Basil
Stock

Cook on chunky and a quick blend at the end.

Really worked!!! Nice consistency and taste.

Wow..... frozen chips????
Interesting!
Slightly sweet taste because of the pear?

I_luv_cats

toozie wrote: »

Wow..... frozen chips????
Interesting!
Slightly sweet taste because of the pear?

The pear / apple / fennel makes all the difference.

I had no spuds left (well hardly anything fresh) & took the chance with a few frozen chips:eek:

TG my groceries are coming tmw so I can have a few more goes on the soup-making.

toozie_2

I_luv_cats wrote: »

The pear / apple / fennel makes all the difference.

I had no spuds left (well hardly anything fresh) & took the chance with a few frozen chips:eek:

TG my groceries are coming tmw so I can have a few more goes on the soup-making.

Actually that's a good idea, I probably would have never thought of that!

Made mixed veg-chunky today for work, very tasty, just need to try and NOT have the Tiger bread with it!!

I_luv_cats

toozie wrote: »

Actually that's a good idea, I probably would have never thought of that!

Made mixed veg-chunky today for work, very tasty, just need to try and NOT have the Tiger bread with it!!

I made some home-made seeded bread, which is nice with home-made soup. I froze some so not tempted to nibble through!

Today a variation on Beetroot & Apple.

Beetroot
Pear
Celery
Potato
Stock
Carrot
Onion


Made on chunky setting with a blend at the end.

The flavour comes out more when cooled slightly.

hmc

My fav so far is butternut squash(pre chopped or frozen), sweet potato,handful of mixed greens(sprouts,cabbage and leeks) tin of spaghetti hoops, 2 veg stock cubes and 1 chicken, salt

siegemode

My two favourite soups

Chicken and vegetable.

Strip all the scraps off the chicken carcass (anything that can be added to soup no matter how dark or small) and bring the bones and skin etc to boil in a large pan of water and simmer for a couple of hours with lid on. Drain and discard bones. (I pour into a large bowl or second stock pot through a sieve) Add chopped onion, sliced carrots and ruff chopped potatoes to the stock and simmer until cooked season to taste. I also add leeks, celery and sometimes a can of chopped tomatoes and mushrooms depending on what I have in. Add chicken scraps 30 min before serving. I usually make a stock pot full and it keeps in the fridge for up to 3 days. To make it go further add cooked pasta or cooked rice just before serving. My great nan, nan and mum all made this and grew up loving it best with the tomatoes and mushrooms but OH prefers the basic onion, carrot and potato version.

Cauliflower cheese soup.

Make a rich cheese sauce, butter, flour, milk, cheese. (Great way to use up older or stronger cheese). Cook cauliflower but don't salt the water. Once cooked remove the cauliflower and use a masher to break it up before adding to the cheese sauce, then add enough water to achieve soup consistency. It's unlikely to need salt, but I add plenty of black and whit pepper. I also sometimes use broccoli.

hmc

Sounds good but not very slimming world I wouldn't be able to do that one

researcher

I loved this soup, I've made two versions I prefer the spicy, DH the herby!

Spicy Butterbean soup
Either soaked and cooked butterbeans or a tin
onion,
celery
cauliflower
carrots
garlic
a whole chilli or chilli flakes
ground cumin
ground corriander
tumeric
mustard seeds
garam masala
stock - either home made or I use marigold vegetable boullion
Olive oil
Salt and pepper

Saute gently all the vegetable in about 1 tbs of olive oil until they become soft and transparent add all the spices, to taste and ensure all the veg is well coated. Do not burn the spices. Cover with stock and bring to a gentle simmer. Add the butterbeans. Cook for about 15/20 minutes - add salt if required and pepper. With a hand blender liquidise the soup, leaving some pieces of veg and beans for texture.

Herby version.
Same veges and beans but no spices. I add thyme, bay and rosemary. I've also used leeks.

Both versions are very forgiving tasty soups and give long slow release energy. Don't add potatoes, sweet potatoes or squash if you want to keep the GI down, otherwise it becomes a very stodgy 'stick to the hips' type soup.

MrsPorridge

I have a soup maker and I love it! However, I am short of ideas for soups and would welcome any. So far I have done veggie soup and also pea and ham soup.

Thanks in advance for any ideas.

Fosterdog

I often do a very hearty roast chicken soup with sunday roast or slow cooker chicken leftovers.

A small bit of oil in a pan, add some parsley (or whatever herbs you like). Add chunks of veg, I tend to use potato, sweet potato, carrot, parsnip and sometimes swede cut into 1" chunks.
Gently fry for about ten mins to get all the veg coated with the herby oil.
Pour in chicken stock (home made from the carcass) enough to almost fill the pan. Season to taste.
Bring to boil and simmer until veg is cooked, roughly 20-30 mins depending on veg.
Add shredded leftover chicken.
Blend roughly half of the mixture and add back to the pan, this thickens it up so you may need a bit more stock to thin to taste.
Add peas (I also add sweetcorn).

Serve with some nice bread, one to two ladles of this soup doesn't look like much in the bowl but it is very very filling.

One big pot gives us 6-8 servings, it also freezes well.