Soup recipes

neverdespairgirl

I've never used rice vinegar, sorry. I use a bit of balsamic vinegar in tomato soup, which tastes great.

I suggest you add a tiny bit of something, see how it tastes, and if necessary add some more?

Other options might include a little Worcester Sauce, or mustard.

lesley1960

skintlass wrote: »

I recently made roasted tomato and butternut squash soup but it turned out very sweet , can anyone tell me how to stop the soup tasting so sweet without adding loads of salt?

I found the same thing with sweet potato and red pepper soup , I added black pepper and some smoked paprika , that did the trick

black pepper is much better then salt to add as seasoning imoh

At the weekend i made some roast butternut squash soup , fried off some cubed pancetta and blitzed it all together , its very nice

newlywed

I found parsnips soup too sweet and so added a tiny amount of mild curry powder. Not enough for it to be "hot" or even spicy but just a teeny bit at a time took the sweetness away.

Sunnyday

Hi all
posting really so that i can find this thread again.
I have 2 soup recipes to post but will read the thread first as there are so many here i`m sure that they will already have been done before.
SD

ashlea170706

hi i would like to start making my own home made soup but again as u prob know i dont know where to start has anyone got a basic recipe i can use where i can add different things each time like change the type of meat and veg etc? Thanks alot Ash x

Paulie'sGirl

hey ashlea,

I think it really depends on what you've got in.

My most frequent one is "fridge soup" where anything suitable, look sad, in the fridge is chopped and added.

As a basis I'd say a chopped onion sweated in olive oil, and a pint or two of stock (from a cube is fine). Then whatever you want to make soup from.

So, say leek and potato. I'd chop a few leeks into coins, and sweat them with the onion. Then I'd add the peeled and cubed potatoes and some chicken or veg stock to cover. Simmer for 20 or so and blend (or not, if you like it chunky). Taste for seasoning, black pepper is cool in leeky soup

Or a fridge soup. Sweat the onion. Reasonably finely chop any of the following you might happen to have, and add to the onion:
Carrot
Celery
Leek
Cabbage
Swede
Turnip
Kohlrabi
Cauli
Potato
Celeriac
Leek
Chard

When the veg has softened a little add a tin of toms, a couple of spoonfuls of tom puree and a pint or so of stock. If you have broth mix, red lentils, split peas or pearl barley you can add that now. Add whatever herbs you like, but subtly. (if you want something more like a minestrone, add rice or crushed pasta here too) Let it come to a boil and then turn to a simmer for 20-30

PM me if you like. We love soup!!

demented_2

Hi, I make carrot and lentil soup,
peel some onions, put a small piece of marg about 1.0z or sunflower oil into a saucepan.
Add the chopped onion. peeled and sliced carrots, about 3 are enough, saute them until soft, add some lentils, stirring all the time, add a chicken or vegetable stock cube, a pinch of mixed herbs or a teaspoon of cumin or coriander, if you prefer. Add about 1/2 pint water, season the "brew". Then just simmer. When the carrots and lentils are soft. let the soup cool down and then just blitz in the blender. Its really tasty and cheap. Hope this is of some use to you. I have made lots of different soups, but can't think at the moment as its quite late and i must be away to my bed.

AnnieLee

To be honest, I have tried the usual method of making soup, ie saute onion and then add veg and saute and then add stock, and my quick version, ie add everything together with stock, seasoning, bring to the boil and simmer. No difference in flavour - why bother with the slow version when you can bung everything in together and the end result is the same !!!

Prudent

I would agree with annielee. It also uses less fat to just throw everything in together.

I much prefer Marigold stock (sold in tubs) to stock cubes.

bertiebots

Hi if you havent got a hand/stick blender then I would highly reommend one as they make blending soup so much easier and less washing up...just blend in the pan!
I have not long being making soup and find just about anything goes. Dont worry about making mistakes and just try whay you like.If my soup turns out bland its usually because I have used too much liquid so dont go mad with the stock to begin with ..you will soon know what is enough.
A very simple soup I made today for lunch was 1 diced onion softened in olive oil and add bunch of chopped celery. Add some salt and pepper and a tablespoon of flour .Then add half pt stock and half pt milk (or enough to cover the veg and a bit for good luck!!).Simmer for about 20 mins and then blend. I always add a little extra pepper at the end .