Soup recipes

Danni-R

Hey Kittyscarlet, Garlic I can have in small ammounts so I might try that. I bought celery, potato, carrot and mushrooms last night. The wand blenders were less than £4 in tesco, its a value one but it works just fine. Thanks Pink-Winged for merging them. Going to have a look through the list to see what else I can make!

IvanOpinion

We are coming back into the winter and I love a good bowl of soup to warm the cockles of ones heart. I was wondering if anybody has any tasty recipies ... nothing extravagant .. I have a general rule, If I can't prepare and cook it in 20 minutes it don't get made. I will however admit to cheating by using those packets of pre-made liquid stock (tescos or Knorr)

A couple I already know off (excuse my ultra precise measurements)
French Onion

---

1 carton of Beef stock
1 large onion (who cares if it is flamin french or whatever)
2 cloves garlic

Roughly chop onion, crush garlic and heat in a little oil until brown add stock, bring to boil and serve with lashings of cheesy garlic bread

Chicken Pasta

---

1 carton chicken stock
handful of frozen peas
handful of frozen sweetcorn
small carrot finely chopped
ready cooked sliced chicken (from Iceland ... or cook your own)
handful of pasta (whatever type you fancy)

Bring stock to simmer, dump everything else in, when pasta is cooked then serve. This one goes nice with wheaten bread. It is extra nice if kept overnight and a pint of vegetable stock added the next day as well.


I am currently working on a leek and potato and something that uses up peppers .. will post if they work out

ivan

miserly_mum

BEAN SOUP
This was originally a Weight Watchers recipe that I kinda tweaked a bit

Stock made with vegetable stock cubes
2 onions (chopped)
3 or 4 stalks of celery (chopped)
good squeeze of tomato puree
tin of chopped tomatoes
tin of baked beans juice and all
Wee bit of garlic puree (optional)
Salt pepper and a good pinch of mixed herbs

Saute the onion and celery till they soften
Stir in the puree and tinned tomatoes
add the beans, herbs and S&P
Pour in the stock ,bring to the boil then simmer for an hour or so

Tastes nicer than it sounds, easy to make and you can always add a bit of pasta to bulk it up a bit

belfastgirl23

Golden lentil soup

one chopped onion
about a litre of veg stock
225g of red lentils
Butter/oil for frying onion

fry the onion in a little butter till soft (about 10 mins), add the lentils and cook for another min or so then add the stock and cook till lentils are soft (15 min or so). You can whizz if you want but the lentils usually disintegrate pretty well.

Slightly outside your 20 min cooking time but most of it is the pot sitting on the stove rather than you doing anything. Much tastier than you'd think and uses store cupboard ingredients.

Robothell

Ivan - good to see you've embraced the ideas of the OS board with frozen, cooked, chopped chicken and packet stocks (just like Granny used to make)!

Leek and Potato

Couple of large leeks, chopped
Big knob of butter
1-2 cloves of garlic, to taste
1lb of potatoes, peeled and cubed
Vegetable or chicken stock
Cream

Melt the butter in the bottom of a pan and, on a low heat, add the potatoes, garlic and leeks and sweat for 5-10 mins. Cover with the stock and slowly bring to the boil - cook until potatoes soft. Blitz with a hand blender and finish with a bit of cream and Robert's your mother's brother!

Sweet Potato, bacon and Rosemary

3-4 rashers of bacon diced (or a pack of bacon bits from Lidl)
Four decent sized sweet potatoes, peeled and cubed
Big handful of fresh rosemary
Chicken or veggie stock
Olive oil
Milk or cream
Garlic to taste

Fry off the bacon, garlic and rosemary in the bootom of a pan. Remove this to a bowl and then sweat the sweet potaotes in a little oil in the same pan (don't lose the flavours). Cover with stock and a bit of milk if you fancy, bring to the boil and plop the bacon/garlic/rosemary mix back in. Simmer until the potatoes are soft and then blitz with a handblender. Finish with some cream.

(sometimes I add a bit of chilli to the sweet potato soup to give it a bit of a kick)

angelavdavis

belfastgirl23 wrote: »

Golden lentil soup

one chopped onion
about a litre of veg stock
225g of red lentils
Butter/oil for frying onion

fry the onion in a little butter till soft (about 10 mins), add the lentils and cook for another min or so then add the stock and cook till lentils are soft (15 min or so). You can whizz if you want but the lentils usually disintegrate pretty well.

Slightly outside your 20 min cooking time but most of it is the pot sitting on the stove rather than you doing anything. Much tastier than you'd think and uses store cupboard ingredients.

Very similar to my version, but I spice it up a little. I add some garlic, cumin, coriander, turmeric and a little chilli to the oil or butter before adding the onions.

I also add a chopped carrot and/or celery to the onion now and again too.

Penelope_Penguin

I'm currently making a batch of French Onion Soup using pheasant stock. One of my favourite winter lunches - soup and bread.

There's a thread with lots of other ideas here - Soup Recipes.

HTH, Penny. x

thriftlady_2

I've got some barley, veg and ham soup for lunch today.

Handful of soup mix (barley, lentils, dried peas) soaked overnight.
Onion, diced potato and carrot cooked in butter for a few mins.
Add barley etc, stock and some leftover chopped ham (from a joint in this case). Bring to a boil and simmer till dried peas and veg all cooked. Season.

I don't think I ever make soup the same way twice.

Gingham_Ribbon

LOVE winter soups.

If you fancy something you can stand your spoon in, soak half a packet of 'country soup' mix overnight (peas, barley, lentils) then rinse well and add a few grated carrots, a large chopped leek a couple of chopped potatoes and a chopped onion and top up with water and a couple of stock cubes and simmer for about an hour. Must include HP style sauce though to give it a bit of oomph!

Or try a cup of split peas (well rinsed) a couple of cups of red lentils, a leek, a few carrots, some turnip or swede with veggie stock. Then chop some thick slabs of bread into cubes and put them in the oven with sunflower oil and sprinkled dried herbs (parsley and thyme) and roast till crisp.

Oops. Yes, what thriftlady said! LOL

Gingham_Ribbon

I'll merge this to the fantastic soup recipes thread a little later. Thanks for the link, PP. x