Soup recipes

Zed42

Petal wrote:

Zed42 - am in the middle of your soup! How much curry powder? HURRY!!!

Sorry, only just read your post! Um, depends on how spicy you want it .... I use about a tbsp. HTH

honey28

Petal wrote:

Zed42 - am in the middle of your soup! How much curry powder? HURRY!!!

:rotfl: :rotfl: :rotfl: :rotfl:

billieboy_2

Rikki wrote:

I've done the same thing. The children think I'm mad!


Does anyone have a receipe for sweet potato soup os could I use the parsnip one and subsitute the parsnipps for sweet potatoes?

Yes:

Carrot and sweet potato soup.

Finely chop 2 onions. Peel and thinly slice 8 large carrots and 2 medium sweet potatoes (I used one and some lentils as I found 2 pots too sweet). Put onions ina pan with a little olive oil on low heat. Gently soften for about 5 mins. Add 1 pt chicken or vegetable stock, the carrots and pots (and lentils if using). Simmer on low heat for approx 30-45 mins. Don't let mixture boil - you may need to add a little extra water. Remove from heat. Liquidise mixture. Freeze what you don't use.

Skintmama

Not very exact this one but ideal for clearing the fridge!

Chop onions, garlic, carrots, parsnip, swede (any other root but potato as that is too starchy) and sweat in butter or olive oil.
Add 1/2lb (good job this is OS!) split red lentils and 1 and 3/4pints well-flavoured stock. I then add a splodge of tomato ketchup but this would be optional and a bayleaf or some mixed herbs. Put lid on and simmer for 30 to 40 mins, stirring every now and again so the lentils don't stick. Add more water if it looks too thick (it probably will) and check seasoning. You are aiming for a rich orangey red thick soup with lovely tender veg. It is very sustaining rather than elegant and easily adapts to the SC too. My children and their friends love this served with garlic bread.

jaybee

Thanks eveyone for these fab recipes. I'm just getting into making loads of soup as I've given up work and have more time. Also new(ish) breadmaker makes it all seem very desirable!!!!

louise_1981

Tomato and lentil soup.

Got this from weightwatchers, then adapted it

2 tins of tomatoes, about 2 to 4 oz of red lentils and a pint of veg stock, all in the pan, add a tsp of cinnomon if desired. bring to boil, then leave to simmer for 20 mins

I then add anything I need to get rid off. Roasted some veg and blitz-ed that in. It was lovely.

Louise

mrs_drudge

I make vast quantities at a time (well, a stock pot full) of anything that is hanging around in the vegetable bin - usually potato and leek! No exact recipes - just fry up,(sorry, sweat gently in butter),add stock, seasonings and whizz with the trusty bamix. Then I freeze it in plastic lidded bowls from Ikea - and take one for lunch every day with toast - I am lucky that we have microwave and toaster at work! I don't have to think, and the fact that I never label anything means that I get an occasional surprise of pumpkin or celery rather than potato.
Liz

thriftlady_2

Mrs drudge I make soups in exactly the same way as you,also usually leek and spud.However here's one I came up with the other day that I'll do again.

Cottage Pie soup

Fry gently in oil in a large pot
1 finely chopped onion
2 diced carrots
2 biggish diced spuds

In a frying pan brown 1/2-3/4 lb minced beef
Add to pot
Add
1 tin of chopped tomatoes
a squirt of ketchup
1 litre of stock or 1 litre of water and a beef stock cube

Bring to the boil,then simmer until veg is soft
add a couple of handfuls of frozen peas
cook for a few more minutes

franney

I do soups like that too Mrs Drudge, mostly swede and parsnip and cabbage
Thanks for the recipes, you've inspired me to experiment
Here's my contribution


2 leeks
pint of stock
tin of butterbeans

soften the trimmed and sliced leeks, add the stock and butterbeans, bring to boil, simmer for 10 minutes, blend, enjoy

HOLsale

Rikki wrote:

I've done the same thing. The children think I'm mad!


Does anyone have a receipe for sweet potato soup os could I use the parsnip one and subsitute the parsnipps for sweet potatoes?

WEST AFRICAN CHICKEN AND GROUNDNUT STEW


125-250g chicken cut into small pieces
1 tb oil
1 med Onion, chopped
1 Garlic clove, minced
2 tins tomatoes,
-undrained
1 tin baked beans undrained
1 tin of kidney beans drained
1 tin sweetcorn drained
1 Large Sweet potato, peeled AND
chopped
3/4 c Water
1/4 c Peanut butter
1 tbsp Tomato puree
1 tsp Salt
1-2 tsp Chili powder
Hot cooked rice

In a large pan over medium-high heat, cook chicken in oil until
chicken is lightly browned and no longer pink, stirring frequently. Add
onion and garlic; cook and stir 3 to 4 minutes or until onion is tender.
Add remaining ingredients except rice; mix well. Bring to a boil. Reduce
heat to medium-low; cover and cook 30 minutes or until sweet potato is
tender, stirring occasionally. If stew becomes too thick, add additional
water. Serve stew over hot rice.

this also cooks nicely in the slowcooker

don't let the peanut butter throw you off, this is really lovely and i always get compliments when i serve it