Soup recipes

nearlyrich

Get a stick blender from Tesco value for under a fiver, if you stick it in hot soup it goes deformed anyway, or you could be posh and get a metal one.

I agree onions sweated ( in butter for me) is the base for whatever soup you are making.

cazziebo

Since I got into OS I've become addicted making soup! Favourites are

Carrot and Coriander (or ginger) Bag of carrots and either fresh or dried coriander or ginger

tomato and basil - couple of tins of tomato and some fresh basil

Spicy tomato lentil - same as above with addition of cup of lentils and a chopped chilli

French Onion - really just onions but sometimes put a spoonful of sherry in

curried parsnip and pumpkin - roast the pumpkin first to give it a better colour and add half a teaspoonful each of turmeric and curry powder

If I have a chicken I make stock from it, otherwise just a cube.

Got a great flask from Asda so take soup to work most days and always have a few tubs on standby in the freezer.

squeaky

soup threads here on Old Style

minibudgetgal

personally i think cooking the onions off either in butter or oil really improves the flavour, rather than bunging everything in together. but thats just me. i love delias soup book.

thriftlady_2

minibudgetgal wrote: »

personally i think cooking the onions off either in butter or oil really improves the flavour, rather than bunging everything in together. but thats just me. i love delias soup book.

I agree

I use this basic fomula for my weekend lunch soups -today we had butternut squash and red pepper to which I added sweetcorn and sliced frankfurters after I'd blended it.


basic formula for smooth vegetable soups
Use this formula to make a smooth soup out of any veg;)

chopped flavouring veg -onion (at least one), garlic, leek, celery
cook gently in butter and/or olive oil

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other flavourings -spices, chopped bacon, fresh ginger, coconut cream (add this with the stock)

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chopped main veg (squash, carrot, leek, mushrooms, parsnip, potato, frozen peas, watercress, spinach, broccoli, cauliflower, lentils, other beans) cook until beginning to soften

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Water/vegetable stock/ chicken stock to cover by an inch or so (too little is better than too much as you can easily thin it later). Bring to the boil then simmer until everything is cooked. Allow to cool and then blend with a stick blender or in a food processor. You may want to thin it with more water/stock. If it is too thin add some more potato and cook till soft -blend again.

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Reheat gently to serve. Add cream/yogurt/ grated cheese if liked

Obviously you don't have to blend the soup, you can leave it chunky. I tend to do this with bean soups. I also add barley or small pasta to this type of soup.

Good combinations are; lentil and spinach,spiced butternut squash and coconut, watercress and potato, leek and potato, curried parsnip, jerusalem artichoke and bacon, carrot and orange, broccoli/cauliflower and cheese, celery and stilton.

Wee_Bargain_Hunter

I'm still learning but have found that if you follow the instructions on the boxes of stock cubes or powder then the soup is very salty. I now make up the correct amount of liquid but only half the cubes/powder.

Forgot to mention that I also use leftover cooking water from vegetables - I save it in the freezer.

sarah1

hi, has anyone got any soup receipes. chicken , minestrone or vegetable. easy ways to use up leftovers for soups.
thanks in advance. sarah

gin

chuck some or all of the following : onion, leek, parsnip, carrot, celery, whatever's looking sad in the fridge, in a pan with some oil and a few chopped potatoes and red lentils. fry for a few minutes then add stock and simmer for half an hour or so. can either leave it lumpy or whizz it up.

halve a butternut squash, drizzle with olive oil and bake in teh oven for half an hour. fry an onion and a chopped potato, add the scooped out squash and vegetable stock and simmer for half an hour.

Penelope_Penguin

I chuck whatever vegetables I have into hot stock, simmer until cooked, and blend. Delicious with HM bread.

I'll merge this into the existing soup thread.

Penny. x

Turtle

Hi there

I have recently been looking for some new cheap recipes and thought I'd share this with you. It's the cheapest thing I know and really nice.

Plenty for 2 people with some nice bread.

Chilli bean soup

1 large onion, finely chopped
1 tin chopped tomatoes
1 tin kidney beans
1/2 pint vegetable stock
1 teaspoon chilli powder
Olive oil

Soften onion in oil for about 5 mins. Add toms, kidney beans and veggy stock and simmer for 10 mins. Whizz up with hand blender leaving some chunky bits. Add chilli powder, simmer for a couple more mins and that's it.

I suppose adding another tin of tomatoes, upping the stock to a pint and adding a bit more chilli would make enough for 4 people.

I hope someone would like to try it as we love it. Plus it's only about 35p to make which is brill! :j