Soup recipes

bobbadog

Hi guys

I generally buy tins of soup for my lunch, as it's quick and easy and my naughty 'not cooked from scratch' vice if you will. Am concerned about the high quantity of salt in my usual 'healthy' brand (Sainsburys' BGTY) though...

Can you guys recommend any low-salt soups, or give me any guidelines as to how much is too much? I have never successfully made soup before, so am interested to know if i can make something tasty and thick for less than 35p a day (which is what my usual costs).

I have high blood pressure caused by a medical condition, and whilst I eat healthy and do not add salt to anything, i'm suddenly becoming aware of this hidden salt!!

xxx

Pink.

Hi bobbadog,

One of the quickest and easiest I do is cauliflower soup.

Soften an onion and a small clove of garlic in some butter. Add chopped cauliflower, cover and cook gently for about 15 minutes. Add some chicken stock (a stock cube made up in water will do but it will have a higher salt content than homemade stock) and cook for about 20 minutes. Add some cream and whizz with a hand blender.

If you like cheese you can add some grated cheddar before blending to make it into cauliflower cheese soup. I divide this soup up into portions and freeze so that we can lift it out of the freezer when we want it.

Pink

skipkoo

I make a lovely soup in the same way that Pink-Winged does but using Broccoli instead of Cauliflower. I dont tend to use cream, unless it is a special occasion, but if I have some left over stilton lurking in the fridge, I crumble that in before blitzing with my had blender. Sometimes I have added very low fat cream cheese, supermarket own version, just a couple of tablespoons before blitzing, and that is also great. Low fat but very creamy....yumm!
Skipkoo

bobbadog

Thank you both Am scared of making it for some reason, remember the sloppy mess I made in Home Economics years ago!!

I do love broccoli, so will have a go! Thanks again

xxx

Penelope_Penguin

Hi, we love *fridge bottom* soup. Take any veg you have in the bottom of your fridge and chop into approx 1cm cubes - carrot, potato, onion, garlic, celery, pepper, swede, peas, beans, etc. Add a handful or two of soup mix (pearl barley, lentils and the like). Cover with water or stock, season and add herbs. Simmer until the veg is soft, and blitz in a blender.

Easy peasy, delicious, and salt-free. It's fat-free, too, but is nice with grated cheese, or a cheese crouton.

Delia's French onion soup is yummy, too.

I don't add salt to any cooking, and now am really sesitive to it when I have it in prepared food, and don't much like it.

HTH, Penny. x

Jayar

bobbadog wrote: »

Thank you both Am scared of making it for some reason, remember the sloppy mess I made in Home Economics years ago!!

Don't be apprehensive in making soup, it's one of the oldest and easiest meals we humans have ever cooked.
You can take virtually anything edible, cook it in stock or even water, blitz it, and you will have a delicious soup.
Let us know how you get on

wyebird

Pretty much any vegetable can make a lovely soup and you can add whatever flavourings you like instead of salt. Carrott and ginger is yummy, as is tomato a basil (buy trays of tomatoes just starting to get too ripe cheaply from the market).

wayne

bobbadog wrote: »

Thank you both Am scared of making it for some reason, remember the sloppy mess I made in Home Economics years ago!!

I do love broccoli, so will have a go! Thanks again

xxx

soup is basically blind stew put through a blender.i make my own and if i can do it anyone can.

Ticklemouse

I often add lemon juice to veg soups - it brings out the flavour, like salt does, but without the problems salt can cause.

I also only use lower salt boullion veg stock granules if I don't use a HM stock - not very salty at all. My mum still uses oxo cubes and although she says she doesn't like salty food, I can't eat it now as I can taste the salt and chemicals in them :eek:

HariboJunkie

I love HM soup. it's so easy and makes OH think I've been slaving in the Kitchen all day.

The basis for all my soups in onion softened in oil or butter then I add the following;

1. carrots and add fresh coriander and stock
2. carrot, turnip, parsnip, sweet potato and stock
3. tomatoes and red pepper and stock
4. brocolli and stilton cheese, half milk,half stock
5. chicken, sweetcorn, half milk, half stock
6. mushroom, half milk, half stock
7. bacon bits/leftover gammon, carrots, lentils and parsley
8. chorizo, tomatoes, garlic and butterbeans.

with all the above (except the chorizo which I add afterwards), I blend the soups when all the ingredients are softened. For stock I use HM chicken. I haven't added salt to any cooking since my kids were weaned and any adults just have to add it afterwards. To make the chicken and sweetcorn andmushroom a bit thicker after I've fried ingredients off I add flour to make a kind of roux before I add the stock/milk.

Sorry the recipes aren't more detailed but I don't do measurements

That's probably why nothing in my house tastes the same twice.:rotfl: