Soup recipes

researcher

Looking at your ingredients I'd make a number of soups - not just one. Here are two easy ones to start with - later I'll post another couple.

Leek and potato
Sauté veg in a little butter until just softening, add your veg stock and cover with milk. Season with salt, pepper and nutmeg and simmer until tender. Mash with a fork to the consistency you like.

Spiced Lentil soup
Fry onion until golden in a little veg oil, add parsnips and continue cooking until slightly softened - spice (I'd add cumin, coriander, or any type of indian spices). Cover with water and add lentils (no need to pre-soak) - whatever quantity you like, but you need to make sure that you have enough water to allow for them to soak it up - don't be afraid to top up. Add salt at the end of cooking - not at the beginning. You could also add a little tomato puree or tinned tomato's, do this if you like - but I don't.

lynzpower

oooh thanks for all the ideas. No Im not vegan but my OH has high cholestrol so any kind of meat stock or boiled carcassses etc is unfortunately out npw due to fat, but to cheer myself up Ive just been to waitrose to buy some organic veggie stock cubes :rolleyes:

Ive done leek & potato before, its pretty lame with skimmed milk if you have no blender. I wasnt overkeen, I like the rich leek & pot soups with a mass dollop of creme fraiche and served with galrlic bread YUM.

this low chol thing is doing my head in- can anyone tell LOL

mookybargirl

HappyIdiotTalk wrote:

I find it fascinating that anyone can just cook something new without a recipe like that. Could you describe how your thought processes when you do it. How do you decide what your going to do?

If I'm making something I need a recipe to follow. And most of the time I find recipes hard to follow. Especially when they say stuff like add a tablespoon of this and a teaspoon of that... How do you measure a tablespoon? Its completely subjective to me. I've been put right off making curries (which I love) because I find it incredibly difficult to work out quantities. I like recipes that call for weights because I can measure those on my electric scales exactly.

So the thought of just making a soup, just like that is fascinating.

Hi Happy, if you're daunted by measuring, places like asda and tesco sell measuring cups and measuring spoons. They're little sets that all bound together with a key ring type of thing. From memory, they're only a couple of pounds and very easy to use. Every cup, spoon is levelled off to make the amount - each cup or spoon labelled with the measurement. Hope that makes sense

Penny-Pincher!!

Hi

Dont want to hijack the thread, but am thinking of roasting a chicken tomorrow for dinner and then putting the chicken carcass in the SC for stock/soup.

How do I do this, and what do I add etc etc

Thanks
PP
xx

susank

I would add the same as I do to the pan on the cooker - tops and bottoms of onions, leeks, carrots etc and any other veg you have lying about with water to cover the carcass and I use a stock cube too - will do well in the slow cooker too - I use my pressure cooker and do it for half an hour.

Lynz - boil the stock for the required time and then put in receptacle in fridge overnight - remove the fat from the top and the rest is ok to use for OH and is very healthy too. Just dont fry off the veg first - just chuck them in the stock.

twink

if i am making vegetable soup i always add some kale which is very good for you, i grow it in the garden, but you can buy it and freeze it and use what you need
penny-pincher - i would put the chicken carcass in the slow cooker with water some carrots and an onion then you can freeze it or use it for soup, others may have a different way

lynzpower

susank wrote:

I would add the same as I do to the pan on the cooker - tops and bottoms of onions, leeks, carrots etc and any other veg you have lying about with water to cover the carcass and I use a stock cube too - will do well in the slow cooker too - I use my pressure cooker and do it for half an hour.

Lynz - boil the stock for the required time and then put in receptacle in fridge overnight - remove the fat from the top and the rest is ok to use for OH and is very healthy too. Just dont fry off the veg first - just chuck them in the stock.

Susan

Is there fat in a vegetable stock cube?? Its a kallo vegetable organic low salt number?

jobbingmusician

lynzpower wrote:

Ive done leek & potato before, its pretty lame with skimmed milk if you have no blender.

HOW TO COPE WITHOUT A BLENDER - 2 ALTERNATIVES

1. Don't. Hand blenders are around £5* in Tesco or Asda. This alternative will save you time and effort!

2. Cook the veg, and do a mix of the following. Mash with potato masher. Force through a sieve. Some forceful stirring of the result creates a similar result to blending.

*about the cost of 2 cartons of 'fresh' soup! :T

lynzpower

i had one of those fiver blenders and it karked it when I was trying to make hoummous

jobbingmusician

Awwww -:grouphug:

I'd ahve taken it straight back! :rotfl: