Soup recipes

16011996

thanks arkonite. like some of them, will have to get making.

La_Fenice

CARROT AND CORIANDER soup
1 litre of stock, veg or chicken
1lb carrots
1 onion
1 clove garlic
1 handful fresh coriander
i dont add salt but instead use 1tsp curry powder or juice of half a lime or lemon

chop veg
simmer til soft
blend until smooth.

If you are feeling flash a dollop of cream in the middle is nice when you serve it up

Goes down well with tesco value bread, toasted ;D

Started to make this tonight but was feeling adventurous so chucked in a handful of lentils and a couple of cox's apples too, with a bit of nutmeg instead of curry powder and it was bloomin' lovely.  Just as well as I made 4 x the quantity.... just hope it freezes OK   :P

Thanks Ssaver ;D

16011996

french onion soup

4 large onions
1.5 litres stock
olive oil
butter
handful fresh chopped herbs (parsley, sage & thyme)

*melt butter & add oil
*thinly slice onions, sweat for about 15 mins til really soft with lid on pan (i also add a bit of water at this stage to stop burning!)
*add stock
*simmer for 30 mins
*add herbs & serve

yummy - i made the other day. i didn;t use all the herbs as i only had parsley but was still great.

made this last night. yummy.

Murtle

made the quick and easy leek and potato soup - fantastic and so easy to make

thanks heaps

tinalives

I don't think anyone's posted this one yet. I saw it on tv and it's apparently a PRE-biotic recipe (ie: does a better job at getting good bacteria into you than those PRO-biotic drink things!)

CHICKPEA SOUP

140g/5oz Dried Chickpeas soaked overnight in cold water
4 Garlic Cloves (but I used 6 ;D)
1 Onion finely chopped
4tbsp Olive Oil
55g/2oz Bacon
2tsp Finely Chopped Fresh Rosemary
140g/5oz Tinned plum tomatoes chopped (with juices)
300ml/1/2 pint Chicken, beef, or veg stock
Salt and black pepper

Preheat oven to 170oC/325F/Gas 3
Drain chickpeas and rinse in fresh cold water, then place in a casserole dish (which is suitable for hob and oven)
Add enough water to cover chickpeas by 1inch.
Place casserole dish on hob and bring to boil.
Boil for 10mins removing any foam that collects on the surface.
Cover the dish with a lid and transfer to oven for 11/2 hours (or until chickpeas are tender).
Remove from oven.
Add olive oil to a saucepan and sautee the garlic until dark golden brown.
Remove and discard the garlic, leaving as much olive oil in the pan as possible.
Add the onion and cook until softened.
Add the bacon and cook until golden brown.
Now add the rosemary, tomatoes and their juices and stir well.
Cover and simmer for 30mins, stirring occasionally.
Drain the chickpeas, add to the bacon and onion mixture, stir and cook for another 2mins.
Pour in the stock and cook for a final 20mins.
Season with salt and lots of black pepper.

I served this up with ciabatta bread and it was absolutely gorgeous! - Makes you a bit windy though  :-[(but apparently that's a good thing! ???)

percyflatcap

these recipes are grteat
I'm having food down a tube just now but next week can start on liquidised things
so these will be very handy

16011996

I don't think anyone's posted this one yet. I saw it on tv and it's apparently a PRE-biotic recipe (ie: does a better job at getting good bacteria into you than those PRO-biotic drink things!)

CHICKPEA SOUP

140g/5oz Dried Chickpeas soaked overnight in cold water
4 Garlic Cloves (but I used 6 ;D)
1 Onion finely chopped
4tbsp Olive Oil
55g/2oz Bacon
2tsp Finely Chopped Fresh Rosemary
140g/5oz Tinned plum tomatoes chopped (with juices)
300ml/1/2 pint Chicken, beef, or veg stock
Salt and black pepper

Preheat oven to 170oC/325F/Gas 3
Drain chickpeas and rinse in fresh cold water, then place in a casserole dish (which is suitable for hob and oven)
Add enough water to cover chickpeas by 1inch.
Place casserole dish on hob and bring to boil.
Boil for 10mins removing any foam that collects on the surface.
Cover the dish with a lid and transfer to oven for 11/2 hours (or until chickpeas are tender).
Remove from oven.
Add olive oil to a saucepan and sautee the garlic until dark golden brown.
Remove and discard the garlic, leaving as much olive oil in the pan as possible.
Add the onion and cook until softened.
Add the bacon and cook until golden brown.
Now add the rosemary, tomatoes and their juices and stir well.
Cover and simmer for 30mins, stirring occasionally.
Drain the chickpeas, add to the bacon and onion mixture, stir and cook for another 2mins.
Pour in the stock and cook for a final 20mins.
Season with salt and lots of black pepper.

I served this up with ciabatta bread and it was absolutely gorgeous! - Makes you a bit windy though  :-[(but apparently that's a good thing! ???)

yummy, trying this as soon as i get chance.

needmoney

I just chucked together a soup.
half head of broccoli chopped
half onion choped clove garlic chopped
Fry these three in some oil till softened, just cover with water then add
small tin of peas and carrots mixed, small tin of baked beans, chicken stock cube black pepper, bring to the boil, simmer for as long as you like, when serving I put some white stilton on top.

chicklet_2

Ok, sounds revolting, but is actually yummy.

4 or 5 courgettes

1/2 onion

curry powder

garlic

veg stock

How to:

saute onions, courgette and garlic in butter/olive oil until onion soft

make approx 1/2 pint stock, add spoonful of curry powder according to tast - I usually use a dessert spoon, but am not a fan of overly hot fpod.

Add stock to sauteed veg, bring to boil for about 5 mins.

Whizz with hand blender.

Thats it! I sometimes add a tablespoon of creme fraiche to make it creamy, but its not essential - just nice! - ooh, and nice homemade crusty rolls finish it off perfectly.

16011996

any one got a scotch brith recipe that freezes.

is my grandads fav, but the tins are too big for him, so wanted to make him some to freeze in portions.

thanks.